Smash Burger Recipe

This smash burger is the reason I stopped ordering them out. Two thin beef patties are smashed onto a hot skillet until the edges turn crispy, then stacked with melted cheddar, caramelized onions, and plenty of my smash burger sauce on a toasted brioche bun. It’s juicy, crusty, ridiculously flavorful, and ready in about 20 minutes.

Why The Smash Burger Method Works

The first time I really got the smash burger technique right, I understood why these burgers have such a following. You start with a loose ball of beef and press it firmly onto a ripping-hot skillet right away. That creates maximum contact with the pan, which is what gives the patty its deeply browned crust and those thin, crispy edges.

I make mine as a double because two thin patties give you more of that browned surface in every bite without needing a huge, thick burger. Once the cheddar melts over both patties, you get layers of crispy beef, gooey cheese, and juicy centers all stacked together.

The caramelized onions add a little sweetness, but my smash burger sauce is what really brings everything together. It’s tangy, creamy, and slightly sweet, which cuts through the richness of the beef and cheese. That sauce has become one of the most popular recipes on my blog, and this is easily my favorite way to use it.

Pile everything onto a toasted brioche bun with pickles, lettuce, and tomato, and you get the full smash burger experience without needing a flat-top griddle or a trip to a burger restaurant.

Ingredients for Smash Burgers

• 1 pound ground beef
• 1 small white onion, sliced into rings
• 1 medium tomato
• 2 to 4 pieces lettuce
• 4 to 8 pickle slices
• ¼ cup burger sauce
• 2 brioche hamburger buns
• 4 slices cheddar cheese

Ingredient Notes

• Ground beef: I recommend 80/20 ground beef for smash burgers. The higher fat content keeps the thin patties juicy while helping them develop that deeply browned, crispy crust. Ground chuck is especially good if you can find it.
• White onion: Slice the onion into thin rings so it browns quickly in the same hot skillet as the burgers. White onion has a sharper flavor that mellows as it cooks, but yellow or sweet onion works just as well.
• Cheddar cheese: Cheddar gives these burgers a little more flavor than classic American cheese while still melting well over the thin patties. Use thin slices so the cheese melts quickly before the burgers overcook.
• Brioche buns: Brioche buns are soft, buttery, and slightly sweet, which works really well with the salty beef and tangy sauce. Toasting the cut sides also gives them more structure so they hold up to the double patties and toppings.
• Pickles: Dill pickle slices add acidity and crunch that help cut through the richness of the beef and cheese. I like classic hamburger dill chips, but spicy or sweet pickles can change up the flavor.
• Smash burger sauce: My smash burger sauce is the sauce I make specifically for these burgers. It’s creamy, tangy, and slightly sweet, which balances the crispy beef, melted cheddar, and onions without overpowering them.

How to Make Smash Burgers

Step 1: Prep the beef and heat the skillet

Divide the ground beef into 4 equal portions and gently shape them into loose balls without packing the meat tightly.

Heat a cast-iron or stainless-steel skillet over medium-high to high heat until very hot.

Step 2: Smash and cook the burgers

Place 2 beef balls in the hot skillet and immediately smash them into very thin patties with a burger press or sturdy metal spatula. Season with salt and pepper, then leave them undisturbed until a dark, crispy crust forms.

Scrape firmly underneath each patty, flip, and cook briefly on the second side. Add the onion rings around the burgers and cook until browned and softened. Top each patty with cheddar and let it melt, then repeat with the remaining beef.

Step 3: Toast the buns

Reduce the heat and wipe out the skillet if needed. Lightly butter the cut sides of the brioche buns and toast them until golden brown.

Step 4: Assemble the double smash burgers

Spread smash burger sauce generously over the bottom buns. Stack 2 cheese-covered patties on each bun, then add the cooked onions, tomato, lettuce, and pickles. Add more sauce if you like, close with the toasted top bun, and serve immediately while the patties are hot and crispy.

Expert Tips for Crispy Smash Burgers

• Use loosely packed beef balls. Gently portion the beef without compressing it like a meatball. Looser beef spreads more easily when smashed and gives you thinner, more irregular edges that crisp especially well.
• Smash only once. Press the patty firmly as soon as it hits the skillet, then leave it alone. Pressing again after the meat has started cooking squeezes out juices without improving the crust.
• Use parchment paper when smashing. Place a small square of parchment between the beef and your burger press or spatula. It prevents the raw beef from sticking to the tool and makes it easier to get a thin, even patty.
• Give each burger plenty of skillet space. Cook only 2 patties at a time unless you’re using a large griddle. Crowding the pan traps steam and makes it harder to develop crispy edges.
• Scrape underneath the crust when flipping. Use a thin metal spatula and get completely underneath the browned surface. You want that crust to stay attached to the burger instead of being left behind on the skillet.
• Keep the patties thin. Smash them to roughly ¼ inch thick. Thin patties cook quickly and maximize the amount of browned surface, which is why stacking 2 patties works so well.
• Have the toppings ready before you start cooking. Smash burgers cook fast. Slice the vegetables, make the sauce, and have the cheese and buns ready before the beef hits the skillet so nothing sits around getting cold.
• Build and serve them immediately. The contrast between the crispy patties, melted cheddar, toasted bun, and cool toppings is best right away. Assemble each burger as soon as the second patty is finished.

Smash Burger Variations

• Make it spicy: Add pickled jalapeños, pepper Jack cheese, and a little hot sauce to the smash burger sauce for a spicy version with plenty of heat.
• Add bacon: Layer crispy bacon between the two patties for extra smoky, salty flavor. Bacon works especially well with the cheddar and tangy burger sauce.
• Switch up the cheese: American cheese gives you the classic diner-style melt, pepper Jack adds heat, and Swiss gives the burger a nuttier flavor. You can also combine American and cheddar.
• Make a triple smash burger: Divide the pound of beef into 6 smaller portions and stack 3 thin patties on each bun. Smaller patties keep the burger manageable while giving you even more crispy browned surface.
• Make it a bacon jalapeño smash burger: Combine crispy bacon, pickled jalapeños, cheddar, and extra smash burger sauce for a loaded version that’s especially good for game day.

Best Sides for Smash Burgers

• Crispy fries: French fries are the classic smash burger side. I love having the burger with these Five Guys fries. Serve them with extra smash burger sauce for dipping.
• Onion rings: Crispy onion rings add even more crunch and pair especially well with the caramelized onions and cheddar on the burger.
• Coleslaw: A cool, tangy coleslaw cuts through the richness of the double beef patties, melted cheese, and burger sauce.
• Loaded fries: For a more indulgent meal, serve the burgers with my In-N-Out loaded fries topped with cheese and your favorite toppings.
• Potato wedges: Thick, crispy potato wedges are another easy option when you want something heartier than regular fries.

How to Store and Reheat Smash Burger Components

Cooked patties: Store leftover smash burger patties in an airtight container in the refrigerator for up to 3-4 days. Reheat them in a hot skillet for a minute or two per side until heated through. The skillet gives you a better chance of bringing back some of those crispy edges than the microwave.

Cooked onions: Refrigerate the onions separately in an airtight container for up to 3-4 days. Reheat them in the same skillet as the patties during the last minute or two.

Smash burger sauce: Keep the sauce refrigerated in a sealed container for up to 7 days.

To make ahead: You can prep the sauce, slice the toppings, and portion the beef into loose balls ahead of time. For the best smash burger texture, cook the patties fresh right before serving.

For assembled burgers: I don’t recommend storing them fully assembled. The sauce, tomato, and hot patties quickly soften the toasted bun, so keep the components separate and build each burger fresh.

Smash Burger FAQs

What is a smash burger?

A smash burger starts as a loosely packed ball of ground beef that’s pressed very thin against a hot skillet or griddle immediately after it hits the surface. The increased contact with the hot metal creates the deeply browned crust and crispy edges that define a smash burger.

What is the difference between a smash burger and a regular burger?

A regular burger is typically shaped into a patty before cooking and stays relatively thick. A smash burger starts as a loose beef ball and is smashed thin directly on the cooking surface, creating more browned surface area and a much crispier crust.

What ground beef is best for smash burgers?

Ground beef with plenty of fat works best for smash burgers. I prefer 80/20 ground beef or ground chuck because it stays juicy while producing plenty of rendered fat and browned flavor as the thin patties cook.

How many ounces should a smash burger patty be?

About 3-4 ounces of beef per patty works well for a classic smash burger. This recipe uses four 4-ounce portions and stacks two patties on each burger for a double smash burger with plenty of crispy surface area.

What temperature should you cook smash burgers at?

Smash burgers need a very hot cooking surface. Preheat a cast-iron skillet or flat-top griddle to around 400°F or hotter before adding the beef so the patties begin browning immediately instead of steaming.

Do you need a burger press to make smash burgers?

No. A dedicated burger press is helpful, but a sturdy flat metal spatula works too. Place a small piece of parchment paper between the beef and spatula if the meat sticks while you’re smashing it.

Why aren’t my smash burgers getting crispy?

The most common causes are a skillet that isn’t hot enough, overcrowding the pan, using overly lean beef, or moving the patties before a crust forms. Give each thin patty plenty of direct contact with a very hot cooking surface.

Why do you smash a burger only once?

Smash the beef immediately after it hits the skillet, while it’s still raw and loose. Once the patty begins cooking, pressing it again can squeeze out juices without giving you the same browning benefit.

Should you oil the pan for smash burgers?

With 80/20 beef and a well-seasoned cast-iron skillet or griddle, you generally don’t need much added oil because the beef quickly releases its own fat. If you’re using stainless steel, a very light coating of high-heat oil can help.

Can you make smash burgers on a grill?

Yes, but a flat cooking surface works better than open grill grates. Place a cast-iron griddle or flat-top surface over the grill so the thin beef has full contact with the hot metal and can develop its signature crust.

What cheese is best for a smash burger?

American cheese is the classic choice because it melts quickly over thin patties, but cheddar works well when you want a stronger cheese flavor. Provolone, pepper Jack, and Swiss can also be used depending on the style of burger you’re making.

What temperature should a smash burger be cooked to?

Ground beef should reach a safe minimum internal temperature of 160°F, according to the USDA. Because smash burger patties are very thin, they cook quickly, so check the thickest part if you’re using an instant-read thermometer.

More Burger Recipes to Try

• Oklahoma onion smash burger
• In-N-Out burger
• Onion wrapped Flying Dutchman burger
• Crack burger
• Grilled cheese burger
• Garlic parmesan cheeseburger bombs