Cast Iron Smash Burger: 10 Minutes, No Excuses
The best burger you'll ever make at home requires exactly one pan, 10 minutes, and zero complicated techniques. High protein, simple ingredients, pure satisfaction.
I don’t have time for complicated recipes during the week. If it takes more than 15 minutes, it’s a weekend project. This smash burger is a weeknight staple — fast, high-protein, and better than any drive-through.
Why Smash Burgers Win
The smash technique maximizes the Maillard reaction — that’s the browning that creates flavor. By pressing a ball of beef flat against a screaming-hot cast iron surface, you create maximum contact between meat and metal. More contact means more crust. More crust means more flavor.
What You Need
Keep it simple: 80/20 ground beef (the fat matters — don’t go lean), kosher salt, black pepper, American cheese (yes, American — it melts perfectly), soft brioche buns, and your cast iron skillet.
The Technique
Get your cast iron ripping hot over high heat for about 5 minutes. Form the beef into loose balls, roughly 2-3 ounces each. Place a ball on the dry skillet and immediately press it flat with a sturdy spatula. Season the top with salt and pepper. Cook for about 2 minutes until the edges are deeply browned and crispy. Flip, immediately add cheese, and cook for another minute.
That’s it. Two minutes, flip, one minute, done. The crust should be dark brown and almost lacy at the edges. If it’s gray, your pan wasn’t hot enough.
The Macro Case
Two smash patties on a bun gives you roughly 40g of protein for around 550 calories. That’s a solid post-workout meal that you can have on the table in 10 minutes flat. Pair it with a simple side salad and you’ve got a balanced plate.
No excuses.