Smash Burgers feature skillet made patties that are thin with crispy edges and juicy middles! These patties are incredibly easy to whip up in just about 10 minutes and can be made even more delicious with cheese, lettuce, and all of your other favorite burger fixings between two buttered buns.
What’s in this Smash Burgers Recipe?
All of these smashed burger ingredients are inexpensive. You may already have most of what you need in your kitchen now!
- Canola Oil: You can swap this with vegetable oil if you’d like.
- Potato Burger Buns: Potato or brioche buns work best for these burgers. They’re great for soaking up an excess juice and add a hint of sweetness to each bite.
- Butter: This is what you’ll need to make the buns so good! Use softened unsalted butter for the best results.
- Ground Beef: I use a blend of ground beef for these smash burger patties. Chuck, sirloin, and ground round come together to form the best bite. You can always just use ground chuck if you’d like.
- Salt and Pepper: Just a little bit of salt and freshly ground black pepper are all you need to season the burger patties.
- American Cheese: Use this instead of cheddar since it melts so much better!
- Condiments and Toppings: The list is pretty never ending here. Lettuce, tomatoes, and ketchup are just a few of the best smash burger fixings!
Pro Tip: The less you mess with the meat, the better. You want really loose ground beef. The more you mold it, the more packed it will become. Don’t round off those edges; craggy, crispy edges are what you’re going for.
Why are smash burgers cooked in a skillet?
When it comes to these smash burgers, ditch the grill. A cast iron skillet or griddle is what you want. All the fat drips into the fire on a grill, and fat is flavor! So instead, we’re cooking the meat in its own juices, which is the secret to getting those delightfully crispy edges. You can cook this in a skillet on your stovetop or in a skillet on your grill. Either way – keep it in the skillet!
Regular burgers are usually made with thicker patties. Smash burgers feature patties that have, well, a smashed quality to them! Smash burger patties are thinner and have crispy edges from the fat they’re cooked in.
In this recipe, I like to use a combination of meat that consists of ⅓ ground chuck, ⅓ ground sirloin, and ⅓ ground round. However, you can simply use 1 pound of just ground chuck if you’d like.
You need something to smash the burgers with, obviously. A heavy spatula will do, but a grill press works even better. The less you mess with the meat, the better. You want really loose ground beef. The more you mold it, the more packed it will become. Don’t round off those edges! Craggy, crispy edges are what you’re going for.
You can cook your burger patties anywhere from about 135-165°F (medium-rare to well-done). Check our burger temperature chart to find the perfect temp!
How to Store and Reheat
Once the burgers are assembled, it’s best to serve them right away. However, cooked smash burger patties by themselves will stay fresh in an airtight container in the fridge for up to 3 days. Reheat in the microwave or back in the skillet with a little butter to add some moisture back into them.
How to Freeze
Place patties in a single layer onto several plastic wrap-lined baking trays; cover loosely with plastic wrap and freeze just until meat is firm (1 to 2 hours). Wrap patties tightly in heavy foil or place them into freezer bags and freeze for up to 3 months.
Serving Suggestions
You can’t serve smash burgers without some fries! Serve with shoestring fries, garlic parmesan fries, or air fryer french fries.
5-Star Review
“I made this recipe and it worked out great. I think the key is the thinness of the patties. I usually go for big fat burgers and they always come out tough, NOT THESE!!! I love the fact that they were just a whisp of a burger, almost falling apart and when I piled them on that toasted bun, something I never do either, the family came running. Great recipe, easy peasy, why I never thought to do this before is beyond me! Thanks for the recipe.” – Lynn
Smash Burgers Recipe
Ingredients
- 1 tablespoon canola oil
- 4 potato burger buns
- 2 tablespoons unsalted butter softened
- 1 pound ground beef blend of ⅓ ground chuck, ⅓ ground sirloin, and ⅓ ground round (1 pound ground chuck works well, too)
- Kosher salt
- Freshly ground black pepper
- 8 slices American cheese
- Favorite toppings and condiments
Instructions
- Brush a 12-inch cast iron or stainless steel skillet with oil and set it over medium heat for 3-4 minutes. While the skillet heats, form ¼ pound beef into 2 very loose 2-inch thick patties. The meat should barely hold its shape. Generously season one side of the patty with salt & pepper.1 pound ground beef, Kosher salt, Freshly ground black pepper, 1 tablespoon canola oil
- Butter the inside on the buns and place (buttered-side down) on the hot skillet. Cook just until the buns are nicely toasted (watch closely). Set the buns aside.2 tablespoons unsalted butter, 4 potato burger buns
- Increase the heat under the skillet to medium-high and heat the skillet an additional 1 minute.
- Set 2 patties, seasoned-side down, on opposite sides in the skillet and firmly press down on them until they are about 4-4½-inches wide and ½-inch thick. Season the top-side of the burgers with salt & pepper.
- Cook the patties, undisturbed, until the outer edges are dark caramel brown.
- Flip the burgers and cook 1 minute. Add cheese and cook until desired doneness, about 1 more minute for medium-well. (If you like a medium-rare burger, add the cheese right after flipping the burger and cook just 1 minute.)8 slices American cheese
- Set the cooked burgers, cheese side up, on a paper towel-lined plate and repeat the cooking process with the remaining burger patties.
- Place the burgers on the buns and add your favorite condiments and toppings.Favorite toppings and condiments
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Stick with american cheese, it melts better than cheddar!
- You don’t want your patties to be too compacted or they won’t crisp up.
- Potato or brioche buns work great for these burgers, soaking up an excess juice and added a hint of sweetness to each bite.
- Serve with shoestring fries!
Nutrition Information
Your photo on the recipe card shows 2 burgers on a bun. But you say 4 patties ,and serves 4?
Hi Marie, sorry for the confusion! In the first step, it states, “form ¼ pound beef into very loose 2-inch thick patties”. The intent here is to make 2 patties for each quarter pound of beef!
I made 5 from 1lb of the mix, also added burger dust and minced onion. Smashed them down to 1/4″ med heat and let them rise back up. Came out amazing w some added bacon twists and used sweet Hawaiian buns and a sourdough grilled cheese one. Thanks for the recipe.
I made this recipe and it worked out great. I think the key is the thinness of the patties. I usually go for big fat burgers and they always come out tough, NOT THESE!!! I love the fact that they were just a whisp of a burger, almost falling apart and when I piled them on that toasted bun, something I never do either, the family came running. Great recipe, easy peasy, why I never thought to do this before is beyond me! Thanks for the recipe.
Thanks for sharing, Lynn!
so, does the 1 lb. of meat make 4 patties or 8? and do you put 1 pattie on each bun or 2? Sorry if these are silly questions! I’m a novice cook & didn’t really understand the instructions.
It makes four patties!
8 patties, 4 burgers