Smash Burgers
I spent years trying to make restaurant burgers at home. The answer was violence — smash that patty HARD.
Ingredients
- 1 pound ground beef 450g; 80/20 ratio. You need the fat. Lean beef makes a dry, sad smash burger.
- Salt and pepper generously
- 4-8 slices American cheese yes, American cheese. It melts like nothing else. This is not the time for artisanal cheddar.
- 4 burger buns soft, squishy, Martin's potato rolls if you can find them
- Butter for the buns
For the Polish Pickle Relish
- 4-5 Polish pickled cucumbers , diced small ogorki kiszone
- 2 tablespoons diced white onion
- 1 tablespoon pickle brine
- Pinch of sugar
Method
Make the Pickle Relish
- Mix diced pickles, onion, brine, and sugar. Let it sit while you cook the burgers. The sugar balances the tang — just a pinch, not enough to taste sweet. This takes 2 minutes and makes the burger feel like it came from a place with a name and a logo.
Prep the Beef
- Divide the ground beef into 4 equal portions for thick singles or 8 portions for thin doubles (I always go doubles). Roll each into a loose ball. Don't pack them tight — loose balls smash flatter and create better lace edges. Season the outside of each ball with salt and pepper.
Smash
- Heat a cast iron skillet or flat griddle over HIGH heat. When it's smoking — literally smoking — add a ball of beef and immediately press it flat with a sturdy spatula or a burger press. Press HARD. You want the patty as thin as possible, about 1/4 inch. Don't be gentle. The first time I did this, I was too polite with the spatula and got a mediocre half-smash. My husband took over, used actual force, and produced perfection. Sometimes cooking requires controlled aggression.
Cook
- Leave the smashed patty alone for 2-3 minutes. Don't move it. The bottom is forming a deep brown crust — that's the whole point. When the edges look brown and crispy, flip it. Immediately place a slice of cheese on top. If making doubles, stack the second patty on top of the first. Cook 1 more minute. The residual heat melts the cheese. Remove from the heat.
Assemble
- Butter the buns and toast them on the hot surface — 30 seconds, just until golden. Stack: bottom bun, patty (or double stack), pickle relish, any other toppings you want. Close the bun. Eat immediately. These don't wait well.
Notes
You won't have leftovers. But if you do: patties keep in the fridge 2-3 days. Reheat in a hot skillet to re-crisp, not in the microwave. Uncooked beef balls can be formed ahead and refrigerated for up to 24 hours before cooking. Don't freeze cooked patties — they lose the crust that makes them special.