Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Shape the beef
Get an 80/20 ground chuck — you want the fat, this is no place for lean beef. Gently divide it into 4 loose balls, handling it just enough to hold together. Don't pack it tight; a squeezed patty cooks up tough. Keep the meat cold right up until it hits the pan.
- 2
Heat the skillet
Set a 9-inch cast iron skillet over medium heat to warm up, then bump it to medium-high and add the canola oil. You want it good and hot — a smash burger lives or dies on a screaming griddle.
- 3
Smash and sear
Lay in two of the beef balls. With a heavy metal spatula, press each one flat, about 1/4 to 1/2 inch thick — lean into it. Sprinkle each patty with 1/8 teaspoon of the kosher salt and a little of the pepper. Let them sit undisturbed until the edges go brown and lacy, about 1 1/2 minutes. Don't fuss with them; that crust is the whole point.
- 4
Flip and melt the cheese
Flip the patties, season the second side with another 1/8 teaspoon salt and a little pepper, and lay a slice of American cheese on each. Cook until well browned and cooked through, about 1 minute more. Repeat with the last two beef balls and cheese slices.
- 5
Build and serve
Toast the buns in the hot skillet if you've got the time — a diner always does. Stack the cheeseburger on the bun with a smear of yellow mustard and a few dill pickle slices. Eat it right away, while the edges are still crisp.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Classic Diner Smash Burger
Created by: DinerStyleDave
Ingredients
- 1 lb ground beef
- 1 tsp canola oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 4 hamburger buns
- 4 American cheese
- dill pickles
- yellow mustard
Instructions
- Shape the beefGet an 80/20 ground chuck — you want the fat, this is no place for lean beef. Gently divide it into 4 loose balls, handling it just enough to hold together. Don't pack it tight; a squeezed patty cooks up tough. Keep the meat cold right up until it hits the pan.
- Heat the skilletSet a 9-inch cast iron skillet over medium heat to warm up, then bump it to medium-high and add the canola oil. You want it good and hot — a smash burger lives or dies on a screaming griddle.
- Smash and searLay in two of the beef balls. With a heavy metal spatula, press each one flat, about 1/4 to 1/2 inch thick — lean into it. Sprinkle each patty with 1/8 teaspoon of the kosher salt and a little of the pepper. Let them sit undisturbed until the edges go brown and lacy, about 1 1/2 minutes. Don't fuss with them; that crust is the whole point.
- Flip and melt the cheeseFlip the patties, season the second side with another 1/8 teaspoon salt and a little pepper, and lay a slice of American cheese on each. Cook until well browned and cooked through, about 1 minute more. Repeat with the last two beef balls and cheese slices.
- Build and serveToast the buns in the hot skillet if you've got the time — a diner always does. Stack the cheeseburger on the bun with a smear of yellow mustard and a few dill pickle slices. Eat it right away, while the edges are still crisp.