Cheeseburger
The quintessential American sandwich — a smash-style beef patty pressed thin on a griddle so the Maillard crust is maximised, topped with melted American cheese, pickles, onion, mustard and ketchup on a toasted bun.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Divide ground beef into 8 loosely packed balls (75g each). Do not compress. Refrigerate until needed — cold fat holds better when smashed.
About 5 min
Heat a cast-iron skillet or griddle over high heat for 4–5 minutes until smoking. Add butter for the buns: toast each bun cut-side down until golden. Set aside.
About 11 min
Add a tiny amount of oil to the screaming-hot griddle. Place a beef ball on the griddle. Using a heavy spatula and pressing firmly with a second spatula on top, SMASH the ball flat within the first 10 seconds of contact — you have one chance before the crust sets. Season the top with salt.
About 11 min
Cook undisturbed for 90 seconds until a deep, brown crust has formed on the bottom. The edges should be lacy and crispy. Flip quickly.
About 11 min
Immediately place 2 cheese slices on the patty. Cook 45–60 seconds more until the cheese begins to melt over the edges. For double cheeseburger, stack two patties with cheese between them immediately after the second flip.
About 11 min
Build the burger: bottom bun → mustard → ketchup → pickles → diced onion → cheesy patty → top bun. Serve immediately — the smash burger experience is best in the first 2 minutes.
About 3 min
Nutrition per serving (estimate)
- Calories
- 620
- Protein
- 38 g
- Carbs
- 36 g
- Fat
- 36 g
- Fibre
- 2 g
- Sugar
- 8 g
- Sodium
- 1100 mg
Contains: dairy
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Recipe by Boon Tools.