These straightforward homemade smash burgers are juicy inside and have crispy outside. For optimum results, avoid using meat that is more lean than 80/20 and make sure it is very cold. To prevent the kitchen from smoking, I like to prepare these outside. Due to the intense heat, these grill up quickly, so be sure to have everything prepared!
4 hamburger buns
2 tablespoons butter, softened, or as needed
1 pound ground chuck beef (80% lean)
4 6-inch squares parchment paper
salt to taste
4 slices American cheese
burger toppings of choice
- Set an outdoor grill on high heat and give the grates a quick oiling. Place a big cast iron pan or flat-top griddle on the grill and heat it up until smoking.
- The buns should be toasted on a flat surface with butter inside until just barely browned. Place aside.
- 2 ounce balls of loosely packed meat should be formed. Packing the meat too firmly can prevent it from properly shattering. Put each ball on the hot flat-top, cover with a piece of parchment (to keep it from sticking to the spatula; use each square of parchment on a second patty), and smash down right away to a thickness of 1/4 inch using two stiff, sturdy spatulas that are crisscrossed to get the best leverage as you press down. You can also make use of a tiny skillet’s bottom. Salt the meat liberally.
- Grill for about 45 seconds, until the edges are dark brown and the centers are a light pink color. Using a bench scraper or firm spatula, gently scrape up the patties, flip over and immediately cover 4 of them with cheese. Grill an additional 15 to 20 seconds; stack the plain patties over the cheese-covered patties so you have 4 stacks. Move each stack to a bun and serve with your favorite toppings.