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best smash burger recipe with cheese on a cutting board with fries
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Best Smash Burger Recipe

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!
Course Main Dish
Cuisine American
Prep Time 25 minutes
Cook Time 12 minutes
Servings 4 smash burgers
Author [email protected]

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.)