Recipe
Let me tell you, this homemade smash burger recipe is going to change your burger game forever—trust me, once you try it, there’s no going back.
What makes it special? It’s all about the crispy, caramelized edges and the juicy, tender center that only comes from smashing that patty onto a hot skillet. I’ve been making these for years, and they’ve become a staple at every backyard grill session and weeknight dinner.
The secret is simple: high-quality ground beef, minimal seasoning, and a scorching-hot pan to create that irresistible crust. Imagine biting into a burger with a perfectly charred exterior, melty cheese, and soft, toasted buns—pure bliss.
The best part? It’s so easy to make, anyone can do it. Get ready to impress yourself and everyone at your table—this smash burger is about to become your new go-to.
Ingredients
To craft the ultimate smash burger, selecting quality ingredients is essential—it’s what sets a great burger apart from a mediocre one. Focus on simplicity and freshness, and don’t skimp on the essentials. Here’s what you’ll need, along with some insider tips to elevate your burger game:
- Ground Beef (80/20 blend): This is non-negotiable—the 20% fat is key for juicy, flavorful patties. Avoid leaner blends; fat equals flavor here. Pro tip: Chuck or brisket cuts work best for texture and taste.
- Kosher Salt & Black Pepper: Keep it simple. These are your only seasonings—skip the fancy seasonings to let the beef shine.
- American Cheese: Melts perfectly for that classic burger vibe. Substitute with cheddar if you must, but American delivers that nostalgic gooeyness.
- Potato Rolls: Soft, slightly sweet, and sturdy enough to hold up to the smash. Pro tip: Brioche works too, but potato rolls are the gold standard.
- Yellow Mustard: Adds tang and helps create that crispy sear on the patty. Mustard haters? Skip it, but trust me, it’s a game-changer.
- Unsalted Butter: For toasting the buns. Adds richness and prevents them from drying out. Use salted if that’s all you have.
- Onions (optional): Thinly sliced white onions add a fresh crunch. Swap for pickles if you prefer tanginess.
- Lettuce & Tomato (optional): For freshness. Iceberg lettuce works best for its crispness.
Little Wins: Add pickles or a drizzle of special sauce if you’re feeling fancy—these extras take your burger from good to unforgettable.
How to Make the Best Smash Burger Cooking Method
– Flip once using a thin, flexible spatula to scrape up the crust.
Cook for another 1–2 minutes for medium doneness.
For cheeseburgers, add a slice of American cheese right after flipping—it melts perfectly.
– Toast the buns on the skillet for 30 seconds.
A light butter or mayo coating adds crunch and prevents sogginess.
– Assemble immediately with your favorite toppings.
Serve hot—smash burgers are best eaten fresh off the griddle!
Nutrition
Nutrition plays a pivotal role in understanding the impact of your meals. Below is the nutritional breakdown for a typical homemade smash burger.
| Nutrient | Amount per Serving (Approx.) |
|---|---|
| Calories | 450 kcal |
| Total Fat | 25 g |
| Saturated Fat | 9 g |
| Cholesterol | 75 mg |
| Sodium | 600 mg |
| Total Carbs | 30 g |
| Dietary Fiber | 2 g |
| Sugars | 5 g |
| Protein | 25 g |
Chef Tips
Though smash burgers seem simple, a few key tricks can take yours from good to great. I always use high-fat ground beef (80/20) for juiciness and flavor. Keep your meat cold until ready to smash—it helps achieve a crispy crust.
Heat your skillet or griddle to medium-high, and don’t oil it. Smash firmly with a spatula and presser for thin, even patties. Season generously and flip only once.
Frequently Asked Questions
What Type of Bun Works Best for Smash Burgers?
I’d say a soft potato bun’s the best for smash burgers—they’re sturdy enough to hold up to juicy patties but still light and slightly sweet. Brioche’s a solid choice too, though it’s richer and a bit denser.
Can I Make Smash Burgers Without a Cast Iron Skillet?
Yes, I can make smash burgers without a cast iron skillet. I’ll just use a heavy-bottomed stainless steel or nonstick pan instead—it still needs to be hot and sturdy enough to press the patties flat.
How Do I Prevent Burgers From Sticking to the Spatula?
I dip my spatula in water before smashing—it creates a steam barrier that stops sticking. I also press quickly and firmly, lifting straight up. A little oil on the spatula helps too, but don’t overdo it.
Is It Safe to Use Parchment Paper When Smashing Burgers?
Yes, I use parchment paper when smashing burgers—it’s safe and prevents sticking. Just press the patty between the paper and spatula, then peel it off. It won’t burn or melt at burger-cooking temps.
Can I Prepare the Burger Patties in Advance?
I can prepare burger patties in advance, but it’s best to shape them right before cooking for the juiciest results. If I make them ahead, I’ll keep them refrigerated and cook ‘em fresh.
