Craving the best homemade smash burger? This smash burger recipe delivers crispy edges, juicy beef, and melty cheese in every bite. Unlike traditional burgers, smash burgers are thin, caramelized, and packed with bold flavor, thanks to the smashing technique that locks in juiciness and creates the perfect crust.
In this step-by-step guide, you’ll learn how to make the perfect smash burger recipe at home using simple ingredients and the right cooking method. Whether you’re using a cast-iron skillet or a griddle, this easy smash burger recipe will have you making restaurant-quality burgers in minutes.
Ready to cook? Let’s dive into the ultimate smash burger experience! 🍔🔥
Ingredients (Makes 4 Burgers)
✅ For the Patties:
- 1 lb (450g) 80/20 ground beef (do not pre-season)
- ½ tsp salt (to taste)
- ½ tsp black pepper (to taste)
- 1 tbsp butter or vegetable oil (for the skillet)
✅ For the Toppings:
- 4 slices American cheese (or your favorite melty cheese)
- 4 brioche or potato buns (buttered and toasted)
- ½ cup sliced pickles
- ½ small red onion, thinly sliced
- Lettuce & tomato (optional)
✅ For the Smash Burger Sauce:
- ½ cup mayonnaise
- 1 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tsp dill pickle relish
- ½ tsp garlic powder
- ½ tsp paprika
Instructions: How to Make the Perfect Smash Burger
Step 1: Prepare Your Ingredients
- Divide the ground beef into 4 equal portions (about 4 oz each).
- Do not form them into patties—keep them loose for better smashing.
- Mix all smash burger sauce ingredients in a small bowl and set aside.
Step 2: Heat the Skillet or Griddle
- Place a cast-iron skillet or griddle over high heat until it’s smoking hot.
- Lightly grease it with butter or vegetable oil.
Step 3: Smash the Burgers
- Place one beef portion onto the hot skillet.
- Using a metal spatula or burger press, firmly smash the beef down into a thin patty (about ¼ inch thick).
- Season with salt and pepper.
- Let it cook without moving for 1-2 minutes until the edges get crispy.
Step 4: Flip and Add Cheese
- Use the spatula to scrape and flip the patty.
- Immediately place a slice of American cheese on top.
- Let it cook for 30-45 seconds, then remove from heat.
Step 5: Toast the Buns & Assemble
- Butter and toast the brioche buns in the skillet for 30 seconds.
- Spread the smash burger sauce on both buns.
- Layer with pickles, onions, lettuce, and the cheesy patty.
- Top with the second bun and enjoy!
Keep Reading for More Smash Burger Secrets! 🔥
Now that you’ve got the perfect smash burger recipe, don’t stop here! There’s a lot more to discover—pro tips, the best cheese and buns, common mistakes to avoid, and answers to your burning burger questions. Keep reading to learn how to take your smash burgers to the next level! 🚀🍔
To ensure your ground beef is handled safely and cooked to the right temperature, refer to the USDA’s official food safety guidelines for ground beef. Following these tips will help you avoid contamination and make your smash burgers safely at home!
Looking for the perfect side dish to pair with your smash burger? Try this refreshing cucumber salad recipe. Its crisp, tangy flavors balance the richness of the burger for a delicious meal!
What is a Smash Burger?
The Key Difference Between Smash Burgers and Regular Burgers
Smash burgers and regular burgers may look similar, but they are very different. The biggest difference is the cooking technique. A smash burger is smashed flat on a hot griddle or cast-iron skillet. This process creates thin, crispy edges and a deep caramelized crust. In contrast, regular burgers are thicker and cooked with a gentle press or no press at all.
Another key difference is texture. Smash burgers have a crispy, crunchy exterior with a juicy inside. Regular burgers, however, are thicker, softer, and often less crispy. The Maillard reaction plays a major role. When you press the beef onto a hot surface, it creates a rich, brown crust that boosts flavor. Regular burgers don’t always develop this crust because they aren’t pressed.
The cooking time also varies. Smash burgers cook faster because they are thin. They take 1-2 minutes per side, making them a great choice for quick meals. Regular burgers take longer because they need time for the heat to reach the center. If you overcook a thick burger, it can turn dry and tough. Smash burgers, on the other hand, stay juicy thanks to quick searing.
Finally, smash burgers use simple seasoning. Most cooks season only with salt and pepper after smashing. This keeps the natural beef flavor strong. Regular burgers often include seasonings, breadcrumbs, or eggs to hold their shape. Smash burgers are all about simplicity, while regular burgers allow more customization.
If you love crispy edges, bold flavor, and fast cooking, smash burgers are the way to go! 🍔🔥
Why Smashing the Patty Creates the Perfect Crust
Smashing the patty is the key to making a crispy, flavorful smash burger. The reason is simple: maximum surface contact with the hot cooking surface. When you press the beef onto a smoking-hot griddle or cast-iron skillet, it spreads out thin, increasing the browning area. This process triggers the Maillard reaction, a chemical reaction that occurs when proteins and sugars in the meat cook at high heat. This reaction is what gives smash burgers their rich, caramelized crust and deep, beefy flavor.
Smashing also removes excess moisture from the surface of the beef. When water evaporates quickly, the patty sears instead of steaming. Steamed meat can turn pale and soggy, while seared meat gets crispy and golden brown. This is why pressing the patty within the first 30 seconds of contact is crucial. If you wait too long, the proteins set, and the burger won’t spread properly. A quick, firm smash ensures even, crispy edges and prevents a thick, chewy texture.
Another benefit of smashing is that it locks in the juiciness. Even though the patty is thin, the fast cooking time prevents overcooking. Regular burgers often lose juices because they sit on the grill too long. Smash burgers, however, cook in under two minutes, keeping the inside moist and tender. The result? A burger that’s crispy on the outside and juicy on the inside—the perfect balance of texture and taste.
For best results, use a sturdy spatula or burger press to smash the beef firmly and evenly. Don’t press after flipping—this will only squeeze out juices. One smash at the start is all it takes for the ultimate crispy, flavorful crust!
Best Meat Blend for a Juicy Smash Burger
The secret to a juicy smash burger starts with the right meat blend. Not all ground beef is the same, and choosing the right fat-to-lean ratio is essential for flavor, texture, and moisture. The best option is 80/20 ground beef—this means 80% lean meat and 20% fat. The fat content is what keeps the burger moist and flavorful, even with the intense heat of the cooking process.
Why does 80/20 work best? Because fat equals flavor. When a smash burger hits the hot surface, the fat melts and infuses the meat with richness. If you go leaner, such as 90/10 or 85/15, the patty will dry out too fast. Smash burgers cook quickly, so they don’t have time to break down connective tissues like a slow-cooked dish would. With less fat, the burger becomes tough and lacks juiciness. On the other hand, a higher fat ratio, like 75/25, can be too greasy, making the burger fall apart.
The type of beef also matters. Chuck beef is the most popular choice because it has a good balance of beefy flavor and fat content. But you can mix in brisket or short rib for an extra meaty depth. Some chefs even blend dry-aged beef trimmings for a gourmet touch. If you grind your own beef, mixing chuck (70%), brisket (20%), and short rib (10%) gives you an unbeatable juicy and flavorful result.
For the best smash burger, avoid pre-formed patties. Store-bought patties are often too compact, which prevents proper smashing. Instead, use loose, freshly ground beef, form small portions, and let the smash technique do the magic!
Essential Ingredients and Tools for Smash Burgers
The Perfect Smash Burger Ingredients
A great smash burger doesn’t need fancy ingredients. The key is using simple, high-quality components that bring out the best flavors. Every element plays an important role, from the beef to the toppings. Choosing the right ingredients ensures the perfect balance of crispiness, juiciness, and bold flavor in every bite.
1. The Best Beef for Smash Burgers
The foundation of any smash burger is the ground beef. The best option is 80/20 ground beef, meaning 80% lean meat and 20% fat. The fat content adds moisture and flavor, preventing the patty from drying out. Leaner beef (like 90/10) cooks too fast and turns dry, while fattier blends (like 75/25) can become greasy.
For the best taste, freshly ground chuck beef is ideal. You can also mix in brisket or short rib for extra richness. If possible, grind your own meat or buy freshly ground beef from a butcher—pre-packaged supermarket beef is often too compact, which affects the smashing process.
2. The Right Cheese for Maximum Melt
American cheese is the best choice for a classic smash burger. It melts quickly and evenly, creating a gooey layer over the crispy patty. If you prefer other cheeses, cheddar, Swiss, or pepper jack are good options, but they may not melt as smoothly.
3. The Best Buns for Smash Burgers
Brioche buns are soft, slightly sweet, and buttery, making them a top choice. Potato buns are also a great alternative. Always butter and toast your buns on the skillet—this adds flavor and keeps them from getting soggy.
4. Essential Toppings and Sauce
A great smash burger needs simple but bold toppings. Pickles, thinly sliced onions, and shredded lettuce add crunch and contrast. The classic smash sauce (mayo, ketchup, mustard, and relish) brings a tangy, creamy flavor that ties everything together. Keep it simple, and let the burger shine!
The Best Cooking Tools for Smash Burgers
Using the right tools is just as important as choosing the right ingredients. Smash burgers require high heat and precise pressure, so having the best equipment ensures you get crispy edges, a juicy center, and the perfect sear every time. While you don’t need a professional setup, investing in a few key tools will make all the difference.
1. Cast-Iron Skillet or Flat-Top Griddle
The cooking surface is the most important tool for smash burgers. A cast-iron skillet or a flat-top griddle works best because they retain heat well and provide even cooking. Unlike a regular frying pan, cast iron allows the meat to sear properly, creating the signature crust that makes smash burgers so delicious.
A griddle is great if you’re cooking for a crowd because it gives you more space to make multiple burgers at once. If you don’t have a griddle, a heavy-duty cast-iron pan will still give you excellent results. Avoid nonstick pans—they don’t hold enough heat to achieve proper browning.
2. Sturdy Metal Spatula (or Burger Press)
A heavy-duty metal spatula is essential for smashing the burger. You need something strong and flat to press the patty down firmly and evenly. A thin, sharp edge is also important because it helps you scrape and flip the burger without breaking it.
If you want even pressure, a burger press is another great tool. It ensures the patty is smashed consistently every time. Avoid plastic or silicone spatulas—they aren’t strong enough and may melt under high heat.
3. Parchment Paper for Smashing
To prevent the beef from sticking to the spatula, use a small sheet of parchment paper between the meat and the spatula. This allows you to press the burger without tearing the patty. It also helps create a smooth, even crust while keeping your spatula clean.
4. Meat Thermometer (Optional but Helpful)
Smash burgers cook quickly, but a meat thermometer can help you avoid overcooking. For the juiciest burger, aim for an internal temperature of 150°F-155°F (medium doneness). This ensures the beef is fully cooked but still moist.
By using these essential tools, you’ll make crispy, juicy smash burgers that rival any burger joint. The right equipment makes all the difference!
Must-Have Toppings and Secret Sauce
A great smash burger isn’t just about the beef—it’s also about the toppings and sauce that enhance the flavor. The best toppings provide a balance of textures and flavors, adding crunch, acidity, and creaminess to every bite. While classic smash burgers keep toppings simple, choosing the right combination makes a huge difference.
1. The Best Toppings for Smash Burgers
Pickles are a must-have because they cut through the richness of the beef and cheese. Dill pickles work best, offering a sharp, tangy bite that balances the burger’s intense flavor. If you like a sweeter touch, bread-and-butter pickles are a good alternative.
Thinly sliced onions add a nice crunch and a touch of sharpness. Red onions provide a mild, slightly sweet flavor, while white onions give a stronger, more traditional taste. Some people prefer grilled onions, which become caramelized and slightly sweet when cooked on the griddle.
Lettuce and tomato are optional, but they add a refreshing contrast. Shredded iceberg lettuce gives a light crunch, while a thick slice of tomato adds juiciness. However, many smash burger fans prefer to skip the tomato to keep the burger compact and easy to eat.
2. The Secret Smash Burger Sauce
A signature sauce takes a smash burger from good to unforgettable. This creamy, tangy, slightly sweet sauce complements the crispy beef and melty cheese perfectly. It’s easy to make with a few ingredients:
✅ ½ cup mayonnaise (rich, creamy base)
✅ 1 tbsp ketchup (adds a slight sweetness)
✅ 1 tbsp yellow mustard (brings a tangy kick)
✅ 1 tsp dill pickle relish (for extra acidity)
✅ ½ tsp garlic powder (adds depth)
✅ ½ tsp paprika (mild smokiness)
Mix everything together in a bowl and let it sit for at least 15 minutes. This allows the flavors to blend, making the sauce even more flavorful. Spread it on the top and bottom bun for the perfect smash burger experience!
Step-by-Step Guide to Making the Perfect Smash Burger
Prepping the Beef Patties
The way you prepare your beef patties has a huge impact on the final texture and flavor of your smash burger. Unlike regular burgers, where you shape the beef into firm patties, smash burgers require a looser, less compacted approach. The goal is to create a patty that spreads easily when smashed and develops a crispy, caramelized crust while staying juicy inside.
1. Choosing the Right Ground Beef
For the best results, use 80/20 ground beef (80% lean meat, 20% fat). The fat content ensures moisture and rich flavor. If the meat is too lean (85/15 or 90/10), the burger will dry out quickly and won’t have that buttery, juicy bite. A higher fat content (75/25) can make the burger too greasy, so 80/20 is the sweet spot.
Freshly ground beef is always better than pre-packaged options. If possible, grind your own beef or buy it from a butcher. Pre-packaged ground beef is often overworked and tightly packed, which makes it harder to smash properly. Loosely packed meat helps create a better crust and juicier interior.
2. Forming the Beef Portions (But Not Patties!)
Unlike traditional burgers, you do not shape smash burger patties in advance. Instead, divide the beef into small, loose portions. Each portion should be around ¼ pound (4 ounces) for a classic smash burger. If you want a double smash burger, use 2-ounce portions for thinner patties that stack well.
Gently roll the beef into loose mounds, but do not pack them tightly. Keeping the meat airy allows it to spread properly when smashed. If you press the beef too much, it becomes dense and chewy, preventing that perfect crispy crust.
3. No Pre-Seasoning – And Here’s Why!
Many people season burgers before cooking, but with smash burgers, it’s best to wait until the meat is on the griddle. Salt draws out moisture, and if you season too early, the beef loses its juiciness. Instead, season immediately after smashing, allowing the salt and pepper to enhance the crust without drying out the patty.
By following these simple steps, your beef patties will be perfectly prepped for smashing, leading to crispy edges, a juicy center, and unbeatable flavor!
How to Smash the Burger for Maximum Crispiness
The smashing technique is what makes a smash burger truly special. The key to achieving that crispy, golden-brown crust is applying the right pressure at the right time. Smashing the patty correctly ensures maximum surface contact with the hot griddle, triggering the Maillard reaction, which gives the burger its deep, caramelized flavor and crispy texture.
1. The Right Time to Smash
Timing is everything when smashing a burger. As soon as you place the beef onto the hot griddle or cast-iron skillet, you must smash immediately—within the first 5–10 seconds. This is because beef contains natural juices and fat, and if you wait too long, the patty will begin cooking on the bottom before it spreads properly. Once the exterior proteins start setting, the beef won’t flatten as easily, preventing you from achieving that thin, crispy patty.
2. Applying the Right Pressure
To get the thinnest patty with the crispiest edges, you need to apply firm, even pressure. Use a strong metal spatula (or a burger press) and press down hard on the beef for about 10 seconds. If you’re using a spatula, placing a second spatula or a rolling pin on top can help apply extra pressure.
A good rule of thumb is to flatten the patty to about ¼ inch thick. The thinner the patty, the more surface area gets crispy. However, don’t press too lightly, or the patty will stay too thick and won’t develop the signature crust.
3. Don’t Smash Again After Flipping
Once you smash the patty, leave it alone until it’s time to flip. Flipping too soon can ruin the crispy crust, and smashing a second time will squeeze out the juices, making the burger dry. Let the patty cook undisturbed for 1–2 minutes until the edges appear dark brown and crispy.
By mastering this smash technique, you’ll achieve a perfectly crispy, golden-brown burger with deep, caramelized flavor—just like a true smash burger should be!
Cooking and Assembling the Burger Like a Pro
Once you’ve smashed the patty to thin, crispy perfection, it’s time to focus on cooking it just right and building the ultimate burger. Cooking and assembling a smash burger is a quick process, so having everything prepped and ready ensures smooth execution. Timing is crucial, and a well-assembled burger brings out maximum flavor, texture, and satisfaction in every bite.
1. Cooking the Patty to Perfection
After smashing the patty, let it cook undisturbed for 1-2 minutes over high heat. This allows the Maillard reaction to create a rich, crispy crust. The edges should appear dark brown and slightly lacy, a sign of proper caramelization. Avoid pressing down again or moving the patty too soon—this can break the crust and release precious juices.
Once the bottom is crispy, use a sturdy metal spatula to scrape and flip the patty. The key is to keep the crust intact while flipping. Cook the second side for 30-45 seconds, just enough for the meat to finish cooking but not overcook. Since smash burgers are thin, they cook very quickly. The internal temperature should be around 150-155°F for juicy perfection.
2. Melting the Cheese Like a Pro
Right after flipping, immediately place a slice of American cheese on top of the patty. The residual heat will melt the cheese perfectly, creating a gooey layer that clings to the crispy beef. If you want extra melty cheese, you can cover the patty with a metal bowl or lid for a few seconds, trapping steam to accelerate melting.
3. Toasting the Buns for Extra Flavor
A proper smash burger needs buttered, toasted buns to hold up against the juicy patty. Spread a thin layer of butter on the inside of each bun, then place them face-down on the hot griddle for 30-45 seconds. This creates a slightly crispy texture and prevents the bun from getting soggy when stacked with the burger. Brioche or potato buns work best because they’re soft yet sturdy, complementing the crispy burger without overpowering it.
4. Assembling for the Ultimate Bite
Now it’s time to put everything together. Start by spreading the special smash sauce on both the top and bottom bun. This ensures every bite has creamy, tangy flavor. Next, place the cheesy patty on the bottom bun, followed by pickles, thinly sliced onions, and shredded lettuce for a perfect crunch. If you’re making a double smash burger, stack another patty on top before adding the final bun.
A properly assembled smash burger balances textures and flavors—crispy beef, melted cheese, crunchy toppings, soft toasted bun, and creamy sauce. Once assembled, it’s best to eat immediately while everything is hot and fresh. No burger should wait!
Pro Tips for the Best Smash Burger
How to Get the Perfect Crispy Edges
The crispy, lacy edges are what make a smash burger truly special. Unlike regular burgers, which are thicker and juicier in the center, smash burgers focus on maximum caramelization and crunch. To achieve those signature crispy edges, you need to pay attention to heat, pressure, fat content, and cooking technique.
1. Use High Heat for Quick Searing
The first rule for crispy edges is high heat. A smash burger should be cooked on a smoking-hot griddle or cast-iron skillet. The heat should be so intense that the meat immediately sizzles on contact. This rapid sear creates the Maillard reaction, which is responsible for the deep brown crust and crispy texture. If the heat is too low, the patty steams instead of searing, leading to a soggy, lifeless burger.
A cast-iron skillet or flat-top griddle works best because they retain heat well. If you’re using a skillet, preheat it for at least 5 minutes on high heat before adding the beef. The goal is to create an instant crust—the faster the patty browns, the crispier the edges will be.
2. Smash Immediately and Smash Hard
Timing and pressure are everything when achieving crispy edges. As soon as you drop the beef ball onto the hot griddle, smash it immediately within the first 5–10 seconds. Press down hard using a sturdy metal spatula or burger press to spread the patty as thin as possible. The thinner the patty, the larger the surface area exposed to the heat, resulting in more caramelization and crispier edges.
Use firm, even pressure and hold it for about 10 seconds. If you release too soon, the patty may be too thick in the middle, preventing proper crisping. A thin, even layer of beef ensures that the edges cook faster than the center, leading to that perfect crispy, lacy texture.
3. Don’t Touch or Flip Too Soon
Once the beef is smashed, leave it alone. The patty needs at least 1-2 minutes of undisturbed cooking to form its crust. Avoid moving or lifting the patty too soon—interrupting the process prevents proper browning and ruins the crispiness. You’ll know it’s ready to flip when the edges look dark brown and slightly curled.
When flipping, use a sharp-edged metal spatula to scrape under the patty. This keeps the crispy crust fully intact. Avoid flipping multiple times—one flip is enough to cook the burger while keeping the edges crispy.
4. Choose the Right Beef Fat Content
A good fat ratio helps create crispy, golden-brown edges. The ideal choice is 80/20 ground beef (80% lean, 20% fat). The fat melts and spreads across the griddle, helping the patty sizzle and crisp up. If the beef is too lean (90/10 or higher), it lacks enough fat to caramelize, making the burger dry and less crispy.
If you want extra-crispy edges, try lightly greasing the griddle with a small amount of butter or beef tallow before adding the patty. This enhances browning and adds a rich, savory flavor.
By following these steps, you’ll create perfectly crispy smash burgers with golden-brown, lacy edges every time!
How to Get the Perfect Crispy Edges
One of the defining features of a great smash burger is its crispy, lacy edges. These crunchy bits add an incredible texture and deep, caramelized flavor that set smash burgers apart from regular burgers. Getting those perfect crispy edges requires the right technique, heat, and timing. Follow these steps to ensure maximum crispiness in every bite.
1. Use the Right Beef and Keep It Loose
Crispy edges start with properly prepared beef. Using 80/20 ground beef is key because the 20% fat content melts during cooking, helping to create crunchy, flavorful edges. Avoid pre-forming dense patties—keep the meat loose. If the beef is packed too tightly, it won’t spread evenly when smashed, leading to thicker, less crispy edges.
For the best results, form small, loose mounds of beef (around 4 ounces each) instead of pressing them into patties beforehand. This allows the beef to naturally spread out when smashed, creating those delicious crispy, golden-brown fringes.
2. Smash Immediately for Maximum Surface Contact
The moment the beef touches the hot cooking surface, smash it right away—within 5-10 seconds. This ensures the maximum amount of beef comes in contact with the skillet or griddle, creating a wide, thin patty with crisp, uneven edges. If you wait too long, the patty will begin cooking before smashing, preventing it from spreading properly.
When smashing, press firmly and evenly using a sturdy metal spatula or burger press. The goal is to flatten the patty to about ¼ inch thick. The thinner the patty, the crispier the edges will be.
3. Cook Over High Heat Without Moving the Patty
Heat is crucial for crispiness. Always cook smash burgers on high heat using a cast-iron skillet or griddle. The high temperature instantly sears the beef, locking in juices while forming a deep brown, crispy crust.
Once you smash the patty, don’t touch it! Let it cook undisturbed for 1-2 minutes. Moving or flipping too early interrupts the crust formation. You’ll know the edges are getting crispy when they turn dark brown and slightly lacy.
4. Use the Right Cooking Surface for a Superior Crust
A cast-iron skillet or flat-top griddle is the best choice for achieving crispy edges. Cast iron retains heat evenly and provides the intense searing power needed for proper caramelization. Nonstick pans won’t get hot enough, and grills let too much fat drip away, preventing proper crust development.
By following these steps, you’ll get that perfect crispy-edged smash burger every single time. Thin, golden, and packed with flavor—just the way a smash burger should be! 🍔🔥
Best Cheese and Buns for a Classic Smash Burger
A great smash burger is all about simple, high-quality ingredients. Choosing the right cheese and bun makes a huge difference in both flavor and texture. The perfect smash burger should have melty, gooey cheese and a soft yet sturdy bun that complements the crispy patty. Here’s how to make the best choices.
1. Best Cheese for Smash Burgers
When it comes to cheese, American cheese is the undisputed king of smash burgers. Why? Because it has a high moisture content and low melting point, making it extra creamy and gooey when placed on a hot patty. American cheese melts quickly and evenly, creating that classic, nostalgic burger experience.
If you want to experiment, here are a few other options:
✅ Cheddar Cheese – Sharp, bold flavor but doesn’t melt as smoothly as American cheese.
✅ Swiss Cheese – Mild and nutty, pairs well with caramelized onions.
✅ Pepper Jack Cheese – Adds a spicy kick for those who love extra heat.
✅ Provolone Cheese – Smooth, mild, and melts well, great for a gourmet touch.
However, avoid hard cheeses like parmesan or aged cheddar. They don’t melt properly and can create an uneven texture. If you love the sharpness of aged cheese, try mixing a slice of American cheese with a slice of sharp cheddar for the best of both worlds.
2. Best Buns for Smash Burgers
A smash burger needs a bun that is soft, slightly sweet, and sturdy enough to hold the juicy patty and toppings without falling apart. The top two choices are:
✅ Brioche Buns – Buttery, slightly sweet, and ultra-soft, making them a top choice for smash burgers. They toast beautifully and add a rich flavor that complements the beef.
✅ Potato Buns – Slightly denser than brioche, but still soft and fluffy. These buns absorb juices and sauce well while providing a slight chewiness that balances the crispy patty.
If you prefer a more traditional fast-food-style burger, potato buns are a great choice. If you want a more gourmet, buttery experience, go for brioche.
3. Toasting the Buns for Extra Flavor
No matter which bun you choose, always toast it! Toasting the bun adds a slight crunch and prevents it from getting soggy when stacked with sauce, cheese, and juicy beef. Here’s how to do it:
1️⃣ Spread a thin layer of butter or mayo on the inside of the bun.
2️⃣ Place the buns face-down on a hot skillet or griddle.
3️⃣ Toast for 30-45 seconds until golden brown and slightly crispy.
Toasted buns enhance texture and provide a subtle richness that elevates the entire burger. Skipping this step can result in a mushy burger, which is far from ideal.
By choosing the right cheese and bun, and ensuring a proper toast, you’ll create a smash burger that’s perfectly balanced in flavor, texture, and structure.
Common Mistakes to Avoid When Making Smash Burgers
Even though smash burgers are simple to make, a few small mistakes can ruin the texture, flavor, and overall experience. From choosing the wrong beef to improper smashing techniques, avoiding these common pitfalls ensures you get crispy, juicy, and flavorful smash burgers every time.
1. Using the Wrong Beef Blend
One of the biggest mistakes is using lean beef with too little fat. Smash burgers need 80/20 ground beef (80% lean meat, 20% fat) to stay juicy and flavorful. Leaner beef (85/15 or 90/10) dries out too quickly and doesn’t develop the rich, crispy crust that defines a great smash burger.
Another mistake is using pre-formed patties or overpacking the beef into a tight ball. Loosely formed beef spreads better when smashed, creating crispy, lacy edges. If the beef is packed too tightly, it won’t cook evenly, leading to a dense, chewy texture instead of a light, crispy crust.
2. Waiting Too Long to Smash the Patty
Timing is crucial when smashing the burger. Some people place the beef on the griddle and wait too long before pressing it down. However, you must smash the patty within 5-10 seconds of it hitting the hot surface.
If you delay, the meat starts cooking before spreading properly. This results in a thick, uneven burger with less crispy edges. The goal is to press immediately while the beef is still raw and malleable, ensuring maximum surface contact and an evenly cooked patty.
3. Not Using Enough Heat
Smash burgers need high heat to create the signature crispy crust. A common mistake is using medium or low heat, which steams the meat instead of searing it. This prevents the Maillard reaction from developing, leading to a gray, soggy burger instead of a deeply browned, flavorful crust.
For the best results, preheat a cast-iron skillet or flat-top griddle over high heat for at least 5 minutes before cooking. The surface should be smoking hot when the beef touches it. If the heat isn’t high enough, the burger will lack the crispy edges and bold flavor that make smash burgers so irresistible.
4. Flipping Too Early or Smashing Again After Flipping
Patience is key when cooking smash burgers. Flipping too soon prevents the crust from fully forming. You should let the burger cook undisturbed for at least 1-2 minutes before flipping. If you try to flip too early, the meat may stick to the pan, and you won’t get that perfect crust.
Another major mistake is smashing the burger again after flipping. Many people think pressing down will help cook the patty faster, but it actually forces out the juices, making the burger dry. The golden rule is: smash once, and only once! Once you flip the patty, just let it cook for 30-45 seconds to finish, then remove it from the heat.
5. Skipping the Bun Toasting Step
A great smash burger isn’t just about the patty—it’s also about the bun. Some people skip toasting the buns, which results in a soggy, weak structure that falls apart under the weight of the patty and toppings.
Toasting the buns adds flavor and texture, preventing them from getting too soft. The best method is to spread a thin layer of butter or mayo on the cut side of the bun and toast it face-down on the skillet for 30-45 seconds until golden brown. A properly toasted bun holds the sauce and toppings better, making every bite more satisfying.
By avoiding these common mistakes, you’ll master the art of making perfect smash burgers every time—crispy, juicy, and packed with bold flavor!
Frequently Asked Questions About Smash Burgers
Can I Make Smash Burgers Without a Griddle?
Yes! While a flat-top griddle is the ideal cooking surface for smash burgers, you can still make them without one and achieve great results. The key is to use a high-heat cooking surface that mimics the way a griddle works. Luckily, there are several alternatives that can help you get the same crispy crust and juicy interior without needing professional equipment.
1. Using a Cast-Iron Skillet (Best Alternative)
If you don’t have a griddle, the best option is a cast-iron skillet. Cast iron retains heat extremely well, allowing the patty to sear evenly and develop that deep, crispy crust. A heavy-duty stainless steel pan can also work, but cast iron is preferred because it provides better heat distribution and retains more heat.
To use a cast-iron skillet:
- Preheat the pan over high heat for at least 5 minutes until it’s smoking hot.
- Place the beef portion in the center of the skillet and smash it down immediately with a metal spatula or burger press.
- Let it cook undisturbed for 1-2 minutes until the edges are crispy and browned before flipping.
Since cast-iron skillets are smaller than a griddle, you may need to cook in batches if making multiple burgers.
2. Cooking on a Stainless Steel Pan
If you don’t have cast iron, a heavy stainless steel skillet is another good option. Stainless steel heats up quickly, though it doesn’t retain heat as well as cast iron. To prevent sticking, add a small amount of butter or high-smoke-point oil (like vegetable or canola oil) before placing the beef. Make sure to still preheat the pan properly before smashing.
3. Using an Outdoor Grill with a Cast-Iron Griddle Insert
If you prefer to cook outdoors, you can use a cast-iron griddle insert on top of your grill. This allows you to mimic a flat-top surface while still using a gas or charcoal grill. The direct heat from the grill will keep the griddle extremely hot, perfect for smashing.
If you don’t have a griddle insert, another trick is to place a cast-iron skillet directly on the grill grates. This works the same way as cooking on the stovetop and ensures the patty doesn’t fall apart through the grates.
4. Can You Make Smash Burgers on a Regular Grill?
While possible, cooking a smash burger directly on a regular grill grate is not recommended. The meat is too thin and loose, making it likely to fall apart between the grates. Also, a grill does not provide the flat, hot surface needed for a proper sear. If you must use a grill, consider using a cast-iron pan, a flat griddle attachment, or a grill-safe baking steel placed on top of the grates.
5. What If You Only Have a Nonstick Pan?
A nonstick pan is not ideal for smash burgers because it doesn’t get hot enough to create a proper crust. However, if it’s your only option, follow these tips:
✅ Use medium-high heat instead of high heat to avoid damaging the coating.
✅ Add a small amount of oil to help with browning.
✅ Preheat well to ensure the best possible crust.
Final Thoughts
While a flat-top griddle is the best way to cook smash burgers, you can still achieve amazing results using a cast-iron skillet or stainless steel pan. The key is high heat, quick smashing, and proper preheating. If you love smash burgers, investing in a good griddle or cast-iron pan is worth it, but until then, these alternatives will get the job done!
What’s the Best Meat for Smash Burgers?
The secret to an amazing smash burger starts with choosing the right ground beef. The best meat ensures a juicy, flavorful patty with crispy, caramelized edges. Not all ground beef is created equal, and factors like fat content, grind consistency, and freshness all impact the final result. Here’s everything you need to know about selecting the best meat for smash burgers.
1. The Ideal Fat-to-Lean Ratio: 80/20 is King
The best meat blend for smash burgers is 80/20 ground beef—this means 80% lean meat and 20% fat. This ratio is ideal because the fat renders as the patty cooks, keeping the burger juicy and flavorful.
If you use leaner beef, like 90/10 or 85/15, the burger can dry out quickly because it lacks enough fat to retain moisture. Since smash burgers cook fast and hot, they don’t have time to slowly break down collagen like a thick burger would. Without enough fat, the result is a tough, dry patty instead of a juicy, flavorful one.
On the other hand, if the beef is too fatty (like 75/25 or 70/30), it can become greasy and may fall apart when smashed. 80/20 provides the perfect balance—it keeps the patty moist while allowing it to develop that crispy, golden-brown crust without excess grease.
2. Best Cuts of Beef for Smash Burgers
If you want to take your smash burgers to the next level, consider using freshly ground beef from specific cuts instead of pre-packaged ground beef. The best cuts for smash burgers include:
✅ Chuck Beef – The most common choice, chuck has great marbling and the ideal fat content for a juicy burger.
✅ Brisket – Adds a deep, beefy flavor with extra richness.
✅ Short Rib – Intensely flavorful with excellent fat distribution.
✅ Sirloin (Mixed with Fatty Cuts) – Leaner than chuck but great when blended with brisket or short rib for extra juiciness.
Many high-end burger restaurants use a blend of chuck (70%), brisket (20%), and short rib (10%) for the ultimate balance of flavor, fat, and texture. If you have a meat grinder or access to a butcher, this custom blend creates next-level smash burgers.
3. Freshly Ground Beef vs. Store-Bought Packaged Beef
For the best results, freshly ground beef is always better than pre-packaged supermarket beef. Store-bought ground beef is often ground too finely and overpacked, which can result in dense, chewy patties that don’t smash as easily. Loose, coarsely ground beef allows for better spreading and crispier edges when smashed.
If possible, ask your butcher to grind fresh beef or grind your own meat at home. Coarse grinding helps trap air pockets, which results in a tender, juicy bite instead of a tough burger. Freshly ground beef also has better moisture retention, which means a more flavorful and succulent patty.
4. Should You Use Wagyu or Dry-Aged Beef?
While Wagyu beef is incredibly rich and flavorful, it might not be the best choice for smash burgers. Wagyu has a very high fat content, which makes it incredibly soft and buttery, but it lacks the structure needed to hold up when smashed. The fat also melts quickly, making the patty harder to crisp up properly.
Dry-aged beef, on the other hand, has a more intense, concentrated beef flavor. Some burger enthusiasts love adding a small percentage of dry-aged beef trimmings to their blend for an extra umami boost. However, 100% dry-aged beef can be too firm and lean, so it’s best used in combination with chuck or brisket for balance.
Final Thoughts
The best meat for smash burgers is 80/20 ground beef, ideally fresh and coarsely ground. Chuck is the go-to choice, but a blend of chuck, brisket, and short rib will take your burgers to the next level. Avoid overly lean beef to prevent dryness, and stay away from excessively fatty blends that turn greasy. If possible, get freshly ground beef from a butcher for maximum flavor and texture. With the right meat, you’ll achieve juicy, crispy, and delicious smash burgers every time!
How Do I Store and Reheat Smash Burgers?
If you have leftover smash burgers, storing and reheating them properly ensures they remain juicy, flavorful, and crispy. Smash burgers are best eaten fresh, but with the right methods, you can still enjoy a delicious, reheated burger without it becoming dry, rubbery, or soggy. Here’s how to store and reheat your smash burgers the right way.
1. Storing Smash Burgers the Right Way
For the best results, always store smash burger components separately—this means keeping the patties, buns, and toppings in different containers. If you store an assembled burger, the bun will absorb moisture from the patty, making it soggy when reheated.
✅ For Cooked Patties:
- Let the patties cool to room temperature before storing.
- Wrap each patty individually in aluminum foil or plastic wrap to prevent drying out.
- Store them in an airtight container or resealable ziplock bag in the refrigerator for up to 3 days.
- For longer storage, freeze patties in a single layer on a baking sheet, then transfer them to a freezer bag (up to 3 months).
✅ For Buns and Toppings:
- Keep buns at room temperature in an airtight bag for 1-2 days or freeze for up to a month.
- Store toppings like lettuce, tomatoes, and onions separately in the fridge.
2. Best Methods to Reheat Smash Burgers
Reheating smash burgers correctly ensures they stay juicy inside and crispy outside. Avoid using the microwave, as it makes the patties rubbery and soggy. Here are the best ways to reheat smash burgers:
✅ Using a Skillet (Best Method for Crispy Edges)
- Heat a cast-iron skillet or stainless steel pan over medium-high heat.
- Place the patty directly on the pan—no need for oil.
- Cover with a lid and heat for 1-2 minutes on one side.
- Flip and add a slice of fresh cheese if needed, heating for another 30 seconds.
- Toast the buns in the same pan for 30 seconds to revive their texture.
✅ Using an Oven (For Multiple Patties)
- Preheat your oven to 350°F (175°C).
- Wrap each patty loosely in aluminum foil to keep it moist.
- Place them on a baking tray and heat for 10-12 minutes.
- For crispy edges, sear in a skillet for 30 seconds per side after reheating.
✅ Using an Air Fryer (Fast and Crispy Reheating)
- Set the air fryer to 375°F (190°C).
- Place the patties in a single layer in the basket.
- Heat for 3-5 minutes, flipping halfway.
- Add cheese in the last 30 seconds to melt perfectly.
✅ Reheating Frozen Patties
- Thaw frozen patties overnight in the fridge before reheating using the methods above.
- If reheating from frozen, use the oven (15-18 min at 350°F) or air fryer (7-8 min at 375°F).
Final Thoughts
For the best taste and texture, always store patties separately from buns and toppings. When reheating, skillet or air fryer methods work best to restore crispiness and juiciness. Avoid microwaving to prevent soggy or chewy burgers. With these methods, you can enjoy a delicious, reheated smash burger that tastes almost as good as fresh!
Master the Art of the Perfect Smash Burger
Now that you know how to make the perfect smash burger, you’re ready to bring restaurant-quality flavor to your kitchen! From choosing the best meat blend to using the right cooking techniques, every step matters when crafting a crispy, juicy, and flavorful burger.
We’ve covered everything—how to smash your patty correctly, the best cheese and buns, common mistakes to avoid, and even the best ways to store and reheat leftovers. By following these tips, you’ll be able to create a smash burger with crispy edges, a juicy center, and a perfect balance of textures and flavors every single time.
Now it’s time to fire up your cast-iron skillet or griddle and start smashing! Whether you’re making a classic single-patty smash burger or a towering double smash, one thing is certain—you’ll never want to go back to regular burgers again.
Have you tried this smash burger recipe? Let us know in the comments how it turned out! Don’t forget to share this recipe with your fellow burger lovers and follow for more quick and tasty recipes. 🍔🔥
Happy cooking, and enjoy your perfect homemade smash burger! 🚀