There are times for a big, juicy pub burger—and that’s totally great. But most of the time what I’m yearning for is a thin, crispy patty with lacy edges and a perfectly melty layer of American cheese (deli-sliced, not plastic-wrapped!). All this to say, a smash burger really hits all the right notes—and I’m about to tell you why.
A smash burger gets the ratios right. At a quarter pound of beef per patty, it isn’t skimpy, but the thin layer means you get the right amount in every bite. For that signature thin patty, add balls of ground beef to a scorching-hot skillet or griddle and flatten it as much as possible with a spatula. Each bite is all crispy outside without the heavy, under-seasoned thick inside layer. Because it’s so flat, all the other toppings sit pretty and evenly, which makes for a better eating experience.
