Smash Burgers
Get ready to meet your new favorite burger! Smash burgers are all about that crispy, caramelized edge, juicy center, and fast, no-fuss cooking. They’re everything you love about a diner-style burger—made right at home, in minutes.
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Smash burgers have totally won me over. There’s just something about that sizzle when the beef hits the hot pan, flattened to perfection and seared until the edges are irresistibly crisp and craggy. They’re quick, satisfying, and feel like a treat every time I make them. Whether it’s a casual weeknight dinner or a summer cookout, this is my go-to burger recipe.
What is a smash burger?
A smash burger isn’t your average patty! The recipe begins with a chilled ball of ground beef that’s pressed flat onto a sizzling hot skillet. That smash creates instant contact with the heat, forming a golden, crispy crust while sealing in all the juicy flavor. The result? A thin, craggy-edged burger with bold, beefy taste and crispy caramelized edges in every bite. It’s the total opposite of those thick, dense burgers that take forever to cook and often fall flat on flavor.
These were hands-down the best homemade burgers I’ve ever made—everyone raved, and not a single one was left!
— Jennifer
Everything you’ll need
This smash burger recipe keeps it classic with easy, everyday ingredients. Here’s what you’ll need:
- Ground beef (80/20): I highly recommend 80/20 ground beef for juicy burgers with those irresistible crispy edges.
- Seasoned salt: Lawry’s adds just the right savory kick—simple but packed with flavor.
- Onion (optional): Diced and grilled onions add sweetness and extra flavor.
- American cheese: Melts like a dream and gives that nostalgic, diner-style gooeyness.
- Buttered brioche buns: Soft, slightly sweet, and perfect for balancing the savory burger.
Optional toppings
- Condiments: Add your favorite sauce combo for extra zing. This burger sauce is my favorite! Of course, mayo, ketchup and/or mustard are great choices, too!
- Lettuce leaves: For crunch and freshness.
- Sliced tomato: Adds juiciness.
- Pickle slices: Tangy and crisp, dill pickles are an essential in our book!
Helpful equipment
- Griddle stone: Delivers even heat and that perfect sear. This is the griddle stone that I have for my grill. For inside cooking, a cast iron pan will work great, too!
- Burger press: Helps smash the beef into that signature thin, crispy-edged patty. This burger press works great!
- Parchment paper: Keeps the meat from sticking to the press for smooth smashing.
Smash Burgers
Ingredients
For the burgers
- 1 lb. ground beef, 80/20 will yield best results
- seasoned salt, I use Lawry’s seasoned salt
- 1/2 onion, diced (optional)
- 4 slices American cheese
- 4 buttered Brioche buns
Optional toppings
- burger sauce and/or other favorite burger condiments
- lettuce leaves
- sliced tomato
- pickle slices
Equipment
- parchment paper
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Instructions
- Divide the ground beef evenly into 4-ounce portions and form into balls. Cover and place in the refrigerator while you heat the grill and prepare the rest of the ingredients.
- Heat the grill to between 500 to 550ºF. For that classic smash burger crust, the grill needs to be super hot! Prepare any toppings that you might want to serve with your burgers. Slice the tomato, wash the lettuce, chop the onion, mix up the burger sauce and prepare any other ingredients that you would like on your hamburger. Butter both sides of each bun.
- I like my onions sautéed on the griddle alongside the burgers and depending on how much space you have, you can do this at the same time the burgers cook. Get some chopped onions cooking a few minutes before you start cooking the patties. You'll want to keep an eye on these and flip them them occasionally.
- Place the balls of ground beef on the hot griddle, cover with a piece of parchment paper and press down with a burger press or a large flat metal spatula. Get the patty as flat and thin as you can.
- Season generously with seasoned salt and cook for 2 minutes.
- Flip the patties using a metal spatula, making sure to scrape up the flavorful crust that’s formed on the bottom.
- Place some of the sautéed onions (if using) on top of the patties and then a slice of cheese.
- Toast the inside of each bun on the griddle for about 20 seconds or until golden brown.
- Cook the patty 1-2 more minutes. Once the meat is cooked through, place on the toasted bun with desired condiments. Feel free to serve these the traditional way, with two patties!
Notes
Did you make this recipe?
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How to make smash burgers
Once you try making these at home, you’ll never look back!
Step 1. Divide the beef into 4-ounce burger balls, cover, and chill while prepping the grill and other ingredients.
Step 2. Heat the grill to 500–550ºF for a perfect crust. Prep your toppings and butter the buns while it heats.
Step 3. Sauté chopped onions on the griddle (or skillet) a few minutes before the burgers. Cook alongside the patties if space allows, stirring occasionally until softened.
Step 4. Place beef balls on the hot griddle, top with parchment, and press down firmly with a burger press or spatula to create thin burger patties.
Step 5. Season generously with seasoned salt and cook for 2 minutes.
Step 6. Flip the patties, scraping up the crust, then top with sautéed onions (if using).
Step 7. Add the cheese on top right away to melt. These thin burgers cook quick and you don’t want to leave them cooking longer than needed.
Step 8. Toast the inside of each bun on the griddle for about 20 seconds or until golden brown.
Step 9. Once the meat is cooked through, place on the toasted burger bun with your favorite toppings. Feel free to serve these the traditional way, with two patties!
Helpful tips
- No burger press? No problem—a large flat spatula works just fine. For less sticking, place a piece of parchment over the beef before smashing. To get that ultra-thin, crispy edge, use the handle of a second spatula or wooden spoon to add extra pressure as you press down.
- Use cold beef: Keep the meat cold until it hits the hot griddle. This helps create that crispy crust while keeping the inside juicy.
- Don’t overwork the meat: Form the beef into loose balls without compacting it. A gentle touch makes for a more tender burger.
- Preheat your griddle properly: The hotter the surface (around 500–550ºF), the better the sear. Don’t rush this step!
- Smash once, then leave it: Press the patty down just once and don’t keep smashing—this locks in the juices while giving it a caramelized crust.
- Use parchment for easy smashing: A square of parchment between the spatula and patty prevents sticking and helps you get a super thin smash.
- Scrape carefully when flipping: Use a sturdy metal spatula to get under that golden crust—don’t leave the best part on the griddle!
- Toast your buns: A golden, buttery bun adds texture and flavor. Don’t skip it!
- Work quickly: Smash burgers cook fast, so have your cheese and toppings ready to go.
Frequently asked questions
Use ground beef with 80/20 fat content. The fat helps create that crispy, juicy sear. Avoid lean beef—it won’t give you the same flavor or texture.
Yes! A heavy cast-iron skillet works great. Just make sure it’s preheated until very hot before adding the beef.
American cheese is the classic choice because it melts quickly and smoothly. But cheddar, pepper jack, or even gouda work great too!
Smash burgers are best hot off the griddle. But you can portion out the beef into balls and refrigerate them a few hours in advance. Have toppings and buns prepped ahead to streamline cooking.
Transfer leftover patties to an airtight container for 2-3 days. For best results, reheat the patties in a hot skillet for a couple minutes until warmed through. Avoid the microwave because they’ll lose that iconic texture.
Other delicious burger recipes
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
perfection! the best burger i ever made. and wow that’s a hot pan! thank you, again!
These were hands-down the best homemade burgers I’ve ever made—everyone raved, and not a single one was left!