Smash Burger
These easy smash burgers feature thin, crispy-edged patties, melted American cheese, and a tangy special sauce, all on a toasted bun. Ready in under 30 minutes, they deliver restaurant-quality flavor at home.
Prep
10 min
Cook
15 min
Total
25 min
Servings
4 burgers
Ingredients
Tools that make this easier
Optional — the recipe works without them.
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- Most useful here Cast-Iron Burger Press Smashes each beef portion into a thin patty for crispy, dark edges. Check price on Amazon
- 12-Inch Cast-Iron Skillet Gets hot enough to sear the smashed patties and toast the buttered buns. Check price on Amazon
- Stainless Steel Spatula Scrapes under each crusted patty so it flips in one motion. Check price on Amazon
Instructions
- 1
Stir together the mayonnaise, ketchup, mustard, relish, and garlic powder until smooth and evenly combined. Refrigerate while preparing the burgers.
- 2
Place a cast-iron skillet or griddle over medium-high heat for several minutes. The surface should be hot enough that a drop of water sizzles and disappears almost immediately.
- 3
Lightly butter the cut sides of the buns and toast them until golden around the edges with a lightly crisp surface. Set aside.
- 4
Place 2 to 4 beef portions onto the hot skillet, leaving space between them. Immediately smash each portion into a thin patty using a sturdy spatula or burger press. Press firmly for about 10 seconds until the patties are very thin with uneven edges.
- 5
Sprinkle with salt and pepper. Let the patties cook undisturbed until the edges become dark brown and crispy and the tops begin to look slightly dry, about 2 minutes.
- 6
Scrape underneath each patty with a metal spatula and flip in one quick motion. Place a slice of cheese on each patty. Cook for another 30 to 60 seconds until the cheese looks glossy and melted.
- 7
Stack two patties together, then transfer them to the toasted buns.
- 8
Spread smash burger sauce on both bun halves, then add lettuce, onions, pickles, and the double cheeseburger stack. Serve immediately while the edges are still crisp.
Used in this recipe: Cast-Iron Burger Press 12-Inch Cast-Iron Skillet Stainless Steel Spatula (Amazon, affiliate links)
Nutrition (per serving)
710 kcal
Calories
31g
Protein
34g
Carbs
51g
Fat
1g
Fiber
780mg
Sodium
Smash burgers are thin beef patties pressed hard onto a very hot skillet so the edges turn dark, lacy and crisp, then topped with melted American cheese, a tangy sauce and a toasted bun. This version makes 4 double cheeseburgers in about 25 minutes (10 of prep, 15 of cooking) in a cast-iron skillet or on a griddle, with no outdoor grill needed.
What You Need
**For the burgers**
- 1 1/2 pounds 80/20 ground beef, divided into 8 equal portions
- Salt, to taste
- Black pepper, to taste
- 8 slices American cheese
- 4 hamburger buns
**For the smash burger sauce**
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon sweet pickle relish
- 1/2 teaspoon garlic powder
**Toppings:** shredded lettuce, thinly sliced onions, dill pickle chips, and sliced tomatoes if you like.
The fat in 80/20 beef is what makes the crust. Leaner beef will not brown as well or stay as juicy. Keep the meat cold until you are ready to cook.
Smashing and Cooking the Patties
- **Make the sauce.** Stir the mayonnaise, ketchup, mustard, relish and garlic powder until smooth. Refrigerate while you cook.
- **Heat the pan.** Put a cast-iron skillet or griddle over medium-high heat for several minutes. It should be hot enough that a drop of water sizzles and disappears almost immediately.
- **Toast the buns.** Lightly butter the cut sides and toast until golden around the edges and lightly crisp. Set aside.
- **Smash.** Put 2 to 4 beef portions on the hot skillet, leaving space between them. Immediately smash each into a thin patty with a sturdy spatula or burger press, pressing firmly for about 10 seconds until very thin with uneven edges.
- **Season and sear.** Sprinkle with salt and pepper. Leave the patties alone until the edges are dark brown and crispy and the tops look slightly dry, about 2 minutes.
- **Flip and add cheese.** Scrape under each patty with a metal spatula and flip in one quick motion. Top each with a slice of cheese and cook another 30 to 60 seconds, until the cheese looks glossy and melted.
- **Stack and build.** Stack two patties and move them to a toasted bun. Spread sauce on both bun halves, then add lettuce, onion and pickles and serve right away while the edges are still crisp.
Ground beef is safe at 160°F. Patties this thin cook through quickly, but if you are unsure, check one with an instant-read thermometer.
Why Smash Burgers Get Crispy
The crust comes from contact. Smashing the beef flat puts as much of its surface as possible against the hot pan, which browns the meat and forms the lacy edges. Two thin patties give more crust per bite than one thick one. Resist moving the patties too early, because leaving them untouched lets the crust form before the flip. Tangy sauce and melted cheese give the burger a fast-food, in-n-out style feel.
Why Smash Burgers Do Not Crisp Up
- **The pan is not hot enough.** This is the most common cause. Wait until a drop of water sizzles away almost instantly.
- **The pan is crowded.** Too many patties trap steam and stop the browning, which is why the recipe cooks 2 to 4 at a time.
- **Patties stick to the press.** Put a piece of parchment paper between the spatula and the beef if it is sticking.
- **Patties that are too thick or packed too hard.** Portion the beef loosely and do the shaping with the smash, not in your hands.
- **No burger press?** A sturdy metal spatula works well.
Cheese, Sauce and Serving Ideas
American cheese melts the most smoothly over thin patties, but cheddar, pepper jack or Swiss also work, so pick one that melts well. The sauce can be made ahead and kept covered in the fridge, along with prepped toppings and pre-portioned beef, so cooking takes just a few minutes.
For sides, serve the burgers with fries, onion rings or a simple side salad. Good matches on this site are oven-baked Cajun fries and crispy loaded baked potatoes. For a game-day spread, add a tray of cheeseburger egg rolls.
Making Ahead, Storing and Freezing
Smash burgers are best right after cooking, because the crispy edges soften as they sit. You can make the sauce, prep the toppings and portion the beef ahead. Refrigerate leftover cooked patties within 2 hours and eat them within 3 to 4 days. Cooked patties can also be frozen for up to 2 months in an airtight container. Reheat on a hot skillet to 165°F for the best texture, though the edges will not be quite as crisp as when freshly made. The USDA has more on ground beef and food safety.
Smash Burger FAQ
Can I make them ahead?
Only partly. Make the sauce and prep the toppings and beef portions ahead, but cook the patties just before serving.
Can I use a different cheese?
Yes. Cheddar, pepper jack or Swiss melt well over thin patties.
Can I freeze cooked patties?
Yes, for up to 2 months in an airtight container. Reheat on a hot skillet.
