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These crispy, juicy Smash Burgers are made from home in just 15 minutes, and so much better than any fast food burger you'll ever taste. We've got ultra-thin, beef patties, melty cheese, and a homemade burger sauce–the BEST smash burgers ever!
All The Tricks To Make The Best Smash Burgers!
Smash burgers have completely ruined me for regular burgers, and I mean that in the best possible way. It's a bonus that they're the easiest way to make a burger, too.
Tips for the Best Smash Burgers:
Use 80/20 ground beef for the right balance of fat and flavor.
Cook on a very HOT surface to get a deep brown, crispy crust. I use a cast iron pan, or our blackstone griddle.
Smash thin immediately, once, right when the meat hits the pan. Highly recommend a burger press!
Season after smashing (not before) for best texture and browning. Just sprinkle salt and pepper.
Make sure you don't overcook them, because they cook FAST! Only 30 seconds to one minute on each side.
Place on a homemade hamburger bun, pile on the burger sauce, melty cheese, and your favorite toppings, and I promise you, these will disappear faster than you can make them and will officially ruin your In-N-Out obsession.
Try all of my grilling recipes, like Grilled Chicken Sandwich, Carne Asada Tacos, Chicken Kabobs, or Cedar Plank Salmon!
How to make Smash Burgers:
Prep Beef: Divide ground beef into 2oz portions, to make 12 loose balls. Do not pack the meat tightly. Keep refrigerated until ready to cook.
Make Burger Sauce: In a small bowl, mix mayo, ketchup, mustard, pickle juice. Taste and add BBQ sauce if desired. Set aside.
Toast Buns (optional): Place a cast iron skillet or griddle over high heat until very hot (almost smoking). Butter buns and toast in the pan until golden. Remove and set aside.
Smash Patties: Place 2–4 beef balls onto the hot surface (work in batches). Immediately smash very thin with burger press or sturdy spatula (about ¼ inch thick). Season with salt and pepper directly onto the patties immediately after smashing.
Cook undisturbed for 30 seconds – 1 minute, until edges are crispy.
Flip & Add Cheese: Scrape under patties and flip. Add cheese immediately. Cook 30–60 seconds more, then remove to a plate.
Assemble: Spread burger sauce on the bottom bun, stack two patties per burger, then add toppings as desired. Finish with top bun.
Best Smash Burger Recipe
Equipment
- Burger Press , or sturdy spatula
Ingredients
Smash Burgers:
- 1 ½ lbs ground beef, , (80/20)
- salt and pepper
- 12 slices American cheese
- 6 hamburger buns
Burger Sauce:
- 3/4 cup mayonnaise
- 3 Tablespoons ketchup
- 1 Tablespoon yellow mustard
- 1-2 Tablespoons pickle juice, , to taste
- 1-2 Tablespoons BBQ Sauce , , to taste
Optional Toppings:
- Thinly sliced onions, , red or white
- Dill pickle slices
- Lettuce
- Sliced Tomato
- Cooked bacon
Instructions
- Prep Beef: Divide ground beef into 2oz portions, to make 12 loose balls. Do not pack the meat tightly. Keep refrigerated, covered, until ready to cook.1 ½ lbs ground beef
- Make Burger Sauce: In a small bowl, mix mayo, ketchup, mustard, pickle juice. Taste and add BBQ sauce. Set aside.¾ cup mayonnaise, 3 Tablespoons ketchup, 1 Tablespoon yellow mustard, 1-2 Tablespoons pickle juice, 1-2 Tablespoons BBQ Sauce
- Heat Pan: Heat a cast iron skillet or griddle over high heat until very hot (almost smoking).
- Toast the Buns (optional): Butter buns and toast in the pan until golden. Remove and set aside.6 hamburger buns
- Smash Patties: Place 2–4 beef balls onto the hot surface (work in batches). Immediately smash very thin (about ¼ inch thick) using a sturdy spatula or burger press.
- Season with salt and pepper directly onto the patties after smashing.salt and pepper
- Cook undisturbed for 30 seconds – 1 minute, until edges are crispy.
- Flip & Add Cheese: Scrape under patties and flip. Add cheese immediately. Cook 30–60 seconds more, then remove to a plate.12 slices American cheese
- Assemble: Spread burger sauce on the bottom bun, stack two patties per burger, then add toppings as desired. Finish with top bun.Thinly sliced onions, Dill pickle slices, Lettuce, Sliced Tomato
Notes
Smash Burger: I highly recommend a burger press. Smash once, firmly, then leave alone (don’t keep pressing). Flip the patties only once.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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