How to Make Smash Burgers: The Juiciest Homemade Burger Recipe Guide
A simple skillet hack for golden-edged patties that locks in flavor and gooey cheese.
How to Make Smash Burgers: The Ultimate Juicy, Crispy Burger Recipe Guide
If you love burgers with crispy edges, gooey cheese, and big beefy flavor, smash burgers are the answer to your cravings. This guide walks you through every step to making a homemade smash burger that rivals any diner, complete with pro tips and FAQs for burger perfection.
What Are Smash Burgers?
Smash burgers are thin, crispy-edged patties cooked by pressing—”smashing”—a ball of ground beef onto a hot griddle or skillet. The result: maximum caramelization, juicy flavor, and a perfectly melty cheese topping. Unlike thick burgers, the emphasis is on texture, quick cooking, and that signature crust.
Why Smash Burgers Are So Delicious
- Crispy Edges: The smashing technique forms more surface area for Maillard browning, delivering a crisp, flavorful crust.
- Juicy Center: The high-heat sear seals in moisture, while the quick cook prevents dry out.
- Melty Cheese: Thin patties mean the cheese melts fully, enveloping the patty in creamy goodness.
- Customizable Toppings: Classic toppings—lettuce, tomato, pickles, ketchup, mustard—plus creative sauces or onion variations work perfectly.
Ingredients You’ll Need
- 1 lb. ground beef chuck (80% lean)
- 1 tsp. kosher salt
- Black pepper, to taste
- 8 slices American cheese
- 4 soft hamburger buns
- Ketchup and yellow mustard, for serving
- Optional toppings: Shredded lettuce, sliced tomato, pickle slices
- Additional options: Sliced onions (for an Oklahoma-style onion burger twist), mayonnaise, relish
Kitchen Tools for Smash Burger Success
- Heavy-duty spatula (for smashing patties flat)
- Cast iron skillet or griddle (for even, high heat)
- Measuring cup or coffee mug (to help press the patties, if needed)
- Parchment paper squares (optional, to prevent sticking when smashing)
- Large cutting board and knife (for prepping toppings)
Step-by-Step Smash Burger Directions
- Divide and Form Beef Balls:
Portion the ground beef into 8 equal balls, about 2 ounces each. Handle gently—do not overwork or compact the beef. Refrigerate the balls until you’re ready to cook for maximum juiciness.
- Preheat Your Skillet or Griddle:
Heat a large cast iron skillet or griddle over medium-high heat. Wait until it’s very hot—this is key for the signature crispy crust.
- Smash and Sear Patties:
Working in batches (2 or 4 at a time, depending on your pan size):
- Place each beef ball onto the hot surface.
- Immediately smash each ball flat using a spatula. Press hard for maximum contact—aim for a patty no more than 1/4 inch thick. If needed, use a measuring cup or mug to help press.
- If available, place a small parchment square between the meat and the spatula to prevent sticking.
- Season each patty with kosher salt and black pepper right after smashing.
- Cook the First Side Until Crispy:
Let the patties cook until the bottoms are deeply browned and crispy, about 2 minutes. Avoid moving them!
- Flip and Add Cheese:
Flip each patty. Top immediately with a slice of American cheese. Cook another 30 seconds, just until the cheese is fully melted.
- Stack for Double Smash Burgers:
Stack one cheesy patty on top of another, so each burger uses 2 patties with gooey cheese in between. Wait a few seconds for the cheese to melt together.
- Transfer to Buns and Serve:
Place each patty stack on a soft, lightly toasted hamburger bun. Add ketchup, mustard, and any desired toppings (lettuce, tomato, pickles).
Pro Tip:
Work quickly once you start cooking. The thin patties cook very fast and should be served right off the griddle for best results.
Optional Additions & Variations
- Onion Smash Burgers (Oklahoma Style): Add a generous layer of thinly sliced or chopped onions to the hot skillet, then press the beef ball directly onto the onions before smashing. The onions caramelize into the patty, adding sweet and savory depth.
- Different Cheeses: American cheese melts best, but cheddar or Swiss work for a stronger flavor.
- Slider Smash Burgers: Use smaller buns and make 1-ounce beef balls for party-perfect sliders.
- Flavorful Sauces: Mix up your sauce game with special burger sauce, mayonnaise, spicy mustard, or relish for extra zing.
What others are reading
Topping Ideas for Smash Burgers
| Topping | Texture/Flavor |
|---|---|
| Shredded lettuce | Crunchy and fresh contrast to juicy beef |
| Sliced tomato | Juicy, mild acidity |
| Pickle slices | Tangy, sharp snap |
| Caramelized onions | Savory sweetness (especially with Oklahoma style) |
| Ketchup & mustard | Classic, balanced sweetness and tang |
| Special sauce | Rich, creamy, customizable |
Best Buns for Smash Burgers
Choose soft hamburger buns—potato buns and classic white buns both work, as they gently cradle the thin, juicy patties without overwhelming them. Lightly toasting the buns adds structure and keeps them from getting soggy.
Expert Tips for Smash Burger Perfection
- Chill the beef balls before cooking. Cold beef compresses better and releases less fat, keeping the patty juicy and shapely.
- Don’t pre-season the beef. Season as you smash to avoid excess moisture loss and sogginess.
- Smash quickly. For maximum browning, smash the patty as soon as it hits the hot griddle.
- Don’t press after the initial smash. Pressing after juices emerge will dry out the patty—only smash once!
- Serve immediately. Smash burgers are best eaten hot and fresh for crispy texture and gooey cheese.
Nutritional Overview
A classic double smash burger with cheese and a soft bun packs robust protein, but also higher fat. For a lighter version, serve as a single patty burger with plenty of shredded lettuce and tomato. American cheese is key for melt, but low-fat cheese is an option if desired.
Smash Burger Troubleshooting
- Patties sticking to the spatula?
- Use a square of parchment paper between the spatula and meat, especially if your spatula is not stainless steel.
- Burgers aren’t getting crispy?
- Be sure your skillet or griddle is fully preheated, and don’t overcrowd the pan.
- Difficult to smash thinly?
- Press down firmly right away; cold beef is easier to flatten and holds together better.
Make-Ahead Tips and Serving Suggestions
- Form beef balls ahead: Keep in the fridge, covered, until ready to cook (up to one day).
- Prep toppings in advance: Shred lettuce, slice tomatoes, and pickles ahead for quick assembly.
- Serve with:
- Classic thin fries (for a true diner experience)
- Coleslaw, pickled onions, or a fresh salad
- Soda or milkshakes for retro flair
Frequently Asked Questions (FAQs)
Q: What is the best meat for smash burgers?
A: Use ground beef chuck with at least 20% fat (80/20). Higher fat content delivers juicy, flavorful burgers and optimal browning.
Q: Can I make smash burgers without a cast iron skillet?
A: Yes. Any heavy-bottomed pan or a stovetop griddle works, provided it heats evenly and retains high heat.
Q: How do I prevent sticking when smashing the beef?
A: Place a small square of parchment paper between the meat and your spatula before smashing. This prevents sticking and keeps the patty surface smooth.
Q: Should I add onions to the burger or cook them separately?
A: For Oklahoma-style smash burgers, pile sliced onions on the griddle before smashing the beef on top. Otherwise, add them as a topping.
Q: Can I use pre-shaped burger patties?
A: No. The smash burger technique requires loose, freshly formed beef balls, not pressed patties, for the best texture and browning.
Q: What’s the difference between a smash burger and a regular burger?
A: Smash burgers are thin, double-stacked patties, cooked quickly for crispy edges and juicy centers. Regular burgers are usually thicker and cooked more slowly.
Burger Expert’s Final Advice
Making smash burgers at home isn’t just fun—it delivers a craveable, restaurant-worthy burger in 15 minutes or less. Start with quality beef, smash with confidence, and serve hot for the ultimate homemade burger experience. Try classic toppings or experiment with creative twists, like spicy sauce or pickled jalapeños, to make your smash burger truly your own.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a64842531/smash-burgers-recipe/
- https://www.thepioneerwoman.com/ree-drummond-life/a64059048/alex-drummond-husband-smash-burger-video-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a12102/freddys-burgers/
- https://www.youtube.com/watch?v=-FJbjQzF68k
- https://www.thepioneerwoman.com/food-cooking/recipes/a36066388/melty-smash-burger-sliders/
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