Best-Ever Smash Burger

A close-up view of a double-stacked smash burger with melty cheese on each patty and garnished with pickles, red onion, shredded lettuce, and burger sauce.

Course: Lunch / Dinner / Cookout

Cuisine: American

Prep Time: 15

Cook Time: 15

Chill time: 30

Total Time: 1

Servings:

Calories: 756kcal

Author: Kris Longwell

This Best-Ever Smash Burger Recipe delivers crispy, caramelized edges, juicy beef, and melty cheese — all made in minutes on a hot griddle or skillet. With simple ingredients and big flavor, these diner-style burgers are the ultimate at-home classic.

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Equipment

Griddle indoor or outdoor, or a large cast-iron skillet
Large spatula
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

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

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.

Nutrition