The Smash Burger
Thin, crispy-edged, double-stacked — the only burger worth making at home
The smash burger is not a compromise — it is a philosophy. Thin patties, maximum crust, American cheese melted into the meat, a soft brioche bun. It is not a gourmet burger. It is better than a gourmet burger.
Ingredients
Burgers
- 300g beef mince (80/20 fat ratio — do not use lean)
- 4 slices American cheese
- 2 brioche burger buns
- 1 tbsp neutral oil
- Salt and black pepper
Smash sauce
- 3 tbsp mayonnaise
- 1 tbsp American mustard
- 1 tbsp ketchup
- 1 tsp pickle brine
- ½ tsp garlic powder
Toppings
- Shredded iceberg lettuce
- Sliced white onion
- Dill pickles
Method
- 1
Prep
Divide beef into 4 equal balls (75g each). Do not season yet. Mix smash sauce ingredients and refrigerate. Toast buns cut-side down in a dry pan until golden.
- 2
Get the pan screaming hot
Heat a cast iron pan or heavy skillet over the highest heat for 3–4 minutes. Add a thin film of oil. It should smoke immediately.
- 3
Smash
Place a beef ball in the pan. Immediately press down hard with a spatula or burger press for 10 seconds until it is about 1cm thin. Season generously with salt and pepper. Cook for 90 seconds — do not touch it.
- 4
Flip and cheese
Flip the patty. Immediately place a slice of American cheese on top. Cook for 45 seconds. The edges should be deeply caramelised and lacy.
- 5
Stack and serve
Stack two patties per burger. Spread smash sauce on both bun halves. Layer lettuce, onion, pickles, and the double patty stack. Serve immediately.
How I Love to Serve It
The fat ratio is non-negotiable. Lean mince will not give you the crust. American cheese is also non-negotiable — it melts in a way no artisan cheese can replicate. This is not the place for aged cheddar.