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Rolling Sauce

Smash Burgers With Crispy Edges

Loosely formed beef patties smashed flat on a hot skillet for a deeply browned, crispy-edged crust and a juicy center, finished with a tangy burger sauce.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

Burgers
  • - 1 lb ground beef 80/20
  • - salt and black pepper to taste
  • - 4 slices American cheese
  • - 4 hamburger buns
  • - 1 tablespoon butter for toasting buns
Burger Sauce
  • - 1/4 cup mayonnaise
  • - 1 tablespoon ketchup
  • - 1 teaspoon Dijon mustard
  • - 1 teaspoon pickle brine
Toppings
  • - shredded lettuce
  • - sliced tomato
  • - sliced pickles

Method
 

  1. Divide the ground beef into 4 loosely formed balls, about 4 oz each. Do not pack tightly.
  2. Heat a large skillet or griddle over high heat until very hot, about 3-5 minutes.
  3. Mix the burger sauce ingredients together in a small bowl and set aside.
  4. Place a beef ball on the hot skillet and immediately press flat with a sturdy spatula until thin and wide, with ragged edges.
  5. Season the top with salt and pepper. Cook undisturbed for about 2 minutes until deeply browned.
  6. Flip, top with a slice of cheese, and cook 1-2 minutes more until the cheese melts and the patty is cooked through.
  7. Toast the buns in the same skillet with the butter until golden.
  8. Assemble each burger with sauce, lettuce, tomato, pickles, and the cheesy patty.

Notes

  • Storage: Cooked patties keep in the fridge for up to 3 days; reheat in a skillet to preserve crispness.
  • Make ahead: Beef can be portioned into balls and refrigerated up to a day ahead.
  • Swap: Ground chuck with a similar fat ratio works as well as pre-packaged 80/20.