Smash Burger with Cheese Skirt

How to Make Smash Burger with Cheese Skirt

1. 1

   Step 1: Portion and lightly season the beef

   Divide the ground beef into four loose 4-oz (about 113 g) balls, handling as little as possible to keep the meat tender. Sprinkle the outside of each ball with kosher salt and a light dusting of black pepper; do not overwork or pack into a tight patty.

   For this step

   • 1 lbGround beef (80/20)
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Preheat the skillet and add oil

   Place a heavy cast-iron or stainless skillet over medium-high heat and let it get very hot until just starting to smoke. Add the oil and swirl to coat the surface; this helps the patties develop a deep, quick sear and crispy edges.

   For this step

   • 1 tbspNeutral high-smoke oil (vegetable or canola)
3. 3

   Step 3: Smash, sear, and build the cheese skirt

   Working one or two patties at a time, place a beef ball in the hot skillet and immediately press firmly with a heavy spatula or a dedicated smash tool to about 1/4-inch thickness; hold for 10 seconds to set the crust. Cook without moving until the edges are brown and crisp, about 2 minutes, then flip once. Immediately place a slice of American cheese over each patty and use the spatula to nudge/mold some of the melting cheese outward so it spreads and forms a thin skirt; let the cheese lace and crisp for 30–60 seconds before removing.

   For this step

   • 4 slicesAmerican cheese slices
   
4. 4

   Step 4: Toast the buns in the skillet

   Wipe the skillet briefly if it’s overly greasy, then add the softened butter to the hot pan and toast the cut sides of the buns until golden and slightly crisp, about 1–2 minutes. If you like, return burgers to the pan briefly to re-crisp the cheese skirt edges while the buns toast.

   For this step

   • 4 bunsBurger buns (soft, slightly larger than patties)
   • 2 tbspUnsalted butter (softened, for toasting buns)
   
5. 5

   Step 5: Assemble and serve immediately

   Place each cheesed patty on a toasted bun bottom, top with thinly sliced red onion and pickle slices, then crown with the bun top. Serve hot so the cheese skirt stays crisp and enjoy right away for the best contrast of textures.

   For this step

   • 1/2 smallThinly sliced red onion
   • 8 slicesDill pickle slices
   

1. Divide the ground beef into four loose 4-oz (about 113 g) balls, handling as little as possible to keep the meat tender. Sprinkle the outside of each ball with kosher salt and a light dusting of black pepper; do not overwork or pack into a tight patty.
2. Place a heavy cast-iron or stainless skillet over medium-high heat and let it get very hot until just starting to smoke. Add the oil and swirl to coat the surface; this helps the patties develop a deep, quick sear and crispy edges.
3. Working one or two patties at a time, place a beef ball in the hot skillet and immediately press firmly with a heavy spatula or a dedicated smash tool to about 1/4-inch thickness; hold for 10 seconds to set the crust. Cook without moving until the edges are brown and crisp, about 2 minutes, then flip once. Immediately place a slice of American cheese over each patty and use the spatula to nudge/mold some of the melting cheese outward so it spreads and forms a thin skirt; let the cheese lace and crisp for 30–60 seconds before removing.
4. Wipe the skillet briefly if it’s overly greasy, then add the softened butter to the hot pan and toast the cut sides of the buns until golden and slightly crisp, about 1–2 minutes. If you like, return burgers to the pan briefly to re-crisp the cheese skirt edges while the buns toast.
5. Place each cheesed patty on a toasted bun bottom, top with thinly sliced red onion and pickle slices, then crown with the bun top. Serve hot so the cheese skirt stays crisp and enjoy right away for the best contrast of textures.