Smash Burger Recipe

The smashed burger has gained a devoted following for its irresistible combination of crispy edges, juicy patties, and sheer flavor perfection. A smash burger or smashed beef patty is the key to replicating your favorite fast food joint’s irresistible burger. Thin juicy beef patties topped with cheddar cheese and stacked for the most amazing homemade double cheeseburger you will ever make at home.

This smash burger recipe is incredibly easy to replicate at home, in fact, they’re easier to make than your typical burger and taste so much better. We both agree it’s the burger recipe we’d choose if we had to eat one burger for the rest of our lives.

While you can make smash burgers as a single patty, I like to make double cheeseburgers. Since the burgers are so thin, you’ll end up using the same amount of beef as a regular burger. Serve smash burgers with smashed potatoes, homemade truffle fries, or baked sweet potato fries.

What Is a Smash Burger?

Smash burgers are made using the process of placing a round ball of ground beef on a hot cast iron cooking surface and smashing it into a thin beef patty. This technique results in a patty that’s both juicy on the inside and delightfully crispy and caramelized on the outside.

Smash burgers are typically light on toppings and mainly feature lettuce, onion, cheese, ketchup, and mustard.

Why This Recipe Works

• Thin and juicy: despite the burgers being so thin, they cook very quickly and won’t dry out. These burgers are very tender.
• Caramelized and seasoned: Smash burgers get the perfect sear from the hot cooking surface. They’re seasoned with only salt and pepper to really enhance the beef flavor.

Ingredients

• 80-85% lean ground beef: avoid 90%+ lean burger meat as it tends to dry out.
• Toasted brioche buns: this is my favorite bun. I butter and toast them on the grill or griddle.
• Red/yellow onion: slice as thinly as possible so the flavor is not overpowering. Try caramelized onions for a fancy burger.
• Sliced cheese: my favorites are mild orange cheddar or yellow American cheese.
• Shredded lettuce: I like to use leaf lettuce and shred it into thin strips with a sharp knife.

See the recipe card for full information on ingredients and quantities below.

Recommend Kitchen Tools

• Griddle/Baking Steel: smash burgers should be made on a flat cast-iron or steel surface for the best results. Anything with grates or ridges causes the beef to stick. For a few burgers, a large cast-iron skillet will do. For larger crowds, use a large flat griddle or baking steel placed directly on the grill. Always cook with the grill cover up to prevent overcooking.
• Burger press or flat spatula: smashed burgers are flattened directly on the hot cooking surface by firmly pressing down with a burger press or flat spatula without holes. This will ensure your patty has full contact with the pan and gives the burger a beautiful textured finish. To prevent sticking, place a small piece of parchment paper on top of the burger before smashing it. This ensures a nonstick barrier!

How to Make Smash Burgers

Step 1.

Roll the beef into 2-inch diameter balls. I was able to get 5-6 patties out of 1 pound of ground beef. If making double cheeseburgers this is the perfect size. If making single patties, make them slightly larger.

Step 2.

Bring a skillet, flat cast iron griddle, or baking steel to high heat (on the stove or on the grill). Let it get very hot and brush it with a little oil.

Step 3.

Place beef balls on the hot skillet and immediately press down firmly with a flat spatula or burger press until the beef is smashed into a thin 1/4-1/2-inch thick patty. Season with salt and pepper to taste. To prevent sticking, place parchment paper between the beef/spatula.

Step 4.

Let sear for 2 minutes. The edges may split and won’t be perfect. This is OK and actually preferred as it adds texture. Flip burgers, season with salt and pepper, and cook for 2 more minutes (burgers will be cooked medium and no longer pink). In the last 30 seconds, top each burger with cheese. Remove from the heat.

Step 5.

Toast the buns in the remaining burger grease to crisp the interior and warm the buns. It’s a phenomenal touch and makes the burger that much better. Assemble as double or single cheeseburgers. Layer with shredded lettuce, pickles onion, ketchup, and mustard.

Frequently Asked Questions

More Sandwich Recipes

• Pepper crusted burger
• Spicy chicken sandwich
• Pesto chicken panini
• The very best turkey burger
• Philly cheesesteak sliders

Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!

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