With this easy smash burger recipe you’ll be making restaurant-quality smash burgers, at home! Juicy, flavorful patties with perfectly crispy edges served on buttered, toasted buns. These are the best burgers I’ve ever made!
This Smash Burger Recipe Proves Simple Ingredients Win Every Time
These smash burgers have it all: two juicy ground beef patties smashed thin so that the edges get irresistibly crispy, served on buttered, toasted buns with melted cheese and classic toppings. The first time I made this recipe, my 17-year-old said, “It tastes like something from a restaurant,” and my 14-year-old said, “You should make this more often!” Since then, this smash burger recipe has been on our meal plan more weeks than not.
The secret is simple: use ground beef with enough fat in it and smash the patties thin the moment they hit a screaming-hot griddle. I recommend 80/20 ground beef for the best flavor and juiciness. An inexpensive burger press makes this effortless, though a sturdy spatula works just as well. This recipe comes together in minutes, making it perfect for summer cookouts and busy weeknights!
How to Make a Smash Burger
Toast the buns: Heat a large skillet (or flat top grill) over medium heat and add a pat of butter. Once melted, spread the butter around the pan. Put the buns, cut side down, in the pan and move them around a bit to soak up some butter, then toast until golden.
Prep burger toppings: I serve these with lettuce, tomato, red onion and pickles, plus ketchup and mustard. You want to have everything ready to go before you put the burgers on the grill since they cook so quickly.
Make burgers: Divide the ground beef into 8 equal portions (2 ounces each) and shape each portion into a round ball.
Cook burgers: Heat a flat top grill, cast iron skillet or griddle over medium-high heat. Use tongs to add the ground beef balls to the hot surface. Working quickly, place a sheet of parchment paper on top of each one and then use a burger press or sturdy spatula to flatten each burger so that it’s no more than ¼-inch thick. Remove the parchment and generously season the top of each patty with salt, pepper and garlic powder. Cook for 2 minutes on the first side, then use a thin metal spatula to scrape under each burger and flip it over. Add a slice of cheese on top of half of the patties. Cook for 60-90 seconds on the second side, then remove from the heat.
Assemble burgers: Spread your desired sauces (ketchup, mustard, burger sauce, etc.) on the bottom bun. Add your toppings next (lettuce, tomato, onion, pickles), then add one of the cheese-topped burger patties followed by a plain burger patty. Add the top bun and enjoy!
Tips for the Making the Best Smash Burgers at Home
- Use 80/20 ground beef. The fat content is what gives your patties incredible flavor and keeps them juicy, since leaner beef can dry out quickly on a hot griddle or skillet.
- Don’t oil the cooking surface. The fat in the beef is enough to prevent sticking. Just make sure you have a thin, sturdy metal spatula to scrape cleanly under the patties before flipping.
- Cook 4 patties at a time. The thin patties cook fast and it’s hard to manage 8 at a time!
- No burger press? No problem. Place a sturdy spatula on top of the patty and press down firmly with the flat bottom of a measuring cup or a meat mallet to smash the patties thin.
- Mix your seasonings ahead of time. Combine the salt, pepper, and garlic powder in a small bowl before you start cooking. Since these burgers cook fast, having the seasoning ready to go is essential.
- Use two spatulas. Keep one for flipping and a clean one for transferring the cooked burgers off the griddle.
- Toast your buns. Cooking them in a buttered skillet adds an extra layer of flavor and takes these burgers to restaurant quality. A soft, good-quality bun makes all the difference. Try my 1 hour Brioche Bun Recipe!
Serve these With:
- Frozen fries or Baked French Fries for an easy side.
- Homemade Potato Salad or Macaroni Salad at a summer BBQ.
- Add in a fresh, produce-filled side like my Strawberry Spinach Salad or fresh Fruit Salad.
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Smash Burger Recipe
Ingredients
For Serving (as desired):
- 4 soft burger buns
- butter, for toasting the buns
- ketchup and mustard or burger sauce
- iceberg lettuce, shredded/thinly sliced
- 4 thin slices tomato
- thinly sliced red onion or sweet yellow onion
- dill pickle slices
For Burgers:
- 1 pound 80/20 ground beef
- salt, to taste
- black pepper, to taste
- garlic powder, to taste
- 4 slices cheddar or American cheese
Instructions
- Toast burger buns (optional): Heat a large skillet (or flat top grill) over medium heat and add a pat of butter. Once melted, spread the butter around the pan. Put the buns, cut side down, in the pan and move them around a bit to soak up some butter, then toast until golden. Set aside.4 soft burger buns, butter
- Prep burger toppings: You want to have everything ready to go, since the burgers cook so quickly. Then you can assemble and serve the burgers while they're hot!
- Make burgers: Divide the ground beef into 8 equal portions (2 ounces each) and shape each portion into a round ball.1 pound 80/20 ground beef
- Heat a flat top grill, cast iron skillet or griddle over medium-high heat. Once hot, use tongs to add the ground beef balls to the hot surface. (I usually cook 4 at a time since they cook so fast and it's hard to manage 8 patties at a time.) Immediately, working quickly, place a sheet of parchment paper on top of each one and then use a burger press to flatten each burger so that it's no more than ¼-inch thick. (If you don't have a burger press you can use a spatula plus a measuring cup/meat mallet to firmly press down on the flat part of the spatula.)
- Remove the parchment and generously season the top of each patty with salt, pepper and garlic powder. Cook for 2 minutes on the first side (start measuring the cook time as soon as you flatten the burgers).salt, black pepper, garlic powder
- Use a thin metal spatula to scrape under each burger and flip it over. Add a slice of cheese on top of half of the patties. Cook for 60-90 seconds on the second side, then remove from the heat.4 slices cheddar or American cheese
- Assemble burgers: Spread your desired sauces (ketchup, mustard, burger sauce, etc.) on the bottom bun. Add your desired toppings next (lettuce, tomato, onion, pickles), then add one of the cheese topped burger patties followed by a plain burger patty. Add the top bun and enjoy!ketchup and mustard or burger sauce, iceberg lettuce, 4 thin slices tomato, thinly sliced red onion or sweet yellow onion, dill pickle slices
Notes
- For best results use 80/20 ground beef. The fat content is what gives the patties incredible flavor and keeps them juicy. (I’ve also used 85/15 and the burgers are still very good, just not quite as juicy and flavorful.)
- I use a kitchen scale (set a small plate on top) to weigh out 2 ounce portions of beef.
- Use 2 spatulas: one for flipping the burgers and a second clean spatula to take the burgers off when they’re done.
- I like to mix salt, pepper and garlic powder together in a small bowl to make it faster to sprinkle the seasonings on the burgers since they cook so fast.
- Toasting the buns in a buttered skillet (or on buttered flat top grill) adds an extra layer of deliciousness and makes these restaurant-quality!
