Smash Burger
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Posted: 05/20/26
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I’ll show you how to make the best smash burger at home. These smash burgers are incredibly simple to make and packed with amazing flavor. I use just butter, ground beef, and my favorite beef seasoning. I top each smash burger with a slice of melted cheese and serve it on a toasted bun. You can also add optional toppings like lettuce, tomatoes, and fried onions to make it your own!
Why My Smash Burgers are Superior!
Here’s the truth about smash burgers. The crispy, lacy edges that make them taste like a burger joint come from one thing only (a screaming-hot griddle and a spatula you’re not afraid to lean on). Five ingredients, ten minutes, and the kind of crust that ruins regular burgers for you forever.
When I made this smash burger patty recipe for the first time I decided I might have been ruined for all other burgers. The nooks and crannies that are created when they are smashed crust up and creates a ton of flavor.
You can pile as many burger toppings on as you like, but I like a simple double decker burger with a toasted bun. You don’t even need the extra toppings because there’s so much flavor from the burger patty itself!
What Is A Smashburger?
A smash burger is a thin, crispy-edged burger made by pressing a loose ball of ground beef firmly onto a screaming-hot griddle. The smashing creates more surface contact with the heat, which produces the lacy, crispy crust that makes a smash burger taste like a classic diner burger. The smashing technique was actually popularized by the restaurant chain, Smashburger.
Key Ingredients
- Ground beef – I always recommend an 80/20 blend for this smashburger recipe because the fat adds flavor and moisture.
- American cheese – Slice the cheese yourself for the best meltability and flavor.
- Beef seasoning – You can use your favorite seasoning for burgers or a simple salt and pepper sprinkle will work great too.
- Hamburger buns – A soft potato bun or classic sesame bun is the best option for smash burgers. Skip the brioche or pretzel buns. Smash burgers are thin, so a tall fancy bun throws off the meat-to-bread ratio.
Find the ingredient list with exact measurements in the recipe card below.
Great Smash Burger Toppings
- Burger sauce
- Pickles
- Lettuce
- Tomato
- Onions
- Relish
- Mayonnaise
- Ketchup
- Mustard
How To Make A Smash Burger
- Form patties. Divide the ground beef into 8 equal sections. Gently form into loose balls, set aside on clean plate.
- Prepare griddle. Pour about half of melted butter onto cooking surface and spread around with back of spatula. Place meat onto cooking surface and top with a square of parchment paper. Smash each ball flat, getting it as thin as you can.
- Season and cook. Season with beef seasoning. Cook for 2-3 minutes, flip burgers and cook for 1-2 minutes or until cooked to preferred doneness. Cover patties with a slice of cheese, cook an additional minute to melt cheese. Remove from heat.
- Prepare buns. Spread more melted butter on other side of griddle (if you are using a cast iron skillet do this after you remove the burgers). Place the buns cut side down on buttered griddle. Brush more butter on the tops of the buns, toast for 1-2 minutes or until the inside of the bun turns golden. Watch careful they will cook fast. Remove buns from griddle.
- Dress burgers. Place one patty with cheese on each bun, top with a plain patty for a double burger and serve with any desired toppings.
For the complete directions and ingredient amounts, scroll down to the recipe card below.
How To Make Grilled Onions
If you want grilled onions on your Smashburger, they are so simple to make!
Before you put the burgers on, spread some butter onto the griddle and add one thinly sliced yellow onion to prepared surface. Let onion cook until the slices begin to brown and soften. Move them to the cooler side of the griddle and cook the burgers.
Serving Suggestions
Go all-American and add some juicy Corn on the Cob for a delicious summer meal.
In my house, burgers with Baked Beans are always a hit and such an easy meal to throw together for the weeknight or to entertain with on the weekends! Or when I’ve got fresh beans, Grilled Green Beans in a Foil Packet are great for a twist!
Storage And Reheating
Fridge: Leftovers can be stored in an airtight container for up to 3 days.
Freezer: I don’t suggest freezing leftover smash burgers if you can help it. If you do have a lot of leftovers and you want to freeze them, wrap each cooked patty in plastic wrap and then store in a freezer bag or airtight container. Thaw in the fridge overnight before reheating.
Reheating leftover smashburgers is best on the stovetop for about a minute on each side. The burgers won’t have the same crispy crust on them but they won’t be too far off. Avoid the microwave, it will dry them out.
Pro Tips
- When forming the meatballs, keep them loose. Overworked meat will become tough.
- As you smash the burger, press firmly and only once. Pressing more than once will squeeze out the moisture you want to keep inside the patty.
- Make sure you scrape underneath the patty when turning it over so you get all of the crispy parts!
- If you’re making smash burgers for a party, you’ve got to wrap them in checkered paper for the diner effect!
- Smashing on the stove top? Avoid non-stick pans because they don’t get hot enough to make that delicious crust.
Frequently Asked Questions
Can I make smash burgers ahead of time?
Smash burgers are best enjoyed right off the griddle because the longer they sit, the crust softens. To help with preparations, you can always form the loose meatballs and store them in an airtight container in the fridge for up to a day and then cook just before serving.
Why aren’t the smash burgers crispy?
There are a few reasons why this can happen. First, it is so important that the griddle has reached at least 400-450 degrees Fahrenheit before adding any of the meat to it. Second, don’t flip too early! There should be some browning around the edges before you flip the patty. Lastly, if the beef is too lean, it is more likely to dry out instead of crisp up.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
Smash Burger Recipe
Learn how to make the best Smash Burgers at home with lacy, crispy edges and gooey melted cheese. Ready in 15 minutes on a Blackstone or cast iron skillet.
double burgers
Equipment
Ingredients
- 1 ½ pounds ground beef 80/20 blend recommended
- 4 slices American cheese
- ¼ cup melted butter divided
- 1 Tablespoon beef seasoning or salt and pepper
Toppings
- 4 hamburger buns
- burger sauce
- 12 sliced pickles
- 2 cups lettuce shredded
- 1 large tomato sliced
Instructions
- Preheat Blackstone Griddle, flat-top griddle or 12'' cast iron skillet to medium-high heat, about 375 degrees Fahrenheit.
Make Burgers
- Divide the ground beef into 8 equal sections, 3 ounces each. Gently form into loose balls, set aside on plate.
- Pour about half of melted butter onto cooking surface, spread around with back of spatula. Place the meat into cooking surface and top with a square of parchment paper. Smash the ball flat with a spatula or burger press getting it as thing as you can.
- Season with beef seasoning. Cook for 2-3 minutes, flip burgers and cook for 1-2 minutes or until cooked to preferred doneness. Cover four patties with a slice of cheese, cook an additional minute. Remove from heat.
Toast Buns
- While the burgers are cooking spread more melted butter on other side of griddle (if you are using a cast iron skillet do this after you remove the burgers). Place the buns cut side down on griddle. Brush more butter on the tops of the buns, toast for 1-2 minutes or until the inside of the bun turns golden. Watch careful they will cook fast. Remove buns from griddle.
Assemble Burgers
- Place one patty with cheese on each bun, top with a plain patty and serve with additional toppings if desired.
Tips
Fridge: Leftovers can be stored in an airtight container for up to 3 days.
Freezer: I don’t suggest freezing leftover smash burgers if you can help it. If you do have a lot of leftovers and you want to freeze them, wrap each cooked patty in plastic wrap and then store in a freezer bag or airtight container. Thaw in the fridge overnight before reheating.
Reheating leftover smashburgers is best on the stovetop for about a minute on each side. The burgers won’t have the same crispy crust on them but they won’t be too far off. Avoid the microwave, it will dry them out.
Nutrition Information
Calories: 755kcal (38%), Carbohydrates: 28g (9%), Protein: 38g (76%), Fat: 54g (83%), Saturated Fat: 25g (156%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 20g, Trans Fat: 3g, Cholesterol: 172mg (57%), Sodium: 944mg (41%), Potassium: 737mg (21%), Fiber: 3g (13%), Sugar: 6g (7%), Vitamin A: 1092IU (22%), Vitamin C: 6mg (7%), Calcium: 395mg (40%), Iron: 7mg (39%)
Malinda says
Love your recipe for smash burgers!! Better than going out for a burger!!
Danielle says
These were amazing! Thanks for sharing!
Alison LaFortune says
Loved these smash burgers! The grill seasoning was perfect. A new favorite for burger night!