I finally perfected The Best Smash Burgers with a tiny trick that locks in crispy edges and a juicy, tender center.

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I chase that perfect crust and a thin, juicy bite every time I make burgers, so I tested and tweaked until the flavor popped. Using good ground beef 80/20 and soft brioche buns makes all the difference, honestly.

Sometimes I catch myself wondering “How Do You Make Smash Burgers” out loud, like it’s a magic trick, and I love that it feels a little rebellious. And yeah I always crave a tangy finish which is why the Smash Burger Sauce Recipe idea stuck with me even before I nailed the sear.

Hope this intro makes you want to try it tonight, trust me.

Ingredients

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Ground beef: rich in protein and iron, adds juiciness and savory fat, not exactly “light”.
Buns: simple carbs, give sweetness or chew, add calories, can be swapped for whole grain.
American cheese: melts perfect, creamy fat and salt, boosts umami, low in nutrients.
Onion: thin slices add crunch, mild sweetness when cooked, some fiber and antioxidants.
Dill pickles: tangy sour snap, mostly water and vinegar, tiny carbs, adds brightness to bite.
Sauce: mayo mix gives fat and cream, sweet tangy notes from ketchup and relish.
Lettuce & tomato: light crunch, some fiber, freshness and moisture, cuts burger richness.

Ingredient Quantities

1 lb (450 g) ground beef, 80/20 fat, divided into 4 loosely packed about 4 oz (115 g) balls

1 to 1 1/4 tsp kosher salt (adjust to taste)

1/2 tsp freshly ground black pepper (or to taste)

1 tbsp neutral oil (vegetable or canola) for griddle

4 potato or brioche buns, split

2 tbsp unsalted butter, softened for toasting buns

4 slices American cheese (about 1 oz / slice)

1 small yellow or sweet onion, very thinly sliced

8 to 12 dill pickle slices

1 cup shredded iceberg lettuce (about 2 to 3 leaves)

1 medium tomato, sliced into 4 thin slices

1/4 cup mayonnaise

1 tbsp ketchup

1 tsp yellow mustard

1 tbsp sweet dill pickle relish

Optional pinch of sugar or 1/4 tsp pickle juice for sauce balance

How to Make this

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1. Make the sauce first so it can chill: mix 1/4 cup mayonnaise, 1 tbsp ketchup, 1 tsp yellow mustard, 1 tbsp sweet dill pickle relish and optional pinch of sugar or 1/4 tsp pickle juice to taste. Taste it, adjust sweetness or tang if needed, set in fridge.

2. Prep the toppings: very thinly slice the onion, shred about 1 cup iceberg lettuce, slice the tomato into four thin rounds, have 8 to 12 dill pickle slices ready. Split the 4 buns and soften 2 tbsp butter.

3. Divide the 1 lb ground beef into 4 loosely packed balls of about 4 oz each. Don’t overwork the meat, just tuck them into balls so they hold shape.

4. Heat a cast iron or heavy griddle over high heat until smoking hot, add 1 tbsp neutral oil and spread it so surface is coated. This high heat is key for crispy edges.

5. Place one beef ball on the griddle, sprinkle about 1/4 tsp to 1/3 tsp kosher salt and a little black pepper on top, then smash flat immediately with a heavy spatula or a small heavy pan, pressing hard so the patty becomes thin and the edges get jagged. Smash each ball right when it hits the griddle for best crust.

6. Cook the smashed patty without moving it until the edges are dark and crispy and juices start to bubble on top, about 2 to 3 minutes. Use a thin metal spatula to scrape under it and flip.

7. After flipping, quickly lay one slice American cheese on each patty and cook 30 to 60 seconds more so cheese melts and center finishes. If you want faster melting loosely cover with a metal bowl or lid for 15 to 20 seconds.

8. While patties finish, toast the buttered buns cut side down in the pan until golden, about 30 to 60 seconds. Remove everything to a plate and keep warm.

9. Assemble the burgers: spread sauce on both bun halves, top bottom bun with shredded lettuce, add tomato slice, place the cheesy patty, add pickles and a few onion slices, crown with top bun. Press gently and eat right away while hot and crispy.

Equipment Needed

1. Cast iron skillet or heavy griddle (10 to 12 inch) — for that blistered, crispy edge
2. Thin metal spatula (sturdy, for scraping and flipping)
3. Heavy spatula or small heavy pan to smash the balls flat
4. Mixing bowl and a spoon or small whisk for the sauce
5. Measuring spoons and a 1/4 cup measure for the sauce ingredients
6. Chef’s knife and cutting board for onions, tomato and pickles
7. Butter knife for spreading butter on buns and spreading sauce if you like
8. Tongs or a plate to move and keep finished patties and buns warm
9. Optional: metal bowl or lid to loosely cover patties for faster cheese melting

FAQ

Q: What beef should I use and how do I portion it? A: Use 80/20 ground beef for the best flavor and juiciness. Divide 1 lb into four loosely packed ~4 oz balls, dont overwork the meat or youll end up with dense patties.

Q: Why smash the burger and how hard do I press? A: Smashing creates a thin patty with a crisp, caramelized crust from the Maillard reaction. Press firmly with a heavy spatula or a burger press for about 8 to 10 seconds right after the ball hits the hot griddle, then stop pressing so juices stay inside.

Q: How do I prevent the patties from sticking to the griddle? A: Make sure the griddle is screaming hot and add a little neutral oil. Use a thin metal spatula and scrape under the patty after 30 to 60 seconds when a brown crust forms, then flip quick. If you try to lift too soon it will stick.

Q: When should I add the cheese so it melts perfectly? A: Put cheese on immediately after flipping the patty and cover with a lid or tent with foil for 20 to 30 seconds. That traps heat and gives you melty, gooey cheese without overcooking the beef.

Q: Any tips for the sauce and assembly? A: Mix mayo, ketchup, mustard and pickle relish, then taste for balance and add a pinch of sugar or 1/4 tsp pickle juice if it tastes flat. Toast buns in butter on the griddle, spread sauce on both top and bottom, then add pickles, onion, lettuce and tomato – dont overload or the bun will fall apart.

Q: Can I make these ahead or freeze them? A: You can form the balls and freeze them raw, or cook patties and freeze layered with parchment. Reheat on a hot griddle or skillet for best texture. Cooked burgers keep 2 to 3 days in the fridge, but theyre best the same day.

The Best Smash Burger Recipe Substitutions and Variations

Ground beef (80/20): swap for ground chuck 80/20 for the same result, or blend chuck with short rib or brisket (about 50/50) for extra beefy flavor, or use 85/15 if you want less fat, just remember itll be drier.
Buns (potato or brioche): use sesame burger buns or classic potato rolls, try a toasted pretzel bun for more chew, or go low carb with large iceberg or butter lettuce leaves as wraps.
American cheese slices: replace with processed cheddar slices or mild cheddar for similar melt, use Monterey Jack for creamier melt, or pepper jack if you want a little kick.
Mayonnaise sauce: swap mayo for plain Greek yogurt for a tangy lighter sauce, or use half mayo half sour cream, or leave out relish and add 1/2 tsp pickle juice plus a pinch of sugar to balance flavors.

Pro Tips

– Dont overthink the beef, keep it cold and barely handled. Weigh the balls so every burger cooks the same, and dont pack them tight or you’ll lose the crisp edges you want.

– Get the griddle screaming hot and use a high smoke point oil, press hard and fast when the meat first hits the pan, then leave it alone till the edges go dark. A thin metal spatula that can scrape under the patty is worth its weight in gold.

– Make the sauce ahead and chill it, taste it after 20 to 30 minutes and tweak the balance with a pinch of sugar or a little pickle juice if it seems flat. Flavors settle when it sits, so itll taste better after a bit.

– Toast the buttered buns in the same pan for extra flavor, and melt the cheese by loosely covering the patty for a few seconds or using slightly warmer cheese so it melts fast. If youre cooking several at once, keep finished patties on a wire rack in a low oven so they stay crispy instead of getting soggy.

The Best Smash Burger Recipe

Recipe by Sarah level

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I finally perfected The Best Smash Burgers with a tiny trick that locks in crispy edges and a juicy, tender center.

Servings

servings

Calories

747

kcal

Equipment: 1. Cast iron skillet or heavy griddle (10 to 12 inch) — for that blistered, crispy edge
2. Thin metal spatula (sturdy, for scraping and flipping)
3. Heavy spatula or small heavy pan to smash the balls flat
4. Mixing bowl and a spoon or small whisk for the sauce
5. Measuring spoons and a 1/4 cup measure for the sauce ingredients
6. Chef’s knife and cutting board for onions, tomato and pickles
7. Butter knife for spreading butter on buns and spreading sauce if you like
8. Tongs or a plate to move and keep finished patties and buns warm
9. Optional: metal bowl or lid to loosely cover patties for faster cheese melting

Ingredients

1 lb (450 g) ground beef, 80/20 fat, divided into 4 loosely packed about 4 oz (115 g) balls
1 to 1 1/4 tsp kosher salt (adjust to taste)
1/2 tsp freshly ground black pepper (or to taste)
1 tbsp neutral oil (vegetable or canola) for griddle
4 potato or brioche buns, split
2 tbsp unsalted butter, softened for toasting buns
4 slices American cheese (about 1 oz / slice)
1 small yellow or sweet onion, very thinly sliced
8 to 12 dill pickle slices
1 cup shredded iceberg lettuce (about 2 to 3 leaves)
1 medium tomato, sliced into 4 thin slices
1/4 cup mayonnaise
1 tbsp ketchup
1 tsp yellow mustard
1 tbsp sweet dill pickle relish
Optional pinch of sugar or 1/4 tsp pickle juice for sauce balance

Directions

Make the sauce first so it can chill: mix 1/4 cup mayonnaise, 1 tbsp ketchup, 1 tsp yellow mustard, 1 tbsp sweet dill pickle relish and optional pinch of sugar or 1/4 tsp pickle juice to taste. Taste it, adjust sweetness or tang if needed, set in fridge.
Prep the toppings: very thinly slice the onion, shred about 1 cup iceberg lettuce, slice the tomato into four thin rounds, have 8 to 12 dill pickle slices ready. Split the 4 buns and soften 2 tbsp butter.
Divide the 1 lb ground beef into 4 loosely packed balls of about 4 oz each. Don’t overwork the meat, just tuck them into balls so they hold shape.
Heat a cast iron or heavy griddle over high heat until smoking hot, add 1 tbsp neutral oil and spread it so surface is coated. This high heat is key for crispy edges.
Place one beef ball on the griddle, sprinkle about 1/4 tsp to 1/3 tsp kosher salt and a little black pepper on top, then smash flat immediately with a heavy spatula or a small heavy pan, pressing hard so the patty becomes thin and the edges get jagged. Smash each ball right when it hits the griddle for best crust.
Cook the smashed patty without moving it until the edges are dark and crispy and juices start to bubble on top, about 2 to 3 minutes. Use a thin metal spatula to scrape under it and flip.
After flipping, quickly lay one slice American cheese on each patty and cook 30 to 60 seconds more so cheese melts and center finishes. If you want faster melting loosely cover with a metal bowl or lid for 15 to 20 seconds.
While patties finish, toast the buttered buns cut side down in the pan until golden, about 30 to 60 seconds. Remove everything to a plate and keep warm.
Assemble the burgers: spread sauce on both bun halves, top bottom bun with shredded lettuce, add tomato slice, place the cheesy patty, add pickles and a few onion slices, crown with top bun. Press gently and eat right away while hot and crispy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.