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Learn how to make the most juicy, crispy-edged, flavorful homemade smash burgers with this quick and easy recipe.
It’s hard to beat a really good smash burger. ♡
Crispy-edged, juicy in the middle, perfectly seasoned, and piled high with all the fixings — this recipe checks all the boxes. Best of all, they’re super-easy to make with just a handful of simple ingredients and can be ready to go in less than 15 minutes!
We usually cook ours on a cast iron skillet or griddle indoors, but they’re just as fun to make on a Blackstone (or your favorite outdoor griddle) when the weather’s nice. The magic, of course, is all in the “smash” — pressing the patties quickly and firmly onto a hot surface to create those irresistible sizzling, golden, caramelized edges while keeping the centers tender and juicy. (Highly recommend adding a burger press to your cart, if you don’t own one already!)
From there, you can go classic with melty cheese, crisp lettuce, fresh tomatoes, and tangy pickles — or mix things up with whatever toppings you love most. I’ve also included a recipe for my favorite zesty burger sauce that always gets rave reviews.
However you top them, these smash burgers never disappoint. So fire up the skillet tonight and let’s smash some burgers!
Smash Burger Tips
Detailed step-by-step ingredients are included in the recipe below, but here are a few tips to ensure that your smash burgers turn out perfectly every time:
Use 80/20 ground beef for the juiciest flavor. The higher fat content gives the burgers that classic juicy, rich flavor everyone loves. Leaner beef can work too, but the burgers won’t be quite as tender.
Make loose meatballs, not compact patties. This keeps the burgers more tender and helps them smash more easily on the skillet.
Smash just once. Avoid pressing the patties down again after the first smash, so that you don’t accidentally squeeze out more of the juices.
Toast the buns. Buttering and toasting the buns is a small step that’s worth the extra time and adds big flavor.
Cover to melt the cheese. If your cheese isn’t melting quickly, place a lid over the skillet for a few seconds. The steam will trap in the heat and give you perfectly melty cheese every time.
Recipe Variations
Here are a few more recipe variations that you’re welcome to try with these smash burgers:
Try a double smash. Smash burgers are thin by design, so stack two patties together if you’re extra hungry.
Swap the cheese. American cheese is classic and melts beautifully on smash burgers, but cheddar, Swiss, provolone, or pepper jack all work well too.
Serve with a different sauce. Mix things up by adding on some BBQ sauce, chipotle mayo, or even a drizzle of ranch.
Add some heat. Top your burger with sliced jalapeños, spicy pickles, chili crunch, or add a pinch of cayenne to the beef.
Make it vegetarian. Use a plant-based ground “beef” substitute and cook it the same way for a meatless option.
FAQ
Can I make the patties ahead of time? Sure! You can shape the patties a few hours in advance, stack them between layers of parchment paper, store in a sealed container, and refrigerate until ready to cook. Just be sure to keep them cold so they stay juicy once they hit the hot griddle.
Can I freeze smash burger patties? Absolutely. Stack raw patties with parchment sheets in between, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before cooking as directed.
How do I reheat leftover burgers? For best results, reheat the patties quickly in a hot skillet or on the griddle to help the edges crisp back up. (The microwave works in a pinch, but the texture won’t be quite the same.)
How do I make Oklahoma onion smash burgers? I personally love these oniony smash burgers. Simply pile a thin layer of paper-thin sliced onions (I recommend using a mandoline) on top of each beef ball before smashing, pressing the onions directly into the patty as it cooks so they caramelize into the burger. So good!!!
Do I really need a burger press? You can use a sturdy spatula to smash, but a burger press will give you more even edges and consistent caramelization. I’m generally not into single-use kitchen gadgets, but a press is definitely worth it if you make these often!
Learn how to make the best juicy, crispy-edged homemade smash burgers with this quick and easy recipe.
Ingredients
Scale
Smash Burger Ingredients:
1 pound ground beef (80/20 for best flavor and juiciness)
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
fine sea salt and freshly-ground black pepper
4 slices American cheese (or your favorite melt-friendly cheese)
4 burger buns, buttered and toasted
toppings: crisp lettuce leaves, pickles, thinly-sliced onions, tomato slices, etc.
Favorite Burger Sauce Ingredients:
1/2 cup mayo
1 tablespooneach: Dijon mustard, ketchup, pickle juice
1/2 teaspoon smoked paprika
Instructions
Prep the beef.In a large mixing bowl, gently combine the ground beef, Worcestershire sauce, garlic powder and smoked paprika. Try not to overmix, so that the patties stay tender. Divide into 4 equal portions (about 4 ounces each) and roll into loose balls. Transfer to the refrigerator until just before cooking.
Preheat your griddle or skillet.Heat a cast iron skillet or flat-top griddle over medium-high heat until very hot — you want instant sizzle when the meat hits the surface.
Smash the burgers.Season the top of each beef ball with salt and pepper. Place 1–2 balls in the hot skillet, seasoned-side down, leaving enough room so they won’t touch after smashing (you may need to work with just one at a time). Immediately lay a piece of parchment paper on top of each and use a burger press or flat metal spatula to firmly smash them down to about ¼-inch thick. Remove the parchment, then let the patties cook undisturbed for 1½–2 minutes, until the edges are deeply browned and crispy.
Flip and add cheese.Use a sturdy spatula to flip each patty, firmly scraping the bottom of the pan to keep the crust intact. Immediately top each with a slice of cheese. Cook for another 45–60 seconds until cheese is melted and the burger is cooked through.
Assemble & serve.Place patties on toasted buns, add your favorite toppings, and serve immediately while nice and hot.
