Homemade Smash Burger
A 35-minute smash burger with bacon and old cheddar mixed straight into the patty, crispy lace edges from a hot cast-iron skillet, and a brioche bun. Makes 4.
The smash technique is the cheat code for diner-style burgers at home. Loose patties, a screaming-hot cast-iron, one firm press of the spatula. The result is a thin, beefy patty with crispy lace edges and a tender middle, with the cheddar and bacon already worked into the meat so every bite is balanced.
Ingredients
For the patties
- 1 lb ground beef
- 4 slices cooked bacon, crumbled
- ½ cup shredded old cheddar cheese
- 2 tbsp sour cream
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
To finish
- 4 brioche-style burger buns
- Extra sour cream for the buns (optional)
Instructions
Prepare the bacon
Cook the bacon slices until crispy. Once done, chop or crumble them finely and set aside.
Make the patty mix
In a large mixing bowl, combine the ground beef, crumbled bacon, shredded old cheddar, sour cream, paprika, garlic powder, salt, and pepper. Mix gently but thoroughly so the sour cream and cheese are evenly distributed. Be careful not to overwork the beef or it gets tough. Optional: add a splash of Worcestershire sauce for extra depth.
Form and smash the patties
Divide the mixture into 4 equal portions and form loose balls. Heat a cast-iron skillet or griddle over medium-high heat until very hot. Place the beef balls on the skillet and immediately smash them down with a spatula. Press firmly to create thin patties with crispy edges. Cook for about 6 to 8 minutes on the first side, then flip.
Finish cooking
Once flipped, cook for another 6 to 8 minutes. The cheese inside melts and adds a creamy texture to the patty. For extra meltiness, cover the skillet for a few seconds to help the cheese melt faster.
Assemble the burger
Toast the burger buns lightly until golden brown. Optional: spread some extra sour cream on the bottom bun for added creaminess. Place the cheesy, bacon-packed patty on the bottom bun and top with the other half.
Serve
Serve your smash burger immediately with your favorite sides, like crispy fries or a side salad.
Kitchen tips
- Use 80/20 ground beef. Anything leaner dries out under the smash.
- Get the cast-iron screaming hot before the patties touch it. The crust is the whole point.
- Smash once, hard, in the first 30 seconds. After that the meat sets and you lose the lace edges.
These reheat surprisingly well in a dry skillet. If you are doubling the recipe, work in batches and let the pan recover heat between rounds.
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