Why You’ll Love This Recipe
I love this burger because it’s simple to make but absolutely loaded with flavor and texture. The crispy seared edges, gooey cheese layers, and buttery toasted buns all come together in a perfect handheld package. It’s ideal for a fast weeknight dinner or an indulgent weekend bite.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef (80/20 ratio)
4 slices American cheese (or your preferred melting cheese)
4 burger buns, toasted
2 tablespoons unsalted butter
Salt and freshly ground black pepper, to taste
Optional toppings: sliced onions, pickles, lettuce, tomato, ketchup, mustard, mayo
directions
I start by preheating a cast-iron skillet or griddle over medium-high heat until it’s very hot and just starting to smoke.
Next, I divide the ground beef into 4 equal portions and roll each into a loose ball, seasoning them lightly with salt and pepper.
I melt 1 tablespoon of butter in the hot skillet, then place two beef balls in and press them down firmly with a spatula to create thin patties.
I season the tops with a bit more salt and pepper right after smashing.
I let the patties cook undisturbed for about 2 minutes until the edges are deeply browned and crispy.
Then I flip the patties, top each with 2 slices of cheese, and immediately add a second beef ball on top of each. I smash them again lightly to help them stick and cook through.
After cooking another 1 to 2 minutes, I check that the cheese is melted and the patties are cooked.
While the patties finish, I toast the buns by spreading the remaining butter on the cut sides and placing them face down in a skillet until golden brown.
To assemble, I spread my favorite condiments on the buns, layer on any desired toppings, place the double-stacked patties, and top with the remaining bun halves. Then I serve them up hot.
Servings and timing
This recipe yields 4 burgers.
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Calories: approximately 650 kcal per burger
Variations
Sometimes I swap American cheese for cheddar or pepper jack for a different flavor. I also like adding crispy bacon or a fried egg for extra indulgence. When I want some spice, I spread sriracha mayo or add jalapeño slices to the stack.
storage/reheating
These burgers are best fresh, but I store any leftover patties in the fridge for up to 2 days. I reheat them in a skillet over medium heat for a few minutes or in the oven at 350°F until warmed through. I always toast fresh buns when reheating to keep the texture right.
FAQs
What’s the best ground beef for smash burgers?
I go with 80/20 ground beef—it has enough fat to keep the patties juicy and flavorful.
Do I need a cast-iron skillet?
A cast-iron skillet works best for achieving that crispy sear, but any heavy-bottomed skillet or griddle will do.
Can I make the patties ahead of time?
Yes, I form the beef balls and refrigerate them for up to a day. I smash them only when ready to cook.
Why double stack the patties?
Double-stacking gives me more crispy edges, melty cheese in between, and an overall more satisfying bite.
Can I grill these instead of pan-cooking?
Smash burgers are traditionally made on a flat surface, but I’ve done a version on the grill with a cast-iron griddle and it works well.
Conclusion
Crack burgers are my ultimate go-to for a quick, mouthwatering burger fix. They’re easy to make, packed with flavor, and incredibly satisfying. Once I try them, I keep coming back—they’re just that good.
Print
Crack Burgers – Your New Go-To Burger Recipe
- Total Time: 15 minutes
- Yield: 4 burgers
Description
Smash-style burgers cooked in a skillet with melty cheese and crispy edges—these crack burgers are juicy, fast, and seriously crave-worthy.
Ingredients
1 lb ground beef (80/20 ratio)
4 slices American cheese (or preferred melting cheese)
4 burger buns, toasted
2 tbsp unsalted butter
Salt and freshly ground black pepper, to taste
Optional: sliced onions, pickles, lettuce, tomato, ketchup, mustard, mayo
Instructions
Preheat a cast-iron skillet over medium-high heat until hot.
Divide ground beef into 4 loose balls. Season with salt and pepper.
Melt 1 tbsp butter in the skillet. Place 2 beef balls and smash flat.
Cook 2 minutes undisturbed, then flip, add cheese, and stack with remaining beef balls.
Smash again, cook 1–2 more minutes, until cheese is melted and patties are cooked.
Toast buns with remaining butter until golden.
Assemble burgers with condiments, toppings, and patties. Serve hot.
Notes
Use cheddar, pepper jack, or add bacon/fried egg for variations.
Reheat patties in skillet or oven; toast fresh buns for best texture.
80/20 beef yields juiciest results with crisp seared edges.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: American
