This post may contain affiliate links.
Smash Burgers are everything I love about a burger: craggy, lacy, deeply caramelized edges around a juicy center, all done in about ten minutes flat. I started smashing these on our flat top one rainy Saturday when the girls were begging for burgers, and now they ask for them every single weekend. If you love our cheeseburger sliders, these crispy-edged patties are about to ruin every other burger for you.
The secret is high heat, a hard smash, and a sturdy scraper, and I will walk you through every step so they turn out perfect.
Smash Burgers Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 4 minutes
- ⏳ Total Time: 14 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 621kcal
- 🌶️ Flavor Profile: Rich, beefy, and savory with deeply caramelized, crispy lacy edges
- ✋ Difficulty: Easy, faster than a drive-thru and perfect with homemade french fries
Quick Answer
Roll ground beef into loose balls and place them on a screaming-hot griddle or flat top. Smash each ball thin with a sturdy scraper and a piece of parchment, season, and cook until the edges are lacy and crisp, about two minutes. Flip, add a slice of American cheese, and cook just until it melts. Stack two patties for a classic double and serve right away on a toasted bun.
Jump to:
- Smash Burgers Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Smash Burgers
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Smash Burgers FAQs
- Other Recommended Burger and Sandwich Recipes
- How to Make The Perfect Smash Burgers
Why This Recipe Works
Click to see the technique science
- Smashing the beef thin creates more browned surface area. Each 3-ounce ball is pressed as thin as possible against the hot cooking surface, with extra attention around the edges. Letting the patties cook undisturbed for about 2 minutes gives those thin edges time to become browned and lacy before flipping.
- 80/20 ground beef gives these thin patties plenty of richness. The recipe specifically calls for 80/20 beef, and the current Key Ingredients section notes that the higher fat content helps keep the patties juicy while supporting those crisp edges. Each 24-ounce batch makes eight 3-ounce patties, enough for four double burgers.
- A sturdy scraper helps preserve the browned crust when you flip. The Tips section recommends using a sturdy, flat scraper for both smashing and flipping. The instructions also tell you to scrape underneath each patty before turning it, which helps lift the thin burger cleanly from the hot surface.
- Seasoning both sides keeps the thin patties flavorful. The first side is seasoned while the beef is still in ball form, then placed seasoning-side down. After smashing, the exposed side gets seasoned too, so both sides of every patty get the salt, pepper, garlic powder, and onion powder mixture.
- The cheese goes on immediately after flipping. Each patty gets a slice of American cheese as soon as it is turned. The second side cooks for about 2 minutes, giving the cheese time to melt while the burger finishes cooking.
- High heat is everything. A screaming-hot griddle sears the patty in seconds, locking in juices while the thin edges crisp.
- Loose balls beat packed patties. Gently rolled beef stays tender, while overworking the meat makes burgers dense and tough.
Why You’ll Love This Recipe
- Ready in about 15 minutes, faster than waiting in a drive-thru line.
- Those crispy, lacy edges you only thought you could get at a real burger joint.
- Totally customizable: go single, double, or pile on all your favorite toppings.
- It earns a spot in the rotation right next to our bacon cheeseburger.
Key Ingredients
Smash burgers keep it simple. The magic is all in the technique, so you only need a few good ingredients.
- Ground beef (80/20): the 20 percent fat is non-negotiable for juicy patties and crispy edges.
- American cheese: it melts like a dream into that classic gooey blanket. One slice per patty.
- Salt, pepper, garlic powder, and onion powder: a simple seasoning blend that lets the beef shine.
- Vegetable oil: a thin coat on the griddle prevents sticking and helps the edges crisp.
- Buns and toppings: a soft toasted bun plus lettuce, tomato, onion, pickles, and sauce finish it off.
See recipe card for exact quantities.
Variations and Substitutions
Once you master the smash, the toppings are all yours. Here are a few ways to switch it up:
- Go double or triple: stack two or three thin patties for an over-the-top, juicy burger.
- Add a special sauce: a quick mix of mayo, ketchup, relish, and a little mustard makes a classic burger sauce.
- Switch the cheese: swap American for cheddar, pepper jack, or Swiss.
- Caramelize some onions: smash thin-sliced onions right into the patty for an Oklahoma-style onion burger.
- Keep it low carb: wrap your smash burger in crisp lettuce or serve it over a salad.
- In the mood for something different? Our best cheeseburger recipe scratches a similar itch.
How to Make Smash Burgers
- In a small bowl, stir together the salt, pepper, garlic powder, and onion powder.
- Portion the ground beef into 3-ounce sections and gently roll each into a loose ball; you will have eight.
- Preheat and lightly oil your flat top, place the balls seasoned side down, then smash each one as thin as you can with parchment and a sturdy weight, concentrating on the edges.
- Season the top of each smashed patty with the seasoning mixture.
- Let the patties cook undisturbed until the edges look lacy and browned, about two minutes.
- Scrape under each patty, flip, immediately top with a slice of American cheese, and cook until melted; stack two for a double and serve right away.
Recipe Tips & Tricks
- Get the griddle screaming hot before the beef hits it; a hot surface is what creates those crispy edges.
- Use a sturdy, flat scraper, not a spatula, to smash and to flip so you keep every bit of that crust.
- Smash hard and fast in the first few seconds, before the meat starts to cook, for the thinnest patty.
- Do not move the patties while they cook; let the crust form so they release cleanly.
- Toast your buns on the griddle in the rendered beef fat for extra flavor.
- Work in batches so you do not crowd the griddle and steam the burgers.
- Serve immediately; smash burgers are best the second they come off the heat.
- Make it a full spread. Our bacon wrapped brats rounds out the table.
Serving Ideas and Suggestions
Smash burgers deserve a great bun and all the fixings. Toast a soft potato or brioche bun, then layer on lettuce, tomato, onion, pickles, and a swipe of burger sauce. A double patty with two slices of cheese is the classic move.
No burger night is complete without sides. Pile on a basket of homemade french fries or crispy fried red potato wedges, and add a scoop of classic potato salad for a backyard cookout feel.
Round it out with a cold drink and something sweet for dessert. These burgers are made for summer grilling, game day spreads, and any night that calls for a seriously good burger.
Smash Burgers FAQs
No. A flat top or griddle gives the best crust, but a large cast iron skillet works great too. You just need a flat, very hot surface and room to smash.
An 80/20 ground beef, meaning 80 percent lean and 20 percent fat, is ideal. The fat keeps the thin patties juicy and helps create those crispy, lacy edges.
The most common reasons are a griddle that is not hot enough or not smashing thin enough. Get the surface screaming hot and press the patties as thin as possible right away.
Place a piece of parchment paper between your weight and the beef, and lightly oil the griddle. Use a sharp scraper to release each patty once a crust has formed.
Smash burgers are best served fresh and hot. You can portion and roll the beef balls a few hours ahead and keep them chilled, then smash and cook right before serving.
Store cooked patties in an airtight container in the fridge for up to 3 days. Reheat them in a hot skillet for about a minute per side to bring back some of the crispy edge.
Use 3-ounce portions. The recipe divides 24 ounces of ground beef into eight loose balls, which makes eight patties. Stack two patties per burger if you want the double burger shown in the recipe.
I use American cheese, one slice per patty. It melts quickly during the short second-side cook for that classic gooey finish. Cheddar, pepper jack, or Swiss all work well if you want to switch things up.
Both. Season the top of each beef ball first, then place that seasoned side down on the hot cooking surface. After smashing the patty thin, season the exposed top side. That way both sides get seasoned without overworking the ground beef.
Serve them on soft toasted potato or brioche buns with lettuce, tomato, onion, pickles, and burger sauce. For sides, try homemade french fries, fried red potato wedges, or classic potato salad.
Still filling out the menu? Readers love pairing this one with our Honey Mustard, kosher dill pickle spears, broccoli pasta salad with bacon, and hot honey.
And when you are planning next week’s dinners, our crispy lentil burgers, stove top baked beans, grilled corn on the cob, and easy Asian slaw keep the same easy comfort going.
How to Make The Perfect Smash Burgers
Equipment
Ingredients
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 24 ounces ground beef 80/20
- 1 tablespoon vegetable oil
- 8 slices American cheese
Instructions
- In a small bowl, stir together the salt, pepper, garlic powder, and onion powder.1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
- Portion the meat into 3-ounce sections and roll them into balls. You will have 8 portions.24 ounces ground beef
- Preheat your flat-top grill and grease it will the oil.1 tablespoon vegetable oil
- Season the balls of meat with some of the seasoning mixture on the top.
- Place the balls, seasoning side down onto the grill.
- Using a piece of parchment paper and a weight, smash each ball down as thin as you can, really concentrating on the edges.
- Season this side after smashing.
- Allow to cook until the meat looks lacey and browns around the edges, about 2 minutes.
- Using a scraper, scrape under the patty and flip it over.
- Immediately add a slice of cheese.8 slices American cheese
- Continue to cook until the cheese melts, about 2 minutes.
- For doubles, stack one patty on top of another.
- Take off the grill and serve immediately.
Notes
- Use parchment paper: Place a piece of parchment paper over the burger ball before smashing to prevent sticking.
- Preheat your cooking surface: Whether you’re using a flat-top grill, cast iron skillet, or stainless steel pan, make sure it’s hot before adding the burgers.
- Don’t overwork the meat: Handle the ground beef as little as possible to keep the patties tender.
- Season generously: Season the patties well with salt, pepper, garlic powder, and onion powder for the best flavor.
- Use a burger press: If you have one, a burger press can help you smash the burgers evenly.
- Top with cheese immediately: Add a slice of cheese as soon as you flip the burger to ensure it melts perfectly.
- Here are the tools I like to use for making great smash burgers:
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @ThisSillyGirlsKitchen on Pinterest for more!
