Smash Burger Recipe

Made with my signature burger seasoning and famous burger sauce, this Smash Burger recipe is crispy, juicy, and so flavorful!

Course Main Course

Cuisine American

Keyword how to make smash burgers, smash burger, smash burger recipe, smash burgers

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 577kcal

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

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.

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!