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Smash Burgers are my latest obsession! Thin, charred, flavorful beef patties with melted cheese and all the fixings of a perfect burger are sandwiched between two buttery buns.
As much as I love a thick, juicy burger, I love a smash burger for their squashed thin patties and crispy, charred edges. With a smash burger, I always get a double patty because I feel that the thinness of the patty allows the whole “two in one” effect. Plus, double the cheese, yes, please!
Ingredients for Smash Burgers
- Ground Beef – I used 80/20 ground beef and had great results.
- Butter – Go ahead, use salted butter for a little extra flavor!
- Buns – Brioche hamburger buns are the best for this recipe.
- Seasonings – A medley of seasoning salt, black pepper, garlic powder, and onion powder are what give the patties their mouthwatering flavor.
- Cheese – You can use any cheese you’d like! Both cheddar and American cheese taste great in these burgers.
How to Make Smash Burgers Step by Step
For more detailed instructions, scroll to the bottom of this post.
- Prepare the patties. Divide the ground beef into 8 balls, then refrigerate them.
- Toast the buns. Butter the buns generously, then place them cut side down on your frying pan. Cook over medium heat until toasted. You can also bake them at 350°F for 5 minutes, if preferred.
- Smash the patties. Place a ball of meat on a heated frying pan. Place a piece of parchment paper over the ball and use a spatula to hold it flat. Press down to create a thin patty, then season the meat.
- Cook the patties. Cook the patties for about 2-4 minutes per side.
- Add cheese. Add a slice of cheese to each patty as soon as they’re done cooking, that way the cheese melts over the hot burgers.
- Enjoy! Place the cheesy smashed patties between two buttery, toasted buns with all of your favorite toppings, and enjoy!
Smash Burger Toppings and Variations
- Add seasonings to the ground beef. I typically use just salt and pepper but my latest trick I took from my California burger is adding in onion soup mix in with the beef and it totally elevates the flavor!
- Set up a topping bar. Burgers are better with toppings! Set up a toppings station and have your family and friends customize their own burgers. Some topping suggestions: avocado, raw diced onion, red onion, pickles, tomatoes, lettuce, pickled jalapeños, pickled red onions.
- Use your favorite sauces. Make a burger sauce, use this chicken dipping sauce (I swear it’s good on nearly everything), or classic ketchup and mustard work just fine!
FAQs
No, if you have chilled meat pressed onto a hot pan, it will not fall apart. I haven’t used eggs in my burgers in a long time. And the flavor is amazing!
Yes, use the frying pan you have, just make sure it is hot when you add the meat, and don’t crowd the pan. Or make these on a griddle!
In order to be safe to eat, beef burgers must be cooked to an internal temperature of 160°F.
You’ll know the patty is ready to flip when juices begin to pool on top of the patty.
Storage and Reheating Instructions
In an airtight container in the fridge, any leftover patties you have will stay fresh for up to 4 days. I recommend reheating them back in the pan, not the microwave!
If you want to make patties and then freeze them, they will be good in the freezer for up to 4 months. Make sure to wrap them well with plastic wrap and place them into a freezer-safe storage bag. If you’re stacking them, place a sheet of parchment paper or wax paper between each burger patty.
Smash Burgers
Equipment
Ingredients
- 2 pounds (907 g) 80/20 ground beef
- ¼ cup (57 g) of salted butter, melted
- 4 brioche hamburger buns
- 2 tablespoons seasoning salt
- Pepper – to taste
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 8 slices cheese
Optional Garnishes:
- Sliced tomatoes, sliced purple onions, shredded lettuce, dill pickles, etc.
Instructions
- Divide the ground beef into 8 equal portions. Gently shape each portion into a ball. (Handle the meat as little as possible.) Place the balls onto a plate or cookie sheet and refrigerate for at least 15 minutes. (The meat will stick together better if it goes onto the grill hot.)
- Prepare pieces of parchment paper to use while smashing the burgers.
- Next, you may choose to toast the burger buns. Butter them generously. Then either place them cut side down on a grill or frying pan and cook over medium heat until they are toasted. Or, place the buttered bun cut side up on a baking sheet and bake them in the oven at 350 degrees for about 5 minutes, or until toasted.
- Heat a cast iron frying pan to medium high heat. Then place one of the balls of meat into the pan. Place a piece of parchment paper over the ball and use a spatula to hold it flat on the ball and press down hard on the spatula (use a meat mallet or meat press) to create a thin patty. Once you remove the parchment paper, sprinkle on a little seasoning salt, pepper, garlic powder, and onion powder (to taste, I use a sprinkle of each).
- Add and press balls but do not crowd the pan. You will need to do a couple of batches. (Do not crowd the patties or they will steam rather than grill.)
- Cook the patties for 2-4 minutes or until charred and brown on bottom (the patties are ready to flip when the juices begin pooling on top.) Do not disturb, move, poke, or flatten the patties while they are cooking. The only time you will move them is when you flip them. Flip them over (make sure to scrape up the browned bits from the pan) and allow to cook for another 2-4 minutes (or until cooked to your desired doneness.)
- Add a slice of cheese to every patty as you remove the burgers from the grill so the cheese melts over the hot burgers.
- Place the burgers on the buns and add whatever optional garnishes you prefer.
