Martha Stewart Thin Burger

Martha Stewart Thin Burger is a quick griddle smash that uses a rolling pin to flatten each patty so it crisps in its own fat. Made with 70% lean beef chuck, American cheese, and toasted potato rolls, it is easy comfort food for a weeknight family dinner.

Dill pickles, diced white onion, and shredded iceberg lettuce give the greasy patty a cold, crunchy bite. The 70% lean beef is the whole trick, because that extra fat is what crisps the edges on a hot cast iron griddle.

Martha Stewart Thin Burger

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

14

minutes

Cooking time

6

minutes

Calories

560

kcal

Thin, salty patties with dark, crunchy edges and a ribbon of melted American cheese on a soft, buttery potato roll.

Ingredients

• 1 1/4 pounds coarsely ground beef chuck (70 percent lean)
  

• Coarse salt and freshly ground pepper
  

• 4 slices American cheese
  

• 4 teaspoons unsalted butter, softened
  

• 4 potato sandwich rolls
  

• 1/4 cup diced white onion
  

• 1 dill pickle, thinly sliced
  

• 1 cup shredded iceberg lettuce
  

• 4 teaspoons yellow mustard
  

Directions

• Form the patties: Divide beef into 4 mounds, and evenly place on a 12-by-14-inch piece of plastic wrap. Place another piece of plastic on top. Roll into 5 1/2-inch patties, about 1/3 inch thick, with a rolling pin.
• Cook the patties: Heat a griddle or 2 large cast-iron skillets over medium-high. Season both sides of patties with salt and pepper. Cook patties, pressing with a spatula, 3 minutes. Reduce heat to medium, flip, and top with cheese. Cook 2 minutes.
• Toast the buns: Butter cut sides of rolls, and toast on griddle until edges just start to brown, about 1 minute.
• Assemble the burgers: Sandwich burgers in rolls with onion, pickle, lettuce, and mustard.

Tools for this recipe

• Lodge 12-inch cast iron skillet, J.K. Adams French rolling pin. As an Amazon Associate I earn from qualifying purchases.

FAQs

What cut of beef is best for thin burgers?

Go with 70 percent lean ground chuck, because the 30 percent fat is what crisps the edges on a hot griddle. Leaner blends like 90/10 dry out fast in thin patties since there is not enough rendered fat to keep the meat juicy. Ask your butcher for a coarse grind if you can, since it holds together better than a fine grind when pressed thin.

Can I make thin burger patties ahead of time?

Roll and flatten the patties, then layer them with parchment paper in a freezer bag. They freeze well for up to 3 months, and after about an hour on the counter at room temperature they are ready for the griddle. Straight from frozen works too, but add an extra minute per side and season right before cooking since salt pulls moisture during the thaw.

What cheese melts best on a thin griddle burger?

American cheese is the classic pick because it melts into a gooey blanket in under 2 minutes without separating or turning greasy. Cheddar works if you shred it finely so it melts faster, and pepper jack adds heat if you want a kick. Avoid aged cheeses like Parmesan or aged Gruyere since they do not melt smoothly enough for a smash style burger.

How do I keep thin burgers from falling apart on the griddle?

Use a rolling pin between two sheets of plastic wrap to press the patties to an even 1/3 inch thick, since hand pressing leaves thin spots that tear. Let the first side cook a full 3 minutes without moving it, because the crust that forms is what holds everything together when you flip. A wide, flat spatula slid underneath in one motion prevents crumbling.

How do I store and reheat leftover thin burgers?

Keep cooked patties in the fridge for up to 3 days, but store them separate from the buns and toppings since the roll goes soggy fast. Reheat on a griddle or skillet over medium for about 90 seconds per side to get the edges crispy again. Skip the microwave because it steams the patty and kills the crust, which is the whole point of a thin burger.