Classic Smash Burger

Equipment

• Cast iron griddle or flat skillet Must get very hot u2014 above 200 C
• Sturdy flat spatula Thin-edged metal, for smashing
• Parchment paper squares One per ball, stops sticking

How to make it

Special Sauce

1. 1
   Mix the sauce

   Combine mayonnaise, mustard, ketchup, pickle brine, and onion powder in a small bowl. Stir well and refrigerate until needed. The sauce keeps for up to a week.

   💡 Make this ahead — the flavour improves after 30 minutes in the fridge.

Smash Burgers

2. 2
   Heat the griddle

   Place your cast iron griddle or heaviest skillet over high heat for at least 3 to 4 minutes. It should be smoking hot. Add a thin film of neutral oil and let it shimmer.

   💡 No oil? A tiny bit of butter works — it browns fast and adds flavour.
3. 3
   Smash the patties

   Place one beef ball on the griddle and lay a parchment square on top. Press down hard with your spatula — about 1 cm thin. Hold for 10 seconds. Repeat for the second ball. Season with salt and pepper.

   💡 Smash within the first 30 seconds — once the crust forms, you cannot thin it further.
4. 4
   Cook and flip

   Cook undisturbed for 2 minutes until the edges are brown and crispy. Scrape under each patty and flip confidently. Immediately place 2 cheese slices on each patty.

   💡 A crust that is fighting back is a good sign — a little resistance means good browning.
5. 5
   Steam the cheese

   Add a teaspoon of water to the edge of the griddle, quickly cover with a cloche or large metal bowl. Cook for 30 to 45 seconds until the cheese is molten.

   💡 No cloche? A large heatproof bowl works perfectly.

Assembly

6. 6
   Toast the buns

   Butter the cut sides of the buns and toast them on the still-hot griddle for 30 to 60 seconds until golden. Watch closely — they burn fast.

7. 7
   Stack and serve

   Spread special sauce on both bun halves. Build: bottom bun, diced onion, double-cheese patty stack, pickles, lettuce (optional), more sauce, top bun. Serve immediately.

   💡 Smash burgers do not wait — eat while the cheese is still melty.

FAQ

Can I use a regular non-stick pan? +

You can, but it will not get hot enough for proper caramelisation. Cast iron or carbon steel is strongly recommended — the thermal mass is what creates the crust.

What fat percentage beef is best? +

80/20 (80% lean, 20% fat) is the gold standard. Leaner meat dries out; fattier meat shrinks and curls. If you can grind your own from chuck, do it.

Can I make these ahead? +

The sauce keeps refrigerated for a week — in fact it improves overnight. The patties are best cooked fresh; they take under 10 minutes, so it is worth waiting.

Why American cheese specifically? +

American cheese melts at a lower temperature than most natural cheeses and becomes perfectly smooth and glossy — ideal for a steamed smash burger. Cheddar works too but needs more heat to melt evenly.

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