Smash Burgers are destined to be your favorite burgers! Crispy edges and a juicy middle, these skillet patties really hit the spot and are easy to whip up. Housed between two potato buns that soak up the juice, this is the ultimate bite!
Smash Burger Recipe
Any burger you’ve eaten and thought to yourself ‘this is so good’, was probably made this way. These smash burgers are incredibly juicy, not too thick, and have perfectly crispy edges that steal show.
You get this effect by throwing ground beef on a hot pan, seasoning, and smashing!
This Smash Burger Recipe is so fun for the entire family. Top with all your favorite toppings to make them your own! And don’t forget the perfect French fries to with them.
How To Make Smash Burgers – Step by Step
You can jump to the recipe card for full ingredients & instructions!
- Form ¼ pound beef into very loose 2-inch thick patties and generously season one side of the patty with salt & pepper.
- Cook buttered buns just until the buns are nicely toasted (watch closely). Set the buns aside.
- Cook the patties, undisturbed, until the outer edges are dark caramel brown on both sides.
- Add cheese and cook until desired doneness.
- Place the burgers on the buns and add your favorite condiments and toppings. Enjoy!
All the Burgers
Guide to Cooking Burgers at Home
See all of our favorite burger recipes plus tips and tricks for cooking the ultimate burger at home.
Cooking Burgers 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 are 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 you may like to cook it in the skillet on the grill, so that you don’t heat up the whole kitchen.
How To Smash a Burger
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.
Can I Freeze Smash Burgers?
Yes! 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.
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 or garlic parmesan fries!
Check Out These Other Delicious Burgers
- Loaded BBQ Cowboy Burgers with Spicy Mayo
- Caramelized Onion Swiss Burgers
- Pimento Cheeseburgers
- Wisconsin Butter Burgers
- BBQ Burgers
- Salmon Burgers
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
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’m so happy to hear you enjoyed them, Jason!
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!