Smash Burgers

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Create mouthwatering, restaurant style smash burgers at home! This easy recipe delivers juicy, flavorful burgers with signature crispy edges every time.

The Smash Burger trend is one we adopted quickly. The first time we tasted two thin patties with crispy, caramelized edges, smothered in cheese on a pillowy soft bun, we were hooked. Unlike our popular Umami Burgers or Turkey Burgers, this smash burger recipe starts with ground beef, rolled into balls and then smashed over a griddle. The result is a TO DIE FOR burger that's ready in just minutes!

We love Sea Sun Pinot Noir paired with smash burgers. This bright, fruit-driven wine balances rich, caramelized beef patties perfectly. We like it chilled to enhance the wine's silky smoothness.

Jump to:

• Ingredients
• Instructions
• Top tip
• Variations
• 🍔 More Burger Recipes
• Storage
• FAQ
• Related recipes
• Smash Burger recipe

Ingredients

• 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.

Top tip

You don't need a fancy burger press to smash the burgers. A simple spatula or a heavy flat bottomed glass will do.

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

This post is sponsored by our friends at Sea Sun Wines. All opinions are our own.

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. We recommend wrapping 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.

FAQ

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