Classic Cast Iron Smash Burger
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Classic Cast Iron Smash Burger

Crispy edges, melted cheese, 10 minutes flat. Better than any drive-thru.

Prep 5 minCook 5 minTotal 10 minServes 4Cost $3.00/serving★ 4.9(567)

Servings

Est. total: $12.00 · $3.00/serving

Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.

Ingredients

  • 1 lb ground beef (80/20, formed into 8 balls)
  • 8 slices American cheese
  • 4 pieces burger buns
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp butter (for buns)
  • 8 slices pickles
  • 1 whole yellow onion (thinly sliced)

Instructions

  1. 1

    Heat cast iron skillet over HIGH heat for 3 minutes. It needs to be screaming hot.

    If the pan isn't smoking slightly, it's not hot enough.

  2. 2

    Divide beef into 8 equal balls (about 2 oz each). Season generously with salt and pepper. Do NOT flatten yet.

    1 lb ground beef1 tsp salt1/2 tsp black pepper
  3. 3

    Place 2-4 balls on the hot skillet. Immediately smash flat with a heavy spatula or press. Cook 90 seconds without touching.

    Smash within the first 30 seconds — the crust starts forming immediately. The extreme thinness means they reach 160°F (USDA safe temp for ground beef) quickly.

  4. 4

    Flip. Place a slice of cheese on each patty. Cook 60 more seconds.

    8 slices American cheese
  5. 5

    Butter and toast buns in the skillet (or a separate pan). 30 seconds.

    4 pieces burger buns2 tbsp butter
  6. 6

    Stack two patties per bun. Add pickles, onion, and your preferred condiments.

    8 slices pickles1 whole yellow onion

Pairs With

🍺American IPA$

West Coast IPA or classic American pale ale

Hop bitterness cuts through the beef fat and cheese. The American classic pairing.

🍷Malbec$

Argentine Malbec, young and fruity

Bold enough to stand up to the char and cheese

🍸Old Fashioned$$

Bourbon, sugar, Angostura bitters

Smoky sweetness echoes the caramelized beef crust

Nutrition

140

Calories

8

Proteing

7

Carbsg

9

Fatg

Per serving. Estimated values. Not a substitute for professional dietary advice.

Tips

  • •80/20 beef is non-negotiable. Lean beef = dry burger.
  • •American cheese melts better than anything. This is not the time for aged cheddar.
  • •Open a window. There will be smoke. That means you're doing it right.

Substitutions

  • American cheese → cheddar or pepper jack (but American melts best)
  • burger buns → potato rolls for extra softness
  • ground beef → ground bison or lamb for a twist

Leftovers

Honestly, there won't be any.

Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.

Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.

Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.

Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.