Why is it called a smash burger?

It's called a smash burger because the cooking technique literally involves smashing a ball of ground beef onto a hot cooking surface, creating a thin patty with crispy, caramelized edges. This smash burger recipe technique was popularized by certain fast-food chains and has since become a favorite method for home cooks seeking restaurant-quality results.

What is the secret to a good smash burger?

The secret to a good smash burger recipe lies in four key factors: using 80/20 ground beef, cooking on an extremely hot surface, smashing the patty immediately when it hits the heat, and not flipping until a proper crust forms. The high heat causes the Maillard reaction, creating complex flavors and that signature crust.

What type of beef is best for smash burgers?

The ideal beef for a smash burger recipe is 80/20 ground chuck. The 80% lean to 20% fat ratio provides enough fat for flavor and juiciness while still allowing for a good crust formation. Chuck has excellent flavor and the right texture for smashing. Freshly ground beef will always yield better results than pre-packaged options.

Should smash burgers be seasoned before or after smashing?

In the best smash burger recipe approach, you should season immediately after smashing. Place the ball of meat on the hot surface, smash it down, and then season the upward-facing side with salt and pepper. This prevents the salt from drawing out moisture before cooking begins.

How do you keep smash burgers from sticking?

To prevent sticking in your smash burger recipe , ensure your cooking surface is extremely hot before adding the meat balls, don't attempt to flip the patties too early, and use a sharp-edged metal spatula to scrape underneath the patty, preserving the crust. Some chefs also use a light coating of high-heat oil on their cooking surface, though on a well-seasoned cast iron, this is often unnecessary.

Can you make smash burgers without a press?

Absolutely! While commercial burger presses work well, any flat, heavy object will do for a home smash burger recipe . A sturdy spatula, the bottom of a small cast iron pan, or even a large metal measuring cup wrapped in foil can effectively smash the patties. The key is applying firm, even pressure immediately after the meat ball hits the hot surface.

The Best Smash Burger Recipe: Crispy, Juicy, and Ready in 20 Minutes

Description

The ultimate smash burger with crispy edges and juicy center, ready in just 20 minutes.

Ingredients

- 1 pound (454g) of 80/20 ground beef (preferably chuck)

- Kosher salt (about 1 teaspoon)

- Freshly ground black pepper (about 1/2 teaspoon)

- 4 slices American cheese (or sharp cheddar)

- 4 potato rolls or burger buns

- 2 tablespoons unsalted butter, softened

- 1 small yellow onion, thinly sliced

- Dill pickle slices

- Fresh lettuce leaves

- 2 ripe tomatoes, sliced

- Burger sauce: 1/4 cup mayonnaise, 1 tablespoon ketchup, 1 tablespoon mustard, 1 teaspoon pickle relish, dash of hot sauce

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Meat
Divide ground beef into 8 balls (~2 oz each) without overworking. Keep chilled until cooking.
Set Up Your Station
Preheat a cast-iron skillet or griddle over high heat. Get all toppings and condiments ready.
Toast the Buns
Butter bun halves and toast them face-down on the hot surface for 30–45 seconds. Set aside.
Smash and Season
Place beef balls on the hot surface. Smash to ¼-inch thickness and season generously with salt and pepper.
Cook the Patties
Sear for 45 seconds until crispy edges form. Flip, add cheese, and cook another 30–45 seconds.
Stack and Serve
Layer two patties per bun, add toppings and sauce. Serve immediately for the ultimate burger experience.

Notes

Uses the smashing technique to create maximum flavor through caramelization while keeping the inside juicy.

Prep Time: PT15M
Cook Time: PT5M
Category: Main Dish
Method: Smashing, Pan-frying
Cuisine: American