Smash Burgers

I created this smash burger recipe for my son, Zach, whose freshman college kitchen was, shall we say, quaint: a simple fridge and an electric griddle. The first time he made them, he FaceTimed me from his dorm for a step-by-step walkthrough. I guided him through the cooking process, and watching his friends devour the burgers was the definite highlight of my week!

Smash burgers are exactly what they sound like: burgers that have been smashed onto a hot griddle or skillet, sizzled until deeply browned, and cloaked with melted cheese. While they’re easier to make than my steakhouse burgers, I love them just as much. And they’re perfect for when you’re making a small batch of burgers or you’re just not in the mood to fire up the grill.

Tips for Making the Best Smash Burgers

Though smashing burgers sounds counterintuitive—usually, pressing down on burgers allows all the flavorful juices to escape—when done right, the technique can create gorgeously brown, juicy, crispy burgers. To make good smash burgers, follow these rules:

• Use ground chuck, or 80% lean ground beef; anything leaner will make the burgers dry
• Be sure the patties are very cold before cooking
• Smash the burgers immediately when you put them in the pan, and don’t smash them again
• Season the outside of the burgers right before cooking rather than adding the salt to the meat mixture. Without any binders in the meat mixture, salt will give the burgers a strange texture (read the scientific explanation on Serious Eats here).

What You’ll Need To Make Smash Burgers

• Ground Chuck (80% Lean): The higher fat content keeps the burgers juicy and flavorful while helping them develop a crisp, browned crust. Leaner beef tends to dry out.
• Seasonings: Black pepper, garlic powder, onion powder, and ground mustard add savory flavor without overpowering the beef.
• Worcestershire Sauce: Adds a little tang and rich, savory depth.
• Kosher Salt: Seasons the outside of the patties just before cooking, helping them retain a tender texture.
• Vegetable Oil: Helps the burgers brown evenly and prevents sticking.
• Cheddar Cheese: Melts over the hot patties for that classic cheeseburger finish.
• Hamburger Buns and Toppings: Lightly toasted buns add texture and hold up well to the juicy burgers. Add your favorite toppings to make them your own.
• Jump to the printable recipe for precise measurements

How To Make Smash Burgers

Make the burger mixture: In a large bowl, combine the beef, pepper, garlic powder, onion powder, ground mustard, and Worcestershire sauce. (Do not put the salt in the mixture; you’ll add it later.) Using your hands, mix until evenly combined.

Form the burgers: Form the meat into four large meatballs, then pat each ball into a 1-inch-thick disc; smooth out the edges as best you can. Refrigerate for at least 15 minutes or until ready to cook.

Prep the skillet and salt the burgers: Turn on your exhaust fan and heat a large cast-iron or nonstick skillet over medium-high heat. Remove the patties from the fridge and season all over with the salt.

Smash them flat: Coat the hot pan evenly with the oil. Place the burgers on the skillet one at a time, firmly smashing them flat with a metal spatula until about ¼-inch thick before adding and smashing the next one. Let the patties cook until nicely browned and crusty on the bottom.

Flip and top with cheese: Flip the burgers and top each with a slice of cheese. Cook for a few minutes more to your desired doneness.

Assemble and serve: Place the burgers on the buns, serve with your toppings of choice (my caramelized onions, pickled red onions, and bread and butter pickles are all delicious options).

Make-Ahead & Freezing Tips

You can shape the burger patties up to 24 hours in advance. Cover tightly and refrigerate until ready to cook. For the best texture, wait to salt the patties until just before cooking.

The uncooked burgers can be frozen for up to three months. Freeze the uncooked patties on a baking sheet until firm, then transfer to a freezer-safe bag, separating them with parchment paper to prevent sticking. Thaw overnight in the refrigerator before cooking.

What to Serve with Smash Burgers

These smash burgers are perfect with French fries, crispy potato wedges, or a creamy coleslaw. For a lighter side, try a simple green salad or a fresh corn salad. And if you’re feeding a crowd, you can’t go wrong with baked beans or a classic potato salad.