Smash Burgers on Griddle Recipe

Smash burgers are the soul of every backyard griddle gathering—a recipe born from the hunger for something better than fast food, yet easier and more relaxed than gourmet cooking.

I first made this dish after a long summer evening with friends, where the grill was already fired up and the mood was perfect for something messy, meaty, and unforgettable.

There’s something deeply satisfying about that first crispy bite, the way the juices soak into the toasted buns, and how the deeply seared crust gives way to tender beef. It’s food that feels both nostalgic and luxurious.

If you’ve ever craved a burger with true character—crusty, juicy, unapologetically indulgent—this is the one recipe you’ll come back to again and again.

Why I Love This Recipe

What makes smash burgers so special is their simplicity and bold execution.

Unlike thick pub burgers that rely on internal doneness for flavor, smash burgers are all about surface area and sear. Pressing the patty onto a hot griddle creates an intense crust, thanks to the Maillard reaction—a culinary magic trick where browning equals flavor. That crust is what sets smash burgers apart from the rest.

They’re quick to cook and even quicker to eat. The thinner patties cook fast and crisp up around the edges while staying juicy inside. The build is equally rewarding: soft potato buns, melted cheese that hugs every craggy inch of the patty, and toppings that offer crunch, creaminess, and tang.

This recipe is also incredibly flexible. You can scale it up for a party, swap out toppings to your heart’s desire, or even make it into sliders for game day.

But above all, I love this recipe because it makes everyone happy—kids, adults, picky eaters, and food snobs alike. It’s the kind of meal that sparks conversation and second helpings.

Ingredients for Smash Burgers on Griddle

Making smash burgers at home requires only a few high-quality ingredients, but each one plays a crucial role in achieving that iconic flavor and texture. Here’s what you’ll need:

Ground Beef (80/20 blend)
Go for freshly ground beef with 80% lean and 20% fat content. The fat is crucial for creating those flavorful crispy edges and a juicy center. Avoid extra lean beef—it just doesn’t have the same richness.

Salt and Pepper
Simple seasoning is all you need. Kosher salt and freshly cracked black pepper bring out the beef’s natural flavor.

Cheese (American or Cheddar)
Classic American cheese melts beautifully and has the creamy texture that defines a true smash burger. If you prefer a sharper bite, use thinly sliced cheddar.

Buns (Soft Burger or Potato Buns)
Look for soft buns that lightly toast on the griddle—potato buns work especially well for that slight sweetness and squish factor.

Butter (for toasting the buns)
Use unsalted butter to coat the buns before toasting. This helps create golden, flavorful edges and adds richness.

Toppings (Optional)

• Sliced pickles
• Shredded lettuce
• Thinly sliced onions (raw or griddled)
• Tomato slices
• Burger sauce (see note below)

Optional Burger Sauce Ingredients (Homemade Secret Sauce)

• ½ cup mayo
• 1 tbsp ketchup
• 1 tbsp mustard
• 1 tsp pickle relish
• Dash of smoked paprika or garlic powder

Combine all of the above in a small bowl, stir until smooth, and refrigerate until ready to use.

How Much Time Will You Need?

One of the best parts of smash burgers is how quickly everything comes together:

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

With a preheated griddle and your ingredients laid out, you’ll have juicy, crispy burgers on the table in less time than it takes to order delivery.

This recipe is ideal for weeknights, cookouts, or last-minute dinners that still feel special.

How to Make This Smash Burgers on Griddle

Step 1: Prepare Your Patties

Start with cold ground beef. Divide it into 2-ounce balls (roughly golf ball size) and place them on a tray. Do not shape them into patties—just leave them as loose, round portions. Keeping the meat loosely packed helps with the texture and searing.

Cover with plastic wrap and refrigerate while you prep the griddle.

Step 2: Preheat the Griddle

Heat your griddle over medium-high to high heat until it’s smoking hot. This is essential—the sear is where the magic happens.

If you’re using a stovetop griddle, crank the heat and allow a solid 5-7 minutes for it to reach temperature.

Step 3: Toast the Buns

Spread a little butter on the cut sides of each bun.

Place them on the griddle, cut-side down, and toast until golden brown—this takes about 1-2 minutes. Remove and set aside.

Step 4: Smash the Burgers

Place 2-4 beef balls onto the hot griddle (depending on size), leaving enough room between each.

Immediately press each one down firmly using a sturdy metal spatula or a burger press. You want them to be about ¼ inch thick. Use parchment paper between the meat and spatula to prevent sticking.

Season the tops generously with kosher salt and black pepper.

Step 5: Let Them Sear

Do not move them. Let the patties sear undisturbed for about 2 minutes. You’ll see the edges darken and juices start to bubble on top.

This is where the crust forms, and resisting the urge to touch them is critical.

Step 6: Flip and Add Cheese

Use your spatula to scrape and flip each patty. You should see a deep brown, crispy crust on the bottom.

Immediately top each patty with a slice of cheese and cook for another 1-2 minutes, just enough to melt the cheese.

Step 7: Stack and Assemble

If you’re doing double smash burgers, stack two patties on top of each other as soon as the cheese has melted.

Place the patties on the toasted buns and add your desired toppings—lettuce, tomato, onions, pickles, and sauce.

Step 8: Serve Hot

Smash burgers are best served immediately while they’re hot, juicy, and melty.

Have napkins ready—things are about to get deliciously messy.

Substitutions

Ground Meat:
While 80/20 beef is classic, you can experiment with ground brisket, short rib blends, or even ground chicken or turkey. Just remember that leaner meats may need a touch of oil or butter to replicate the fat content.

Cheese:
Don’t like American? Use sharp cheddar, pepper jack, provolone, or Swiss. Just make sure the cheese is thinly sliced so it melts quickly.

Buns:
Brioche buns add a bit of sweetness and richness. For a lower-carb version, try using lettuce wraps instead.

Sauce:
Out of mayo? Use Greek yogurt for a tangier, lighter sauce. You can also add hot sauce, sriracha, or chipotle mayo for a spicy twist.

Vegetarian Option:
Use a plant-based patty like Impossible or Beyond Meat, and follow the same smash method. Make sure the griddle is well-oiled to prevent sticking.

Best Side Dishes for Smash Burgers

1. Classic French Fries
Nothing beats golden, crisp fries alongside a juicy burger. You can go shoestring, steak-cut, or even make sweet potato fries for a change.

2. Coleslaw
A creamy, tangy slaw balances the richness of the burger and adds a refreshing crunch to every bite.

3. Grilled Corn on the Cob
Tossed with butter and a sprinkle of smoked paprika or cotija cheese, grilled corn is a smoky-sweet side that pairs beautifully with burgers.

Serving and Presentation Tips

Smash burgers are rustic by nature, but that doesn’t mean they can’t look appetizing when plated. In fact, the messy look is part of their charm. Here’s how to serve them up in a way that feels both inviting and restaurant-worthy:

Use parchment paper or burger wraps for an old-school diner feel. Wrap the burger halfway and fold the bottom to help hold in the juices.

Stack the burgers slightly off-center on the plate or cutting board with a toothpick through the center if it’s a double-patty stack—this helps keep everything together and makes for a better visual impact.

Add a small ramekin of dipping sauce on the side (think: extra burger sauce or spicy aioli). Garnish the plate with a few pickle slices or a spear to balance out the richness.

Place side dishes neatly around the burger or serve them in small baskets to complete the casual-yet-deliberate aesthetic.

Tips and Tricks to Make This Recipe Better

Want that iconic crust and juicy center every single time? This is where the magic happens.

• Use cold meat – Cold beef holds its shape when smashed and retains juiciness better than room-temperature meat. Always keep it chilled until the last second.
• Don’t overcrowd the griddle – Too many patties will drop the heat and steam the burgers instead of searing them. Give each one space.
• Smash within 30 seconds – Once the meat hits the griddle, smash it immediately. Waiting too long means the outside will start cooking and won’t flatten properly.
• Use two spatulas for leverage – One to press and one underneath for reinforcement. This gives you full control and even pressure.
• Double up on cheese – For extra indulgence, add cheese between two stacked patties or use two kinds (American + cheddar).
• Customize sauces – A dash of sriracha, chopped pickles, or even hot honey can elevate your sauce game quickly.

Common Mistakes to Avoid

Smash burgers are simple, but these common pitfalls can derail your burger bliss:

• Over-handling the beef: Don’t form patties in advance. The less you handle the meat, the more tender and juicy it will be.
• Using lean beef: Anything under 80/20 fat content results in a dry, lifeless patty. Fat is flavor.
• Smashing too late: Smash within 30 seconds of hitting the griddle. After that, it’s too late to get a proper crust.
• Flipping too soon: The sear takes time. Wait until juices bubble on top before flipping to get that signature browning.
• Skimping on seasoning: Salt and pepper may seem basic, but they’re essential. Season liberally for that full burger shop flavor.

How to Store It

Smash burgers are best eaten fresh, but if you have leftovers:

Refrigerator:
Wrap cooked patties individually in foil or airtight containers. Store for up to 3 days.

Reheating:
Reheat in a skillet or griddle over medium heat. Add a splash of water and cover with a lid for steam—this helps revive moisture and remelts the cheese.

Freezer:
Freeze patties (cooked or raw) with parchment paper between each one. Wrap tightly and store in freezer bags for up to 2 months.

Buns:
Freeze buns separately in airtight bags. Toast straight from frozen on the griddle with butter.

Burger Sauce:
Store in a sealed jar or container in the fridge for up to 1 week.

FAQ

Q1: Can I make these indoors without a griddle?
Yes, you can use a cast iron skillet or flat grill pan. The key is maintaining high heat and a smooth surface.

Q2: What’s the difference between smash burgers and regular burgers?
Smash burgers are thinner, crispier, and cooked by smashing the beef directly onto a hot griddle, creating a deep brown crust.

Q3: Can I make this recipe gluten-free?
Absolutely. Use gluten-free buns and verify that your sauces and seasonings are gluten-free.

Q4: Can I prepare patties ahead of time?
You can pre-roll the beef into balls, but don’t smash or form patties in advance. For the best texture, smash them only when cooking.

Q5: What’s the best cheese to use besides American?
Sharp cheddar, pepper jack, or smoked gouda are great alternatives. Just be sure to use thin slices so they melt quickly.

Print