These crispy-edged, juicy smash burgers are made by pressing thin patties onto a hot griddle, creating an irresistible caramelized crust while keeping the inside tender and flavorful. With melted cheese, crispy bacon, and all your favorite toppings, this classic American burger is pure comfort food perfection that will satisfy any craving.
⏱️30 min
📊Easy
👥4 servings
🍽️Main
quickbudget-friendlyfamilymeat
Ingredients
450 gground beef (80/20 blend)
15 gbutter
4 pieceshamburger buns
4 piecescheddar cheese slices
8 piecesbacon strips
0.5 piecesonion
3 gsalt
2 gblack pepper
1 piecestomato
4 pieceslettuce leaves
30 mlmayonnaise
8 piecesdill pickle slices
Instructions
1PREPARE YOUR INGREDIENTS: Thinly slice half an onion into rings and set aside. Slice the tomato into thin rounds and separate the lettuce leaves, washing and patting them dry. Cut the cheddar cheese into quarters if using slices, and have all toppings ready at your cooking station. This mise en place ensures smooth assembly once burgers are cooked.
2COOK THE BACON: In a large skillet or griddle over medium-high heat, cook the bacon strips for 3-4 minutes per side until they reach your desired crispness, typically when they're golden brown and beginning to curl at the edges. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease, then break or chop into bite-sized pieces. Reserve approximately 15ml of bacon grease in the skillet for cooking the burgers, which adds incredible flavor to the meat.
3HEAT THE GRIDDLE: Increase the skillet heat to high (approximately 200°C or 400°F) and let it preheat for 2-3 minutes until it's extremely hot. You'll know it's ready when a drop of water immediately sizzles and evaporates on contact. This high heat is essential for creating the signature crispy, caramelized crust that makes smash burgers distinctive.
4PORTION AND SMASH THE PATTIES: Divide the ground beef into 4 equal portions of approximately 112g each. Gently form each portion into a loose ball without overworking the meat, which would make the burgers tough and dense. Place each ball on the hot griddle and immediately use a burger spatula or press to firmly flatten it into a thin patty about 0.6cm thick, pressing hard for 3-4 seconds to create maximum contact with the hot surface. This smashing creates the prized crispy edges while the thin profile ensures the burger cooks quickly.
5SEASON AND COOK THE FIRST SIDE: Immediately after smashing, generously season the top surface of each patty with salt and black pepper. Cook without moving them for 2-3 minutes until the bottom develops a dark golden-brown crust and appears almost caramelized. Resist the urge to flip early—the crust needs this uninterrupted cooking time to form properly. You'll notice the edges becoming crispy and slightly curled, which is exactly what you want.
6FLIP, CHEESE, AND FINISH: Using your spatula, carefully flip each patty in one smooth motion. Season the newly exposed top with a pinch of salt and pepper. Immediately top each burger with a slice of cheddar cheese and several pieces of cooked bacon. Cook for 1-2 minutes on this second side until the cheese begins to melt and the bottom develops a similar caramelized crust. The burgers are done when the internal temperature reaches 65-70°C for medium doneness.
7TOAST THE BUNS: While the second side cooks, open your hamburger buns and place them cut-side down on the cooler edges of the griddle or in a separate skillet with a small amount of butter. Toast for 1-2 minutes until they're lightly golden and warm but not burnt. Toasting adds pleasant texture and prevents soggy buns that would fall apart when handling the burger.
8ASSEMBLE THE BURGERS: Spread mayonnaise on the bottom bun of each toasted bun. Layer lettuce, then the smashed patty with melted cheese and bacon on top. Add tomato slices and onion rings, then top with pickle slices and the top bun. Serve immediately while the burgers are still hot and the cheese is completely melted, with any remaining sauce or condiments on the side for personal preference.