If you’re craving a smash burger with a crispy, caramelized crust and a tender, juicy center, you’re in the right place. Smash burgers have taken the culinary world by storm, and for good reason: their thin, crispy patties and bold flavors make them a standout. In this guide, you’ll learn how to make a smash burger like a pro, using simple techniques and premium ingredients. Let’s dive in!
Unlike traditional thick patties, smashed burgers rely on high heat and pressure to create a flavorful crust. The technique involves “smashing” a ball of ground beef onto a scorching skillet, resulting in a patty with maximum surface area for caramelization. Whether you’re using a cast iron skillet or a griddle, mastering how to make smash burgers guarantees a re
These smash burgers deliver crispy, caramelized perfection with juicy 80/20 beef smashed thin on a scorching cast iron skillet. Piled high with melty American cheese and tangy burger sauce on toasted brioche buns, they rival your favorite burger joint. Ready in just 30 minutes, they're the ultimate quick, flavorful meal.
Use 1 lb (450g) of 80/20 ground beef (20% fat = juicier burgers).
Gently divide into 4 equal balls (3-4 oz each) – don’t compact them!
Chill for 30 mins (or freeze for 15 mins) – cold meat sears better and prevents sticking.
Melt 4 tbsp butter, then whisk in:
1 tbsp Worcestershire sauce (umami punch)
½ tbsp fish sauce (secret depth – won’t taste fishy!)
2 dashes liquid smoke (optional, for smokiness).
Pour over beef balls and lightly mix with hands – don’t overwork!
Place skillet on high heat for 5+ mins until smoking.
Test heat: sprinkle water – it should dance and vanish instantly.
No oil needed – the beef fat will prevent sticking.
Place a cold beef ball in skillet.
Immediately press HARD with a flat spatula or burger press (use parchment paper to prevent sticking).
Hold for 10 sec to ensure maximum contact.
Season liberally with salt & pepper while raw side faces up
Don’t touch for 3 mins – let a deep brown crust form.
Flip with a thin metal spatula, scraping up the crispy bits.
Immediately add 1 slice American cheese (or two for extra melt).
Cook 1-2 more mins until cheese melts and edges crisp.
Butter brioche buns and toast in the beef fat for 30 sec.
Spread burger sauce (mix mayo, ketchup, mustard, garlic, vinegar).
Stack double patties (classic smash burger style!) with raw onions and pickles.
Eat right away – the crispiness fades fast!
Pro Tip: Keep cooked patties in a warm oven if making batches.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
