Get the pan hot first
Kenji heats a stainless steel skillet over high heat for two minutes before the beef goes in.
From: Ultra-Smashed CheeseburgerMotz brings a flat-top or cast iron pan to about 375°F (190°C) and spreads a little beef tallow on it.
From: Oklahoma Fried Onion Burger
Smash once, hard, right away
Press the ball flat in the first seconds, while it’s still cold. Kenji uses a second spatula on top of the first for extra force.
From: Ultra-Smashed CheeseburgerAim thin: Weissman smashes to about ⅛ inch (3 mm). For lacy edges, he drags the spatula outward until the rim is see-through.
From: Joshua’s Perfect Burger, Lacy Edge Smash BurgerThen leave it alone. Motz doesn’t touch the patty again until liquid appears on top.
From: Oklahoma Fried Onion Burger
Scrape, don’t lift
Once the underside is deeply browned, about 45–90 seconds, scrape under the patty with a stiff spatula or bench scraper so the crust comes with it, then flip.
From: Ultra-Smashed Cheeseburger, Joshua’s Perfect BurgerCheese goes on straight after the flip; the second side needs only about a minute.
From: Joshua’s Perfect Burger, Classic Diner-Style Smashed Cheeseburger
Variations worth trying
Two thin patties stacked with cheese between them double the crust (Kenji’s ultra-smashed).
From: Ultra-Smashed CheeseburgerPile paper-thin onion on the ball and smash it in (the Oklahoma onion burger).
From: Oklahoma Fried Onion Burger, Joshua’s Perfect Burger
Every tip above is taken from the recipe it links to. Where the experts disagree, we say so rather than picking one.