Smash Burgers that come out just like the ones from your favorite burger joint: lacy, crispy edges, a juicy center, and melty cheese. The trick is smashing the patties before they hit the griddle, so there’s no sticking and no torn burgers. No burger press needed, and no special equipment either.
More Burger Favorites:
The Keys to Nailing This Recipe
A few things separate a sad, gray patty from a real smash burger with crispy edges. Here’s what matters most.
- Smash before the griddle. Pressing each ball flat between parchment first means no sticking and no torn patties, and you still get those crispy edges.
- Use 80/20 ground beef. That fat is what renders into the lacy, crisp edges and keeps the middle juicy. Leaner beef just cooks up dry.
- Get the surface ripping hot. A screaming-hot griddle gives you a deep brown crust in a couple of minutes instead of a steamed, gray patty.
How to Make Smash Burgers
A smash burger is exactly what it sounds like: a ball of ground beef smashed thin against a hot surface so it builds a deeply browned, crispy crust. Here’s how I do it without the patties sticking or falling apart.
Step 1: Shape and smash the patties
Divide 1 lb of ground beef into four equal 4-oz portions and roll each into a ball.
Tear off about five squares of parchment paper, each big enough to cover a patty. Place a ball between two pieces of parchment and gently press it into a thin patty with your hands or the bottom of a plate.
Set them aside.
✦ Smash before the heat, not on it. Flattening the patties between parchment first is what keeps them from sticking and tearing once they hit the griddle.
Step 2: Heat the griddle
Heat a griddle or large skillet over medium-high heat for about 5 minutes. You want it good and hot before the beef goes down, because that is what builds the crust.
✦ If your first patty sticks, the surface wasn’t hot enough. Give it another minute and the rest will release clean.
Step 3: Sear the patties
Peel the top piece of parchment off each patty, lay it beef-side down on the hot griddle, then peel away the second piece.
Let them cook undisturbed for 2 to 3 minutes, until the edges are deeply browned and crispy.
✦ Season the second it lands. Salt and pepper each patty right after it hits the heat so the seasoning sets into the crust as it forms.
Step 4: Press, flip, and finish
Give each patty a gentle press with your spatula, just enough to flatten it a touch more. Flip, press once more, and cook for another 1 to 2 minutes.
✦ Don’t crush the juices out. A light press is all you need. Leaning on them hard squeezes out the juice that keeps the burger from drying out.
Step 5: Melt the cheese and toast the buns
If you’re using cheese, lay a slice on each patty during the last minute and cover lightly so it melts.
Toast the buns on the griddle until golden, about 1 to 2 minutes.
✦ American cheese melts best. It drapes over a smash patty with that glossy, classic burger-joint pull that harder cheeses won’t give you.
Step 6: Rest, then build
Pull the patties off the heat and let them rest for 5 to 10 minutes. Resting lets the juices settle back in so the first bite isn’t a mess.
Stack them up with your toppings and a good spread of burger sauce, and dig in.
Topping Ideas
Half the fun of a smash burger is loading it up. Start with the classic stack: lettuce, tomato, onion, pickles, and a good spread of burger sauce. From there, here are a few combos worth trying.
Pile it high
- Avocado and bacon, creamy and crisp together
- Mushroom and Swiss, with the mushrooms sautéed soft
- A fried egg for a breakfast-style burger
- A scoop of my Instant Pot Mac and Cheese right on the patty
Sweet, spicy, or crunchy
- Grilled pineapple with a drizzle of teriyaki
- Jalapeños and cream cheese for a kick of heat
- Country Creamy Coleslaw piled on top
- Fried pickles with ranch for dipping
What to Serve With Smash Burgers
Burgers are cookout food, so I keep the sides easy and crowd-friendly. A pile of crispy fries is the classic move, but a cool make-ahead salad does just as much work on a hot day. My go-to lineup:
- Air Fryer French Fries, the obvious and best pairing
- Potato Salad, cool and easy to make-ahead
- Roasted Sweet Potato Wedges for something a little different
- Cowboy Caviar Pasta Salad when you’re feeding a crowd
- Grilled Corn in the Husk for that smoky summer bite
Storage and Reheating
Storing leftovers. Keep cooked patties in an airtight container in the fridge for up to 3 days.
Reheating. A quick reheat in the air fryer or a skillet brings the crispy edges back better than the microwave, though the microwave works in a pinch.
Freezing. These freeze well for bigger batches. Stack the patties with parchment or wax paper between them so they don’t stick, then reheat from frozen in a skillet over medium heat until warmed through.
FAQs
Do you need a burger press to make smash burgers?
No, and that’s the whole point of this recipe. Pressing each patty thin between two pieces of parchment paper does the same job a press would, and it’s easier to handle. A press also tends to squeeze out juices, so the parchment method actually gives you a better burger.
What ground beef is best for smash burgers, 80/20 or 70/30?
I go with 80/20. The fat is what renders down into those crispy, lacy edges while keeping the center juicy. You can use 70/30 if that’s what you have, just know it’ll shrink a bit more and give off more grease. Leaner than 80/20 and the patties tend to dry out.
Can you turn store-bought patties into smash burgers?
You can, but re-form them first. Break the patty back into a loose ball instead of trying to smash one that’s already flat and packed tight. A loose ball spreads into those thin, crispy edges; a pre-pressed patty won’t. Any regular ground beef works, there’s no special smash burger meat.
More Cookout Favorites
- Ground Beef Queso Sliders
- Instant Pot Cheddar Ranch Burgers
- Best Damn Chili Dogs
- Homemade Sloppy Joes
- Beer Battered Onion Rings
Best Damn Smash Burgers
- Total Time: 22-25 minutes
- Yield: 4 servings
Description
Crispy-edged, juicy smash burgers made on a griddle or skillet with no burger press required. Smashing the patties between parchment before they cook keeps them from sticking and gives you that deep, lacy crust every time.
Ingredients
- 1 lb ground beef, divided into four 4-oz portions
- ¼ tsp salt
- ¼ tsp black pepper
- Hamburger buns
- Cheese (optional)
- Your favorite toppings
- Parchment paper (you’ll need about 5 squares)
Instructions
- Divide the ground beef into four equal 4-oz portions and shape each into a ball.
- Cut or tear parchment paper into 5 squares large enough to cover each burger patty.
- Place each beef ball between two pieces of parchment paper and use your hands to gently press it into a thin patty. Set aside.
- Heat a griddle or large skillet over medium-high heat for about 5 minutes.
- Once hot, remove the top piece of parchment from each patty and place the burgers (parchment side up) onto the griddle. Peel off the remaining parchment.
- Immediately season each patty with salt and pepper. Let them cook undisturbed for about 2-3 minutes, or until the edges are deeply browned and crispy.
- Use a spatula to gently press the patties down again, just enough to flatten a little more without squeezing out the juices.
- Flip each burger and gently press once more. Cook for another 1-2 minutes.
- If using cheese, place a slice on each patty during the last minute of cooking and cover lightly to melt.
- Toast the hamburger buns on the griddle until golden, about 1-2 minutes.
- Remove the burgers and buns from the heat. Let the patties rest for 5-10 minutes.
- Prep Time: 15 minutes
- Cook Time: 7-10 minutes
- Category: Dinner
- Method: Stovetop & Oven
- Cuisine: American
Bill says
Looks tasty and easy!
Kat says
YUMMMM these are perfectly crispy! I love the hint to use parchment paper before smashing on the griddle. Smart!