What’s your favorite type of burger? Thick steakhouse-like burgers or thin diner-like smashburgers?
For us, we usually cook burgers on the grill and so by default that means our burgers are thick, steak-house style hamburgers.
But, we also really like thin burgers – sometimes called smashed burgers or diner burgers – whenever we go to certain restaurants. This realization started me on a quest to find the perfect smashburger recipe. To me, the perfect smashburger is one that is thin, juicy, has brown edges on the outside, and tastes absolutely amazing at the first bite.
The good news is that I found lots of smashburger recipes and discovered it’s not hard to make them, but there are a few secrets – a good cast iron skillet or griddle, extremely high heat, and smash early and only once.
If smashburgers are your fav, here’s what we recommend:
- 1 pound of ground beef
- Vegetable oil
- Preheat cast iron skillet or griddle on high – you want it as hot as you can get it.
- Form the beef into a loose meatball. Season with salt.
- Place vegetable oil into the hot skillet or griddle. The amount of oil you need will vary based on the type of skillet or griddle you’re using. It’s better to use less oil than more for these burgers since you want to make sure there’s good contact between the meat and the skillet.
- Add meat into the hot cast iron skillet or griddle.
- Smash immediately, and only smash once. Don’t smash again! If you do, the burger won’t be juicy.
- Flip at about 2-3 minutes. You’ll know it's time to flip because you'll see the outer edges of the patty are starting to turn brown and bubbles will form. When you flip, the bottom should be dark brown.
- Cook for another 3-5 minutes until the burger is done to your liking.
- If you’re making a cheeseburger, add the cheese while the burger is still on the skillet and melt the cheese. This is also a great time to toast the bun.
- Remove burger (and bun) from skillet and assembly with your favorite toppings.
- Serve and eat immediately