Homemade Smash Burgers are quick, juicy, and loaded with those crispy, browned edges. The patties cook in minutes on a hot griddle or cast-iron skillet. The double stack with melty cheese and my special burger sauce makes them taste like a restaurant-quality smashburger. It’s a great way to feed a crowd for a cookout.
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Helpful Reader Review
“Easiest and tastiest burgers ever! So glad I found this recipe which is so simple and produces burgers that are better than any restaurant ones I’ve had, which I didn’t think was even possible!” – RJ ★★★★★
Smash Burger Video
Watch the video tutorial to see how quickly the patties are smashed, flipped, stacked, and served hot off the griddle.
What is a Smash Burger?
After trying Smash Burgers at a restaurant, I was smitten and knew I had to recreate the recipe. It’s an exciting, extra-tasty, quick way to cook a burger, and even though the process seems to break all the traditional burger rules, the results are fantastic with crisp edges and juicy centers.
Smash burgers start by forming balls of ground beef (which you can make ahead), that are pressed or smashed with a burger press into a thin patty as soon as they hit the hot grill. Direct contact with the griddle or skillet creates extra browning and flavor on the outside while maintaining the patty’s juiciness. They also cook super fast!
If you love our classic Burger Recipe, Cheeseburger Sliders, or Hamburger Soup, this is another fun way to turn simple ground beef into a family-favorite dinner.
Smash Burger Ingredients
- Ground Beef – Use 80/20 ground beef for juicy patties with crisp edges. We use 1 1/2 pounds to make 4 double-patty burgers.
- Sauce – A simple mix of mayonnaise and yellow mustard adds flavor to the patties and makes a quick burger sauce for serving.
- Cheese – Medium cheddar melts well and adds a classic cheeseburger flavor to the burgers. American cheese is another great option for that diner-style melt.
Restaurant-Style Burger Toppings
Keep the toppings simple so the crispy beef stays the star. We love toasted hamburger buns, shredded iceberg lettuce, dill pickle chips, sliced tomato, and thinly sliced red onion.
How to Make Smash Burgers
- Prepare Patties – Divide 1 1/2 lbs of ground beef into 8 equal portions (3 oz each), and roll into balls, then cover, and refrigerate until ready to cook.
- Make Sauce – Stir together 1/3 cup mayo and 1 tsp mustard and set aside.
- Prep Toppings – fully prep your toppings ahead to assemble the burgers right away while the patties are hot and juicy off the grill.
- Toast buns – lightly butter the cut side of your buns and toast on a griddle or skillet over medium heat until golden brown. Transfer to a rack.
- Cook patties – Heat a flat griddle or cast-iron skillet over medium-high heat. Add 2 to 4 chilled beef portions, leaving room between each one. Right away, place parchment over each portion and firmly smash into a thin patty. Remove parchment, season, add a small dab of sauce, and cook until the bottoms are browned and crisp, about 2 minutes.
- Add cheese – Flip the patties and cook another minute. Add cheese to half the patties, then top with a second patty and remove from the heat.
When to Flip the Smashburger
I cook the patty on the first side for about 2 minutes, or until the bottom and edges are browned and caramelized. Use a metal spatula to scrape under the patty so you don’t leave any browned crust behind. Once flipped, the second side only needs about 1 minute. It’s essential to start with a preheated grill; otherwise, your burger patties will be overcooked before they have a chance to brown.
Can I make smashburgers on the stovetop?
Yes. Use a large cast-iron skillet or flat griddle and cook in batches. Turn on your vent fan before you start, since the hot pan and beef fat can create smoke. A griddle is easiest if you want to cook several patties at once.
Why does the beef need to be cold?
Unlike a good steak, which we like to bring to room temperature first, burger patties should be well-chilled before they go on the grill. It helps the fat stay in the meat until it hits the grill, resulting in a juicier burger and better browning.
What is the Best Smash Burger press?
A flat press works best to get the patties very thin. This is our favorite Smash Burger Tool, but you can also push over the top of a spatula with a meat mallet to smash burgers. Also, pre-cut parchment paper makes the job easy, but you can cut your own pieces.
Make-Ahead Tip
You can portion the beef into loose 3-ounce balls, cover, and refrigerate for 1 to 2 days. Keep them chilled until they go onto the hot griddle. For the best texture, cook smash burgers right before serving since the crispy edges soften as they sit.
How to Assemble a Smash Burger
According to my husband, Vadim, who used to work at a restaurant, this is the best way to assemble a smash burger so the bun stays saucy, the lettuce catches the juices, and every bite has crunch.
- Spread sauce on the bottom bun and add 3-4 slices of pickle
- Top with a mound of shredded lettuce and add tomatoes and onions if using.
- Top with meat patties and cover with the top bun.
How to Wrap a Smash Burger
If you really want to replicate a restaurant copycat burger, try this easy burger wrapping technique. It’s easy and similar to wrapping a gift. The wrappers are so fun and help contain drips and messes. The kids seem to appreciate the wrappers. Maybe it’s because it feels like eating out.
- Cut a piece of parchment paper into a 10-12″ square and fold in half into a triangle. Place the parchment halfway over the burger.
- Flip the burger upside down and tuck in the sides and tuck the bottom flap under the burger.
Serve Smash Burgers With
These are our favorite cookout recipes to make with burgers.
- Boiled Corn on the Cob
- Oven-Baked Potato Wedges
- Air Fryer French Fries
- Classic Lemonade
- Potato Salad
- Macaroni Salad
Mmm, these crispy, juicy Smash Burgers are hard to beat, especially with melty cheese and that simple burger sauce. Serve them hot off the griddle and don’t skip the sauce—it makes every bite better.
Smash Burger Recipe
Ingredients
Smash Burger Patties:
- 1 1/2 lbs ground beef, 80/20, divided into 8 portions (3oz each)
- Salt, added to taste
- Black Pepper, added to taste
- garlic powder, optional, added to taste
- 4 slices medium cheddar cheese, we love thick-sliced
Burger Sauce:
- 1/3 cup mayonnaise
- 1 tsp yellow mustard
Toppings:
- 4 burger buns, we used brioche buns
- 2 cups iceberg lettuce, shredded
- 1 large tomato, sliced
- 1/2 red onion, sliced into thin rings
- 2 Dill Pickles, cut into 12 slices
Instructions
Portion Beef Patties:
- Divide beef into 8 even portions, about 3 oz each. Loosely Roll them into balls then cover and refrigerate while preparing remaining ingredients (you can prep and refrigerate the balls of meat 1-2 days ahead). The meat must be cold when it hits the grill.
Prep Toppings and Buns:
- Remove wilted leaves from lettuce to keep it crunchy then finely shred lettuce. Slice tomatoes, onions, and pickles.
- Butter and toast buns over medium heat until golden on the buttered side.
Cook the Patties:
- Increase griddle to medium/high heat. Place 2-4 burger balls onto a hot griddle. Working quickly, place a square of parchment paper over the meat and use a burger press or spatula to firmly smash straight down into a thin patty.
- Once patties are smashed, peel back and discard parchment papers and season patties with salt, pepper and garlic powder. Add 1/2 teaspoon of burger sauce. Cook 2 minutes on the first side or until seared and juices start to come to the surface.
- Scrape under the burger with metal spatula facing down at a 45˚ angle to get under the caramelized part and flip. Cook another 1 minute. Top half of the patties with sliced cheese and cover cheese with the second patty. Repeat with remaining burgers and transfer them to a platter as they finish cooking.
Assemble Burgers:
- Place sauce on bottom of bun. Top with 3 pickle slices, shredded lettuce, 2 tomato slices and thin sliced onion. Add double patty and top with bun.
Nutrition Per Serving
Filed Under
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Tried and it was great! Will for sure use again
Looks delicious. Will definitely try it.
Thank you!
It was a little dry but good
Hi Ayaan. Did you use a leaner meat or overcook them?
Easy to follow and turned out great.
Thank you!