How do you know when you crave something? What are some of the best savory and greasy food recipes? What is comforting? I always crave burgers. Forget fancy gourmet ones. What is the kind of burger that’s pure, unadulterated joy? What is a smash burger? These are the ones that have become a staple in my kitchen, and my family begs for. What are some of the best food recipes that will impress even the pickiest eaters? What is that kind of easy, yet incredibly flavorful, meal that makes me feel like a culinary rockstar? Without breaking a sweat. If you’ve ever felt intimidated by making great burgers at home, or if you just looking for a new hobby, you should try making your own. What is your go-to recipe? What are some of the best smash burgers you have ever had?
What is Smash Burger?
So, what exactly is a smash burger, you ask? Think of it as the humble, yet mighty, cousin of the thick, juicy pub-style burger. The magic really happens in the name itself: “smash.” Instead of forming a thick patty and letting it cook slowly, you take a ball of ground beef, place it on a screaming hot griddle or cast-iron skillet, and then, with a sturdy spatula or a burger press, you *smash* it down. This action does two incredible things: it creates an insane amount of surface area, which means more crispy, caramelized edges, and it cooks the burger super fast, keeping the inside incredibly tender and juicy. It’s essentially a technique that prioritizes maximum flavor and texture with minimal fuss. It’s the burger equivalent of getting the most bang for your buck, and believe me, the payoff is huge!
Why you’ll love this recipe?
Honestly, where do I even begin? What I love most about these smash burgers is the sheer perfection of their simplicity. You’re going to absolutely adore the flavor explosion. We’re talking deeply savory beef, those irresistible crispy, almost lacy edges that give way to a perfectly cooked, tender interior. It’s a textural wonderland in every bite. And the best part? They are ridiculously easy to make. Seriously, you can have these on the table faster than you can get takeout. I’ve whipped these up on busy weeknights when I’m pressed for time, and they’re always a massive hit. Plus, they’re incredibly cost-effective. Using simple ground beef and a few pantry staples means you get gourmet-level flavor without breaking the bank. This recipe is also wonderfully versatile. While I’ll share my favorite way to serve them, you can totally customize them with your favorite cheese, toppings, and buns. They’re a fantastic alternative to my classic grilled chicken or even my slow-cooker Pulled Pork when you’re craving something a bit more hands-on but still want it to be fuss-free. Trust me, these smash burgers are destined to become a regular in your recipe rotation.
How do I make Smash Burgers?
Quick Overview
The process for these smash burgers is brilliantly straightforward, focusing on high heat and speed. To achieve that signature crispy-crusted perfection. How do you cook beef? Start by prepping your beef then heat your cooking surface to scorching temperatures. Once hot, you’ll place your beef balls and smash them down thin. After a quick sear on both sides, you’ll add your cheese to melt into glorious gooeyness. What is the key to a successful cooking experience? What are some of the best burgers you’ve ever made?
Ingredients
For the Patties: How do you
1.5 pounds ground beef (80/20 or 85/15 is ideal for fat content and flavor)
1 teaspoon salt
12 teaspoon black pepper. 1 teaspoon salt.
What is a pinch of garlic powder for extra flavor?
For the Buns & Toppings:
4-6 soft burger buns (like potato rolls or brioche)
Butter, for toasting buns
4-6 slices of your favorite cheese (American cheese melts like a dream, but cheddar or Swiss are great too!)
Optional toppings: Shredded lettuce, sliced tomatoes, pickles, onions (raw or caramelized), special sauce (mayo, ketchup, relish, a splash of vinegar)
What are the steps to
Step 1: Preheat & Prep Pan
This is crucial! Get your cast-iron skillet or griddle smoking hot over medium-high heat. You want it really, really hot. If it’s not hot enough, the burgers won’t develop that amazing crust. Add a tiny bit of neutral oil, like vegetable or canola, just enough to coat the surface lightly. If you’re using a griddle, make sure the whole surface is heated evenly. I usually let mine heat up for at least 5-7 minutes.
Step 2: Mix Dry Ingredients
While the pan is heating, take your ground beef and gently divide it into 4-6 equal portions, depending on how big you want your smash burgers. You want balls of beef about the size of a tennis ball. Don’t overwork the meat; just gently form them into loose balls. Season them generously all over with salt, pepper, and any optional garlic powder. The salt is key for flavor and also helps create that crust.
Step 3: Mix Wet Ingredients
This isn’t really a “wet ingredient” step for the burgers themselves, but if you’re making a special sauce, now’s the time to whip it up! In a small bowl, combine mayonnaise, ketchup, a good dollop of sweet pickle relish, a splash of white vinegar or pickle juice, and maybe a pinch of sugar or a dash of hot sauce if you like a little kick. Mix it all up and set it aside. This sauce is seriously a game-changer!
Step 4: Combine
This step is really just about handling the meat gently. Form your seasoned ground beef into loose balls. The less you handle the meat, the more tender your burgers will be. We aren’t making meatballs here; we’re aiming for loose, well-seasoned balls of beef ready to be smashed.
Step 5: Prepare Filling
This step isn’t applicable for smash burgers in the traditional sense as the patty is the star, but I often toast my buns at this stage. Brush the cut sides of your buns with a little melted butter and place them cut-side down on a separate part of the griddle or in a clean pan until golden brown and toasty. This adds another layer of flavor and texture and prevents the bun from getting soggy.
Step 6: Layer & Swirl
This is where the action happens! Place one or two seasoned beef balls onto the screaming hot skillet. Immediately grab your sturdy spatula or burger press and firmly smash down the ball, pressing it flat into a thin patty, about ¼ to ½ inch thick. You want to hear that sizzle! Don’t move it around too much; just give it a good, firm press. Let it cook undisturbed for about 1-2 minutes until you see a nice brown crust forming around the edges. Then, flip the patty. Immediately place a slice of cheese on top of the flipped patty. If you’re making double-stack burgers, place a second smashed patty on top of the cheese.
Step 7: Bake
This isn’t a baking recipe, it’s a searing recipe. Once you’ve flipped the burgers and added cheese, let them cook for another 1-2 minutes, or until the cheese is perfectly melted and the burger is cooked through to your liking. The beauty of smashing them thin is they cook super fast. Keep an eye on them; you don’t want to overcook them!
Step 8: Cool & Glaze
Once cooked and cheesy, carefully remove the burgers from the skillet. You don’t need to “cool” them in the traditional sense, but you want to assemble them quickly. The “glaze” here is referring to your special sauce, which you’ll add to the toasted buns!
Step 9: Slice & Serve
Assemble your smash burgers on the toasted buns with your special sauce and any other desired toppings like crisp lettuce, tangy pickles, or sweet caramelized onions. Serve them immediately while they’re hot and the cheese is melty. The smell alone is enough to make your mouth water! These are best enjoyed fresh off the skillet.
What to Serve It With
These smash burgers are practically a meal in themselves, but they play wonderfully with a few classic accompaniments. For a casual breakfast or brunch, I love them with a side of crispy breakfast potatoes or even a fried egg on top for an epic breakfast burger. If you’re leaning towards a weekend brunch spread, a simple, vibrant coleslaw or a fresh, light green salad with a tangy vinaigrette makes a great contrast to the richness of the burger. As a more indulgent dessert, if you can believe it, a well-made smash burger can be surprisingly satisfying after a lighter meal, paired with a truly decadent milkshake. And for those cozy snack attacks or comfort food cravings, forget everything else and just serve them with a side of golden, crispy french fries or Sweet Potato fries. My family also loves these with a big bowl of onion rings, and honestly, who can blame them? It’s pure, unadulterated comfort food heaven.
How do you make a perfect Smash burger?
I’ve made these smash burgers more times than I can count, and over the years, I’ve picked up a few tricks that make a world of difference. First, the beef itself: use good quality ground beef with a decent fat content, like 80/20. That fat is where all the flavor and juiciness comes from. Don’t be tempted to go too lean, or you’ll end up with dry burgers. When you’re forming the balls, handle the meat as little as possible. Overworking it will make the burgers tough. Just gentle shaping is all it needs. My absolute biggest tip for the smash itself is to use a sturdy spatula or a burger press and to get a good, firm press down. Don’t be shy! That’s what creates the incredible crispy edges. And for the love of all that is delicious, don’t move the patty around while it’s searing on the first side; let it form that beautiful brown crust. When it comes to cheese, American cheese is my ride-or-die for smash burgers because it melts so evenly and creates that quintessential gooey, stretchy texture. However, a good sharp cheddar or even some Swiss can be fantastic too, you just might need to cover the pan briefly to help them melt. Don’t be afraid to experiment with your toppings either; pickles are a non-negotiable for me, adding that perfect acidic bite to cut through the richness.
Storing and Reheating Tips
These smash burgers are definitely best enjoyed fresh off the skillet, that’s when they’re at their peak crispy, juicy glory. However, if you happen to have leftovers (which is rare in my house!), they can be stored. For best results, I recommend storing the cooked patties separately from the buns. You can pop them into an airtight container in the refrigerator for up to 2 days. They’ll lose some of that initial crispiness, but they’ll still be delicious. When it comes to reheating, I find the best method is to get your cast-iron skillet or a griddle nice and hot again, maybe with a tiny bit of oil, and sear the patties for a minute or two per side until they’re warmed through and you get a little bit of that crispiness back. You can also reheat them in a moderate oven (around 350°F or 175°C) on a baking sheet for about 5-7 minutes, though they won’t be quite as crispy as pan-fried. I don’t recommend microwaving them, as it tends to make them rubbery and sad. As for buns, it’s best to toast fresh ones when you’re ready to eat, but if you must store them, keep them in a plastic bag at room temperature for a day.
What are the most frequently asked questions on
Final Thoughts
There you have it – the most satisfying, flavor-packed smash burgers you can whip up right in your own kitchen! They’re proof that sometimes, the simplest techniques yield the most incredible results. The crispy edges, the juicy interior, the perfectly melted cheese – it’s a combination that’s hard to beat. I truly hope you give these smash burgers a try. They’ve brought so much joy and deliciousness to my table, and I’m certain they will to yours too. If you love these, you might also enjoy my recipes for crispy oven-baked fries or my tangy homemade coleslaw, both of which are perfect partners for these burgers. I can’t wait to hear how yours turn out! Let me know in the comments below what your favorite toppings are or any special twists you’ve added. Happy cooking, and even happier eating!
smash burgers
Ingredients
Main Ingredients
- 0.5 pound ground beef 80/20 fat ratio recommended
- 4 each burger buns
- 4 slices cheddar cheese
- 1 tablespoon butter for toasting buns
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- Divide the ground beef into 4 equal portions (about 2 ounces each). Gently form them into loose balls, do not overwork the meat.
- Heat a cast-iron skillet or griddle over medium-high heat. Add a little oil if your skillet is not well-seasoned.
- Place the beef balls onto the hot skillet, leaving some space between them. Immediately smash each ball down with a sturdy spatula or burger press until it's about 0.5 inch thick.
- Season the smashed patties generously with salt and pepper.
- Cook for about 2 minutes, or until the bottom is well-browned and crispy. Flip the patties.
- Place a slice of cheddar cheese on each patty. Cook for another 1-2 minutes, or until the cheese is melted and the patty is cooked through.
- While the burgers are cooking, lightly butter the cut sides of the burger buns and toast them in a separate pan or on the griddle until golden brown.
- Assemble the burgers by placing the cooked patties on the toasted buns. Add your favorite toppings and condiments.
