The Best Smash Burger Recipe

I set out to create juicy smash burgers using 1.5 lbs ground chuck, salt, and pepper along with butter-toasted brioche buns and melty American cheese. I mix in dill pickles and onions for a savory kick that makes this recipe a must-try for any burger fan.

I’ve been perfecting my recipe for The Best Smash Burger and I just have to share it. There’s something irresistibly fun about smashing a juicy patty and hearing that sizzle as it hits the griddle.

I start with 1.5 lbs of ground chuck (80/20, cuz that fat makes it juicy), and season it with a teaspoon of salt and 1/2 teaspoon freshly ground black pepper. I toast my soft potato buns in a bit of butter until they’re just right, then add a slice of American cheese for that melty layer everyone raves about.

I’ve also thrown in some optional dill pickle slices and thinly sliced onions for a little extra kick. Whether you’re reading about Good Smash Burger Recipes, exploring How Do You Make Smash Burgers guides, or even thinking about Smash Burgers on the Grill, this recipe brings together all the savories with some neat tricks to deliver the most mouthwatering burger experience.

Dig in and enjoy the process!

Why I Like this Recipe

I really like this recipe because it always turns out juicy and delicious. First, the meat stays so tender and flavorful since the fat in the ground chuck really adds that moisture and taste, and I dont overwork it so it keeps that juicy texture. Second, I adore how crispy the edges get when I smash the patties in a hot skillet – that crust gives it a satisfying crunch every time, and having the American cheese melt right on top just makes it all the better. Third, I love that I can add extra extras like dill pickle slices and onions for more tang, so every bite can be a little bit different based on my mood. Finally, the toasted potato or brioche buns add a sweet crunch and buttery flavor that ties the whole burger together perfectly.

Ingredients

• Ground chuck delivers rich protein and juicy flavor thanks to its perfect 80/20 fat content.
• Salt enhances the dish by drawing out natural flavors and balancing savory ingredients superbly.
• Freshly ground black pepper adds a mild kick and intensifies the burger’s delicious taste.
• Soft potato buns or brioche provide essential carbohydrates while offering a tender, mobile base.
• Butter toasts the buns perfectly, lending a rich, creamy flavor that elevates every bite.
• American cheese melts into a smooth, gooey layer, providing creaminess and a subtle saltiness.
• Optional dill pickles and onions add tangy crunch and zesty flavor contrasts, boosting freshness.

Ingredient Quantities

• 1.5 lbs ground chuck (80/20, cuz that fat makes it juicy)
• 1 teaspoon salt (or to taste, honestly)
• 1/2 teaspoon freshly ground black pepper
• 4 soft potato or brioche buns
• 2 tablespoons butter (for toasting the buns)
• 4 slices American cheese (for that perfect melty layer)
• Optional: Dill pickle slices (as many as you like)
• Optional: Thinly sliced onions (red or white, whatever you prefer)

How to Make this

1. Start by dividing the
1.5 lbs of ground chuck into four equal balls. Don’t overwork the meat cause you want it juicy.

2. Heat a cast iron skillet over medium-high heat until it’s hot enough to sizzle when the meat hits it.

3. Season each meat ball with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, then place them gently into the skillet.

4. Use a sturdy spatula to press down the meat balls real hard to flatten them into thin patties. Let them sizzle and get a nice crust on one side for about 2 minutes.

5. Once that crust is achieved, flip each patty carefully and immediately place a slice of American cheese on top so it melts over the meat.

6. While the patties finish cooking, heat a separate skillet on medium and melt the 2 tablespoons butter to toast the potato or brioche buns until golden brown.

7. If you like, add a few thinly sliced onions on top of the patty as they finish cooking in the melted cheese, or mix them right into the burger for extra flavor.

8. For extra tang, pile on as many dill pickle slices as you want on the bottom bun.

9. Once your patties are fully cooked with melted cheese, place them on the prepared buns over the pickles and onions.

10. Serve your smash burgers hot and enjoy the juicy, melty, and crunchy goodness in every bite.

Equipment Needed

1. Cast iron skillet – for searing and cooking the meat patties
2. Second skillet – for melting butter and toasting the buns
3. Sturdy spatula – used to press down and flip the patties
4. Measuring spoons – for accurate seasoning measurements
5. Knife – useful if you decide to slice onions
6. Clean work surface – where you can form the meat balls without fuss

FAQ

The Best Smash Burger Recipe Substitutions and Variations

• Instead of ground chuck, you can use ground sirloin or even a mix of lean ground beef with a bit of bacon to keep it juicy.
• If you dont have potato or brioche buns, regular hamburger buns or seeded rolls work just as well.
• You can swap butter with olive oil or margarine for toasting the buns if youre in a pinch.
• For American cheese, try using cheddar or provolone slices for a different, yet delicious, melty layer.
• If dill pickles arent your thing, bread and butter pickles add a nice sweet tang as an alternative.

Pro Tips

1. Make sure the skillet is really hot before you put the meat in, cause if it ain’t hot enough, you won’t get that perfect crust that gives it all the flavor.
2. Try to be gentle with the meat when forming and flattening the patties so you don’t overwork it, since too much handling can make them dry.
3. When you’re toasting the buns, use a little extra butter if you like ’em extra crispy and buttery, but watch it so they don’t burn.
4. If you’re adding onions, consider letting ’em cook with the cheese for just a sec instead of too long so they stay soft and add a nice tang without overpowering the burger.