There’s nothing quite like a perfectly made smash burger — crispy, golden edges, a juicy center, and that irresistible sizzle as it hits the hot griddle. This Best-Ever Smash Burger Recipe brings all the flavor of your favorite diner right to your kitchen. With simple ingredients, quick cooking time, and a few pro tips, you’ll learn how to create restaurant-quality burgers at home that are bursting with flavor and impossible to resist.
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🧀 The Ingredients
The secret to an unforgettable smash burger starts with simple, high-quality ingredients — but the most important of all is the ground beef, since the right fat content and freshness are what create those crispy edges and juicy, flavorful patties. Find ingredient notes (including substitutions and variations) below.
🥩 Choosing the Right Beef
- Go for 80/20 beef:
The ideal ratio is 80% lean meat and 20% fat. This blend gives you crispy, caramelized edges and a juicy, flavorful center. - Avoid lean blends:
Leaner beef (like 90/10 or 93/7) doesn’t have enough fat to create that signature sizzle and crust. - Buy fresh, not pre-packaged:
Freshly ground beef from the butcher holds together better and delivers a cleaner, beefier flavor. - Ask for a custom grind (optional):
A mix of chuck, brisket, and short rib is a popular choice for an extra-rich, restaurant-quality burger. - Keep it cold until cooking:
Cold beef sears better, helping you achieve that perfect smash and crust without overcooking the inside.
Expert Tip: Perfect Beef Blend (80/20 Ratio)
For the ultimate smash burger, skip the pre-packaged ground beef and either ask your butcher to grind a custom blend or grind it yourself at home. To achieve the ideal 80/20 lean-to-fat ratio, use about 60% chuck roast, 30% brisket, and 10% short ribs. This combination delivers the perfect balance of rich beef flavor, buttery fat, and meaty depth — exactly what you need for crispy edges and a juicy, flavorful bite in every smash burger.
👩🏼🍳 How to Make the Best-Ever Smash Burgers
- Step 1: Form the ground meat into loose balls, 3 to 4 ounces each.
- Step 2: Butter the buns and toast them until golden. Set aside.
- Step 3: Oil your griddle and then flatten the beef with a spatula and a heavy object, or with a burger smasher.
- Step 4: Season with salt and pepper.
- Step 5: After about 2 minutes, flip the patties. Push any stray pieces of beef into the patty.
- Step 6: Top with a layer of American cheese.
- Step 7: Stack one patty on top of another. Place them on the bottom bun with burger sauce, lettuce, and tomato.
- Step 8: Top the burgers with sliced onion, pickles, and the top bun. Serve at once!
Expert Tip
If you’re cooking multiple rounds of burgers, wipe away excess grease between batches and reapply a light film of oil. This keeps the surface clean and prevents burnt bits from sticking to the next patties.
🍟 What to Serve with Best-Ever Smash Burgers
🥫 Condiments & Sauces
- Smash Burger Sauce: The star condiment — creamy, tangy, and perfectly balanced. Spread it on both buns or serve on the side for dipping. See Recipe Card for how to make.
- Ketchup & Mustard: Classic burger must-haves. Keep them simple and high-quality. Homemade Ketchup is easy and so good!
- Pickles: Dill or bread-and-butter pickles add that sharp, vinegary bite that cuts through the richness.
- Hot Sauce or Sriracha: For a little heat, drizzle or mix into your Smash Burger Sauce.
- BBQ Sauce: Adds a smoky-sweet contrast that pairs beautifully with the crispy edges of the patties. Easy Homemade BBQ Sauce is the best!
🍟 Sides
- Crispy French Fries: Go classic with bistro-style fries, or make it fun with waffle or sweet potato fries.
- Onion Rings: Crunchy, golden, and perfect for dipping in that Smash Burger Sauce.
- Coleslaw: A creamy diner-style slaw adds freshness and crunch to balance the burger’s richness.
- Tater Tots: Another diner favorite — crispy outside, fluffy inside, and great with any dipping sauce.
- Side Salad: A light green salad with a tangy vinaigrette helps cut through the fat and keeps the meal balanced.
🙋🏽♂️ Frequently Asked Questions
Use 80/20 ground beef — that’s 80% lean and 20% fat. The higher fat content helps create those crispy, caramelized edges and keeps the burger juicy. Ideally, go with 60% ground chuck, 30% ground brisket, and 10% beef short ribs (meat only).
Make sure your beef is loosely packed, your griddle is very hot, and you only flip once — after a crust has fully formed. A sturdy metal spatula also helps you flip cleanly without breaking the patty.
You only need a light coating — about ½ to 1 teaspoon of high-heat oil (like canola or avocado) to prevent sticking. If your griddle is well-seasoned, you can skip the oil altogether.
Yes! A cast-iron skillet works great. Just make sure it’s large enough to give each patty room to sear without steaming.
American cheese is the classic choice for its perfect melt, but cheddar, Swiss, or pepper jack also work well depending on your flavor preference.
It’s best made fresh, but you can portion and chill the beef balls in advance. Smash and cook them right before serving for the crispiest results.
🍔 More Amazing Burger Recipes
Ready to make the best burger in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLooon!
Best-Ever Smash Burger
Video
Equipment
- Griddle indoor or outdoor, or a large cast-iron skillet
- Parchment paper Cut into eight 5"x5" squares.
Ingredients
For the Smash Burger Sauce
- ¼ cup mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon pickle brine
- Several dashes hot sauce (optional)
For the Smash Burgers
- 1½ lb ground beef 80/20 (80% lean, 20% fat) – See NOTES
- 8 burger buns Brioche or potato buns are great
- 3 tablespoon unsalted butter softened, or olive oil (for toasting buns)
- 1 teaspoon vegetable oil
- salt and pepper
- 8 American cheese slices
- lettuce chopped or shredded, iceberg or romaine, for serving
- 2 medium tomatoes sliced, for serving
- 1 medium red onion thinly sliced, for serving
- pickle slices dill or bread and butter, for serving
Instructions
Do Ahead – Make the Smash Burger Sauce
- In a medium bowl, mix together the sauce ingredients until smooth. Cover and chill until ready to use.¼ cup mayonnaise, 1 tablespoon ketchup, 1 tablespoon yellow mustard, 1 tablespoon pickle brine, Several dashes hot sauce
Make the Smash Burgers
- Divide the ground beef into 8 loose balls (about 3 ounces each). Don't pack them tightly. Chill for at least 30 minutes. (If longer, keep covered in the fridge).1½ lb ground beef
- Butter the cut sides of the buns and toast them on the hot griddle (or skillet) until golden brown. Set aside.8 burger buns, 3 tablespoon unsalted butter
- Heat your griddle or skillet over medium-high heat until it's very hot. Add about ½ to 1 teaspoon vegetable oil and spread it around with your large spatula. See NOTES.1 teaspoon vegetable oil
- Place 1 beef ball on the hot surface. Immediately cover it with parchment paper (if using) and use your spatula and a heavy object to smash the burger. Press down on the burger for about 5 to 7 seconds. Carefully remove the spatula and parchment paper from the burger. Lightly sprinkle with salt and pepper. Continue this same process with the remaining balls of beef. (Don't flatten the patties anymore once you remove the parchment, and don't move them around on the griddle.)salt and pepper
- After 2 to 3 minutes, the edges should be browned and crispy. The center of the burgers should barely be pink and juicy. Carefully use your spatula to pry the burger from the griddle gently, then quickly flip the burger over. Repeat with the remaining burgers.
- Once the burgers have all been flipped, immediately add the cheese slices to each patty. Slather the sauce on the buns and then stack the burgers, two at a time, and place them on the buns. Add your favorite toppings and serve immediately!8 American cheese slices, lettuce, 2 medium tomatoes, 1 medium red onion, pickle slices
Notes
- Ground Beef: For the juiciest, most flavorful smash burgers, use 80/20 ground beef — that’s 80% lean meat and 20% fat. The fat is what creates those crispy, caramelized edges and keeps the burger tender.
- Custom Blend: For a next-level flavor, ask your butcher to grind a custom mix or grind it yourself using 60% chuck, 30% brisket, and 10% short ribs. This blend gives you the perfect balance of rich beefiness, buttery fat, and meaty depth.
- Oil for the Griddle: You only need a light coating of oil — about ½ to 1 teaspoon of a high smoke point oil (like canola, avocado, or vegetable oil). Wipe it evenly across the surface before cooking. If your griddle or skillet is well-seasoned, you can skip the oil entirely.
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