Smash Burger Recipe
This Smash Burger Recipe delivers a crispy, caramelized crust on a juicy patty topped with melty American cheese and grilled onions, all sandwiched between a pillowy bun in under 20 minutes.
Whether you’re firing up the skillet on a weekend afternoon or craving a quick weeknight dinner, this classic American smash burger stands out for its savory simplicity and flavor-packed punch. I first spotted this method at a roadside diner during a summer road trip through Tennessee—where the sizzle of the patty hitting the griddle felt like music. What makes it special? By smashing the beef thin, you maximize that Maillard reaction, creating a rich, browned crust without overcooking the center. Plus, with lean ground chuck (80/20 blend) and optional whole-wheat buns, you can keep things a bit healthier without sacrificing nostalgia.
Why You’ll Love This Recipe
* Ready in under 20 minutes—perfect for busy evenings
* Super crispy edges with a tender, juicy center
* No fancy equipment—just a sturdy skillet and a spatula
* Classic American flavors—cheddar-like American cheese, sweet onions
* Easily customized—swap patties, buns, or sauces to suit your taste
* Kid-friendly and adult-approved—everyone loves a good smash
* Budget-friendly—ground beef and pantry staples
* Great for gatherings—double or triple the batch for parties
Ingredients
* 1½ pounds ground beef (80/20 chuck for flavor and juiciness)
* 8 soft burger buns (potato or brioche for a tender crumb)
* 4 slices American cheese (or cheddar for sharper taste)
* 1 large yellow onion, thinly sliced (grilled until golden)
* 2 tablespoons unsalted butter (room temperature, for toasting buns)
* Kosher salt and freshly ground black pepper, to taste
* 2 tablespoons vegetable oil or neutral oil (for high-heat searing)
* Optional toppings: dill pickle slices, shredded lettuce, tomato slices, special sauce
Tip: For extra depth, let your ground beef rest at room temperature for 15 minutes before cooking. That helps the patty sear evenly.
Directions
1. Preheat skillet: Heat a cast-iron or stainless-steel skillet over medium-high heat for 5 minutes until it’s smoking hot. A properly hot pan is key for a crisp edge.
2. Shape beef balls: Divide the beef into 8 equal portions (about 3 ounces each). Roll loosely—don’t overwork the meat or patties get tough.
3. Toast buns: While the pan heats, melt butter in a separate pan or the same skillet’s edge, then toast buns cut-side down until lightly golden—about 1 minute. Set aside.
4. Smash and sear: Add 1 teaspoon oil to the skillet, place a beef ball in the center, and immediately press down with a spatula or heavy press (you can wrap your spatula in foil for grip). Aim for ¼-inch thickness. Season with salt and pepper.
5. Cook first side: Let the patty sizzle untouched for 2 minutes—resist poking, as this leaks juices. You’ll see the edges browning and bubbling.
6. Flip and cheese: Use a thin spatula to scrape under the crust, flip gently, then place a slice of cheese on top. Cook for another 1–2 minutes until cheese melts and the patty registers 135°F for medium.
7. Grill onions: In the leftover fat or a separate pan, toss sliced onions with a pinch of salt and pepper. Sauté for 4–5 minutes until translucent and lightly caramelized.
8. Assemble: Place two patties on each bottom bun, top with grilled onions, pickles or tomato if using, then cap with the bun top.
Chef’s tip: If you like that double-cheese layer, add a half-slice between two patties for ooey-gooey bliss.
Servings & Timing
Yield: makes 4 double-patty smash burgers
Prep Time: 10 minutes (including onion slicing and bun prep)
Cook Time: 8 minutes (patties and onions)
Total Time: about 20 minutes from skillet preheat to first bite
Variations
* Swap beef for ground turkey or plant-based crumbles for a lighter or vegan-friendly twist.
* Add a smear of chipotle mayo to the bun for a smoky heat.
* Top with blue cheese crumbles and caramelized onions for a gourmet vibe.
* Use pretzel buns and brown mustard for a tangy, bakery-style upgrade.
* Stir chopped jalapeños into the beef before smashing for a spicy kick.
* Try pepper jack cheese and avocado slices for a Tex-Mex spin.
Storage & Reheating
Refrigerator: Wrap burgers separately in foil or airtight containers; store for up to 2 days.
Freezer: Layer patties between parchment paper in a freezer-safe bag for up to 1 month.
Reheat: Warm patties in a skillet over low heat for 2 minutes per side, then toast buns and reassemble. Avoid microwaves to preserve crisp edges.
Make-ahead: Prep meat balls and sliced onions a day in advance and refrigerate; smash and cook fresh to lock in juiciness.
Notes
Over the years, I’ve learned that beef temperature makes a big difference—cold meat sticks, room-temp meat smashes neatly. Also, a heavy spatula wrapped in foil gives better leverage and keeps your hands safe. If your skillet isn’t quite hot enough, the crust won’t form properly, so give it a solid 5-minute preheat. And yes, pressing hard is okay here; you want those ultra-thin patties. For extra flavor, lightly toast buns in the beef fat left behind.
FAQs
Q: What’s the best beef blend for smash burgers?
A: An 80/20 ground chuck offers the ideal fat-to-lean ratio for juicy patties and crispy edges.
Q: Can I make patties ahead of time?
A: You can shape beef balls up to 24 hours in advance; just keep them chilled so they hold shape when smashed.
Q: How thin should I smash the patties?
A: Aim for around ¼ inch thickness—that’s thick enough to hold juice but thin enough to crisp well.
Q: My burgers stick—what am I doing wrong?
A: Likely the pan wasn’t hot enough or you flipped too soon. Give the meat time to sear, then slide your spatula underneath.
Q: Can I use a griddle instead of a skillet?
A: Absolutely— griddles offer more surface area and consistent heat, perfect for cooking multiple burgers at once.
Q: How do I keep buns from getting soggy?
A: Toasting with butter creates a barrier against juices—plus, it adds a lovely nutty flavor.
Q: What’s the ideal internal temperature?
A: For medium, pull patties at 135°F; they’ll rise to about 140°F while resting.
Q: Any tips for extra flavor?
A: A quick sprinkle of garlic powder or smoked paprika right after smashing adds a subtle boost without overpowering the classic taste.
Conclusion
This Smash Burger Recipe captures everything we love about a classic American burger: a record-breaking crust, a juicy patty, melty cheese, and sweet grilled onions all nestled in a soft bun. It’s perfect for busy weeknights, casual weekends, or backyard cook-outs. Give it a try, let me know how yours turn out, and don’t forget to explore more of my favorite recipes—like my twice-baked fries or cozy tomato soup—that pair beautifully with this crowd-pleaser. Enjoy!
Smash Burger Recipe
Ingredients
- 1½ pounds ground beef (80/20 chuck)
- 8 soft burger buns burger buns (potato or brioche)
- 4 slices American cheese or cheddar cheese
- 1 large yellow onion thinly sliced and grilled
- 2 tablespoons unsalted butter room temperature, for toasting buns
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons vegetable oil or neutral oil for high-heat searing
Instructions
- Heat a cast-iron or stainless-steel skillet over medium-high heat for 5 minutes until it’s smoking hot.
- Divide the beef into 8 equal portions, roll loosely, and shape into balls.
- Melt butter in a separate pan, then toast buns cut-side down until lightly golden.
- Add oil to the skillet, place a beef ball, press down with a spatula, and season with salt and pepper.
- Let the patty sizzle untouched for 2 minutes until edges brown and bubble.
- Flip patty, add cheese, and cook until melted.
- Toss sliced onions with salt and pepper, sauté until caramelized.
- Place patties on buns, add grilled onions, pickles, tomato slices if desired, and bun top.
