Homemade Smash Burgers Recipe - Carlsbad Cravings

Smash Burgers don’t get better than this—juicy, boldly seasoned, and finished with a zippy homemade burger sauce that takes them over the top. With my foolproof, tried-and-tested technique, you’ll master perfectly smashed, juicy burgers with those signature crispy edges every time, all in a recipe that’s quick and easy to make. The post is loaded with step-by-step photos, tips, and variations so you can make Smash Burgers like a pro at home!

PIN THIS RECIPE TO SAVE FOR LATER

up close of a smash burger showing the juicy burger with crispy edges and the melty juicy and toppings: tomatoes lettuce, red onion, pickles and smash burger sauce

What is a Smash Burger?

A Smash Burger is a crave-worthy burger style made famous by the Smashburger restaurant chain, known for its signature cooking method. Unlike traditional burgers that often include spices or fillers folded into the meat, Smash Burgers keep it simple—just quality ground beef, seasoned on the outside, then smashed thin on a hot griddle. The result? Juicy, caramelized, crispy-edged burgers that are incredibly easy to make and impossible to resist!

What MAkes This the best smash burger recipe

Bold flavor: The patties are rolled in a custom spice blend for maximum juicy, savory flavor in every bite.
Easy smash technique: No press? No problem. I’ll show you exactly how to smash burgers thin with everyday kitchen tools to create irresistible, lacy, caramelized edges while keeping the centers tender and juicy.
Sturdy, no-fall-apart patties: Chilling the beef balls before cooking helps them smash and sear beautifully without breaking apart.
Signature burger sauce: Creamy, tangy, and addictive—this homemade sauce takes these burgers over the top (and beats anything from a bottle).
Toasted, buttery buns: Soft inside, golden outside—lightly crisped with butter to hold in all the juicy, saucy goodness.
Endless topping options: Classic lettuce, tomato, and pickles, or go gourmet with bacon, avocado, caramelized onions, and more. I’ve included lots of fun topping ideas!

showing how to serve smash burgers with fries

Smash Burger Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Buns: I recommend brioche hamburger buns or freshly made buns from the bakery.
Ground beef: An 80/20 blend (80% lean, 20% fat) is ideal for juicy, flavorful burgers that don’t dry out when pressed thinly. You can use traditional ground beef for everyday burgers, or ground chuck is best for company due to its rich, beefy flavor.
Cheese: American or cheddar cheese both give great melt and structure, but I prefer cheddar because it’s so much more flavorful. I use the Tillamook pre-sliced cheddar from Costco.
Toppings: Classic favorites like lettuce, tomato, red onion, and pickles add freshness, crunch, and contrast to the decadent burgers.

top view of smash burger Ingredients: ground beef 80/20, brioche buns, spices, smash burger sauce, tomatoes, red onion, cheese, lettuce and pickles

Best Smash Burger Seasoning

Kosher salt, freshly cracked pepper, smoked paprika, garlic powder, onion powder, and ground mustard ensure every bite is flavorful—no bland beef here!

Smash Burger Sauce

Skip the ketchup and mustard for this Burger Sauce upgrade! It’s a quick, flavor-loaded spread that ties everything together—creamy, tangy, and totally crave-worthy. Simply whisk together pantry-friendly ingredients of mayonnaise, ketchup, yellow deli mustard, pickle relish, and spices.

How to Make a Smash Burger

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Portion Burgers. Divide the ground beef into eight loose balls, each weighing approximately 3 ounces. Cover and refrigerate while preparing the remaining ingredients, or up to 2 days.

showing how to make smash burgers by forming the ground beef into 8 loose balls

Step 2: Burger Sauce & Toppings. Whisk the mayonnaise, ketchup, mustard, relish, and spices together in a medium bowl and refrigerate. Prep the rest of your toppings.

showing how to make smash burgers by making the smash burger sauce by whisking mayonnaise, ketchup, mustard, relish and spices together in a bowl

Step 3: Season the Patties. Whisk the spices together in a small bowl. Working with two balls at a time (or however many you’re cooking at once), sprinkle the spice mix all over the balls. I roll the balls in the spice mix, then gently pat the mix onto the balls.

showing how to make smash burgers by whisking the spices together in a bowl, then rolling the meat balls in the spices to coat

Step 4: Smash the Patties. Heat 1 teaspoon of oil over medium-high heat in a cast-iron skillet or heat a griddle to 400–425°F. Place two burger balls in the hot skillet. Cover each with a square of parchment paper and firmly press down to form thin patties (about ¼ inch thick) using a metal spatula or a burger press. If using a spatula, pressing it down with a meat mallet or the bottom of a can helps to achieve thinner patties. Remove and discard the parchment paper.

showing how to make smash burgers by covering the ground beef ball with parchment paper, then smashing it down with a metal spatula

Step 5: Cook the Patties. Sear for 2 minutes until browned. Flip, scraping up the crusty skin that has formed underneath.

showing how to make smash burgers by cooking one side until seared with crispy edges, then flipping and cooking the other side

Step 6: Add Cheese. Top the patties with cheese and cook for about 30 seconds to melt. Then, stack the patties to make a double stack. Transfer to a plate, then repeat with the remaining patties.

showing how to make smash burgers by topping the patties with cheese to melt, then stacking the cheesy patties on top of each other

Step 7: Toast Buns. Toast the buttered buns, cut side down, for about 2 minutes.

showing how to make smash burgers by toasting the buns cut side down in a skillet

Step 8: Assemble. Slather the bottom buns with smash burger sauce, then add your desired toppings. I like to assemble them in the following order: lettuce, tomatoes, burger patties, additional burger sauce (or ketchup, mustard), pickles, and onions. If not using burger sauce, slather the top buns with mayo as well.

showing how to make smash burgers by assembling the burgers on buns with lettuce tomatoes, cheeseburger stack, red onions and pickles

Best Griddle Temp for Smash Burgers

The best griddle temperature for smash burgers is 400–425°F. This range is hot enough to create that signature deep, golden crust (the Maillard reaction) while still cooking the burger through quickly so it stays juicy inside. If the griddle is too cool, the patties won’t sear properly; if it’s too hot, they can burn before cooking through.

How long to Cook Smash Burgers

Smash burgers cook very quickly because they’re so thin:

•First side: Cook for 2 minutes after smashing until you see deep golden, crispy edges.
•Second side: Flip and cook for 30–60 seconds more, just until done.
•Cheese option: Add cheese right after flipping so it melts while the burger finishes cooking.

Since smash burgers are thin, going past this timing can dry them out—so watch closely!

Smash Burger Toppings

For and easy serving, set up a burger bar with all the toppings so everyone can build their perfect cheeseburger! Here’s our classic favorites:

Burger sauce: Skip the ketchup and mustard for this flavor upgrade! It’s a quick, flavor-loaded spread that ties everything together—creamy, tangy, and totally crave-worthy.
Butter, Romaine or shredded lettuce: Adds freshness and crunch. Romaine gives structure, while shredded lettuce pays homage to McDonald’s Big Mac.
Sliced tomato: Choose ripe but firm tomatoes to prevent them from making the burger soggy.
Sliced red onion: Adds crunch and sharpness, or use pickled red onions!
Dill pickle chips: Briny and tangy, they cut through the richness and bring the perfect finishing touch. Choose from classic dill, sweet bread and butter, spicy, garlic, and even horseradish or chili-infused varieties for an extra kick.
Crispy bacon: A timeless favorite that adds crunch and smoky flavor to any burger. The bacon drippings make the burgers extra flavorful!

Topping Twists

Caramelized onions: Sweet, savory, and rich—perfect with Swiss, blue cheese, or sharp cheddar.
Bacon jam: A smoky-sweet spread that adds bold, indulgent flavor—excellent with sharp cheese or spicy mayo.
Onion rings: Crispy and fun—a great way to add crunch. See my Bacon Burger recipe for instructions on how to make them.
Avocado or guacamole: Creamy, fresh, and satisfying—especially good with spicy or smoky flavors.
Pickled jalapeños or banana peppers for tangy heat.
Sautéed mushrooms: Earthy and savory—pair with Gruyère or provolone for a gourmet touch.
Sun-dried tomatoes: Intensely sweet and savory—pairs beautifully with melted provolone or basil aioli.

putting the top bun on a smash burger showing how to assemble

Homemade Smashburger Variations

Bun Swap: Pretzel buns for a salty, chewy bite, ciabatta or sourdough for a rustic texture, lettuce wraps for a low-carb option, or toasted English muffins for a fun twist.
Cheese Swap: Use Pepper Jack for a spicy kick. Swiss for a mild, nutty flavor, Blue cheese for a bold, tangy twist, Provolone or Gruyère for a gourmet touch, or try a cheese blend for complex flavor and extra meltiness
Burger Sauce Swap: Try BBQ sauce for smoky sweetness, garlic aioli for bold, creamy flavor, buffalo sauce + ranch for a spicy-creamy combo, pesto mayo for fresh herby notes, or chipotle sauce for an extra kick.
Lettuce Swap: Try arugula or baby greens for a fresh, peppery upscale alternative to lettuce.

how to make smash burgers TIPS

Don’t season too early: Add the spices only right before smashing and cooking. If you season too far in advance, the salt draws out moisture from the beef, which can prevent a good sear and make the burger less juicy.
To prevent patties from falling apart: Make sure your beef balls are loosely packed, chilled before cooking, and only smashed once. Overhandling or excessive force can cause them to break.
To ensure crispy edges: Get your griddle or skillet hot enough (400–425°F) before smashing, and don’t overcrowd the pan—crowding traps steam instead of creating a sear. Lastly, let the burgers cook for a full 2 minutes before you even think about touching them, or you’ll break the sear.

Test before flipping: Gently slide a spatula under the corner of a patty; if it releases easily and is golden brown/slightly charred, it’s ready to flip. If not, cook an additional minute.
Use a wide spatula: To flip, use a wide metal spatula (this one is my favorite) that is at least as wide as the burger.
Don’t overcook: Because the meat is thin, it can overcook easily. Don’t sacrifice the cook for a good sear. Ideally, if your skillet is smoking hot, it will sear beautifully while the inside cooks to the perfect 155°F temperature. (The internal temp will rise to 160°F after resting.)

best smash burger recipe with cheese on a cutting board with fries

Make Ahead Smash Burgers

For the absolute best burgers, I recommend preparing the sauce and toppings ahead, keeping the patties uncooked until right before serving, then smashing and cooking them fresh—fast, easy, and unbeatable flavor. Here’s the breakdown:

•Patties (uncooked): Form into balls, cover tightly, and refrigerate up to 24 hours. For extended storage, freeze for up to 3 months, then thaw overnight in the fridge before smashing and cooking. Don’t season until you’re ready to cook.
•Burger sauce: Can be made 3–5 days in advance and stored in the refrigerator in a sealed container.
•Buns: Keep at room temperature up to 2 days in a bread bag, or freeze up to 3 months. Thaw before using.
•Toppings: Slice veggies the day of serving for maximum freshness, but crispy toppings like lettuce can be washed, dried, and stored in the fridge up to 24 hours ahead.

How to Store smash burgers recipe

•To refrigerate: Allow the patties to cool completely, then store them in an airtight container in the refrigerator for up to 3–4 days. Store buns and toppings separately to prevent them from becoming soggy.
•To freeze: Let the cooked patties (with or without cheese) cool completely, then wrap each one tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months, and thaw in the fridge before reheating. For the best texture, freeze buns and toppings separately.

How to Reheat homemade smash burgers

•Stovetop (best for patties): Heat a skillet over medium heat, add a splash of beef broth or water, cover with a lid, and steam for 2 minutes until warmed through. This keeps them juicy without drying out.
•Oven: Preheat to 350°F, wrap patties in foil with a teaspoon of broth, and heat for 8–10 minutes.
•Microwave (quickest, but least ideal): Place patties on a plate, cover with a damp paper towel, and microwave in 20–30 second bursts until warmed through.
•Re-crisp edges: For all methods, if you want the crispy “smash” back, quickly sear reheated patties in a piping hot skillet for 30-60 seconds per side.
•Buns are best reheated separately: Toast them on a skillet with a bit of butter.

Homemade Smash Burgers FAQs

What’s the safe internal temperature for Smash Burger?

The USDA recommends cooking burgers to an internal temperature of 160°F to ensure they’re safe to eat. I cook the burgers to 155°F, then allow them to rest for five minutes to carryover to 160°F. Use an instant-read meat thermometer to check the center of the patty for accuracy.

What is the best meat for smash burgers?

The best meat for smash burgers is 80/20 ground chuck—that’s 80% lean beef and 20% fat. This ratio gives the perfect balance of juiciness, flavor, and a rich beefy taste while still forming a thin patty that crisps beautifully on the edges. Avoid leaner blends, as they can dry out quickly and won’t develop the signature caramelized crust.

What are the best buns for smash burgers?

The best buns for smash burgers are soft, slightly sweet buns that can hold up to the juicy, crispy-edged patties. Classic choices include brioche buns, potato buns, or buttery hamburger buns. Lightly toasting them with butter adds flavor, texture, and helps prevent them from getting soggy from the burger sauce and juices.

What is the best cheese for smash burgers?

The best cheese for smash burgers is cheddar because it melts beautifully while adding a rich, sharp flavor that complements the beef. Other good options include American, pepper jack, or Swiss if you want a different twist, but cheddar gives that perfect balance of melty texture and bold taste. Be sure to add it right after flipping so it melts evenly without overcooking the patty.

What is the best smash burger press?:

The best smash burger press is one that is sturdy, flat, and heat-resistant, like cast iron, giving you even pressure to achieve those signature thin, crispy edges.

My favorite option is the Firsgrill Heavy-Duty Cast Iron Smash Burger Press is on Amazon. Notably:

• Its heavy-duty cast iron construction ensures even heat distribution, allowing for optimal searing.
• The wooden handle not only provides a comfortable grip but also stays cool, reducing the risk of burns during use.
•The length of the handle is ideal for maintaining a safe distance from the heat source while applying consistent pressure.
•The 7.08-inch round surface allows you to smash the patties thinner more easily.
.

picking up a smash burger showing the crispy edges and melty cheese

Looking for more Burger Recipes?

Cheeseburger
Hamburger Recipe
Korean Burger
BBQ Burger
Greek Burger
Hawaiian Burger
Asian Burger
Turkey Burgers

WANT TO TRY THIS Smash Burger RECIPE?

PIN IT to your recipe BOARD TO SAVE FOR LATER!

FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!

Prep Time: 25

Cook Time: 12

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes all in one place!

Print Recipe Pin Recipe Save Recipe

Ingredients

Smash Burger Patties:

1 1/2 lbs ground beef (80/20)
2 teaspoons kosher salt
1 teaspoon freshly cracked pepper (NOT finely ground)
1/2 tsp EACH garlic powder, onion powder, smoked paprika, ground mustard
8 slices cheddar cheese
8 square pieces of parchment for covering patties

For Serving

1 Recipe Burger Sauce <click for recipe
4 Brioche hamburger buns, cut sides buttered
Butter, Romaine, or shredded iceberg lettuce
1 large tomato, sliced
½ red onion thinly sliced
Dill pickles
Bacon
Or any of your favs! See post for ideas!

Instructions

Portion Beef Patties: Divide the ground beef into eight loose, equal-sized balls, each weighing approximately 3 ounces. Cover and refrigerate while preparing the remaining ingredients, or up to 2 days.
Burger Sauce & Toppings: Whisk the ingredients together in a medium bowl and refrigerate until ready to use. (Click HERE for the full recipe.) Prepare the rest of your toppings.
Bacon: If using bacon, cook it in a large cast-iron skillet over medium-low heat until crispy. Then, transfer it to a paper towel-lined plate to drain. Wipe most of the grease from the pan, but leave about one teaspoon.
Season the Patties: Whisk the spices together in a small bowl. Working with two balls at a time (or however many you're cooking at once), sprinkle this spice mix all over the balls and pat it in. Alternatively, roll the balls in the spice mix, then gently pat the mix onto the balls.
Prep the Stove/Griddle: Heat a cast-iron skillet or griddle to 400–425°F over medium-high heat. Add one teaspoon of canola or vegetable oil if you're not using bacon grease. Place two burger balls in the hot skillet or as many as will fit the griddle.
Smash the Patties: Cover each with a square of parchment paper and firmly press down to form thin patties (about ¼ inch thick) using a metal spatula or a burger press. If using a spatula, pressing it down with a meat mallet or the bottom of a can helps to achieve thinner patties. Remove and discard the parchment paper.
Cook the Patties: Sear for 2 minutes until browned. Flip, scraping up the crusty skin that has formed underneath. Top the patties with cheese and cook for about 30 seconds to melt. Then, stack two patties to make a double stack. Transfer the patties to a plate, then repeat the process with the remaining patties.
Toast the Buns: Add the buns, cut-side down, to the skillet/griddle over medium-high heat. Toast until golden brown, about 2 minutes.
Assemble the Smash Burgers: Slather the bottom buns with Burger Sauce. Then, add your desired toppings. I like to assemble them in the following order: lettuce, tomatoes, burger patties, additional burger sauce (or ketchup, mustard), pickles, and onions. If not using burger sauce, slather the top buns with mayo as well.

Notes

Don’t season too early: Add the spices only right before smashing and cooking. If you season too far in advance, the salt draws out moisture from the beef, which can prevent a good sear and make the burger less juicy.
To prevent patties from falling apart: Make sure your beef balls are loosely packed, chilled before cooking, and only smashed once. Overhandling or excessive force can cause them to break.
To ensure crispy edges: Get your griddle or skillet hot enough (400–425°F) before smashing, and don’t overcrowd the pan—crowding traps steam instead of creating a sear. Lastly, let the burgers cook for a full 2 minutes before you even think about touching them, or you’ll break the sear.
Use a wide spatula: To flip, use a wide metal spatula (this one is my favorite) that is at least as wide as the burger.
Don’t overcook: Because the meat is thin, it can overcook easily. Don’t sacrifice the cook for a good sear. Ideally, if your skillet is smoking hot, it will sear beautifully while the inside cooks to the perfect 155°F temperature. (The internal temp will rise to 160°F after resting.)