
Thin, crispy-edged smash burgers on a griddle or grill
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Servings
4
4 double burgers
Difficulty
Easy
Cost
Budget
$
Thin, crispy-edged smash burgers on a griddle or grill
Beef balls smashed paper-thin on a screaming hot surface for maximum crust and crispy, lacy edges. The ultimate fast-food-style burger made at home.
10m
Prep Time
8m
Cook Time
18m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
(Updated )
Smash burgers trade thick, steakhouse-style patties for thin, crispy-edged masterpieces with an incredibly high crust-to-meat ratio. A cast-iron press and blazing heat are all you need.
Test Kitchen Pick
Thermometer
Helpful Tool
This is the kind of recipe where doneness changes the result fast. A quick thermometer helps you pull it at the right moment instead of guessing.
The easiest upgrade here is accuracy, not another pan.
If you cook meat or fish regularly, an instant-read thermometer gets used constantly.
Shop thermometer options for this recipeDivide beef into 8 balls (3 oz each). Do not season or shape them yet.
Heat a cast-iron skillet or griddle on the grill to the highest temperature possible.
Place a ball on the surface and immediately smash flat with a press or spatula. Season with salt and pepper.
Cook 90 seconds until the edges are crispy and lacy, then flip. Place cheese on 4 patties, stack another on top, and cook 1 more minute.
Toast buns and assemble with pickles, onion, and your favorite sauces.
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Different flavors, slightly less melty
Softer and squishier—the classic smash burger bun
Only smash once—pressing again squeezes out juices. Smash immediately before the meat sets.
Use 80/20 ground beef—leaner blends will not get crispy edges.
Cooked patties keep for 2 days. Best eaten fresh.
Reheat in a hot skillet for 1 minute per side. Do not microwave.
Per serving (95mg) · 4 servings
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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