This Smash Beef Burger is all about crispy, deeply browned edges, juicy beef and melted cheese. Instead of shaping thick burger patties, balls of beef are pressed firmly onto a very hot cooking surface to create maximum contact and a flavourful crust.

Stack two thin patties with melted cheese, pickles, onions and a simple homemade burger sauce for an easy diner-style burger you can make at home.

Recipe Information

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 4 double smash burgers

Ingredients

For the Smash Patties

  • 800 g ground/minced beef, preferably around 20% fat
  • 1½ tsp salt
  • 1 tsp freshly ground black pepper
  • 8 slices American-style or cheddar cheese
  • 1 tbsp vegetable oil, if needed

For the Burger Sauce

  • 5 tbsp mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 1 tbsp finely chopped dill pickles
  • ½ tsp garlic powder
  • ½ tsp smoked paprika

For Serving

  • 4 soft brioche or classic burger buns
  • ½ small onion, very thinly sliced
  • 12–16 dill pickle slices
  • Shredded lettuce, optional
  • Extra burger sauce, if desired

Instructions

1. Make the Burger Sauce

Combine the mayonnaise, ketchup, mustard, chopped pickles, garlic powder and smoked paprika in a small bowl.

Mix until smooth, then refrigerate while you prepare the burgers.

2. Portion the Beef

Divide the ground beef into eight equal portions of approximately 100 g each.

Gently roll each portion into a loose ball. Don’t tightly compress the meat.

Keep the beef chilled until your cooking surface is ready.

3. Heat the Cooking Surface

Place a cast-iron skillet or flat griddle over high heat and allow it to become thoroughly hot.

A very hot, flat surface is important because it helps the beef develop the characteristic dark, crispy crust of a smash burger.

4. Smash the Beef

Place two beef balls onto the hot cooking surface, leaving enough room between them.

Immediately place a sturdy metal spatula over each ball and press firmly to flatten the beef into a very thin patty.

A small square of baking/parchment paper between the beef and spatula can help prevent sticking while you press.

After smashing, season the patties with salt and black pepper.

Don’t continue pressing them once they begin cooking.

5. Cook Until Crispy

Cook the patties until the underside develops a deep brown crust and the edges look dark and crispy.

Use a thin, sturdy metal spatula to scrape underneath each patty so you keep as much of the browned crust as possible.

Flip the patties and continue cooking until the minced beef reaches a safe internal temperature according to your local food-safety guidance.

6. Add the Cheese

Immediately after flipping, place a slice of cheese over each patty.

Allow the cheese to melt as the second side finishes cooking.

Repeat with the remaining beef.

7. Toast the Buns

Place the burger buns cut-side down on the hot griddle or skillet.

Toast briefly until lightly golden.

Assemble the Smash Beef Burgers

Spread burger sauce over the bottom toasted bun.

Add shredded lettuce if desired.

Place one cheesy smash patty on the bun, followed by a second patty to create a double burger.

Top with thinly sliced onion and plenty of dill pickles.

Add another spoonful of burger sauce and finish with the toasted top bun.

Serve immediately while the patties are hot and the edges are still crisp.

Tips for the Best Smash Burger

Use beef with enough fat. Around 20% fat works particularly well for juicy smash burgers with crisp edges.

Keep the beef cold. Leave the beef refrigerated until shortly before cooking.

Get the pan very hot. The signature crust develops when the beef makes immediate contact with a properly heated surface.

Smash immediately. Press the beef firmly when it first hits the pan rather than after it has started cooking.

Make the patties thin. A smash burger is intentionally thinner than a traditional burger.

Use a metal spatula. A sturdy spatula makes it easier to press the beef and scrape up the browned crust when flipping.

What to Serve With Smash Beef Burgers

Serve your burgers with:

  • Crispy French fries
  • Potato wedges
  • Onion rings
  • Dill pickles
  • Coleslaw
  • Loaded fries

Frequently Asked Questions

What makes a smash burger different from a regular beef burger?

A traditional burger is usually shaped into a patty before cooking. A smash burger starts as a loose ball of beef that is firmly pressed onto a very hot flat cooking surface, producing a thin patty with a deeply browned crust.

Can I make smash burgers in a frying pan?

Yes. A heavy cast-iron skillet works particularly well because it retains heat and provides a flat cooking surface.

Do I need a burger press?

No. A strong, flat metal spatula can work well. A burger press can simply make it easier to apply even pressure.

Should I smash the burger more than once?

It’s best to give the beef one firm smash immediately after placing it on the hot surface. Repeatedly pressing the burger later can squeeze out juices.

What cheese is best for smash burgers?

American-style cheese melts especially smoothly, while cheddar provides a stronger cheese flavour. Either works well.

Can I make a single smash burger?

Absolutely. Use one patty instead of two and add your preferred toppings.

More Homemade Beef Burgers

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