Description
Crispy-edged, juicy smash burgers made on a griddle or skillet with no burger press required. Smashing the patties between parchment before they cook keeps them from sticking and gives you that deep, lacy crust every time.
Ingredients
- 1 lb ground beef (80/20), divided into four 4-oz portions
- 1/4 tsp salt
- 1/4 tsp black pepper
- Hamburger buns (brioche recommended)
- Cheese (optional; American recommended)
- Your favorite toppings
- Parchment paper (about 5 squares)
Instructions
- Divide the ground beef into four equal 4-oz portions and shape each into a loose ball.
- Tear parchment paper into about 5 squares, each large enough to cover a patty.
- Place a beef ball between two squares of parchment and gently press into a thin, even patty with your hands or the bottom of a plate. Repeat with the rest and set aside.
- Heat a griddle or large skillet over medium-high for about 5 minutes, until good and hot. A drop of water should sizzle on contact.
- Peel the top parchment off a patty, lay it beef-side down on the griddle, then peel away the second piece. Work quickly so all 4 go down close together.
- Season each patty with salt and pepper right away. Cook undisturbed for 2-3 minutes, until edges are deeply browned and lacy.
- Give each patty a gentle press with your spatula, just enough to flatten it a touch more. Don’t bear down, or you’ll squeeze out the juices.
- Flip, press once more, and cook another 1 to 2 minutes.
- If using cheese, lay a slice on each patty during the last minute and cover lightly so it melts.
- Toast the buns cut-side down on the griddle until golden, about 1 to 2 minutes.
- Move the patties to a plate and rest a few minutes. Build with your toppings and a spread of burger sauce, then serve.
Notes
The crispy-edge formula: 80/20 ground beef, a screaming-hot surface, and smashing between parchment before cooking are what give you lacy, crisp edges and a juicy center. No burger press needed; the parchment does the same job and is easier to handle. Leaner beef cooks up dry.
While they cook: season the patties the second they hit the heat, and use one gentle press per side only. Pressing hard squeezes out the juices that keep them moist. American cheese melts best for that classic burger-joint pull. To feed a crowd, use 2 lbs of beef for eight 4-oz patties.
Storage and reheating: keep leftovers in the fridge up to 3 days, or freeze with parchment between patties. Reheat from frozen in a skillet over medium heat, or use the air fryer to bring the crispy edges back. The microwave works in a pinch.
- Prep Time: 15 minutes
- Cook Time: 7-10 minutes
- Category: Dinner
- Method: Stovetop & Oven
- Cuisine: American