Classic Grilled Smash Burgers

Ingredients

• 1.5 lb ground beef, 80/20 fat content
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, freshly ground
• 4 slices American or cheddar cheese
• 4 hamburger buns
• 2 tbsp unsalted butter, softened
• 4 leaves iceberg or butter lettuce
• 1 large tomato, sliced into 4 rounds
• 1/2 red onion, thinly sliced
• 4 tbsp mayonnaise
• 2 tbsp yellow mustard
• 1 tbsp vegetable oil, for the grill grates

Nutrition (estimated per serving)

Method

1. Take the ground beef out of the fridge 20 minutes before cooking so it comes closer to room temperature; cold meat straight from the fridge sits longer on the grill and dries out before the center is done.
2. Divide the beef into 4 equal portions (about 6 oz each) and gently shape into loose, rough balls. Do not compact or overwork the meat with your hands or knead it like dough; overworking pushes out fat and makes a dense, tough burger instead of a tender one.
3. Light your charcoal or gas grill and set up two heat zones: one side on high heat (450-500F, you can hold your hand 5 inches above the grate for only 2-3 seconds) for searing, and one side on low/off for a safety zone if flare-ups happen.
4. Once hot, dip a folded paper towel in the vegetable oil, hold it with tongs, and wipe the grates to lightly oil them. This prevents the burgers from tearing and sticking when you flip them.
5. Place the beef balls on the hot side of the grill, then immediately press each one flat with a sturdy spatula (or the bottom of a heavy pan lined with foil) into a thin 1/2-inch patty about 5 inches wide. Press firmly for about 10 seconds only once; pressing repeatedly squeezes out the juices you want to keep.
6. Season the tops generously with half the kosher salt and black pepper. Let the patties cook undisturbed for 3 minutes on direct high heat; do not move or peek under them, as this is what builds the deep brown crust (the Maillard crust) that gives smash burgers their flavor.
7. Check for doneness cues: the edges should look crisp and deeply browned, and you should see a lacy, dark crust when you gently lift a corner with the spatula. Flip only once.
8. Season the freshly flipped side with the remaining salt, then immediately place a slice of cheese on top of each patty so it melts as the second side cooks.
9. Cook the second side for 2-3 more minutes over direct high heat until the cheese is fully melted and the internal temperature reaches a safe 160F measured with an instant-read thermometer inserted sideways into the center of the patty; this is the safe minimum for ground beef, unlike whole cuts of beef which can be cooked to lower temperatures.
10. While the burgers finish, place the buns cut-side down on the cooler side of the grill for 30-60 seconds just to warm and lightly toast; watch closely because buns burn in seconds on direct high heat.
11. Remove everything from the grill and let the burgers rest for 2 minutes on a plate; this lets the juices redistribute so they don't run out the moment you bite in.
12. Spread mayonnaise and mustard on the toasted bun bottoms, then build each burger with lettuce, a cheese-topped patty, tomato, and red onion, finishing with the bun top.
13. Serve immediately while the cheese is still melty and the bun is warm.

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