Smashburgers

Making smashburgers at home is a fast way to get dinner on the table. The technique involves pressing cold ground beef onto a very hot surface. This creates a thin patty with a browned, crispy crust that you cannot get from a thick grilled burger.

You only need about 30 minutes from start to finish. The quick cooking time means you can prepare the toppings and toast the buns before the meat even hits the pan. Stacking two thin patties gives you a high ratio of crispy edges to tender meat in every bite.

Why will you love Smashburgers?

Pressing the meat flat maximizes contact with the hot pan for a deep sear.

Using parchment paper prevents the raw beef from sticking to your spatula or press.

Mixing a quick sauce from mayonnaise and mustard adds moisture and tang to the finished sandwich.

Smashburgers Ingredients

• Ground beef: Choose an 80/20 blend. The higher fat content is necessary to keep the thin patties from drying out on the hot griddle.

• Cheese: Medium cheddar melts well, but American cheese or pepper jack are good alternatives.

• Buns: Brioche buns hold up well to the juicy meat and sauce. Potato buns or standard hamburger buns also work.

• Lettuce: Iceberg lettuce provides a crisp texture that contrasts with the hot meat. Romaine is a suitable substitute.

Exact quantities are in the recipe card below.

How to Make Smashburgers

Step 1: Prep the ingredients

Form the ground beef into loose balls and chill them. Mix the mayonnaise and mustard for the sauce, and slice all your vegetable toppings. Toasting the buns first ensures they are ready as soon as the meat finishes cooking.

Step 2: Smash the patties

Place the cold beef balls on a hot griddle. Cover them with parchment paper and press down firmly with a heavy spatula to flatten them. Peel off the paper and season the meat.

Step 3: Flip and assemble

Once the edges are browned, scrape under the patties to flip them. Add cheese to half of the patties and stack them. Build the burgers on the toasted buns with the sauce and fresh toppings.

What to Serve with Smashburgers

Serve these burgers with a side of potato wedges, french fries, or a crisp green salad.

Helpful Tricks for Smashburgers

Ground meat must be cooked to a safe internal temperature of 160°F (71°C) as measured by a meat thermometer.

Keeping the meat cold until the moment it hits the hot pan helps the fat stay solid, which creates a better crust.

A stiff metal spatula with a beveled edge works well for scraping the caramelized meat off the cooking surface without tearing the patty.

How to Store and Freeze Smashburgers

Store leftover cooked patties in an airtight container in the refrigerator for up to 3 days. Freeze cooked patties for up to 2 months. Reheat in a skillet over medium-low heat until warmed through to 160°F (71°C). Store toppings and buns separately.

Smashburgers Recipe FAQs

Do I need a special burger press to make smashburgers?

No. A heavy, stiff metal spatula works well. You can also use the bottom of a small, heavy skillet to press the meat flat.

Why do you put parchment paper over the meat?

The parchment paper acts as a barrier so the raw ground beef does not stick to your spatula or press when you push down.

Can I make the beef balls ahead of time?

Yes. You can portion and roll the beef balls up to 2 days in advance. Keep them covered in the refrigerator until you are ready to cook.

Smashburgers

Ground beef patties are pressed thin on a hot griddle to create a crispy crust, then stacked with cheese and classic toppings on toasted buns.

Print Recipe Pin Recipe

Prep Time 18 minutes mins

Cook Time 12 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Ingredients

  

• 1 1/2 pounds ground beef 80% lean, 680 g
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/3 cup mayonnaise 80 ml
• 1 teaspoon yellow mustard
• 4 brioche buns split
• 1 tablespoon unsalted butter softened, 14 g
• 4 slices medium cheddar cheese
• 2 cups shredded iceberg lettuce 140 g
• 1 large tomato sliced
• 1/2 small red onion thinly sliced
• 2 dill pickles sliced

Instructions

 

• Divide the ground beef into 8 equal portions, about 3 ounces (85 g) each. Roll them loosely into balls. Place the beef balls in the refrigerator to keep them cold while you prepare the other ingredients.
• Stir the mayonnaise and yellow mustard together in a small bowl to make the burger sauce. Set aside.
• Spread the softened butter on the cut sides of the brioche buns. Toast the buns face down in a large skillet or on a griddle over medium heat until golden brown. Set the buns aside.
• Heat a griddle or large cast iron skillet over medium-high heat. Place 2 to 4 beef balls onto the hot surface, leaving space between them.
• Place a square of parchment paper over each ball. Use a heavy spatula or burger press to push straight down, flattening the meat into a thin patty. Remove the parchment paper.
• Season the patties with the kosher salt, black pepper, and garlic powder. Spread a small dab of the burger sauce on the raw side of each patty.
• Cook for 2 minutes, until the edges are browned and juices appear on top. Use a metal spatula to scrape firmly under the patty and flip it.
• Cook for 1 more minute. The internal temperature of the ground beef must reach 160°F (71°C). Place a slice of cheddar cheese on half of the patties, then stack a second patty on top of the cheese. Remove from the heat.
• Spread the remaining burger sauce on the bottom buns. Layer with the pickles, shredded lettuce, tomato slices, and red onion. Add the double meat patties and cover with the top buns.

Notes

Ground meat must be cooked to a safe internal temperature of 160°F (71°C) as measured by a meat thermometer.

Keeping the meat cold until the moment it hits the hot pan helps the fat stay solid, which creates a better crust.

A stiff metal spatula with a beveled edge works well for scraping the caramelized meat off the cooking surface without tearing the patty.

Keyword Beef, fast food, griddle, sandwiches, smashburgers