Serve up big flavor with the smash burger: juicy patties grilled to crispy perfection with melty cheese and a savory sauce. This restaurant-style recipe proves that simple, quality beef can deliver mouthwatering flavor in every bite.
Looking for another delicious burger recipe? Try my Big Mac Tacos next! And if you’re looking for the perfect pairing, check out this Homemade French Fries recipe.
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The smash burger has taken the Los Angeles food scene by storm, and I’m totally here for it! You haven’t lived until you’ve stood in a long food stand line, watching pink patties sizzle on the griddle. The transformation into burgers with brown, crusted edges and gooey orange cheese slices is mesmerizing.
While I’m always down for a foodie adventure, I love recreating viral recipes at home. My smash burger recipe starts with high-quality 80/20 ground beef, simply seasoned with kosher salt.
The secret to achieving that iconic crispy crust lies in smashing the patties thin on a hot griddle, then topping them with a slice of American cheese. Pair it with my homemade burger sauce, and you’ll never need to stand in line again!
Why This Recipe Works
- Flavorful – We use 80/20 ground beef because fat yields the most flavor. Paired with my rich, tangy sauce, this burger is finger-licking good!
- So Simple – With this recipe, we use pantry staples and easy-to-follow instructions to make magic happen.
- Incredibly Versatile – Just wait until we get into all the possible burger toppings!
What is a Smash Burger?
A smash burger is ground beef rolled into balls, then smashed with a burger press into thin patties. This process gives the burgers extra flavor, as the exterior browns and develops a delicious caramelized crust. However, the center remains juicy.
Tools You’ll Need
- Microplane
- Kitchen Scale
- Burger Press
- Smash Burger Press
- Parchment Paper cut into squares
- Cast Iron Griddle
Ingredients You Will Need for Smash Burgers
Here is a breakdown of what you will need to make the homemade smash burger. For actual measurements, see the recipe card at the end of this post.
- 80/20 ground beef – 80% lean, 20% fat beef is ideal for smash burgers. The high fat content yields more flavor than leaner meat. For an ultimate smash burger, ask your butcher for 1/3 pound each of ground brisket, chuck, and short rib. The flavor and texture is absolutely delicious.
- Kosher salt – I season simply with salt so the natural beefy flavor shines. I always use Diamond Crystal.
- Yellow onion – Slice the onions as thin as possible to ensure they caramelize quickly and evenly, adding a sweet and slightly tangy contrast to the savory burger.
- Butter pickles – Optional topping, these pickles provide a slightly sweet and tangy crunch.
- American cheese – Yes, we are intentionally using processed cheese! It’s the classic choice for smash burgers. Use them at room temperature so they melt faster.
- Avocado oil – This oil is used on the griddle for its high smoke point. The patties get that nice sear.
- Hamburger Buns – Potato buns are personally the best buns. If you can get your hands on Martin’s buns, even better. You can use brioche buns, but that may be too rich and too much bun for smash burgers.
Smash Burger Sauce
- Quality mayo – I use Hellman’s or Duke’s. Mayonnaise is the creamy base of the sauce.
- Butter pickles – Finely chopped pickles add a tangy crunch to the sauce and an extra layer of flavor.
- Ketchup – This provides sweetness and a bit of acidity to balance the richness of the cheese and mayo.
- Mustard – This adds a sharp, tangy flavor.
- Pickle brine – Incorporating pickle brine into the sauce adds a tangy, slightly salty flavor that ties all the elements together, also thinning the sauce a bit.
- Seasoning – For savory, smoky flavor, I use onion powder, garlic powder, and smoked paprika.
- Vinegar – A little vinegar goes a long way. It adds the perfect pop of bright flavor.
How To Make a Smash Burger
Below is a summary of how to make smash burgers. For a complete and detailed list of steps, see the recipe card at the end of this post.
Burger
- Remove ground beef from the refrigerator 45 minutes before cooking. While meat is coming to temp, make the burger sauce and prepare grilled onions.
- Preheat grill on HIGH and place griddle pan onto the grill grates. Divide beef into 2¼ ounces portions and roll into a ball. Place balls on a platter or baking sheet.
- Once grill is hot, generously salt the tops of beef balls. Add oil to the griddle pan and spread evenly. Place two balls, seasoned side down onto the griddle. Then quickly smash the burger down to about ⅛ inch thick. Use the burger smasher to help reinforce smashing. It’s okay if the patty looks completely flat and large in circumference as it will shrink as it cooks. Cook for about two minutes or until you notice the meat develop a nice, brown, crispy layer.
- Just before flipping, season the top of the burger. Use the spatula flip the patty. Cook for another 2 minutes or until you see the crust form. 30 seconds before removing from the grill, place a slice of cheese on each patty. Once cheese melts, layer the patties on top of one another and assemble the burger (see below).
Burger sauce
- Add all ingredients to a bowl and mix to combine. Set aside to allow flavors to meld.
Assembly
- Spread burger sauce on tops and bottoms of bun, then layer burger in this order: bottom bun, butter pickles (2-3 slices), both burger patties with cheese, grilled onions, top bun. Enjoy!
Grilled Onions
- Once griddle pan is very hot, add a generous amount of oil to griddle pan. Add onions and keep a constant stir. After about 4 minutes, generous season with salt. One desired doneness is reached, set aside until ready to use.
What to Put on a Smash Burger
- Cheese – While American cheese is the classic choice, feel free to mix it up with cheddar, pepper jack, or Swiss.
- Sauce – Not feeling a mayo-based sauce? BBQ sauce adds a smoky, sweet, and tangy layer that pairs perfectly with the crispy, juicy patty. It’s a great way to add extra flavor without overwhelming the burger.
- Tomatoes – Fresh, ripe tomatoes add a burst of freshness and a slight acidity that balances the richness of the beef and cheese. Slice them thinly for even layering and a juicy bite.
- More Meat – Take your burger to the next level with crispy bacon strips or make it a double patty for extra indulgence.
Tips and Tricks
- Do not use lean meat to make smash burgers. Now is not the time to be health conscious. If you try to adapt this recipe using 90% ground beef, ground chicken, or ground turkey, your patties will be tough and dry.
- Do not season the ground beef. We form the balls, then salt one side just before adding it to the grill. This ensures the meat stays juicy and flavorful. Once the burger is flattened while cooking, season the other side with salt.
- Use a hot griddle. Before cooking the burgers, preheat your griddle until it’s very hot. A hot surface ensures a quick sear and perfect crust.
- Only smash once. We press the burgers down as soon as the seasoned side hits the hot griddle. Smashing just once creates the perfect crispy crust.
- Add cheese at the right time. Place the cheese slices on the patties in the last 30 seconds of cooking. This timing melts the cheese perfectly without overcooking the burgers.
What to Serve with Smash Burgers
Most of my suggestions are inspired by the Smashburger menu.
- Fries – Crispy, salty fries are the perfect side for burgers. Try my Loaded Fries and Animal-Style Fries (In-N-Out Copycat) for a fast food inspired meal.
- Onion Rings – Crispy, golden fried onion rings have a natural sweetness that complements the savory taste of the burgers.
- Milkshakes – Wash the meal down with a thick, sweet, creamy milkshake.
Frequently Asked Questions
What’s the difference between a hamburger and a smashburger?
The main difference between a hamburger and a smash burger is the cooking technique and thickness of the patty. Smash burgers have thin, crispy patties while hamburgers are much thicker and not smashed.
Why are smash burgers so popular?
Smash burgers are a fun take on the classic cheeseburger, with crispy edges and juicy centers. Plus, there’s something visually appealing about the thin, smashed patties because they look so different from the usual thick burgers. They also cook faster.
What type of beef is smash burger?
Smash burgers typically use 80/20 ground beef, which has 80% lean meat and 20% fat. This fat content is ideal for creating juicy patties with a flavorful, crispy crust when cooked on a hot griddle.
Looking for More Restaurant-Inspired Recipes?
- Copycat Chipotle Steak Recipe
- Copycat Chipotle Chicken
- Mexican Rice Recipe
- Teriyaki Chicken Bowl
- Cheddar Bay Biscuits
Loving this Smashburger Recipe?
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Smash Burger
Equipment
- Microplane
- Kitchen Scale
- Burger Press
- Smash Burger Spatula
- Parchment Paper cut into squares
- Cast Iron Griddle
Ingredients
- 1 pound 80/20 ground beef, or a blend of equal parts ground chuck, brisket, short rib, see notes*
- kosher salt, Diamond Crystal
- 1 large microplane yellow onion, thinly sliced, thinest setting
- butter pickles
- 6 slices american cheese, room temperature
- avocado oil, from grill top
- 3 hamburger buns
Smash Burger Sauce
- ½ cup quality mayo, I use Hellman's or Duke's
- 2 tablespoons butter pickles, finely chopped
- 2 tablespoons ketchup
- 2 teaspoons mustard
- 1½ teaspoons pickle brine
- ¾ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon vinegar
- ½ teaspoon smoked paprika
Instructions
Burger
- Remove ground beef from the refrigerator 45 minutes before cooking. While meat is coming to temp, make the burger sauce and prepare grilled onions.
- Preheat grill on HIGH and place griddle pan onto the grill grates. Divide beef into 2¼ ounces portions and roll into a ball. Place balls on a platter or baking sheet.
- Once grill is hot, generously salt the tops of beef balls. Add oil to the griddle pan and spread evenly. Place two balls, seasoned side down onto the griddle. Then quickly smash the burger down to about ⅛ inch thick. Use the burger smasher to help reinforce smashing. It's okay if the patty looks completely flat and large in circumference as it will shrink as it cooks. Cook for about two minutes or until you notice the meat develop a nice, brown, crispy layer.
- Just before flipping, season the top of the burger. Use the spatula flip the patty. Cook for another 2 minutes or until you see the crust form. 30 seconds before removing from the grill, place a slice of cheese on each patty. Once cheese melts, layer the patties on top of one another and assemble the burger (see below).
Burger sauce
- Add all ingredients to a bowl and mix to combine. Set aside to allow flavors to meld.
Assembly
- Spread burger sauce on tops and bottoms of bun, then layer burger in this order: bottom bun, butter pickles (2-3 slices), both burger patties with cheese, grilled onions, top bun. Enjoy!
Grilled Onions
- Once griddle pan is very hot, add a generous amount of oil to griddle pan. Add onions and keep a constant stir. After about 4 minutes, generous season with salt. One desired donessess is reached, set aside until ready to use.
