This perfect smash burger has everything you want from a restaurant-style burger: thin beef patties with deeply browned, crispy edges, gooey melted cheese, a buttery toasted bun, crunchy pickles, and plenty of creamy homemade burger sauce.
Each burger is made with two patties, giving you more caramelized beef crust in every bite. Better yet, the entire recipe cooks quickly in a cast-iron skillet or on a flat griddle.
Serve these double smash burgers for a casual weekend dinner, game day, or your next backyard gathering. Once you master the smashing technique, homemade burgers may never be the same again.
What Is a Smash Burger?
A smash burger is made by placing a loose ball of ground beef on an extremely hot cooking surface and immediately pressing it into a thin patty.
The direct contact between the meat and hot skillet creates a deeply browned crust with crisp, lacy edges. Unlike a thick burger, a smash burger is intentionally flattened at the beginning of cooking to maximize the amount of browned surface.
A classic version is often served as a double burger with melted cheese between the patties, pickles, sliced onion, burger sauce, and a soft toasted bun.
Why Everyone Will Love This Recipe
This recipe delivers classic diner-style flavor with ingredients that are easy to find.
- Two thin, crispy-edged beef patties
- Melted cheddar in every bite
- Buttery, toasted brioche buns
- Creamy and tangy homemade burger sauce
- Ready in less than 30 minutes
- Easy to customize with your favorite toppings
The patties cook fast, the sauce can be prepared ahead, and everyone can build their burger exactly how they like it.
Tips for the Perfect Smash Burger
- Choose ground beef with a relatively high fat content, ideally around 80% lean and 20% fat.
- Form the beef into loose balls without compressing or kneading it.
- Heat the skillet until very hot before adding the meat.
- Smash each ball immediately after it touches the pan.
- Use a sturdy metal spatula or burger press.
- Place a small square of parchment paper between the meat and press to prevent sticking.
- Press firmly only at the beginning; do not continue pressing while the burger cooks.
- Cook one or two patties at a time so the skillet stays hot.
- Scrape firmly beneath the crust when turning each patty.
- Toast the buns before cooking the beef so they are ready for assembly.
- Prepare all toppings in advance because the patties cook very quickly.
- Serve the burgers immediately while the cheese is melted and the edges are crisp.
Frequently Asked Questions
What Ground Beef Is Best for Smash Burgers?
Ground chuck with an 80/20 lean-to-fat ratio is an excellent choice. The fat provides flavor, helps the patties develop a crisp crust, and prevents them from becoming too dry.
How Hard Should I Smash the Burger?
Press firmly enough to create a very thin, even patty. Smash it immediately after placing the beef in the skillet, before the bottom begins to set.
Why Is My Smash Burger Sticking to the Spatula?
Place a piece of parchment paper between the meat and the spatula or burger press. You can also lightly grease the pressing surface, but parchment is usually the cleanest solution.
Can I Make Smash Burgers Without Cast Iron?
Yes. A heavy stainless-steel skillet or flat-top griddle also works. Avoid a delicate nonstick pan, as the intense heat and firm scraping may damage its coating.
What Cheese Is Best for Smash Burgers?
Cheddar provides a sharp, familiar flavor. American cheese is another popular choice because it melts quickly and evenly. Pepper jack, provolone, or Swiss can also be used.
What Should I Serve With Smash Burgers?
Serve them with French fries, potato wedges, onion rings, coleslaw, pickles, corn on the cob, or a simple green salad.
How to Store
Smash burgers are best enjoyed immediately, while the patties are hot and their edges are still crisp.
Store leftover cooked patties in an airtight container in the refrigerator for up to 3 days. Keep the buns, sauce, vegetables, and patties in separate containers so the assembled burgers do not become soggy.
Reheat the patties briefly in a hot skillet or air fryer, then add fresh cheese during the final moments of reheating. Toast the buns again before assembling.
The homemade burger sauce can be stored in a clean, sealed jar in the refrigerator for up to 3 days.
How to Freeze
Freeze the cooked patties only after they have cooled completely. Place pieces of parchment paper between them, transfer them to a freezer-safe container, and freeze for up to 2 months.
Thaw the patties overnight in the refrigerator before reheating them in a hot skillet. The buns, fresh toppings, and assembled burgers should not be frozen together because their textures will deteriorate.
The uncooked beef can also be portioned into loose balls and frozen. Thaw them completely in the refrigerator before smashing and cooking.
Ingredients
How to make The Perfect Smash Burger
Divide the ground beef into four equal portions, each weighing approximately 2¾ ounces or 80 grams. Shape each portion loosely into a ball without compacting the meat. Set the beef aside while you slice the pickles and onion and arrange the cheese so every ingredient is ready before cooking begins.
Divide the ground beef into four equal portions, each weighing approximately 2¾ ounces or 80 grams. Shape each portion loosely into a ball without compacting the meat. Set the beef aside while you slice the pickles and onion and arrange the cheese so every ingredient is ready before cooking begins.
Cut the brioche buns in half and spread a thin layer of butter over each cut side.
Cut the brioche buns in half and spread a thin layer of butter over each cut side.
Heat a cast-iron skillet or griddle over medium heat, then place the buns cut-side down in the pan. Toast them until evenly golden, remove them from the skillet, and set them aside.
Heat a cast-iron skillet or griddle over medium heat, then place the buns cut-side down in the pan. Toast them until evenly golden, remove them from the skillet, and set them aside.
Increase the heat and let the skillet become extremely hot. Place one or two beef balls in the pan, leaving enough room around each one to flatten it properly. Immediately cover the meat with a small piece of parchment paper and press it firmly with a sturdy metal spatula or burger press until it forms a very thin patty.
Increase the heat and let the skillet become extremely hot. Place one or two beef balls in the pan, leaving enough room around each one to flatten it properly. Immediately cover the meat with a small piece of parchment paper and press it firmly with a sturdy metal spatula or burger press until it forms a very thin patty.
Slide a thin metal spatula firmly beneath the patty, making sure to scrape up the browned crust, and turn it over. Immediately place a slice of cheddar on top.
Slide a thin metal spatula firmly beneath the patty, making sure to scrape up the browned crust, and turn it over. Immediately place a slice of cheddar on top.
Cover the patty with a melting dome or heatproof lid and cook briefly, just until the cheese melts and the beef is cooked through.
Cover the patty with a melting dome or heatproof lid and cook briefly, just until the cheese melts and the beef is cooked through.
Spread a generous spoonful of burger sauce over the bottom half of each toasted bun. Add the stacked patties, followed by sliced pickles and finely sliced white onion. Add bacon, tomato, or lettuce at this point, if desired.
Spread a generous spoonful of burger sauce over the bottom half of each toasted bun. Add the stacked patties, followed by sliced pickles and finely sliced white onion. Add bacon, tomato, or lettuce at this point, if desired.
Spread additional burger sauce over the top buns, close the burgers, and serve immediately while the patties are sizzling, the cheese is gooey, and the buns are still warm.
Spread additional burger sauce over the top buns, close the burgers, and serve immediately while the patties are sizzling, the cheese is gooey, and the buns are still warm.
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