Smash burgers with special sauce
Smash burgers are thin beef patties pressed into a hot pan so they form a deeply browned, crispy lace crust. Topped with melty cheddar and a tangy special sauce, they are juicy and fast. Dinner takes 20 minutes. The sauce comes together in a minute, and the whole thing beats most drive-thru burgers by a mile.
- 20 minTotal time
- 2Servings
- 760kcal / serving
- 40 gProtein
The science: why this works
Smashing for a bigger crust
Pressing the loose ball flat puts more of the beef in contact with the hot pan. More surface means more Maillard browning, the reaction that creates savory, meaty flavor and a crisp edge. Brown food tastes better because new flavor molecules form on the surface.
Learn: Maillard vs. caramelization →Fat makes burgers juicy
Beef with enough fat stays tender and flavorful on high heat. Fat melts and carries flavor, and a loose, unpacked ball keeps the patty from turning dense. Fat in ground meat means moisture and flavor in every bite you take.
Learn: Fat in burgers →Cheese melts on a hot patty
Cheddar softens as it warms and its fat and protein loosen. Placing it on the patty right after the flip lets it melt in the last minute, without needing extra heat. Gentle heat melts cheese smoothly, while too much heat can make it greasy.
Learn: Why some cheeses stretch →Smash burgers with special sauce
20 minutes · 2 servings · American · Sandwich
Ingredients
Makes 2 servings
- 300 gground beef
- 2burger buns
- 40 gcheddar, thinly sliced
- ½onion, very thinly sliced
- 2lettuce leaves
- 2 tbspmayonnaise
- 1 tbspketchup
- 1 tspdijon mustard
- 1pickle, finely chopped
- 10 gbutter
- Salt
- Black pepper
Method
Tips for the best result
- Keep the beef cold until the last minute so the fat stays firm.
- Press hard in the first 10 seconds only, then leave the patty alone.
- Cook until no pink remains, 160°F (71°C), for food safety.
Swaps
- Swap cheddar for American cheese for the most classic melt.
- Swap ground beef for ground turkey, and cook to 165°F (74°C).
- Swap lettuce for shredded cabbage for extra crunch.
Storing and reheating
Burgers are best fresh. Leftover patties keep in the fridge for 3 to 4 days, and the sauce for about a week. Reheat patties in a hot pan until steaming, 165°F (74°C). Wash hands after handling raw beef.
Smash burgers with special sauce: questions
What fat percentage is best for smash burgers?
An 80/20 ground beef is the best choice. The fat gives juiciness and crispy edges. Leaner beef can turn dry.
Why do you smash the burger?
Smashing creates more contact between the beef and the hot pan. That builds a deep brown, crispy crust fast. It also keeps the thin patty juicy inside.
What temperature should burgers reach?
Ground beef burgers should reach 160°F (71°C), with no pink remaining. Thin smash patties cook in about 3 minutes. Do not undercook ground meat.
