Learn how to make juicy homemade smash burgers with crispy edges and big flavor—no grill or burger press required. They’re everything you love about diner-style burgers, made right in your own kitchen. Don’t forget the homemade burger sauce and all your favorite toppings!
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I’m a California girl through and through, which means I love a good ol’ In-N-Out Double-Double (add the grilled onions, please!). But after living in New York City for six years, I’ll admit—Shake Shack’s crispy-edged smash burger (and a vanilla shake) became my go-to meal on my way home from interning at Food Network. This recipe channels the best of both burger worlds, right from your own skillet.
What Is a Smash Burger?
A smash burger is exactly what it sounds like—a ball of ground beef that gets smashed onto a hot skillet or griddle. That quick press creates more surface area, which means crispy, golden-brown edges (a.k.a. the best part). Unlike thick pub-style burgers, smash burgers are thin, ultra-juicy and cooked fast.
So what makes my smash burger recipe the best to ever cross your lips? It’s all about the perfect smash technique (with or without a burger press!), a flavorful beef-to-fat ratio and a quick-fix burger sauce that takes every bite over the top.
- Ground beef: Stick with 80/20 ground beef (that’s 80% lean, 20% fat). The fat is essential for juicy, flavorful burgers and helps create that signature crispy edge.
- Oil: A little oil helps get those crispy edges and keeps the burgers from sticking. Use a neutral oil with a high smoke point, like vegetable or canola, to stand up to the heat.
- Cheddar cheese: I go classic with sharp cheddar slices, but American cheese is ultra-melty and traditional if you want full-on drive-thru nostalgia. Pepper Jack, Swiss or smoked gouda? Also fair game. Just make sure to add it immediately after flipping the burger so it melts while the second side cooks.
- Hamburger buns: I love using toasted brioche buns for smash burgers. I toast mine cut-side down in the skillet (no butter needed!), which adds flavor and helps prevent sogginess from the sauce. But feel free to use whatever burger buns you love best. If you’re feeling ambitious, my homemade burger buns are soft, fluffy and surprisingly easy to make!
- Burger sauce: My homemade burger sauce recipe is tangy, creamy and the secret to taking any burger to the next level. Think of it as a blend between classic burger joint “special sauce” and something you’d swipe from a deli counter.
- Assorted toppings: Totally customizable! I usually go with butter lettuce, thin tomato slices, red onion and pickles (try my recipe for bread and butter pickles, they are so dang good!). Pro tip: Pat your tomato slices and pickles dry with a paper towel so your buns don’t get soggy. Want to go big? Add crispy bacon, sautéed onions or even a fried egg.
See the recipe card for full information on ingredients and quantities.
Smash burgers cook fast, so a little prep goes a long way. I like to divide the beef, slice the toppings, toast the buns, and have my condiments and cheese ready to go before the skillet heats up. Once you start cooking, everything moves quickly, so it’s best to have your setup ready before that first patty hits the pan.
- Divide the beef into four equal portions (about 4 oz. each), and gently roll each one into a loose ball. No need to press them into patties—that happens in the pan!
- Heat your skillet and add oil. I use a large cast-iron skillet for the best sear, but a flat griddle or stainless steel pan works well, too. Skip anything with ridges (like grill pans) since the beef will stick, and avoid nonstick—you won’t get that signature crust.
- Smash the patties. Place one beef ball in the hot skillet and immediately smash it flat using a burger press, heavy spatula or the bottom of a smaller skillet. Press firmly until it’s about ½ inch thick. I usually put a square of parchment between the beef and the spatula to keep it from sticking—just peel it off and toss. Then season the patty generously with salt and pepper.
- Don’t flip too soon! Let the patty cook untouched for 2 to 3 minutes, or until it naturally releases from the pan and the edges are caramelized.
- Flip, top with cheese and finish cooking. Cook for another minute or so, just until the cheese is gooey and the beef reaches your preferred doneness.
How to Assemble Smash Burgers
Once the beef patties are cooked, it’s time to build!
I like to spread burger sauce on both the top and bottom buns for extra flavor, then stack one or two patties on the bottom half. From there, it’s all about the toppings—crisp lettuce, juicy tomato, thin-sliced onion, pickles… whatever your perfect burger looks like.
Top it off with the other half of the bun, serve immediately, and get ready for the best smash burger of your life.
Perfect Sides for Burger Night
- Crispy French Fries – A burger’s best friend! I give instructions for baking, deep-frying or air frying.
- Baked Sweet Potato Fries – A slightly sweet, golden alternative—try them with extra burger sauce for dipping.
- Beer-Battered Onion Rings or Baked Onion Rings
- Creamy Macaroni Salad
- Elote (Mexican Street Corn)
- Wedge Salad or Strawberry Spinach Salad
Want to go all out? Finish the meal with homemade s’mores milkshakes, a batch of chocolate chipless cookies or brownies in a jar for dessert. Trust me—your dinner guests won’t forget it.
FAQs
Nope! A heavy spatula or the bottom of a small skillet works just as well. Use parchment paper between the tool and the beef to prevent sticking.
Yes! You can shape the beef into balls and store them, covered, in the fridge for up to 2 days. Just don’t smash them until they hit the hot pan.
Reheat patties in a hot skillet for 1–2 minutes per side or in the oven at 350°F, covered loosely with foil. Avoid the microwave—it zaps the crisp.
Ingredients
- 1 pound ground beef
- 2 teaspoons vegetable oil
- 4 slices cheddar cheese
- 2 brioche buns
- Homemade Burger Sauce
- Assorted burger toppings, such as lettuce, tomato, onion, pickles
Instructions
- Divide the ground beef into four equal portions then shape each portion into a ball.
- Heat a large skillet over medium-high heat then add the oil. Once the oil is hot, add one ground beef ball and use a grill press (or the bottom of a smaller skillet or spatula) to flatten the beef until the patty is 1/2-inch thick. Season the patty with salt and pepper then cook it until the beef naturally releases from the pan and is caramelized, 2 to 3 minutes.
- Flip the burger once then add the cheese and continue cooking until the cheese is melted and the beef reaches your desired doneness. Repeat the cooking process with the remaining beef balls.
- Halve and toast the buns then spread them with burger sauce. Arrange one or two patties on the bottom halves of the buns then layer assorted burger toppings followed by the top bun. Serve immediately.
Kelly’s Notes
- Bun tip: I love using brioche buns or my homemade burger buns. For best results, toast them cut-side down in a dry skillet to prevent sogginess and add extra flavor.
- Don’t skip the burger sauce! It makes every bite restaurant-worthy.
- Want a double? Each beef ball makes a thin, crispy patty—feel free to stack two for a true diner-style double!
- Make-ahead tip: Shape the beef into balls and store them, covered, in the fridge for up to 2 days. Just don’t smash them until they hit the hot pan.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Love the flavor of the meat
So glad you enjoyed the recipe, Billy!