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Orgo-Life the new way to the future Advertising by AdpathwayI couldn’t love these Smash Burgers more! Skip takeout, these burgers are super quick to make (I mean seriously fast!) and incredibly delicious.
What’s a Smash Burger?
A popular favorite (and for good reason!), smash burgers are made by pressing a seasoned beef patty into a hot surface like a grill, griddle, or skillet. This creates a thin, oversized patty with caramelized edges that cooks in just a couple of minutes.
- Flavor: Step aside, takeout burgers, this smash burger recipe is cooked at a high temperature for a crisp and caramelized flavor. The burger sauce is creamy and tangy!
- Recipe Tip: Ensure the beef is measured out into small 2.5 to 3oz portions as they need to be pressed thin to get the crispy lacy edges.
- Recommended tools: A burger press is a good investment if this smash burger recipe is on regular rotation. You can make these without a burger press too (check the recipe notes).
- Serving suggestions: Make a BYO (build your own) burger bar with all the fixins.
Smash Burger Ingredients
- Beef: An 80/20 blend provides the right balance of ground beef to fat.
- Sauce: Make this tangy sauce from ingredients likely already on hand. Adjust the amounts or make it spicy and mix in a little chili sauce, sweeter with brown sugar, or savory with a splash of balsamic vinegar.
- Buns: Use regular burger buns, brioche buns, or try a potato bun.
How to Make Smash Burgers
- Prepare the sauce, toast the buns, and set both aside.
- Mix beef with seasonings and form into 8 balls.
- Press patties in a griddle or cast iron pan (full recipe below).
- Cook patties on both sides.
- Top 4 patties with cheese and stack the other 4 patties on top.
- Assemble and add toppings as desired.
Best Burger Toppings
- Smash burgers can be topped with slices of American cheese for the ultimate melt, but cheddar adds great flavor. Swiss, Pepper Jack, or Colby are good options too.
- Like regular hamburgers, this recipe would taste great with bacon.
- Bbq sauce can be added as a topping, too, if desired.
Tips for Perfect Smash Burgers
- Preheat the pan or griddle so a few drops of water on the surface sizzle.
- Use parchment paper between the meat and the burger press.
- Smash burgers cook fast, so be sure to have the sauce prepared, the buns toasted, and all the toppings ready.
- If making more than two at a time (each burger takes two patties), keep the cooked ones on a warm pan in the oven.
Leftover Burger Patties?
Smash burger patties can be frozen raw or cooked and cooled, between layers of parchment paper, for up to one month.
Leftovers can be chopped up for a hamburger soup or added to a Bolognese.
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Smash Burgers
This easy recipe for smash burgers makes crispy flattened burgers stacked on buns, with a tasty sauce and toppings.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
For the Sauce
- ▢ ½ cup mayonnaise
- ▢ 3 tablespoons ketchup or 4 tablespoons chili sauce
- ▢ 2 teaspoons mustard
- ▢ 1 tablespoon grated dill pickles
- ▢ ½ teaspoon onion powder
- ▢ ½ teaspoon granulated sugar
For the Burgers
- ▢ 1 ½ pounds lean ground beef 80/20
- ▢ 1 teaspoon salt
- ▢ ½ teaspoon garlic powder
- ▢ ½ teaspoon black pepper
For Serving
- ▢ 4 hamburger buns
- ▢ 2 tablespoons butter softened
- ▢ 4 slices cheddar cheese
- ▢ lettuce tomatoes, pickles, onions as desired
For the sauce, in a medium bowl combine mayonnaise, ketchup, mustard, dill pickle, onion powder, and sugar. Mix well and refrigerate for serving.
For the burgers, in a small bowl, combine salt, garlic powder, and black pepper and set aside for seasoning.
Butter the cut side of each bun.
Divide the beef into 8 pieces, 3 ounces each, and roll into balls. Cut an 8-inch square of parchment paper.
Preheat a griddle or cast iron skillet over high heat. A sprinkle of water should dance on the heat and quickly evaporate when ready.
Add the buns to the griddle and cook for 2 to 3 minutes or until golden. Transfer to a plate.
Add the beef and top with the square of parchment paper. Press with a burger press or heavy spatula until flattened to ⅛-inch thickness. Peel the parchment paper off and repeat with the remaining patties. Season the tops with half of the seasoning.
Cook for 90 seconds. Flip over, season, and cook the other side for 60 to 90 seconds.
Top 4 of the patties with cheese. Stack a second patty on top of each slice of cheese so you have 4 stacks of 2 patties.
Transfer the patties to the hamburger buns and add toppings to taste.
- If you plan to make smash burgers frequently, it’s worth investing in a burger press. If you’re making them occasionally, you can use any heavy object to flatten the burgers. Place the meat on the hot skillet, cover it with a square of parchment paper, and press down with the bottom of a small heavy saucepan or skillet.
- Alternatively, you can roll the burger patties to ⅛-inch between two pieces of parchment paper before adding to the skillet, although the method above is recommended for searing the burgers.
Calories: 815 | Carbohydrates: 26g | Protein: 34g | Fat: 63g | Saturated Fat: 20g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 149mg | Sodium: 1297mg | Potassium: 570mg | Fiber: 1g | Sugar: 6g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Lunch, Main Course, Sandwich
Cuisine American
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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