A good smash burger needs those crispy, browned edges, a juicy center, and plenty of melted cheese. I’ve spent years testing quick, easy meals in my own kitchen, and the biggest mistake I see with homemade smash burgers is treating them like regular burgers. The magic happens when you smash the beef onto a screaming-hot skillet and leave it alone long enough to build that crust. This recipe gives you everything you want from a restaurant-style smash burger without leaving home.
Once you learn how to make a smash burger at home, those thick, dry burgers just don’t hit the same. Honey, I want crispy edges, juicy beef, melted cheese, and a toasted bun in every bite.
You will love these burgers with my Homemade Burger Sauce.
Smash Burger Ingredients
- Ground Beef: 80/20 works best. You can use lean meat or turkey, but it won't smash the same or get the same crust as a standard smash burger.
- Worcestershire Sauce
- Burger Rub Seasoning or BBQ Rub Seasoning
- Salt and Pepper
- Cheese: American, Cheddar, Swiss, Gouda, or your favorite.
- Buns: I love brioche buns
Equipment Needed
- Burger Press
- Parchment Paper
- A pan that can withstand high heat: cast iron skillet, stainless steel pan, hot griddle.
How to Make Smash Burgers
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Portion the Beef: Divide the ground beef into 4 equal portions, about 4 ounces each. Gently roll each portion into a loose ball. Don’t pack or overwork the meat. This will cause it to fall apart.
- Heat the Pan: Heat a cast iron skillet or flat-top griddle over medium-high to high heat until it’s very hot. You want plenty of heat to create that signature smash burger crust.
- Smash the Burgers: Depending on the size of your pan or griddle, you may have to cook 1 at a time. I use a 12 inch cast iron skillet to cook 2 at a time, but a 10 inch pan will only accommodate 1 burger. A griddle can hold a few. Place the ball of beef in the hot pan, leaving plenty of room between them if you're cooking more than 1. Immediately place a piece of parchment paper over each ball and press down firmly with a burger press or sturdy spatula until very thin. A burger press works best. For the best results: Put the beef ball on the screaming-hot pan → immediately smash it firmly → hold the pressure for about 10 seconds → remove the press → don’t smash it again.
- Season and Sear: Remove the parchment paper and season the patties with the burger or BBQ rub, salt, and pepper to taste. Let them cook undisturbed for about 2-4 minutes, or until the bottoms are deeply browned with crispy edges.
- Flip Once and Add the Cheese: Use a sturdy spatula to firmly scrape underneath each patty so you keep that beautiful crust attached to the burger. Flip and immediately top each patty with a slice of cheese after flipping. Cook for another 1-3 minutes or until the cheese is melted and the burgers are cooked through. Ground beef should reach an internal temperature of 160°F.
- Toast the Buns: Remove the burgers and add the buns. Place them cut-side down on the hot skillet until lightly golden. Remove and set aside.
- Assemble the Burgers: Assemble the cheesy patties onto each toasted bun. Add pickles, onions, lettuce, tomato, burger sauce, or your favorite toppings.
- Serve Immediately: Smash burgers are at their best hot off the pan while the edges are still crispy and the cheese is nice and melty. Don't let these sit around, honey. Eat them while they're doing what they're supposed to do.
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Can I smash these before adding them to the pan?
I tested smashing the burgers prior to adding them to the pan, and yes this works. I also tested cooking these outside on the grill afterward. I wouldn’t recommend it if you want that classic smash burger crust. The result is still a thin burger, but a lot similar to a tradtional burger. The best way to cook them on the grill is to use a cast iron or griddle out there, smash them and cook them in the pan on the grill.
The magic happens when you put the loose ball of beef onto a very hot skillet or griddle and immediately smash it directly against the surface. That maximizes contact with the hot pan and helps create those deeply browned, crispy edges.
Homemade Smash Burger Recipe
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I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Ingredients
- 1 pound 80/20 Ground Beef Must be cold.
- Worcestershire sauce
- Burger Rub Seasoning or BBQ Rub Seasoning Use enough to fully coat both sides of the patties.
- Salt and Pepper to taste
- 4 slices cheese
- 4 buns I use brioche.
Instructions
- Divide the cold ground beef into 4 equal portions, about 4 ounces each. Gently roll each portion into a loose ball. Don’t pack or overwork the meat. This will cause it to fall apart. You want it cold straight from the fridge, that also prevents it from falling apart.
- Heat a cast iron skillet or flat-top griddle over medium-high to high heat until it’s very hot. You want plenty of heat to create that signature smash burger crust.
- Depending on the size of your pan or griddle, you may have to cook 1 at a time. I use a 12 inch cast iron skillet to cook 2 at a time, but a 10 inch pan will only accommodate 1 burger. A griddle can hold a few. Place the ball of beef in the hot pan, leaving plenty of room between them if you're cooking more than 1. Immediately place a piece of parchment paper over each ball and press down firmly with a burger press or sturdy spatula until very thin. A burger press works best. For the best results: Put the beef ball on the screaming-hot pan → immediately smash it firmly → hold the pressure for about 10 seconds → remove the press → don’t smash it again.
- Remove the parchment paper and season the patties with ½ teaspoon each of worcestershire sauce, the burger or BBQ rub, salt, and pepper to taste. Let them cook undisturbed for about 2-4 minutes, or until the bottoms are deeply browned with crispy edges.
- Use a sturdy spatula to firmly scrape underneath each patty so you keep that beautiful crust attached to the burger. Flip and immediately top each patty with a slice of cheese after flipping. Cook for another 1-3 minutes or until the cheese is melted and the burgers are cooked through. Ground beef should reach an internal temperature of 160°F, and then it's safe to eat..
- Remove the burgers and add the buns to toast them. Place them cut-side down on the hot skillet until lightly golden. Remove and set aside.
- Assemble the cheesy patties onto each toasted bun. Add pickles, onions, lettuce, tomato, burger sauce, or your favorite toppings.
- Smash burgers are at their best hot off the pan while the edges are still crispy and the cheese is nice and melty. Don't let these sit around, honey. Eat them while they're doing what they're supposed to do.
Notes
Some sticking at first is actually normal because that’s how you develop the crust. Once the beef has browned properly, use a sturdy, thin-edged spatula or scraper to get underneath the patty without leaving all that beautiful crust stuck to the skillet.
- Use 80/20 ground beef for juicy burgers with plenty of flavor.
- Keep the beef cold until you’re ready to cook.
- Form the beef into loose balls. Don’t pack or overwork the meat.
- For double smash burgers, portion the beef into 2-ounce balls and use two patties per burger.
- Get the skillet or griddle very hot before adding the beef. High heat is essential for that crispy, browned crust.
- Smash the beef directly onto the hot cooking surface instead of flattening it beforehand.
- Smash the burger immediately after it hits the pan, while the meat is still raw.
- Place a small piece of parchment paper between the beef and burger press to prevent sticking.
- Press firmly and hold for about 10 seconds to maximize contact with the skillet.
- Only smash once. Pressing the burger again after it starts cooking can squeeze out the juices.
- Don’t move the patties around while the first side cooks. Let them sit so that deep brown crust has time to develop.
- Don’t overcrowd the skillet. Cook in batches if necessary so the cooking surface stays hot.
- Smash burgers cook very quickly, so have your cheese, buns, sauce, and toppings ready before you start.
- Toast the buns for extra flavor and to help prevent them from getting soggy.
- Ground beef should reach 160°F for food safety.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
A smash burger is made by pressing a ball of ground beef firmly onto a very hot griddle or skillet. That direct contact creates the thin patty and crispy, deeply browned crust we came here for. It’s not just a skinny hamburger, honey. That crust is the whole point.
I recommend 80/20 ground beef. You need enough fat to keep these thin patties juicy and flavorful. This is not the time I’m reaching for the extra-lean beef.
You can use lean ground beef, but they typically won’t be as juicy or flavorful. Smash burgers are thin and cook quickly over high heat, so lean beef will dry out faster because there isn’t as much fat to keep the meat moist. You may also get less of that rich, crispy, browned crust that makes a smash burger so good.
Smashing maximizes the amount of beef touching the hot cooking surface, which creates more browning and those crispy edges. More crust means more flavor.
Smash it immediately after the beef hits the hot skillet or griddle. Press firmly to get a thin, even patty, then leave it alone and let that crust develop.
Nope. One good smash at the beginning is all you need. Pressing it again after the burger has started cooking can squeeze out those flavorful juices. Put the burger press or spatula down, baby.
Get your skillet or griddle very hot, use enough pressure when you smash, and make sure as much of the beef as possible is touching the cooking surface. Then don’t move it around. Give that crust a chance to do what it came to do.
Absolutely. Cast iron is one of my favorite options because it holds heat really well and gives the beef excellent contact with the cooking surface. A flat-top griddle also works beautifully.
Yes, as long as the skillet can handle high heat. A heavy-bottomed stainless steel skillet works well. I prefer cast iron or a griddle because maintaining that high temperature is key.
Some sticking at first is actually normal because that’s how you develop the crust. Once the beef has browned properly, use a sturdy, thin-edged spatula or scraper to get underneath the patty without leaving all that beautiful crust stuck to the skillet.
Your cooking surface probably wasn’t hot enough, the beef may have been too wet, or you didn’t smash it thin enough. Overcrowding the pan can also drop the temperature. Give those burgers some room.
About 4 ounces each works well for thin smash burger patties. If you want a bigger burger, stack two patties instead of making one giant, thick one. Double patties means double the crispy edges, so I think we know the correct answer here.
I always season after they are smashed.
American cheese is a classic because it melts like a dream. Cheddar, pepper Jack, Colby Jack, or another good melting cheese will also work. Add it right after flipping so it has time to get nice and melty.
Soft brioche or potato buns are great because they hold everything together without overpowering the burger. Toast them in a little butter for extra flavor. Please don’t put all that crispy, cheesy goodness on a cold, sad bun.
They cook fast because the patties are so thin. Depending on thickness and heat, you’re usually looking at just a few minutes total. Have your cheese and toppings ready before the beef hits the skillet because this is not the recipe to start looking for things halfway through.
I wouldn’t cook them ahead if you can avoid it. That crispy crust and juicy center are at their best straight off the griddle. You can portion the beef and prep your toppings and sauce ahead so everything is ready to go when it’s burger time.
You can freeze smash burgers, but for the best texture, I recommend freezing the uncooked beef portions and smashing them fresh when you’re ready to cook. Portion the ground beef into loose balls, place them on a parchment-lined baking sheet, and freeze until solid. Transfer them to a freezer-safe bag or container and freeze for up to 3–4 months. Thaw them overnight in the refrigerator before cooking, then smash them onto a hot skillet or griddle as usual.
You can also freeze cooked smash burger patties. Let them cool completely, separate the patties with parchment paper, and store them tightly sealed in the freezer for up to 2–3 months. Just know they won’t have quite the same crispy, juicy texture after reheating. For that fresh-off-the-griddle crust, honey, fresh is always going to win.
Smash Burger Toppings
- Pickles
- Onions
- Lettuce
- Tomatoes
- Homemade Burger Sauce
- Mustard
- Ketchup
- Caramelized Onions
- Jalapeños
- Bacon
- Grilled Onions
Pair With These Recipes
I always pair these with air fryer French fries, or Cajun fries. You can't go wrong with Southern potato salad, fried potatoes and onions, or Southern baked beans.
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