Crispy edges, juicy centers, maximum flavor
Smash Burgers
Smash Burgers
20 minEasy
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
4
4 burgers
Difficulty
Easy
Cost
Budget
$
Smash Burgers
Crispy edges, juicy centers, maximum flavor
Ultra-thin, crispy-edged smash burgers with caramelized onions and melty American cheese. Fast-food style done better at home.
10m
Prep Time
10m
Cook Time
20m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
The smash burger is proof that thinner is often better. By pressing a ball of beef hard against a screaming-hot griddle, you create an incredible lacy crust of caramelized meat that no thick pub burger can match.
These cook in about two minutes per side, making them one of the fastest dinners you can put together. Stack two patties with cheese for the ultimate double smash.
Ingredients
- 1 lb ground beef (80/20 blend)
- 4 slices American cheese
- 4 soft potato buns, toasted
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
- Pickles, onion, ketchup, and mustard for serving
Instructions
- 1
Divide ground beef into 4 equal balls (about 4 oz each). Do not season or overwork the meat.
- 2
Heat a cast iron skillet or flat griddle over high heat until smoking. Add a thin layer of oil.
- 3
Place a beef ball on the griddle and immediately smash flat with a sturdy spatula or burger press. Season with salt and pepper. Repeat with remaining balls.
- 4
Cook without moving for 2-3 minutes until edges are deeply browned and lacy. Flip, immediately place a cheese slice on each, and cook 1 more minute.
- 5
Place patties on toasted buns and top with pickles, diced onion, ketchup, and mustard. Serve immediately.
Serving Suggestions
Ways to Serve This Dish
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
Substitutions
American cheeseCheddar cheese
Sharp cheddar adds more flavor but melts slightly less smoothly.
Potato bunsBrioche buns
Brioche is richer but works well. Avoid dense or crusty rolls.
Ground beefGround turkey
Turkey works but will be drier. Use 85/15 if available.
Tips & Storage
Pro Tips
Use 80/20 ground beef — leaner blends dry out when smashed thin.
Smash within 30 seconds of placing on the griddle, before the meat starts to cook through.
Do not press down after the initial smash — you will squeeze out juices.
Toast buns in the residual beef fat for extra flavor.
Storage
Cooked patties keep in the fridge for 2 days. Store buns and toppings separately.
Reheating
Reheat patties in a hot skillet for 1-2 minutes per side. They are best fresh.
Nutrition Facts
Per serving (1 burger) · 4 servings
Calories450
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates28g
Fat24g
Fiber1g
Sugar2g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the best cheese for smash burgers?
- American cheese melts the smoothest, but cheddar and pepper jack also work well.
- Can I make these on a grill?
- A flat-top griddle attachment works great. Standard grill grates are not ideal since the beef falls through.
- Why 80/20 beef?
- The 20% fat is essential for flavor and juiciness, especially when cooking thin patties at high heat.
Explore More
About Sarah Chen
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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