Smash Burgers

These Smash Burgers are quick to make, incredibly delicious, and way faster than delivery! With crispy edges, a savory sear that locks in the juices, and a homemade burger sauce, these patties will become your new summer go-to!

Holly’s Recipe Highlights: Smash Burgers

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.

Flavor: Step aside, takeout burgers, this smash burger recipe is cooked at a high temperature for a crisp and caramelized flavor and topped with a creamy, tangy burger sauce!
Recipe Tip: Ensure the beef is measured out into small 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 fixings.

Total Time: 35 Minutes Servings: 4 burgers Cooking Method: Stovetop

Smash Burger Ingredients

ketcup , mustard , pickle , mayonnaise , butter , garlic powder , sugar , onion powder , beef , tomatoes , cheese , buns , salt and pepper with labels to make Smash Burgers

Beef: An 80/20 blend provides the right balance of ground beef to fat.
Sauce: Make this tangy sauce from ingredients you likely have 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.

adding ingredients to bowl to make tangy sauce for Smash Burgers

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 classic hamburgers, this recipe would taste great topped with bacon.

Preheat the pan or griddle so that a few drops of water on the surface sizzle.
Use parchment paper between the meat and the burger press to prevent it from sticking.
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.

Smash Burgers with cheese and a plate of fries

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.

Serve Alongside My Favorite…

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

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 half 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.

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 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

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