I 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.
Holly’s Recipe Highlights
- 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 zesty 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.
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.
Did your family love these Smash Burgers? Leave a rating and a comment below.
Smash Burgers
This easy recipe for smash burgers makes crispy flattened burgers stacked on buns, with a tasty sauce and toppings.
Equipment
- Burger Press see notes for other options
Ingredients
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
Instructions
- 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.
Notes
- 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.
Nutrition Information
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.
Had these smash burgers for dinner last night and they were awesome I did buy a burger press because they will be made a lot in this house
So glad you enjoyed them, Diana!
These smash burgers were great! I definitely have to invest in a burger press. I did the burgers out on our grill but put them in a cast iron fry pan. So using a smaller cast iron pan as a press was difficult. The sauce was delicious! We will make these again.
So glad you loved them Jane!
The sauce really put these over the top, thank you for sharing this! Absolutely delicious
Amanda, yay, I’m so glad you enjoyed it. That sauce really is a game-changer. Thanks for the kind words!
Looks good. Have been making these since the 60s since I 1st ate at Steak’n’Shake. My family calls them lace burgers.
Sure do need sugar free and low carb food and deserts
The sugar in this recipe (½ teaspoon in the sauce) can be replaced with sweetener and the ketchup with sugar free ketchup.
Great cooking tips. Thanks for this simple and fast dinner or lunch favourite
Glad you loved it Randy!