Equipment
Ingredients
Burger Assembly
- 600 g ground beef, cold, 80/20 fat ratio
- 8 g kosher salt
- 3 g black pepper, freshly ground
- 4 cheddar cheese, sliced
- 4 potato buns
- 20 g unsalted butter, room temperature
Secret Sauce
- 60 g mayonnaise
- 30 g ketchup
- 15 g yellow mustard
- 15 g sweet pickle relish
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 705 kcal
- Protein
- 41 g
- Carbohydrates
- 38 g
- Fat
- 43 g
- Fiber
- 3 g
- Sugar
- 9 g
- Sodium
- 1685 mg
- Saturated Fat
- 15 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 17 mg
- Potassium
- 552 mg
- Calcium
- 237 mg
- Iron
- 3.7 mg
- Magnesium
- 37 mg
- Phosphorus
- 448 mg
- Zinc
- 7.6 mg
- Vitamin A
- 138 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 26 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.0 mg
- Folate
- 1 mcg
- Water
- 24 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the mayonnaise, ketchup, yellow mustard, and sweet pickle relish. Use a whisk to blend them smoothly into a secret sauce, then set aside to let flavors meld.
Divide the cold ground beef into four equal portions. Gently form them into loose spheres with your hands without overworking the meat. Wash hands thoroughly after handling the raw meat to prevent cross-contamination.
Spread a thin layer of butter on the cut sides of the potato buns. Heat the cast iron skillet over medium heat. Toast the buns cut-side down until golden brown, about 2 minutes, then remove and set aside.
Increase the skillet heat to high. Place the beef spheres into the dry pan and immediately press down firmly with a stiff metal spatula to smash them flat to about 1 centimeter thickness. Season generously with kosher salt and black pepper.
Cook undisturbed until a dark crust forms on the bottom, about 2 minutes. Flip the patties with the spatula, place a slice of cheddar cheese on each, and cook until the cheese is melted and the internal temperature reaches 74°C/165°F.
Spread the prepared sauce generously on the toasted bottom buns. Place the cheese-covered patties on top, then finish with the top buns and serve immediately.
Chef's Notes
- Using cold ground beef with at least a 20 percent fat content is crucial; the fat needs to stay solid until it hits the hot pan to ensure a juicy interior.
- A heavy cast iron skillet is essential for achieving the intense Maillard reaction that creates the signature crispy crust on a proper smashburger.
- Do not be tempted to move or press the patties after the initial smash; let the pan do the work until you can see the edges turning a deep, caramelized brown.
- For maximum food safety, ensure the internal temperature of the ground beef reaches 74 degrees Celsius or 165 degrees Fahrenheit, especially when cooking for vulnerable populations.
Storage
Refrigerator: 3 days — Store cooked patties and sauce separately.
Freezer: 1 month — Freeze raw patties only.
Reheating: Reheat patties in a skillet over medium heat until warmed through.
Troubleshooting
Burgers are dry and tough
Cause: Overworking the ground beef or pressing down on the patty after the initial smash
Fix: Cannot be fixed
Prevention: Handle the meat as little as possible and only press firmly once immediately after placing in the hot pan
Cultural Context
While the classic cheeseburger has existed for nearly a century, the modern premium smashburger movement gained massive momentum around 2004 with the opening of a famous roadside-style burger stand in New York City. This style emphasizes simplicity, high-quality beef, and the Maillard reaction over thick patties. It perfectly delivers the dense calories and robust, nostalgic flavors craved by burger enthusiasts worldwide.
