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.
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 80/20 — the fat content is non-negotiable for a proper smash burger. The 20% fat renders on contact with the hot skillet creating the lacy golden edges that define a smash burger. Leaner beef gives you a dry dense patty with none of the crispy crust. Always divide into loose 3-ounce balls — do not pack tightly
- Butter — used two ways. Butter the buns for toasting and coat the skillet before adding the beef for a richer more indulgent result than oil alone. Always use unsalted so you control the final seasoning
- Garlic salt — the primary seasoning applied directly to the patty after smashing. Always season after smashing — sprinkling on a ball of beef before it goes in the pan causes the meat to seize and turn dense. Garlic powder works as a lower-sodium substitute
- Black pepper — applied alongside the garlic salt immediately after smashing for a subtle heat that balances the richness of the beef and butter beautifully
- Cheddar cheese, sliced — placed on the patty the moment it flips so it melts completely in the final minute of cooking. Always use sliced cheese rather than shredded — sliced cheese melts more evenly across the entire surface. American cheese gives the creamiest most classic diner melt. Pepper jack gives a spicier result
- Hamburger buns — toasted cut side down in butter on the same skillet before the patties go in. Brioche buns give the richest most indulgent result. Sesame buns give the most classic diner appearance
- Optional toppings — leaf lettuce, sliced tomato, and sliced red onion are the classic smash burger toppings. Always add cold toppings after the hot patty goes on the bun — never before
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
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.
Step 2 – Preheat the griddle. Use medium-high heat (approximately 400 degrees F).
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.
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.
Step 5 – Press Burger Balls – Top each one with a piece of 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.
Step 6 – Season the burgers. Season with the patties with garlic salt, and pepper.
Step 7 – 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.
Step 8 – 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.
Step 9 – Continue the process. Then move those patties to a separate platter and continue this process until all the patties have been prepared.
Step 10 – Assemble the burgers. Then it’s time to assemble your burgers. Place the lettuce, sliced tomatoes and sliced red onions on the bottom bun. Add the double patty on top and top with the the top bun.
Step 11 – Enjoy. Then the smash burgers are ready to enjoy! They are so easy and taste great for any occasion.
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.
Burger Toppings
The Smash Burger Sauce
This is the sauce that makes a homemade smash burger taste genuinely like a burger joint — stir together and spread on both buns before assembling:
- 3 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon ketchup
- 1 teaspoon pickle relish
- ¼ teaspoon garlic powder
- Pinch of salt
Stir until smooth. Make ahead and refrigerate for up to 1 week — the flavor gets better after sitting for a few hours as all the ingredients meld together.
More Burger Topping Ideas
- 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.
- 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
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.
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.
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.
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.
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.
More Easy Burger Recipes
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Smash Burger Recipe
Ingredients
- 1.5 lbs Ground Beef 80/20
- 2 Tbsp Butter
- ½ tsp Garlic Salt
- ½ tsp Pepper
- 4 slices Cheddar Cheese
- 4 Hamburger Buns
- 1 Tbsp Butter Melted
- 4 Pieces Leaf Lettuce
- 1 Tomato sliced
- ½ Red Onion peeled and slice
See how we calculate recipe costs.
Instructions
- Divide the ground beef into 8 equal portions (about 3 ounces each) and gently roll each portion into a ball.
- Heat a Blackstone griddle or large cast-iron skillet over medium-high heat. Add the butter and let it melt.
- Place the beef balls on the hot griddle, leaving a little space between them. Immediately press each one into a thin patty with a burger press or sturdy spatula.
- Season the patties evenly with the garlic salt and black pepper.
- Cook for 2 to 3 minutes, or until the edges are browned and crispy. Flip the patties and immediately place a slice of cheddar cheese on 4 of the patties.
- Cook for 1 to 2 minutes more, until the cheese is melted and the burgers are cooked through.
- Place one plain patty on top of each cheese-covered patty to make 4 double smash burgers.
- Brush the hamburger buns with the melted butter and toast them on the griddle until golden brown.
- Assemble the burgers on the toasted buns with the lettuce, tomato, and sliced red onion. Serve immediately and enjoy!
I never cook burgers, I’ve never been good at it haha but let me tell you these burgers right here had everyone shook. Delicious!!! Even my youngest who eats like a bird cleaned his plate