Smashburger Recipe that nails the crispy edges, juicy center, and sauce-dripping perfection every single time!
Author’s Notes
Burgers Worth the Hype!
I mentioned when I shared this “crack” burger recipe that I had finally nailed the OG Smash Burger. I took the photos earlier this week and now it’s finally getting posted! Yay!
Even though the method for both burgers is almost the same, the flavors are completely different. This smashburger recipe is a little simpler than the crack burgers since you don’t need to mix anything into the beef. Plus, they’re topped with my favorite easy sauce–the same one I used in these burger bowls.
My number one tip for success is to use an electric griddle. It keeps the heat steady and gives you plenty of space to smash and flip, which is much easier than trying to make them in a skillet. I hope you get to try these at least once this summer. They’re truly so delicious and easy to make!
Quick Tip
Why This Smashburger Recipe Works: Smashing the beef gives it lots of contact with the hot pan, which makes that crispy, golden crust everyone loves. Using high-fat beef keeps the burgers juicy, and a little salt and pepper is all you need for big flavor.
Buttered and toasted buns plus a creamy burger sauce brings everything together. These smashburgers are quick, fun, and way better than takeout!
Smashburger Recipe Tips
- Use cold meat and don’t over-handle it so the patties stay tender/hold their shape.
- Smash just once right after placing the meat on the hot surface. Pressing again squeezes out the juices.
- Leave space between patties so they can crisp up instead of steam.
- Place parchment on the meat when smashing to prevent sticking.
Variations
Change Things Up!
Here are some of our favorite things to try with this Smashburger Recipe:
- Onion smash: Add thinly sliced onions on top of the beef before smashing.
- Spicy: Mix in diced jalapeños and top with pepper jack cheese plus some hot sauce.
- Bacon lovers: Layer crispy bacon or bacon jam under the cheese.
- Sauces: Try barbecue sauce, ranch, or chipotle ranch instead of the burger sauce.
Storage
Once made, Smashburgers are best enjoyed promptly. Keep patties in an airtight container in the fridge for 3–4 days. Store buns and toppings separately. Reheat patties in a skillet and assemble with fresh toppings.
Perfect Sides For Your Burger:
Salads
Ranch Potato Salad
Salads
Strawberry Salad
Salads
Macaroni Coleslaw Salad
Side Dishes
Baked Beans Recipe
Smashburger Recipe
Equipment
- Food scale optional, but helpful
- Electric griddle or flat-top griddle, or large cast iron skillet
- Burger Press or a flat spatula with firm pressure
Ingredients
- 1-1/2 pounds ground beef chuck very cold (80/20)
- Salt & pepper
- 1/2 cup mayo
- 1 tablespoon pickle relish I like Heinz
- 2 tablespoons ketchup
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 8 slices sharp Cheddar cheese
- 4 to 8 brioche buns plus softened butter
- 4 to 8 slices leaf lettuce
- 4 to 8 slices tomato
- 1 large avocado thinly sliced, optional
- dill pickle chips optional, for topping
Instructions
- Divide beef into 8 loose 3-ounce balls (weigh if possible) and keep chilled.
- In a small bowl, whisk together all sauce ingredients. Chill until ready to use. Heat a large electric or flat-top griddle to 400°F.
- Place 2 beef balls on the hot surface. Place a square of parchment over each and press firmly with a burger press, to about 1/4th-inch thin. Hold for 10 seconds, then peel off the parchment and discard. Season with salt and pepper.
- Cook for 60 to 90 seconds, until the edges are deeply browned and juices bubble up. Use a sharp metal turner to scrape under and flip (see note 1). Season the other side with salt and pepper. Top with a slice of cheese and cover with a pot lid (see note 2) to melt the cheese and cook for another 30 to 45 seconds. Transfer to a plate. If making a double-patty burger, stack two patties together while hot.
- While the patties cook, butter the buns and toast them cut-side down on a cooler area of the griddle until golden.
- Spread burger sauce on both halves of the toasted buns. Layer with lettuce, tomato, one or two patties, and avocado or pickles if using. Serve immediately; these are best hot off the griddle!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Shortcuts
- Buy prepared lettuce that has been wash, dried, and trimmed.
- Form meat balls ahead of time so all you have to do is smash and cook.
Smashburger Recipe FAQs
Use 80/20 ground beef. The higher fat content helps keep the patties juicy and flavorful.
Nope! A sturdy metal spatula or burger press works great. Just press once and hold for a few seconds.
Yes, a cast iron skillet works well. Just make sure it’s very hot before adding the beef.
