There are times for a big, juicy pub burger — and that’s totally great. But most of the time what I’m yearning for is a thin, crispy patty with lacy edges and a perfectly melty layer of American cheese (deli-sliced, not plastic-wrapped!). All this to say, a smash burger really hits all the right notes — and I’m about to tell you why.

A smash burger gets the ratios right. At a quarter pound of beef per patty, it isn’t skimpy, but the thin layer means you get the right amount in every bite. For that signature thin patty, add balls of ground beef to a scorching-hot skillet or griddle and flatten it as much as possible with a spatula. Each bite is all crispy outside without the heavy, under-seasoned thick inside layer. Because it’s so flat, all the other toppings sit pretty and evenly, which makes for a better eating experience.

But back to that ultra-thin patty: It makes your burger taste cheesier with just one slice of cheese. The ratio of cheese to beef in each bite is much higher with a thinner burger. So, to sum up: Better flavor, better eating experience, better ratio, better texture. What could make it better? Oh, right — you can make four burgers in about 20 minutes while some frozen fries are in the oven.

Why you’ll love it

Key ingredients in smash burgers

Helpful swaps and add-ins

More toppings for smash burgers

Helpful tips

Make-ahead and storage tips

You can prepare any desired toppings up to a day in advance and refrigerate in separate airtight containers. Leftover patties can be refrigerated separately from the buns and toppings in an airtight container for up to three days.

Smash Burger

Serves 4

4 hamburger buns, split and buttered or spread with mayo

1 pound lean ground beef

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

4 slices American cheese

Topping options:

Shredded or leaf iceberg lettuce

Thinly sliced onion

Sliced tomato

Pickles

Mustard

Mayonnaise

Burger sauce

1. Heat a large cast iron skillet over medium heat. Working in batches as needed, place four split buttered hamburger buns cut-side down in the skillet and toast until golden-brown, 1 to 2 minutes. Transfer to plates or a serving platter cut-side up.

2. Divide 1 pound lean ground beef into four portions (4 ounces each). Gently roll each one into a ball. Season all over with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.

3. Heat the same skillet over high heat until it feels very hot when your hand hovers over it (don’t get too close!). Place two meat balls equally spaced in the skillet, then use a non-slotted metal spatula to press the patty as thin as you can, removing the spatula and pressing in different spots to ensure it’s as flattened as possible. Cook until browned on the bottom and grey around the edges, 2 to 3 minutes.

4. Carefully flip the patties, making sure to scrape up the crust from the bottom. Top each patty with one slice of American cheese. Cook until the second side is browned and the cheese is melted, 1 to 2 minutes. Transfer to the two bottom bun halves. Repeat cooking the remaining two meat balls. Top the burgers with the desired toppings, close each one with a top bun, and serve immediately.

(Rachel Perlmutter is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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