Smash Burger on Cast Iron
This classic American smash burger, perfected on a cast iron skillet, is all about irresistible crust, juicy beef, caramelized onions, and melty cheese. It’s inspired by the retro diners of mid-century America where quick, flavorful burgers reigned supreme. The large surface and even heat of cast iron pans give the burger its signature crisped edges—a defining trait of a true smash burger.
Ingredients
For the Burger Patties:
- 1.5 pounds ground beef (80/20 blend) freshly ground chuck preferred for optimal juiciness and crust development
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Burger Assembly:
- 4 slices American cheese choose high-quality or deli-style for best melt and flavor
- 4 pieces brioche buns lightly toasted
- 2 tablespoons unsalted butter for toasting buns
- 1 medium yellow onion thinly sliced
- 1 tablespoon neutral oil such as canola or grapeseed, for high-heat cooking
- 4 tablespoons smash sauce optional, see notes for recipe
- 4 leaves butter lettuce washed and dried
- 1 medium vine-ripened tomato sliced into 4 rounds
Instructions
- Divide the ground beef into 4 equal balls (about 6 oz each). Do not overwork the meat; keep them loosely packed for a better smash and crust.
- Preheat your cast iron skillet over medium-high heat for about 5 minutes until smoking hot. Cast iron holds heat well, crucial for achieving the crisp crust.
- Add neutral oil to the skillet and swirl to coat. Place 2 meatballs on the hot surface (working in batches if needed).
- Using a stiff metal spatula (or two spatulas for extra torque), press each meatball flat into a thin patty, about 1/4-inch thick. Hold pressure for 10–15 seconds for proper searing.
- Season each smashed patty with kosher salt and black pepper. Cook undisturbed for about 2 minutes until the edges are deeply golden brown and crisp.
- Flip each patty, place a slice of cheese on top, and cover with a lid or metal bowl for steam. Cook another 1–2 minutes until cheese melts and internal temp reaches 160°F (71°C).
- In another skillet or same pan cleared, toast brioche buns cut-side down in butter until golden brown, about 1 to 2 minutes.
- In the same skillet, add sliced onions and a pinch of salt. Sauté for 5–7 minutes over medium-low heat until deeply golden and fragrant, stirring occasionally.
- To Assemble: Spread smash sauce on bottom bun, layer with lettuce, tomato slice, cheesy smash burger, caramelized onions, and top bun.
Notes
Chef’s Tips:
- For the crispiest sear, avoid flipping the patties more than once.
- Use cold meat to help compress better on the skillet.
- Make a simple smash sauce by mixing 2 tbsp mayo, 1 tsp mustard, 1 tsp ketchup, 1/2 tsp pickle juice, and a dash of smoked paprika.
- Ingredient Swaps: Swap American cheese with sharp cheddar or pepper jack for stronger flavor. Gluten-free buns or lettuce wraps work for low-carb options.
Nutrition
Calories: 710kcalCarbohydrates: 6gProtein: 34gFat: 61gSaturated Fat: 22gPolyunsaturated Fat: 9gMonounsaturated Fat: 23gTrans Fat: 3gCholesterol: 164mgSodium: 1144mgPotassium: 644mgFiber: 1gSugar: 3gVitamin A: 1146IUVitamin C: 7mgCalcium: 270mgIron: 4mg
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