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Made with my signature burger seasoning and famous burger sauce, this Smash Burger recipe is crispy, juicy, and so flavorful! Make them in 10 minutes or less in a pan on the stove or on a griddle on the grill.
Jump to:
- Smash Burgers
- What's the difference between a regular burger and a smash burger?
- Why make my smash burger recipe?
- Smash Burger Ingredients Notes
- How to Make Smash Burgers
- How Long to Cook Smash Burgers
- Smash Burger Toppings
- Tips for Making Smash Burgers
- Storing and Reheating Smashed Burgers
- FAQ
- What to Serve with Smash Burgers
- Smash Burger Recipe
- Reviews
Smash Burgers
Once I learned how to make smash burgers at home, I started going out to fast food places a lot less. My smash burger recipe has everything you want in a smash burger: juicy patties with a crispy crust that cook quickly, melty cheese, and tons of flavor from homemade burger seasoning and sauce. I guarantee that once you try my smash burger recipe, you'll want to make them just as often as I do!
What's the difference between a regular burger and a smash burger?
The difference is in the preparation and texture! Regular burgers are formed into patties before they're cooked for a uniform, rounded shape and thick layer of meat. Smash burgers, in the meanwhile, are flattened into patties right on the griddle, making them extra thin with crispy edges and a great sear.
Why make my smash burger recipe?
- They're crispy. If you like your burgers crispy with a perfect crust, smash burgers are for you!
- They taste so good! Heavy on the seasonings, these burgers are loaded with flavor! Plus, I've included my signature burger seasoning recipe.
- They're super easy to make. No need to get the grill going! These burgers are best when you make them inside on a griddle or cast iron skillet.
- They're budget friendly. Because smash burgers are smashed flat, you use a lot less meat per patty. Smash burgers at home are cheaper, faster, and taste even better!
Smash Burger Ingredients Notes
- Ground Beef: You'll want a fattier ground beef, like 80/20, instead of lean ground beef. All that fat turns into flavorful juice in the pan that makes the burger extra crispy.
- Butter: A little butter in the pan helps keep the burgers from sticking! Because they're pressed flat, they're more at risk of tearing when flipped unless the pan has fat in it.
- Burger Seasoning: My special burger seasoning totally transforms burgers into flavor powerhouses! I've included the ingredients, but make sure to check out my full recipe, too!
- Kosher salt
- Black pepper
- Paprika
- Onion powder
- Garlic powder
- American Cheese: Personally, I swear by American cheese slices. Not the plastic-wrapped kind, but the deli slices! They melt better than any other cheese and are perfect for burgers. However, you can also use cheddar or pepper jack.
- Tomato: A slice of tomato adds juiciness and a bit of acid to the burger. Try and get heirloom tomatoes; they'll have so much more flavor and a much less grainy texture.
- Lettuce: Crisp, fresh lettuce is a must! A leaf of Romaine or Iceberg lettuce will work great. I don't recommend soft lettuces; they might wilt.
- Onion: White or red onion slices add crisp, spicy bite to the burger. Be sparing, as too much red onion can overpower the other flavors.
- Brioche Rolls: I prefer brioche buns for burgers, but you can use your hamburger bun of choice!
- Burger Sauce: My special burger sauce is everything you want on a burger! This delicious mix of mayo, ketchup, mustard, and pickles takes care of every topping in one. I've listed the ingredients below, but you can use your favorite sauce, too.
- Mayonnaise
- Ketchup
- Spicy brown mustard
- Relish or minced pickles
- Pickle juice
- Paprika
How to Make Smash Burgers
1: Heat Griddle
Heat a cast-iron griddle or cast-iron skillet over medium-high heat on the stove or grill. Once sizzling hot, grease lightly with butter. Divide the beef into 4 equal balls, not patties, and place on the griddle.
2: Smash the Patties
Using a flat spatula, smash each beef ball flat, until the patty is only about ½" thick and at least 4" in diameter. Remember, beef shrinks!
3: Season and Flip
Season liberally with burger seasoning, and cook until the edges are brown, about 2 minutes. Then flip, season again, and place a slice of cheese on each patty.
4: Cook until Done
Continue cooking until the cheese melts and the burgers are done to your desired level of doneness.
5: Serve
Serve on Brioche buns with lettuce, onion, tomato, and burger sauce, and enjoy!
How Long to Cook Smash Burgers
Typically, smash burgers are cooked over high heat to brown the outside quickly. This means they tend to be well done, if pressed quite flat, so you only need to cook them for about 2-3 minutes per side. If you like less flat burgers, keep a thermometer on hand to test for doneness! See my guides to beef temps and burger temps.
Smash Burger Toppings
Tips for Making Smash Burgers
- Smash burgers are meant to be flat, thin, and super crispy, so make sure to not use too much beef, and press them nice and flat! A metal spatula or a spatula with holes in it makes it easier to keep the meat from sticking.
- For even better burgers, pop the buns on the pan to toast them lightly.
- Don't feel limited with toppings! Add in bacon, blue cheese, mushrooms, onion rings, yellow mustard, dill pickles and more; there's no going wrong!
- Try not to mess with the burgers too much before flipping them, but don't stress too much. You just want to avoid breaking the burger patties.
- You can also use vegetable oil instead of butter, but avoid oil with low smoke points; the very hot pan can burn them!
Grilling Smash Burgers
If you're grilling smash burgers, place them on a griddle on the grill! Because they're smashed thin, you don't want to try cooking these on the grill without a flat surface underneath. The patties are too thin and will tear or fall through the bars of a grill, so a griddle is necessary if you're cooking them outdoors.
Storing and Reheating Smashed Burgers
Smash burgers are best eaten fresh, and smashed right on the pan. If you make too many, you can store leftover cooked patties in the freezer wrapped in aluminum foil and placed in a plastic bag. Reheat them in the oven until sizzling.
FAQ
The secret is in the fat! By smashing the patty flat on the griddle, it squeezes all that melting fat out- and then soaks it all right back up, essentially frying the burger in its own juices. That means extra crispy sear marks and tons of flavor.
The best meat to use for a smash burger is a high fat beef such as an 80/20 blend. Because of the lower fat content in other meats like turkey or chicken, you won't be able to make a proper smash burger without beef. Bison is similar to beef, and may also work.
What to Serve with Smash Burgers
Smash Burger Recipe
Equipment
- Cast Iron Skillet or griddle
- Flat spatula
- 2 small bowls for mixing sauce and seasoning
Ingredients
- 1 lb Ground beef - 80/20
- 2 Tablespoons Butter
- 4 slices American cheese
- 4 slices Tomato
- 4 leaves Lettuce
- 4 slices Onion
- 4 Brioche rolls
- 1 serving Burger sauce
- 1 serving Burger seasoning
Burger Seasoning Ingredients
- 4 Tablespoons Mayonnaise
- 2 Tablespoons Ketchup
- 2 teaspoons Spicy brown mustard
- 1 teaspoon Pickles - minced
- 2 teaspoons Pickle juice
- ½ teaspoon Paprika
Burger Sauce Ingredients
- 1½ teaspoons Kosher salt
- ½ teaspoon Black pepper
- 1 Tablespoon Paprika
- 1 teaspoon Onion powder
- 2 teaspoons Garlic powder
Instructions
- First, make the sauce by adding all the ingredients to a small bowl and mixing well.4 Tablespoons Mayonnaise,2 Tablespoons Ketchup,2 teaspoons Spicy brown mustard,2 teaspoons Pickle juice,½ teaspoon Paprika,1 teaspoon Pickles
- Make the seasoning in a separate bowl by combining all seasoning ingredients and mixing well.½ teaspoon Black pepper,1 Tablespoon Paprika,1 teaspoon Onion powder,2 teaspoons Garlic powder,1½ teaspoons Kosher salt
- Heat your griddle over medium-high heat. Once it's sizzling hot, grease lightly with butter, and divide the beef into 4 evenly sized balls.1 lb Ground beef,2 Tablespoons Butter
- Place the ground beef balls on the griddle, then use a flat spatula to smash them flat! They should be at least 4" in diameter and less than ¼" thick.
- Season liberally with burger seasoning, and cook until the edges are nicely browned, about 2 minutes. Then flip, and season the other side.1 serving Burger seasoning
- Place a slice of cheese on each patty, then cook until the cheese is melted and the burgers are cooked to your desired doneness.4 slices American cheese
- Serve on brioche buns with your favorite toppings, and enjoy!4 slices Tomato,4 leaves Lettuce,4 slices Onion,4 Brioche rolls,1 serving Burger sauce
Notes
- Smash burgers are meant to be flat, thin, and super crispy, so make sure to not use too much beef, and press them nice and flat! A metal spatula or a spatula with holes in it makes it easier to keep the meat from sticking.
- For even better burgers, pop the buns on the pan to toast them lightly.
- Don't feel limited with toppings! Add in bacon, blue cheese, mushrooms, onion rings, yellow mustard, dill pickles and more; there's no going wrong!
- Try not to mess with the burgers too much before flipping them, but don't stress too much. You just want to avoid breaking the burger patties.
- You can also use vegetable oil instead of butter, but avoid oil with low smoke points; the very hot pan can burn them!
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