Old-Fashioned Smash Burgers
Thin, crispy-edged smash burgers with melty American cheese on soft potato rolls. The diner burger Nana Ruth used to make — two patties per bun, cooked in under fifteen minutes, for about a dollar each.
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1
pound
ground beef
80/20 blend
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4
slices American cheese
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4
soft potato rolls
like Martin's
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kosher salt and black pepper
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dill pickle slices
for serving
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ketchup and yellow mustard
for serving
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shredded iceberg lettuce
optional
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1
tablespoon
butter
for toasting buns
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Divide the ground beef into 8 equal balls (about 2 ounces each). Don't season them yet — just roll them loosely. They don't need to be perfect.
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Heat a large cast iron skillet or flat griddle over high heat until it's smoking hot. This is important — if the pan isn't hot enough, you'll steam the meat instead of searing it.
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Place 2-4 beef balls on the hot surface, leaving space between them. Immediately press each one flat with a sturdy spatula or burger press. Press hard — you want them thin, about 1/4 inch. Season the tops with salt and pepper.
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Cook without moving for about 2 minutes, until the edges are deeply browned and crispy. You'll see the crust forming — that's what you're after.
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Flip each patty and immediately lay a slice of American cheese on top. Cook for another 1 minute until the cheese is melted and the bottom is crusted.
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While the patties finish, split your potato rolls and toast them cut-side down in the pan drippings for about 30 seconds until golden.
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Stack two patties on each bun. Add pickles, ketchup, mustard, and lettuce if you like. Serve right away — these don't wait well, and they don't need to. They'll be gone in minutes.
For the crispiest edges, don't overwork the meat and make sure your pan is screaming hot before the first patty goes down. 80/20 beef is non-negotiable — leaner meat won't give you the crust. If you don't have a griddle, a large cast iron skillet works great. Cook in batches if needed.