Smash Burger Recipe
This smash burger recipe makes thin, juicy burgers with crispy edges, melty cheese, and simple toppings in about 15 minutes right at home.
Some summer dinners just end up on repeat, and this smash burger recipe has been one of those at our house. It’s a stovetop or flat-top burger made with seasoned ground beef, American cheese, and soft buns, and it comes together in about 15 minutes. What keeps me coming back to it is those thin, crispy edges and that diner-style feel you get without having to leave home.
I started making smash burgers when I wanted a burger night that felt a little more fun than frozen patties, but didn’t turn into a whole backyard production. There’s something about standing at the stove, toasting buns, stacking cheesy patties, and letting everybody add their own lettuce and tomato that feels easy in the best way. It’s one of those dinners that disappears fast, but in a family dinner kind of way, not a fussy kind of way.
Why This Recipe Works
This is the kind of burger that feels special without asking much from you.
- It cooks fast, which makes it a good weeknight dinner when everybody is already hungry.
- The thin patties get those crisp, lacy edges that make smash burgers so good.
- The ingredient list is simple and familiar.
- Double patties make these feel like a real burger-joint dinner at home.
- You can keep the toppings classic or let everybody build their own.
Ingredient Notes
You don’t need much to make a really good smash burger. The trick is more about the method than a complicated ingredient list.
Vegetable oil
A little oil helps the beef make good contact with the hot surface.
Salt, black pepper, garlic powder, and onion powder
This simple seasoning mix gives the burgers flavor without taking over. I like using pantry basics here because the beef and browning do most of the work.
80/20 ground beef
This is what I reach for when I want a juicy burger with crisp edges. A little fat helps the patties brown well and keeps them from drying out.
American cheese
It melts beautifully and gives these that classic diner-style finish. This is usually what I use because it gives you that soft, melty layer that works so well on a thin patty.
Burger buns
Soft buns are best here. A sesame seed bun feels especially right for this kind of burger.
Lettuce and tomato
Simple toppings keep the burger from feeling too heavy and add that familiar burger-night balance.
Substitutions and Topping Ideas
You’ve got a little room to play here.
- Cheese: Cheddar, Colby Jack, or pepper jack all work, though they won’t melt quite the same way as American.
- Beef: If all you have is lean ground beef, you can still make these, but they won’t be quite as juicy or crisp around the edges.
- Buns: Potato buns, brioche buns, or standard hamburger buns all work well.
- Toppings: Pickles, onions, burger sauce, mustard, or mayo all fit naturally here.
Optional Smash Burger Sauce
If you want a quick burger sauce, stir together 1/2 cup of mayo, 2 tablespoons of ketchup, 1 tablespoon of yellow mustard, a splash of pickle juice, and a pinch of garlic powder and paprika. I’m not saying you need it, but I’m also not saying I skip it when I have two extra minutes.
How to Make Smash Burgers
This is one of those recipes where a few small details make all the difference.
- Get the pan hot – A hot surface is what gives smash burgers their signature crust. I always let the skillet or griddle heat well before the beef goes down. If the pan isn’t hot enough, the patties won’t get those browned edges.
- Portion the beef – Divide the ground beef into small portions and gently roll them into balls. You want them portioned and ready to go before you start cooking, because once these hit the pan, things move quickly.
- Smash right away – Set the beef on the hot surface and smash it immediately into a thin patty. I like using parchment between the beef and the press so nothing sticks. Press firmly once, especially around the edges, and then leave it alone.
- Watch for crisp, lacy edges – When the edges look browned and a little craggy, it’s ready to flip. That’s the part that tells you the crust has formed.
- Add the cheese – After flipping, add the cheese right away so it has time to melt over the hot burger. It only needs another minute or two.
- Stack and serve – For double smash burgers, stack two patties together and slide them onto toasted buns with your favorite toppings. I usually keep it simple with lettuce and tomato, and let everybody take it from there.
Tips for the Best Burgers
Smash once, not twice: Once the patty is flattened, leave it alone. Pressing again later tends to push out juices.
Use Parchment Paper: This makes the whole process easier and keeps the beef from sticking to your press or spatula.
A sturdy metal spatula matters: You need something sharp enough to scrape up all that browned crust when you flip.
Expect a little smoke: That hot-pan burger crust comes with a little kitchen haze sometimes. I always turn on the fan before I start.
Toast the buns: It’s a small step, but it helps the burger hold together better and gives the whole thing a more finished feel.
Work in batches if needed: I’ve learned not to crowd the pan. These cook so fast that it’s better to do two rounds than try to squeeze in too much at once.
Why are my smash burgers not getting crispy?
Usually, the pan isn’t hot enough, or the burgers are too crowded. A hot surface and enough space around each patty make a big difference.
FAQ
A smash burger is made by pressing a ball of ground beef onto a very hot cooking surface so it cooks into a thin patty with crisp edges and a juicy center
No. A cast-iron skillet or stovetop griddle works really well. I make them indoors all the time.
Yes. Doubles give that classic smash burger look and texture, but single patties work just fine for lighter appetites.
American cheese melts the best and gives you that classic burger-shop feel. That’s usually my first choice here.
Yes. For an Oklahoma-style version, pile thinly sliced onions on top of each beef ball right after it goes onto the hot griddle, then smash the burger down so the onions press into the meat as it cooks. They soften, brown around the edges, and add a lot of flavor.
Smash Burger Recipe
Ingredients
Equipment
Method
- Preheat your flat-top grill and grease it with 1 tablespoon vegetable oil. In a small bowl, stir together 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Set aside.
- Have the burger buns, cheese, and toppings ready before the beef hits the pan. Smash burgers move fast.
- Divide 24 ounces 80/20 ground beef into 3-ounce portions and roll them into balls. You should have 8 balls total. Season the balls of meat with some of the seasoning mixture on the top.
- Place the burger balls, seasoning side down, onto the grill. Using a piece of parchment paper and a cast-iron weight, smash each ball down as thin as you can, really concentrating on the edges. Season the top after smashing.
- Allow to cook until the meat looks lacy and browns around the edges, about 2 minutes. Using a large griddle spatula, scrape under the patty and flip it over. Immediately grab the 8 slices American cheese and place one slice on top of each burger. Continue to cook until the cheese melts, about 2 minutes.
- For doubles, stack one patty on top of each other until you have 4 burgers. Transfer each burger to a burger bun and add your favorite toppings. Serve immediately.
Nutrition
Notes
- Nutritional information includes a burger bun, no toppings.
- We end up using almost all of the seasoning mixture, but season to your taste.
Tried this recipe?
If you made this recipe, leave a comment and star rating to let others know how it turned out.How to Store and Reheat
If you have leftover patties, let them cool and store them in an airtight container in the refrigerator for up to 3 days. I like putting a small piece of parchment between them so they don’t stick together.
To reheat, warm the patties in a skillet over medium-high heat for a couple of minutes, just until heated through. You can also use the air fryer for a quick reheat. I think they’re best reheated separately from the buns, then assembled fresh.
You can freeze the cooked patties, too. Wrap them well and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
What to Serve with Smash Burgers
If you’re turning this into a full burger-night dinner, these are all easy fits alongside it:
- Crispy, crunchy, and a little sweet, Onion Rings match the texture of this burger and feel completely at home on a burger-night table.
- Grilled Corn on the Cob adds a sweet, smoky balance to the rich, savory smash burgers and keeps the meal from feeling too heavy.
- This Potato Salad Recipe is cool and creamy, making it a classic side that complements hot, crispy smash burgers perfectly.
- Wine Smoothies add a fun, slightly sweet contrast that makes the whole meal feel a little more like a backyard party.
