Smash Burgers

I’ve had my fair share of burger recipes over the years—juicy ones, cheesy ones, sky-high ones with all the fixings—but let me tell you: a good, greasy smash burger just might beat them all. What makes smash burgers different from other burgers is that the patty is smashed thin so there's plenty of surface area for the meat to brown and caramelize into this otherworldly crust. Then, you top the patties with cheese (American cheese—none other will do), stack two of them on a bun, and enjoy every glorious bite.

As burger toppings, you can add lettuce, tomato, pickles, onion, ketchup, mustard, or a homemade burger sauce. But for these smash burgers, I'm a purist. I want nothing more than the greasy, cheesy patties inside a soft hamburger bun. Of course, I’d never say no to a pile of perfect french fries or onion rings on the side.

What's the best meat for smash burgers?

I like using an 80/20 blend of ground beef chuck. That extra fat melts down as the burger cooks, helping the meat crisp up and form a magical browned crust on the outside.

Can you make smash burger patties ahead of time?

Yes, you can shape the meat into balls up to 24 hours in advance. Store them covered in the refrigerator until you’re ready to cook.

How do you smash burgers?

It's super easy and you don't have to own any fancy gadgets to do it. All you need is a large, flat cooking surface like a griddle or skillet—cast iron is perfect for this. Then, grab a sturdy spatula and something to help you press it down, like a measuring cup or even a coffee mug. Here’s how it works: Heat up your griddle until it's nice and hot, place a ball of ground beef on it, and then use the spatula and your pressing tool to smash the beef into a thin patty. The thinner, the better! That's how you get those crispy, caramelized edges. Plus, this method cuts down on cook time compared to traditional burgers.

How do you keep smash burgers from sticking?

The key is to get your skillet or griddle nice and hot before adding the beef. The thin patties may stick to the cooking surface at first, so let them cook undisturbed until a browned crust forms. Then use a sturdy metal spatula to scrape underneath and flip.