Name: Smash Burger Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1.5 lbs Ground Beef (80/20); 2 Tbsp Butter; 1/2 tsp Garlic Salt; 1/2 tsp Pepper; 4 slices Cheddar Cheese; 4 Hamburger Buns; 1 Tbsp Butter (Melted); 4 Pieces Leaf Lettuce; 1 Tomato (sliced); 1/2 Red Onion (peeled and slice)

This Smash Burger Recipe gives you everything you love about a diner burger, including crispy edges, a juicy center, and melty cheese. It is ready in about 15 minutes and costs roughly $2.91 per serving.

The best smash burger recipe on a plate topped with lettuce, tomato and red onion with melted sliced cheese

Working in my parents’ fast food restaurants taught me that heat and speed are the secrets to a great smash burger. A very hot skillet and one firm press create crispy, lacy edges. I have made this version at home for years, and at $2.91 per serving, my family gets a better burger than the drive-through every time.

If you love home cooked burgers, then you must try this Smash Burger Sliders, Bacon Blue Cheese Burger or Copycat In-N-Out Burger Recipe.

What is a Smash burger?

This type of burger is formed into a ball. It is then smashed into a patty with a burger press or spatula as it is placed on the grill.

The texture of the burger is amazing cooked this way. The outside gets extra brown but the inside retains all the juices and flavor.

This all combines for one fantastic burger. It is all around a wonderful meal with lots of flavor packed into the burger patties.

How Much Do Homemade Smash Burgers Cost?

These earned a permanent spot in our dinner rotation because they taste like a burger joint meal for a fraction of the price. I can make four double smash burgers for $11.65, while one double burger at a restaurant can cost $12 or more before fries and drinks.

Ingredients

Ground Beef – We like using 80/20 beef
Butter – We used unsalted butter
Garlic Salt – If you are out see The Best Garlic Salt Substitute
Black Pepper – Simple spice gives amazing flavor
Cheddar Cheese – Use slice cheese that you prefer
Hamburger Buns – Use any type of buns
Optional Toppings – Leaf Lettuce, Tomato, and Red Onion

Equipment You Will Need

A heavy skillet or griddle — cast iron is ideal because it holds high heat but any sturdy skillet works
A metal spatula or burger press — you need something flat and firm to smash the patties thin
Parchment paper — placed on top of the beef before you smash it keeps the meat from sticking to your spatula. Do not skip this step

How to Make Smash Burger

A plate with seven raw ground beef patties is on a wooden table, ready for your next Smash Burger Recipe, surrounded by sliced cheddar cheese, melted butter, and a small bowl of butter.

Step 1 – Prepare the meat. Divide the beef into 8 balls that are approximately 3 oz each. Place them in the refrigerator until you are ready to cook them.

A square black griddle pan sits on a wooden surface, surrounded by burger buns, cheddar cheese slices, a small bowl of butter, and a plate of lettuce—perfect essentials for your next Smash Burger Recipe.

Step 2 – Preheat the griddle. Use medium-high heat (approximately 400 degrees F).

A square black griddle pan on a wooden surface surrounded by burger buns, cheddar cheese slices, a small bowl of butter, and a plate of lettuce

Step 3 – Butter the hamburger buns. Place the burger buns on the griddle for 2 minutes to toast buns and then set them aside while you prepare the beef.

A hand presses a metal burger press onto ground beef patties separated by parchment paper on a griddle, demonstrating the perfect Smash Burger Recipe. Raw patties and a plate of seasonings are visible in the background.

Step 4 – Place the burgers on the griddle. Coat the griddle with butter, then place all of the beef balls on the griddle in the melted butter. Top each one with a piece on parchment paper. Then firmly press down to smash the beef into a thin patty with either a burger press or a large metal spatula and then discard the parchment paper.

Four raw hamburger patties cook in a square black skillet on a wooden table. Nearby are buns, seasoning in small bowls, and more raw patties waiting—perfect ingredients for your next Smash Burger Recipe.

Step 5 – Season the burgers. Season with the patties with garlic salt, salt and the pepper.

A cast iron skillet with four cooked burger patties on a wooden surface, surrounded by raw patties, buns, and seasonings—perfect for trying out your next Smash Burger Recipe.

Step 6 – Cook the seasoned burgers. You will know it is ready to flip when the edges look deep golden-brown and you can see juices pooling on top. Slide the spatula flat under the patty and scrape hard so all that crispy crust comes with it.

A cast iron skillet with four burger patties cooking; two topped with melted cheddar cheese. Surrounding the skillet are burger buns, a small bowl of seasoning, and uncooked beef patties—perfect for your next Smash Burger Recipe.

Step 7 – Top with cheese. Cook for 1 more minute and place a piece of cheese on 4 of the patties (half of them) to melt. Once the cheese is melted, top each of those patties with the other patties without cheese.

A plate with four cooked burger patties topped with melted cheese sits on a wooden table. Nearby are sliced red onions, sliced tomatoes, and hamburger buns—perfect for trying out your favorite Smash Burger Recipe.

Step 8 – Continue the process. Then move those patties to a separate platter and continue this process until all the patties have been prepared.

Step 9 – Assemble the burgers. Then it’s time to assemble your burgers. Place the lettuce, sliced tomatoes and slice red onions on the bottom bun. Add the double patty on top and top with the the top bun.

Step 10 – Enjoy. Then the smash burgers are ready to enjoy! They are so easy and taste great for any occasion.

A double cheeseburger made using a classic Smash Burger Recipe with lettuce and tomato on a white plate, with a plate of sliced tomatoes in the background, set on a wooden table.

How to Get Crispy Edges Without Any Special Equipment

You will see pricey griddles and steel slabs all over the internet but a cast iron skillet you already have makes an incredible smash burger. The secret is three small habits:

1. Get the pan screaming hot first.
Preheat over medium-high for a full 5 minutes before the beef goes in. A lukewarm pan steams the meat instead of searing it — that is the number one reason burgers turn out gray instead of crispy.

2. Smash hard and smash only once.
Press the ball flat the second it hits the pan while the fat is still cold. That first smash welds the beef to the hot metal and builds the lacy edge. Smash again later and you just squeeze the juices out.

3. Season after you smash.
Sprinkle on the garlic salt and pepper once the patty is flat not while it is still a ball. This keeps the meat loose so it crisps instead of turning dense.

Recipe Tips

Patties. When preparing the balls with the beef, do not pack them together. Loosely roll them into balls so that they are easier to smash.
Well chilled burgers. It is important that the hamburger patties stay chilled until they go on the grill. This helps the fat content remain in the meat and results in a juicy burger that tastes amazing.
Burger Press. You can use a burger press or large metal spatula to press the burgers down. Either of these will work.
Make ahead. This recipe is easy to shape into balls and refrigerate ahead of time. Just cover and place in the fridge up to 1-2 days. Cook as normal.
Parchment paper. The secret to preventing the burgers from sticking is the parchment paper. Don’t skip this step or it will be messy.
Serve a crowd. If you need to feed a large crowd, you can make these in batches and keep them warm in the oven. Another option is to use a large flat top grill and make a bunch at once.

Variations Ideas

Buns. You can use your favorite style hamburger buns. Some ideas include: Sesame buns, brioche buns, steakhouse style and more.
Onions. We used red onions but you can use white onions or sweet onions such as Vidalia. Any of these would be great.
Substitute Garlic Salt. If you are trying to reduce the sodium, you can use garlic powder instead of garlic salt.

Smash Burger on a plate layered with red onion, tomato, slice cheese and lettuce

Burger Toppings

Homemade Ketchup. It is so easy to make ketchup at home. Give this a try if you never have tried it.
Mayo
Yellow Mustard
Homemade BBQ Sauce
American Cheese or any slice of cheese you prefer. Cheddar cheese is delicious.
Thinly sliced red onion or yellow onion
Tomato
Lettuce.
Special Sauce or Burger Sauce. Combine mustard and mayonnaise together.
Pickles

These are just a few options to top your burger with. Feel free to use your favorite toppings.

We like to set out a topping bar and everyone can choose what they like best.

Serving Suggestions

There are lots of options that pair nicely with these smash burger recipe. These are a couple of our favorites and everyone loves when we serve these.

Storage and Freezer Instructions

Refrigerator
Store leftover patties and toppings separately in airtight containers for up to 3–4 days. Storing components separately keeps the buns from getting soggy and the patties from losing their texture

Freezer
Shape the raw beef into balls freeze in a single layer on a parchment-lined baking sheet until solid then transfer to a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before smashing and cooking so they cook evenly

Reheating
Reheat patties in a hot skillet for 1 minute per side to bring back the crispy edges — avoid the microwave as it makes the patties rubbery and soft. Toast a fresh bun and add cold toppings after reheating for the best result

Smash Burger Troubleshooting

After making these more times than I can count here are the questions I get asked most with the quick fix for each:

My patties shrink into little pucks.
You are packing the beef too tightly — roll the balls loosely and do not overwork the meat. The looser they are the thinner they smash and the better they hold.

They are gray not crispy.
The pan was not hot enough or it was crowded. Preheat a full 5 minutes and leave space between patties so they sear instead of steam.

The crust sticks to the pan.
You flipped too soon. Wait until the edges are deep brown and juices pool on top — about 2 minutes — then scrape hard under the patty so the crust lifts with it.

The cheese will not melt in time.
Add it the moment you flip then cover the pan with a lid for 20–30 seconds. The trapped heat melts it before the burger overcooks.

Frequently Asked Questions

What is the best meat for smash burgers?

80/20 ground beef gives the best flavor and crispiest crust — the higher fat content is what creates those lacy golden edges when the beef hits the hot skillet.

Do I need a griddle or special equipment to make smash burgers?

No — a cast iron skillet or any heavy bottomed skillet works perfectly. Preheat it over medium-high for a full 5 minutes before the beef goes in for the best crust.

Why are my smash burgers gray instead of crispy?

The pan was not hot enough or it was overcrowded — preheat for a full 5 minutes and cook in batches with space between each patty so they sear instead of steam.

Why does my smash burger crust stick to the pan?

You flipped too soon — wait until the edges are lacy and deep golden brown and juices are pooling on top before scraping under the patty with a firm spatula.

Should I season before or after smashing?

Always season after smashing — sprinkling garlic salt and pepper once the patty is flat keeps the meat loose so it crisps properly instead of turning dense.