This smash burger recipe delivers ultra-thin, crispy-edged patties with juicy interiors tucked between toasted buns and served with melty cheese and classic toppings.
Why You’ll Love This Recipe
You’ll love this recipe because it brings restaurant-style results into your kitchen with minimal fuss. The technique of smashing the burger onto a hot griddle creates intense caramelisation on the edges — thanks to the Maillard reaction — which delivers deep flavour and crunchy bits while keeping the inside juicy. The high-fat meat blend ensures succulence, and the quick cooking means you’ll have burgers on the table in just minutes. Whether it’s a casual weeknight dinner or a weekend treat, this recipe hits that perfect balance of flavour, texture, and speed.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 slices cheese (e.g., American or medium cheddar)
4 burger buns (brioche or soft hamburger buns)
1 tablespoon butter (for toasting buns)
4 dill pickle slices (or more to taste)
Optional toppings: shredded lettuce, tomato slices, thinly sliced red onion
For the sauce (optional): ⅓ cup mayonnaise + 1 teaspoon yellow mustard
Recipe card
Beef: 500 g ground beef (80/20)
Seasoning: 1 tsp kosher salt, ¼ tsp black pepper
Cheese: 4 slices
Buns: 4
Butter: 1 tbsp
Pickles: 4 slices
Optional: shredded lettuce, tomato, red onion
Sauce: ⅓ cup mayo + 1 tsp yellow mustard
Directions
Pre-heat a heavy skillet or griddle over medium-high heat until very hot.
Divide the ground beef into 4 balls (each about 125 g). Do not over-work the meat; loosely form the balls and keep them cold until ready to cook.
Lightly butter the cut sides of the buns and toast them in the skillet or griddle until golden brown; set aside.
Place the beef balls onto the hot surface, spacing them out. Immediately press each ball down firmly with a flat spatula (or use a burger-press tool) to form a thin patty — about ½ cm thick or as thin as you can without tearing.
Season the patties with the salt and pepper. Let cook undisturbed for about 2 minutes or until the edges are deeply browned and crisp.
Using a thin metal spatula, scrape under the patty and flip. Immediately place a slice of cheese on top of each patty. Cook another 1–1½ minutes until cheese is melted and the patty is cooked through.
If you like a double-patty style: stack two patties (cheese side up) before placing them on the bottom bun.
On the bottom bun, spread sauce if using, then add pickles, shredded lettuce, tomato, onion, then the burger stack, and finally the top bun. Serve immediately.
Servings and timing
Makes 4 burgers.
Prep time: ~10 minutes.
Cook time: ~5 minutes.
Total time: ~15 minutes.
Variations
Double cheeseburger style: Use 8 patties (2 per burger) and stack them with cheese between each patty.
Different cheeses: Swap in pepper-jack, Swiss, or Gouda for a flavour twist.
Veggie/turkey version: Use a plant-based “burger” alternative or turkey blend, but reduce cook time and monitor carefully as the texture will differ.
Sauce variation: Mix ¼ cup ketchup + ¼ cup spicy brown mustard + 2 minced garlic cloves + 1 tablespoon vinegar + pinch of cayenne for a tangy custom sauce.
Toppings upgrade: Add caramelised onions, sautéed mushrooms, or jalapeños for extra flavour.
Bun swap: Use potato buns, pretzel buns or whole-wheat buns depending on preference.
Storage/Reheating
Storage: If you have leftover patties, separate the burger components (bun, patty, toppings) and store patties in an airtight container in the refrigerator for up to 2 days. Buns should be stored separately to avoid sogginess.
Reheating: Re-toast the buns in a pan or toaster oven for 1–2 minutes. Reheat the patties in a skillet over medium heat for ~1 minute per side until warmed through and the crust is re-crisped. Re-assemble and enjoy.
FAQs
1. What is a smash burger?
A smash burger is made by placing a ball of ground beef onto a hot griddle or skillet and pressing (“smashing”) it flat with a metal spatula or press. This creates a thin patty with a large surface area that develops a crispy, caramelised crust while cooking quickly.
2. What’s the best meat blend to use?
Use ground beef with an 80 % lean / 20 % fat ratio (often labelled 80/20) to ensure the burger stays juicy and develops a good crust.
3. Why do we press the patty down flat?
Pressing the patty increases the contact area with the hot surface, which accelerates browning and crust formation. The crust adds flavour and texture.
4. How thin should I make the patty?
After pressing, patties are typically around ½ cm thick or slightly more. Thin enough to cook quickly and develop crisp edges, but still retain some interior juiciness.
5. Do I need a special tool to smash the burger?
No, you can use a sturdy metal spatula, the flat bottom of a measuring cup, or a burger press. The key is firmness and good contact with the patty.
6. Should I press the patty again after the first smash?
No — once you’ve smashed the patty initially, do not press it further during cooking. Pressing again will squeeze out juices and result in a dry burger.
7. What toppings work best?
Classic toppings include pickles, sliced tomato, thinly sliced red onion, and shredded lettuce. A simple sauce (mayo + mustard) enhances flavour without overpowering.
8. Can I make this vegetarian or plant-based?
Yes, but if using a plant-based patty or turkey burger, adjust cooking time and be mindful that the texture and crust formation will differ from beef.
9. How to get the buns just right?
Lightly butter the cut sides of the buns and toast them in the skillet or griddle for a minute or two until golden. This ensures the bun holds up to the juicy burger and adds flavour.
10. How many burgers does this recipe make and how long will it take?
This recipe makes 4 burgers and takes about 15 minutes total (10 minutes prep + ~5 minutes cook time).
Conclusion
With minimal fuss and maximum flavour, this smash burger recipe delivers crispy-edged, juicy patties and all the satisfying toppings you crave. Whether it’s a quick weeknight dinner or a more relaxed weekend treat, you’ll enjoy a burger that feels like it came from a diner—right in your own kitchen.
This smash burger recipe delivers ultra-thin, crispy-edged patties with juicy centers, layered with melty cheese and classic toppings. Quick, flavorful, and restaurant-quality right from your kitchen.
Ingredients
500 g (about 1¼ lb) ground beef (80/20 lean-to-fat ratio)
1 teaspoon kosher salt
¼ teaspoon ground black pepper
4 slices cheese (American or cheddar)
4 burger buns (brioche or hamburger)
1 tablespoon butter (for toasting buns)
4 dill pickle slices
Optional toppings: shredded lettuce, tomato slices, thinly sliced red onion
For the sauce (optional): ⅓ cup mayonnaise + 1 teaspoon yellow mustard
Instructions
Preheat a heavy skillet or griddle over medium-high heat until very hot.
Divide ground beef into 4 loose balls (~125 g each); keep cold until cooking.
Butter and toast buns in the skillet until golden, then set aside.
Place beef balls on the skillet, smash each flat with a spatula to ~½ cm thick.
Season patties with salt and pepper. Cook undisturbed for about 2 minutes until edges are browned and crispy.
Flip each patty, add a slice of cheese on top, and cook for another 1–1½ minutes.
Optional: Stack two patties with cheese for a double cheeseburger.
Spread sauce on bottom bun. Add pickles and other toppings as desired. Add patty (or patties) and top bun. Serve hot.
Notes
Double up patties for a diner-style burger.
Try other cheeses like Swiss, Gouda, or pepper-jack for variety.
Add caramelised onions, mushrooms, or jalapeños for extra flavour.
Use a burger press or metal spatula to smash the patties evenly.
Homemade sauce: mayo + mustard, or mix ketchup and garlic for a tangy twist.
