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If you’re looking for the perfect burger—crispy edges, juicy center, and that classic diner-style flavor—Smashburgers are the way to go. This recipe keeps it simple, focusing on high-quality beef, a good sear, and all the right toppings to build the ultimate burger. With the combination of a hot griddle, a smash technique that locks in flavor, and a toasted brioche bun, you’ll get a burger that’s packed with texture and taste.
Why You’ll Love This Recipe
Smashburgers aren’t just another burger—they’re all about that golden-brown crust that forms when the beef hits a hot skillet. By smashing the beef into a thin patty, you increase the surface area that makes contact with the pan, creating a rich, flavorful crust while keeping the inside tender. With melty cheese, toasted buns, and your favorite toppings, these burgers are fast, easy, and restaurant-quality right at home.
Ingredients
For the Patties
- 1 lb ground beef (80/20 blend recommended)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Optional Homemade Burger Seasoning
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- Pinch of cayenne pepper (optional, for heat)
- ½ tsp dried oregano
- 2–3 pinches kosher salt
- 1 tsp freshly ground black pepper
For the Burgers
- 4 brioche buns
- Mayonnaise (for toasting buns)
- 4 slices American cheese (or cheese of choice)
- Pickles (sweet or dill, your preference)
- Bacon (optional, cooked crisp)
- Burger sauce (prepared separately)
How to Make Smashburgers
Shape the Patties
Divide the ground beef into 3–4 oz balls, depending on your preference. A 3 oz patty will cook up thinner and crispier, while a 4 oz patty will be slightly thicker. Roll them gently into loose balls without overworking the meat.
Toast the Buns
Spread a thin layer of mayonnaise on the cut sides of the brioche buns. Toast them in a skillet or on a griddle until golden brown and crisp. Set aside.
Cook the Patties
Heat a cast iron skillet or griddle over medium-high heat until it’s very hot. Place the beef balls onto the hot surface and let them sear for 10–15 seconds. Cover each ball with parchment paper and use a burger press or heavy spatula to firmly smash them flat. Season with salt, pepper, or the homemade seasoning blend. Cook until the edges are browned and juices rise to the surface. Flip the patties with a sturdy spatula, breaking the crust free from the pan.
Add Cheese
Immediately place a slice of cheese on top of each patty after flipping. Allow the cheese to melt while the second side finishes cooking.
Assemble the Smashburgers
Spread burger sauce on the toasted buns. Place one patty—or stack two if making doubles—on the bottom bun. Add pickles and bacon if using. Finish with the top bun and more sauce if desired.
Tips for the Best Smashburgers
- Use a hot skillet or griddle. The heat is what creates the crispy crust.
- Don’t overwork the beef. Keep the patties loose so they smash and sear properly.
- Work quickly. Once you smash the patties, season immediately and let them develop a crust before flipping.
- Double up. For a classic diner-style burger, stack two thin patties for maximum flavor and texture.
- Toast the buns. A toasted bun holds up better and adds crunch and flavor.
Variations
- Swap out American cheese for cheddar, pepper jack, or Swiss.
- Use different sauces like barbecue sauce, spicy mayo, or aioli.
- Add grilled onions, sautéed mushrooms, or jalapeños for extra flavor.
- Try it with turkey, chicken, or even a plant-based ground for a lighter option.
What to Serve with Smashburgers
- Crispy French fries
- Sweet potato fries
- Onion rings
- Coleslaw
- Potato salad
- Pickle spears
- Grilled corn on the cob
- Side salad with ranch or vinaigrette
- Macaroni and cheese
- Baked beans
Storage and Reheating
Smashburgers are best eaten fresh, but if you have leftovers, wrap the patties in foil and refrigerate for up to 2 days. To reheat, place in a hot skillet for a few minutes until warmed through. Avoid microwaving as it will soften the crust. Store toasted buns separately for the best results.
Smashburgers
Ingredients
- For the Patties
- 1 lb ground beef 80/20 blend recommended
- Kosher salt to taste
- Freshly ground black pepper to taste
- Optional Homemade Burger Seasoning
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- Pinch of cayenne pepper optional
- ½ tsp dried oregano
- 2 –3 pinches kosher salt
- 1 tsp freshly ground black pepper
- For the Burgers
- 4 brioche buns
- Mayonnaise for toasting buns
- 4 slices American cheese or cheese of choice
- Pickles sweet or dill
- Bacon optional, cooked crisp
- Burger sauce prepared separately
Instructions
- Divide ground beef into 3–4 oz balls. Roll loosely without overworking the meat.
- Spread mayonnaise on cut sides of brioche buns. Toast in a skillet until golden brown. Set aside.
- Heat a cast iron skillet or griddle over medium-high until very hot. Place beef balls on the surface and let sear for 10–15 seconds. Cover with parchment and smash flat with a press or heavy spatula. Season with salt, pepper, or seasoning blend. Cook until edges brown, then flip.
- Place a slice of cheese on each patty immediately after flipping. Let melt as the second side cooks.
- Spread burger sauce on buns. Add one patty (or stack two for doubles). Top with pickles, bacon if desired, and finish with the bun.
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I started off with the macaroni and cheese, then went to the pork chop, baked chicken, and now I’m at the Smash Burgers (Sweet Potatoes on the way). My family think I’m the second coming of the Patti LaBelle pies. I’m done talking to yall man! Huge Ups to my man, AB!
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Absolutely Amazing