These Smash Burger Recipe are crispy on the outside, juicy on the inside, and come together in just 10 minutes from start to finish. I started making these on weeknights when I needed something fast but didn't want to compromise on flavor, and they've become our go-to when we're craving burgers. The key is smashing the beef patties super thin on a hot griddle or cast-iron skillet so they get that perfectly caramelized, crispy crust while staying juicy inside. They're so quick and easy that you can have dinner on the table faster than ordering takeout.
If you love simple, satisfying meals, you'll also want to try my Greek Marinated Chicken, Moroccan Lentil Soup, and for something sweet, my Winter Kale Salad.
Why You'll Love This Smash Burger Recipe
Ready in 10 minutes. From forming the patties to serving the burgers, this recipe is incredibly fast. Perfect for busy weeknights.
Crispy, caramelized crust. Smashing the beef creates a thin, crispy layer that's packed with flavor.
Juicy and flavorful. Despite being thin, the patties stay juicy because they cook so quickly.
Customizable. Add your favorite toppings, sauces, and cheese. These burgers work with anything you love.
No grill needed. You can make these on a griddle or cast-iron skillet right on your stovetop.
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Smash Burger Recipe ingrediants
Here's everything you need to make these crispy, juicy Smash Burger Recipe.
See Recipe Card Below This Post For Ingredient Quantities
- Ground hamburger: The 80/20 ratio means 80% lean meat and 20% fat, which is perfect for smash burgers. The fat keeps the patties juicy and adds flavor.
- Seasoning salt: A simple seasoning salt adds savory flavor without overpowering the beef. You can also use regular salt and pepper if you prefer.
- American cheese: American cheese melts beautifully and gets gooey and creamy. It's the classic smash burger cheese, but you can use cheddar, Swiss, or pepper jack too.
- Buns, buttered: Buttered and toasted buns add a rich, crispy texture that complements the juicy burger.
- Optional toppings: Lettuce, tomato, grilled onions, and sautéed mushrooms all add freshness and flavor.
- Optional sauces: Smash sauce, BBQ sauce, mayo, ketchup, or mustard. Use whatever you love.
How to Make Smash Burger Recipe
Here's how to make these crispy, juicy Smash Burger Recipe from start to finish.
- Form the patties: Divide the ground hamburger into four loosely formed balls. Don't pack them tightly or overwork the meat, or the burgers will be tough. Just gently shape them into balls.
- Heat the griddle or skillet: Heat a griddle or cast-iron skillet over medium-high heat until it reaches 375°F (190°C). The surface should be very hot before you add the beef.
- Smash the first patty: Place one hamburger ball on the hot surface. Immediately cover it with a piece of parchment paper and press down hard with a large spatula or bacon press until the patty is as thin as possible. The thinner you smash it, the crispier it will get.
- Season and cook: Sprinkle the top of the patty with seasoning salt. Let it cook undisturbed for 2 to 3 minutes until the bottom develops a deep, crispy, caramelized crust.
- Flip and add cheese: Use the spatula to flip the patty, making sure to scrape up all the crispy, browned bits that have stuck to the pan. Immediately place a slice of American cheese on top of the patty.
- Finish cooking: Cook for 1 to 2 more minutes until the cheese is melted and gooey and the patty is fully cooked through.
- Assemble the burger: Place the burger on a toasted, buttered bun. Add your desired toppings like lettuce, tomato, grilled onions, or sautéed mushrooms, and finish with your favorite sauces.
- Repeat: Repeat the process with the remaining three patties. Serve the burgers hot and enjoy.
Substitutions and Variations
Different cheese: Swap American cheese for cheddar, Swiss, pepper jack, or provolone. Each one adds a different flavor.
Turkey or chicken burgers: Use ground turkey or chicken instead of beef for a leaner option. They won't be quite as juicy, but they're still delicious.
Add bacon: Top the burger with crispy bacon for extra savory richness.
Make it spicy: Add jalapeños, hot sauce, or pepper jack cheese for heat.
Caramelized onions: Sauté onions low and slow until they're sweet and caramelized, then pile them on top.
Special sauce: Mix mayo, ketchup, mustard, and pickle relish for a classic burger sauce.
Equipment
Griddle or cast-iron skillet (10-inch recommended): A heavy, flat surface gets very hot and creates the perfect sear. Cast iron works beautifully.
Large spatula or bacon press: You need something sturdy to press the patties flat. A bacon press works great, but a large, heavy spatula does the job too.
Parchment paper: Prevents the beef from sticking to the spatula or press while you smash it.
Knife and cutting board: For slicing toppings like tomatoes, onions, and lettuce.
Storage and Reheating Tips
Refrigerator: Store cooked burger patties in an airtight container in the fridge for up to 3 days. Store them separately from the buns and toppings.
Freezer: Freeze cooked patties wrapped individually in foil or plastic wrap for up to 3 months. Thaw in the fridge before reheating.
Reheating: Reheat patties in a skillet over medium heat for 2 to 3 minutes, or in the microwave for 30 to 60 seconds. The crust won't be quite as crispy after reheating, but they'll still taste great.
Make ahead: You can form the beef balls ahead of time and store them in the fridge for a few hours before cooking.
Serving Suggestions
With fries: Serve the burgers with crispy french fries, sweet potato fries, or tater tots.
With a salad: A simple green salad or coleslaw balances the richness of the burger.
Onion rings: Crispy onion rings are a classic burger side that everyone loves.
At a cookout: Make these for a backyard barbecue or cookout. They're fast enough to make for a crowd.
Expert Tips
Use 80/20 ground beef. The fat content is important for keeping the burgers juicy. Leaner beef will make dry burgers.
Don't overwork the meat. Form the balls gently and loosely. Overworking the beef makes tough, dense burgers.
Make sure the skillet is hot. A hot surface is essential for getting that crispy, caramelized crust. Wait until the pan is smoking slightly before adding the beef.
Press hard. Don't be shy about smashing the patties. The thinner they are, the crispier they'll get.
Only smash once. Smash the patty when you first put it on the griddle, then leave it alone. Don't press it again or you'll squeeze out all the juices.
Scrape up the crust. When you flip the burger, make sure to scrape up all the crispy bits stuck to the pan. That's where the flavor is.
FAQ
The secret is a very hot cooking surface and pressing the beef as thin as possible. The more contact the meat has with the hot griddle or skillet, the more surface area caramelizes and gets crispy. Use a heavy spatula or bacon press to smash the patty flat as soon as it hits the pan, then leave it undisturbed for a few minutes to develop that crust. Don't press it again after the initial smash, or you'll lose the juices.
Yes, you can use ground turkey or chicken to make smash burgers. They won't be quite as juicy as beef because they're leaner, but they'll still develop a nice crust if you smash them thin and cook them on a hot surface. Season them well and consider adding a little extra fat, like a drizzle of oil, to keep them moist.
Smash the burger as thin as you can, ideally about ¼ inch thick or even thinner. The thinner the patty, the crispier the edges and the more surface area gets caramelized. Don't worry about it being too thin—the thinness is what makes a smash burger a smash burger. Just make sure to press hard and fast when the beef first hits the hot pan.
No, you don't need a bacon press, though it does make the job easier. A large, sturdy spatula works just fine. Just press down hard with the spatula and use your body weight if needed. Some people even use the bottom of a small pot or pan to press the patties. The key is applying enough pressure to flatten the beef as much as possible.
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Pairing
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Smash Burgers
Ingredients
Method
- Divide the ground beef into four loosely formed balls. prep
- Preheat a griddle or cast iron skillet to 375°F.
- Place a ball of beef on the hot skillet. Cover with parchment paper and press down firmly with a spatula or bacon press until very thin.
- Sprinkle seasoning salt over the patty and cook for 2–3 minutes.
- Flip the patty carefully, scraping up any crusty bits from the skillet. Top with a slice of cheese.
- Cook for another 1–2 minutes until the cheese is melted and the burger is cooked through.
- Place the cooked burger on the toasted bun and add desired condiments and toppings.
- Serve immediately while hot and enjoy.
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