Dinner

The Best Smash Burger Recipe

ByJulian Dempsey March 9, 2026March 9, 2026

Introduction

Discover the joy of making the best smash burger right in your own kitchen. These burgers are juicy, crispy on the edges, and topped with a tangy, creamy sauce that perfectly balances every bite. Perfect for a casual dinner or a weekend cookout, this recipe is simple yet incredibly satisfying.

A close-up view of a cheeseburger with four main layers, set on a wooden surface replaced by a white marbled texture: the top layer is a soft, shiny, golden-brown bun with a slightly darker spot on the top right; beneath it, a layer of creamy, light beige sauce rests directly on a melted slice of bright orange cheddar cheese; below the cheese, there is a thick, juicy dark brown beef patty with a textured surface; near the bottom, fresh, crinkled green lettuce peeks out above the bottom half of the shiny golden-brown bun, which looks soft and slightly toasted. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz ground beef (80/20 ratio)
Salt and freshly cracked black pepper
1/2 cup mayonnaise
1/4 cup sour cream
1-2 tablespoons ketchup
1 tablespoon mustard
Brioche buns
2 slices cheddar cheese
Pickles
Lettuce
Thinly sliced onion
Tomato slices

Instructions

Step 1: Divide ground beef into 3-ounce portions. Roll each portion into a ball and place between two pieces of parchment paper.
Step 2: Using a mallet or heavy pan, smash each ball into a thin, even patty for quick cooking and crispy edges.
Step 3: Combine mayonnaise, sour cream, ketchup, mustard, and a pinch of cracked pepper to make the burger sauce. Mix well and refrigerate.
Step 4: Heat a cast iron skillet or griddle over medium-high heat until smoking hot to achieve the signature crust.
Step 5: Season one side of a patty with salt and pepper, place it seasoned side down on the skillet, then season the top side.
Step 6: Cook for 1-2 minutes, flip, cook for 30 seconds to 1 minute, and add a slice of cheddar cheese to melt on the patty.
Step 7: Place another hot, cheesy patty on top to make a double smash burger, then immediately remove from heat.
Step 8: Toast brioche buns on the grill or pan for about 30 seconds until golden and slightly crispy.
Step 9: Assemble by spreading sauce on the bottom bun, then layering lettuce, tomato, onion, double patties, pickles, more sauce, and the top bun. Serve immediately.

Tips & Variations

Use an 80/20 beef blend for juicy, flavorful patties with crispy edges.
Substitute cheddar with Swiss or pepper jack cheese for different flavor profiles.
Try ground turkey or chicken but adjust cooking time and fat content to avoid dryness.
For gluten-free options, swap brioche buns with gluten-free buns or lettuce wraps.
Vegan eaters can use smashed veggie or black bean patties with vegan mayo and dairy-free cheese.
If you don’t have a cast iron skillet, a heavy-bottomed skillet or flat griddle works as well.
Adding bacon, sautéed mushrooms, or avocado slices can elevate the classic toppings.

Storage

Store leftover patties and buns separately in airtight containers in the refrigerator for up to 2 days to maintain freshness and texture. To freeze cooked patties, cool completely, wrap individually in parchment paper, and freeze for up to 2 months. Avoid reheating in the microwave alone; instead, warm patties gently in a skillet with a splash of water or oil to restore moisture and crispness. Toast buns separately for best results.

How to Serve

A close-up of a cheeseburger on a glossy, golden brown bun with a soft texture, showing five layers: the top bun with a shiny crust, a pale cream-colored sauce layer just below it, a thick slice of melted bright yellow cheddar cheese covering a dark brown, juicy beef patty, fresh green lettuce leaves at the bottom, and the bottom bun with a slightly toasted surface. The background is a white marbled texture, and the burger sits on a wooden surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What’s the best type of ground beef for smash burgers?

An 80/20 blend (80% lean, 20% fat) is ideal because the fat keeps the patties juicy and helps create the perfect crispy crust when smashed on a hot skillet.

Can I make this recipe ahead of time?

Yes, you can prepare the patties and sauce in advance. Keep the patties separated with parchment paper in the refrigerator and assemble just before cooking for maximum freshness.

How thin should I smash the patties?

Smash the patties to about 1/4-inch thickness. This thinness is key for quick cooking with crispy edges while keeping the interior juicy.

Can I add other toppings to this burger?

Absolutely! Classic toppings are great, but feel free to add bacon, sautéed mushrooms, or avocado for extra flavor and texture. Just keep the balance so the patties remain the star.

What if I don’t have a cast iron skillet?

Any heavy-bottomed skillet or flat griddle will work. Cast iron is preferred for heat retention and crust formation, but a well-heated stainless steel pan can be a good substitute.

Julian Dempsey