Smash Burgers

We jumped on the Smash Burger trend fast—and never looked back. The first time we bit into two thin, crispy-edged beef patties, loaded with melted cheese and stacked on a soft, pillowy bun, we were hooked. This easy smash burger recipe delivers everything you want: juicy beef, caramelized edges, and tons of flavor in just minutes.

Unlike our juicy Umami Burgers or leaner Turkey Burgers, these homemade smash burgers start with ground beef rolled into balls and smashed on a hot griddle for maximum crisp. It's fast, fun, and ridiculously delicious.

Pair it with: our Old Fashioned Potato Salad and a chilled glass of Sea Sun Pinot Noir—a bright, fruit-forward wine that complements the rich, savory beef like a dream.

• GROUND BEEF: we prefer 80% lean ground beef chuck for burgers (80/20, or 80% lean and 20% fat)
• CHEESE: we like American cheese slices. You can also use cheddar cheese or Muenster cheese
• HAMBURGER BUNS: we like brioche buns for burgers
• NONSTICK COOKING SPRAY: (for the grill pan) canola oil cooking spray or olive oil cooking spray
• SALT: kosher salt or sea salt
• PEPPER: fresh ground black pepper

for the burger sauce:

• MAYONNAISE: light mayonnaise (we like Hellman's Real Mayonnaise)
• KETCHUP: we like Heinz Tomato Ketchup
• BBQ SAUCE: we like Bull's Eye Barbecue Sauce
• GARLIC POWDER: just a dash of garlic powder for for flavor

Instructions

1. ROLL BEEF INTO BALLS: Separate beef into 4-3 oz portions. Roll into balls. 
2. MAKE SMASH BURGER SAUCE: combine ketchup, mayonnaise, bbq sauce and garlic powder in a small bowl and mix until combined. Refrigerate until burgers are done.
3. HEAT PAN ON GRILL: Using a cast iron grill pan (griddle pan) or heavy bottom skillet, heat over high heat for 5 minutes.
4. PRESS BURGER PATTIES: Place each beef ball on skillet and using a flat spatula, press down on ball until flattened and thin. Repeat until all are on grill.
5. SEASON: Salt and pepper to taste.
6. COOK BURGERS: Cook for 3 minutes on each side. When burgers are done top 2 burgers with a slice of cheese.
7. GRILL BUNS: Spray the buns lightly with cooking spray and place on grill to warm and brown.
8. ASSEMBLE BURGERS: Remove from grill and place 2 burgers on each bun and top with burger sauce and your favorite toppings. Enjoy.

Variations

• LOW CARB: use whole wheat buns or gluten free buns. We also like to use whole wheat English muffins
• GLUTEN FREE (NO CARB): go without the bun Serve burger on top of a Crunchy Asian Salad instead
• CHEESE: we love American, Muenster, Cheddar, or Swiss.
• TOPPINGS: grilled onions or pickled onions, pickles, lettuce, tomato slices

Storage

• STORE LEFTOVER BURGERS (minus buns and toppings) in an airtight container in the refrigerator for up to 5 days.
• FREEZE: freeze burgers (extra uncooked ground beef balls) in an airtight container. Wrap each one separately in plastic wrap or aluminum foil. Thaw them completely in the refrigerator before you're ready to serve, then follow cooking instructions.