The Ultimate Smash Burger

A great smash burger is all about contrast: a deeply browned, crispy crust on a thin, juicy patty, melted cheese, and a soft, buttery bun. The technique is simple once you know the rules: very cold beef, a very hot pan, and one hard smash in the first 30 seconds.

1. Portion the beef. Divide the cold beef into 8 loose balls of about 3 oz (85 g). Don't pack them tightly. Keep them in the fridge until the pan is ready.
2. Toast the buns. Butter the cut sides and toast in a skillet or on a griddle over medium heat until golden, 1 to 2 minutes. Set aside.
3. Get the pan very hot. Heat a cast iron skillet or griddle over high heat for about 5 minutes, until it just starts to smoke. Add a thin film of oil.
4. Smash. Add 2 beef balls, cover each with a square of parchment, and press down hard with a burger press or stiff spatula until about ¼ inch thick. Do this in the first 30 seconds. Peel off the parchment and season generously with salt and pepper. Add onions on top now if using.
5. Sear. Cook without moving for 2 to 2½ minutes, until the edges are deeply browned and crispy.
6. Flip and cheese. Scrape firmly under each patty with a sturdy spatula to keep the crust, flip, and immediately add a slice of cheese. Cook 30 to 60 seconds more, until the beef reaches 160°F (71°C).
7. Stack and serve. Stack two patties per bun with sauce and pickles. Repeat with the remaining beef and serve right away.

• Use 80/20 beef. The fat is what makes the crust and keeps thin patties juicy.
• Smash once. Pressing after the first 30 seconds squeezes out juice instead of building crust.
• Scrape, don't lift. The best part of the crust sticks to the pan, so use a sharp, sturdy spatula. We like this heavy-duty Firsgrill griddle spatula.
• Melt the cheese fast. Cover each patty with a cheese melting dome for 20 seconds after you add the cheese.
• Ventilate. A properly hot pan will smoke. Turn on the hood or open a window.
• Cooking for a crowd? See how to cook burgers on a griddle, or make sliders.

Approximately 700 calories per double cheeseburger. This is an estimate and varies with the bun, cheese, and sauce you use.