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These flattened burgers turn ordinary hamburgers into crispy, tasty delights with hardly any work. The trick is squashing them down on a hot surface to create a fantastic crust while keeping the inside moist and soft.
I started making these flattened burgers after binging food shows and realizing I was complicating my homemade burgers. This method changed everything about our family burger nights – we can't imagine cooking them any other way now.
What You'll Need
- Ground chuck: An 80% lean mix gives you just enough fat for juicy flattened burgers
- Fresh black pepper: Gives a nice kick throughout
- Garlic powder: Adds flavor depth without taking over
- Onion powder: Brings in sweet notes without chunks
- Ground mustard: Adds a bit of zing and boosts the beef taste
- Worcestershire sauce: Packs in savory richness to the meat
- Vegetable oil: Gets you that perfect brown crust on your cooking surface
- Kosher salt: Added right before cooking pulls moisture up for the best crust
- Cheddar cheese: Gets all gooey and gives that traditional burger flavor
- Hamburger buns: Try to grab fresh bakery ones for the best results
- Burger toppings: Pick whatever sauces and veggies you like
How To Make Them
- Mix and Shape:
- Put the ground chuck and all seasonings except salt in a big bowl. Mix with your hands until just combined. Make four equal meatballs (about 4.5 ounces each) and lightly press into thick discs. Smooth the edges and chill in the fridge for at least 15 minutes so they firm up and the flavors blend.
- Get Ready to Cook:
- Get your cast iron skillet or heavy pan super hot over medium high heat. Turn your fan on since you'll get some smoke. Take your cold patties out of the fridge and sprinkle plenty of kosher salt on all sides. The cold meat will give you a better crust.
- Flatten and Sear:
- Add oil to your hot pan then drop in a patty. Right away, press down hard with a metal spatula until it's about ¼ inch thick. Do the same with the other patties. Let them cook without touching for about 2 minutes until they're deeply browned with a crispy outside.
- Turn and Top:
- Carefully flip each patty with a thin spatula to keep the crust intact. Put cheese on top right away and cook 2 more minutes for medium rare to medium or 3 minutes if you want them more done. Since they're thin, they cook fast, so keep an eye on them.
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What I love most about these burgers is the super crispy, lacy edges that give such amazing texture. My teen who used to only want drive-thru burgers now asks for these every week and swears they beat anything from fast food joints.
Prep Them Early
You can get the patties ready up to a day ahead and keep them covered in the fridge. The flavors will sink deeper into the meat making them even tastier. If you want to save them longer, freeze the shaped raw patties with parchment paper between them. You can cook them straight from frozen, but they'll need a bit more time.
What To Put On Top
Regular toppings work great, but these flattened burgers also taste amazing with fancier stuff. Try some slow-cooked onions that really bring out the beef flavor or quick-pickled veggies that balance the richness. For something special, mix up a sauce with mayo, ketchup, chopped pickles and a splash of hot sauce. Since these burgers are thin, don't go crazy with too many toppings or you won't taste the meat.
Why Flattening Works
The magic happens because of something called the Maillard reaction – that's when proteins and sugars get super hot and create new flavors. When you press the meat hard against the hot pan, more of it touches the surface, so you get more browning and flavor. The technique also melts the fat quickly, which keeps the meat moist as it cooks. That's why you need ground beef with enough fat – usually 80/20 works best for good flavor, juiciness and texture.
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Frequently Asked Questions
- → What type of beef works best for smash burgers?
Go for ground chuck with 80% lean meat for the juiciest, most flavorful results.
- → How does chilling the patties help?
Giving the meat some time in the fridge helps the patties keep their shape and creates a better sear when you smash them down.
- → Can I use something besides a cast-iron skillet?
Sure thing, a nonstick pan works fine too. Just make sure it gets hot enough to give you that nice sear.
- → Which cheeses taste good on smash burgers?
Cheddar's a favorite, but try American, Swiss, or Pepper Jack if you want to mix things up.
- → What are some topping ideas?
You can't go wrong with fresh lettuce, tomato slices, dill pickles, sliced onions, or a homemade spicy sauce.