Best Smash Burger

Here is my favorite smash burger recipe, with juicy seasoned beef patties that get super crispy edges, melted sharp cheddar cheese, toasted brioche buns, and a tangy homemade sauce.

This smash burger is what I make when my family wants a restaurant-quality burger at home. The secret is pressing the beef really thin on a hot skillet so you get those caramelized, crispy bits. Once you make burgers this way, you won’t want to go back to thick patties!

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What Kind of Ground Beef Should I Use?

For smash burgers, you’ll want to stick with 80/20 ground beef, which means 80% lean meat and 20% fat. This ratio is really important because that extra fat is what creates those crispy, caramelized edges when you smash the patty down on a hot griddle or cast iron pan. If you go leaner, like 90/10 or 93/7, your burgers will end up drier and won’t get that signature crust that makes smash burgers so good. Make sure your beef is cold when you form it into portions, and whatever you do, don’t use pre-formed patties from the store since they’re too thick and won’t smash properly.

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Options for Substitutions

Here’s the thing about smash burgers – some ingredients are key, but others can be swapped around:

• Ground beef (80/20): The 80/20 ratio is really important here – don’t go leaner! The fat content is what makes smash burgers crispy and juicy. If you can’t find 80/20, stick with at least 85/15, but avoid anything leaner or your burgers will be dry.
• Cheddar cheese: American cheese is actually the classic choice for smash burgers because it melts so well, but cheddar, pepper jack, or Swiss all work great too. Use whatever cheese you like best.
• Brioche buns: Regular sesame seed buns, potato buns, or even pretzel buns work just fine. Toast them lightly in a pan with butter for extra flavor.
• Mayonnaise and mustard: This combo makes a simple burger sauce, but you can use your favorite condiments instead – ketchup, special sauce, or even just plain mayo works.
• Toppings: The lettuce, tomato, onion, and pickles are totally up to you. Swap in caramelized onions, add bacon, use arugula instead of iceberg, or keep it simple with just pickles and onions.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with smash burgers is pressing down on the patties after the initial smash, which squeezes out all those flavorful juices and leaves you with a dry burger – smash once and walk away. Another common error is using a griddle or pan that isn’t hot enough, so make sure your cooking surface is screaming hot before the meat hits it, otherwise you’ll end up steaming the patties instead of getting that crispy, caramelized crust. Don’t skip chilling the beef balls before cooking, as cold meat holds together better during the smash and creates a better sear. Finally, resist the urge to flip too early – wait until you see the edges turn brown and crispy (about 2 minutes), and when you do flip, use a sturdy metal spatula to scrape under the entire patty so you don’t leave that delicious crust stuck to the griddle.

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What to Serve With Smash Burgers?

The best side for smash burgers is definitely crispy fries – whether you go for classic French fries, sweet potato fries, or even some seasoned waffle fries. I love making a quick batch of oven-baked fries tossed with a little garlic powder and salt to keep things simple. If you want something lighter, a tangy coleslaw or a simple cucumber and tomato salad works great to balance out the richness of the burger. You could also serve them with onion rings, potato chips, or even some roasted vegetables if you’re trying to sneak in some extra veggies.

Storage Instructions

Store: Smash burgers are definitely best enjoyed fresh off the griddle, but if you have leftovers, store the cooked patties separately from the buns and toppings in an airtight container in the fridge for up to 3 days. Keep the lettuce, tomatoes, and other fresh toppings in separate containers so they don’t get soggy.

Freeze: You can freeze the cooked patties for up to 2 months in a freezer-safe container with parchment paper between each one. I don’t recommend freezing assembled burgers since the toppings won’t hold up well, but having those patties ready to go makes for a super quick dinner.

Reheat: Warm up the patties in a skillet over medium heat for a few minutes on each side until heated through. You can also use the microwave, but the skillet will help keep that crispy edge. Toast your buns fresh and add new toppings for the best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 110-125 g
• Fat: 145-160 g
• Carbohydrates: 135-150 g

Ingredients

For the burger:

• 1.6 lb ground beef (80/20 lean-to-fat ratio)
• 4 slices sharp cheddar cheese
• 4 brioche-style buns
• 2 tablespoons unsalted butter (for toasting)

For the seasoning:

• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika

For the sauce and assembly:

• 1/3 cup mayonnaise
• 1 1/2 teaspoons yellow mustard
• 1 tablespoon dill pickle juice
• 2 cups shredded iceberg lettuce
• 1 large tomato, sliced
• 1/2 medium onion, thinly sliced
• 4 large dill pickles, sliced

Step 1: Prepare Mise en Place and Season Blend

• 2 cups shredded iceberg lettuce
• 1 large tomato, sliced
• 1/2 medium onion, thinly sliced
• 4 large dill pickles, sliced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/3 cup mayonnaise
• 1 1/2 teaspoons yellow mustard
• 1 tablespoon dill pickle juice

Start by shredding the iceberg lettuce, slicing the tomato into rounds, thinly slicing the onion, and preparing the dill pickle slices—set all vegetables aside on separate plates.

In a small bowl, combine the kosher salt, cracked black pepper, garlic powder, and smoked paprika to create your seasoning blend; set aside.

In another small bowl, whisk together the mayonnaise, yellow mustard, and dill pickle juice until smooth and well combined—this is your burger sauce.

Having everything prepped and ready ensures you can work quickly once the cooking begins.

Step 2: Form Patties and Toast Buns

• 1.6 lb ground beef
• 4 brioche-style buns
• 2 tablespoons unsalted butter

Divide the 1.6 lb ground beef into 8 equal balls (about 3.2 oz each) and place them on a plate.

Refrigerate the beef balls while you toast the buns—this keeps them cold for better smashing.

Butter the cut sides of all 4 brioche buns and place them cut-side down on a medium heat griddle or skillet for 1-2 minutes until golden and toasted.

I like to toast the buns first so they’re ready to assemble while the burgers are still hot.

Set the toasted buns aside on a clean surface.

Step 3: Smash and Cook First Side

• 8 beef balls from Step 2
• seasoning blend from Step 1

Increase the griddle heat to medium-high and let it get very hot for about 2 minutes.

Place all 8 beef balls directly on the hot griddle, leaving space between each one.

Immediately place a piece of parchment paper over the patties and press down firmly with a spatula or flat metal press for 30-45 seconds, applying steady pressure to create thin, flat patties with crispy, browned edges.

Remove the parchment paper carefully and season the cooked top side with your seasoning blend from Step 1.

Cook undisturbed for another 30-45 seconds until deeply golden.

Step 4: Flip, Cook Second Side, and Add Cheese

• 4 slices sharp cheddar cheese

Flip each patty carefully and cook the second side for about 1 minute until it develops color.

Immediately place a slice of sharp cheddar cheese on 4 of the patties (these will be your bottom patties).

I like to remove the griddle from heat briefly at this point so the cheese melts gently from residual heat rather than melting too quickly.

Once the cheese begins to soften, take the remaining 4 patties and stack them cheese-side down onto the 4 cheese-topped patties, creating 4 double-stacked smash burgers.

Step 5: Assemble and Serve

• burger sauce from Step 1
• toasted buns from Step 2
• stacked patties from Step 4
• dill pickles from Step 1
• shredded lettuce from Step 1
• tomato slices from Step 1
• sliced onion from Step 1

Spread burger sauce from Step 1 on both the top and bottom of each toasted bun from Step 2.

Layer the sauce-coated bottom bun with dill pickle slices, shredded lettuce, and tomato slices.

Carefully transfer each stacked smash burger patty onto the vegetable layer and top with a few slices of raw onion.

Crown with the top bun and serve immediately while the burgers are still hot and the cheese is melted.

Best Smash Burger

Delicious Best Smash Burger recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 4 servings

Calories 2400 kcal

Ingredients

  

For the burger

• 1.6 lb ground beef (80/20 lean-to-fat ratio)
• 4 slices sharp cheddar cheese
• 4 brioche-style buns
• 2 tablespoons unsalted butter (for toasting)

For the seasoning

• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika

For the sauce and assembly

• 1/3 cup mayonnaise
• 1 1/2 teaspoons yellow mustard
• 1 tablespoon dill pickle juice
• 2 cups shredded iceberg lettuce
• 1 large tomato, sliced
• 1/2 medium onion, thinly sliced
• 4 large dill pickles, sliced

Instructions

 

• Start by shredding the iceberg lettuce, slicing the tomato into rounds, thinly slicing the onion, and preparing the dill pickle slices—set all vegetables aside on separate plates. In a small bowl, combine the kosher salt, cracked black pepper, garlic powder, and smoked paprika to create your seasoning blend; set aside. In another small bowl, whisk together the mayonnaise, yellow mustard, and dill pickle juice until smooth and well combined—this is your burger sauce. Having everything prepped and ready ensures you can work quickly once the cooking begins.
• Divide the 1.6 lb ground beef into 8 equal balls (about 3.2 oz each) and place them on a plate. Refrigerate the beef balls while you toast the buns—this keeps them cold for better smashing. Butter the cut sides of all 4 brioche buns and place them cut-side down on a medium heat griddle or skillet for 1-2 minutes until golden and toasted. I like to toast the buns first so they're ready to assemble while the burgers are still hot. Set the toasted buns aside on a clean surface.
• Increase the griddle heat to medium-high and let it get very hot for about 2 minutes. Place all 8 beef balls directly on the hot griddle, leaving space between each one. Immediately place a piece of parchment paper over the patties and press down firmly with a spatula or flat metal press for 30-45 seconds, applying steady pressure to create thin, flat patties with crispy, browned edges. Remove the parchment paper carefully and season the cooked top side with your seasoning blend from Step 1. Cook undisturbed for another 30-45 seconds until deeply golden.
• Flip each patty carefully and cook the second side for about 1 minute until it develops color. Immediately place a slice of sharp cheddar cheese on 4 of the patties (these will be your bottom patties). I like to remove the griddle from heat briefly at this point so the cheese melts gently from residual heat rather than melting too quickly. Once the cheese begins to soften, take the remaining 4 patties and stack them cheese-side down onto the 4 cheese-topped patties, creating 4 double-stacked smash burgers.
• Spread burger sauce from Step 1 on both the top and bottom of each toasted bun from Step 2. Layer the sauce-coated bottom bun with dill pickle slices, shredded lettuce, and tomato slices. Carefully transfer each stacked smash burger patty onto the vegetable layer and top with a few slices of raw onion. Crown with the top bun and serve immediately while the burgers are still hot and the cheese is melted.