SaveClassic Cast Iron Smash Burger
Crispy edges, melted cheese, 10 minutes flat. Better than any drive-thru.
Edited by Brian Kaplan·Last updated April 12, 2026
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 — do not use lean)
- 8 slices American cheese (yes, American. It melts better than anything)
- 4 pieces Martin's potato rolls or brioche buns
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp butter (for toasting buns)
- 8 slices dill pickles
- 1 whole yellow onion (thinly sliced)
- 2 tbsp mayonnaise (for burger sauce)
- 1 tbsp ketchup (for burger sauce)
- 1 tbsp pickle relish (for burger sauce)
Instructions
- 1
Make the sauce: mix mayo, ketchup, and pickle relish in a small bowl. Set aside. This takes 30 seconds and makes a bigger difference than you think.
2 tbsp mayonnaise1 tbsp ketchup1 tbsp pickle relishEvery great smash burger spot has a sauce. In-N-Out Spread, Shake Shack's ShackSauce — they're all variations of this.
- 2
Heat cast iron skillet over HIGH heat for 3 minutes. It needs to be screaming hot. Open a window — there will be smoke.
If the pan isn't lightly smoking, it's not hot enough. This heat is what creates the crust.
- 3
Divide beef into 8 loosely formed balls (about 2 oz each). Handle the meat as little as possible — barely press them together. Do NOT season yet.
1 lb ground beefOverworking ground beef = dense, tough patties. You want loose, ragged balls that fall apart slightly. That's correct.
- 4
Place 2-4 balls on the screaming hot skillet. Immediately smash HARD with a heavy spatula, burger press, or the bottom of a saucepan. Season the TOP generously with salt and pepper while the bottom sears. Cook 90 seconds. Don't touch.
1 tsp kosher salt1/2 tsp black pepperSeason AFTER smashing, not before. Salting the ball first draws out moisture and kills your Maillard crust. The seasoned side hits the pan when you flip.
- 5
Flip. The bottom should be dark brown and crusty — if it's gray, your pan wasn't hot enough. Immediately place a slice of cheese on each patty. Cook 60 more seconds.
8 slices American cheese - 6
Butter the buns and toast them cut-side-down in the skillet for 30 seconds until golden.
4 pieces Martin's potato rolls or brioche buns2 tbsp butter - 7
Spread sauce on both bun halves. Stack two patties per bun. Add pickles and onion. Smash the top bun down. Eat immediately.
8 slices dill pickles1 whole yellow onion
Pairs With
West Coast IPA or classic American pale ale
Hop bitterness cuts through the beef fat and cheese. The American classic pairing.
Argentine Malbec, young and fruity
Bold enough to stand up to the char and cheese
Bourbon, sugar, Angostura bitters
Smoky sweetness echoes the caramelized beef crust
Make It Yours
Tap a dietary need to see exactly what to swap.
Reviews (0)
Honest reviews from cooks who actually made this recipe.
No reviews yet
Be the first to review this recipe.
Cooking Soundtrack
Easy-going rock, country, and the kind of music that pairs with burgers and cold beer.
Nutrition
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.
