smash burger recipe

The famous Smash Burger! Deeply crisped, craggy, juicy, squashed patties covered with melty cheese, piled on a buttery bun, and topped with a dreamy zip of secret sauce. 

Smash Burgers with House Sauce

butter, melted

Worcestershire sauce

fish sauce (about 1 teaspoon)

smoked paprika

beef

Brioche buns

American cheese (the

House Sauce (see notes

lettuce leaves

tomato

pickle

Mix the smash burger sauce in a small bowl. In a larger bowl, place the ground beef and pour the sauce over. Mix with your hands to get it well-distributed through the meat. Form into 4 balls. Place the balls in the fridge for 20-30 minutes while you prep everything else. You can even pop it in the freezer for a few minutes &#8211; you just want them to be pretty cold so the butter mixture doesn&#8217;t immediately melt out everywhere once you start cooking them.

Butter the buns and toast them on your skillet or griddle until golden.

Prep the toppings and house sauce (see notes).

Cut a small piece of parchment paper that you&#8217;ll use on top of the burgers to prevent sticking.

Heat a cast iron skillet or flat griddle until it&#8217;s very hot; place a few of the burgers on the hot surface. Sprinkle them with a big pinch of salt and let them sit and sizzle for about 20 seconds. 

Place the parchment paper on top of each burger and then, using a heavy, flat tool, press the burgers down as flat as you can get them in one swift motion. They&#8217;ll be super sizzly and splattery, but they should make a nice, round, thin smash burger shape on the griddle. (The ideal tool for this is a cast iron grill press, but a flat spatula can work in a pinch). Cook for a few minutes and then flip and top with cheese right away. Leave them undisturbed for another 1-2 minutes to melt the cheese and get a max amount of flavorful browning on the back side.

Assemble your burgers! Mine is always a toasted brioche buns, mega flavorful smash burger patty (or 2), cheese, crispy lettuce, and a thick smear of that house sauce. Happy, happy summer.

Very tasty burgers and especially the sauce.  The only thing I would change is add salt to the burgers mix.

This was absolutely the best burger I've ever had in my life! I don't think I will ever make burgers any other way

These smash burgers were so tasty! I made these tonight for my family and they devoured them 🙂 juicy and crispy outside on the Pattie’s, packed full of flavour from the sauce in the burger as well as the delicious mayo recipe included! Will definitely make them again

I made these last night, and they were excellent! Juicy and full of flavor. Thank you for the recipe. :)

We are also vegetarians. I used vegan oyster sauce and Impossible meat. These were perfection.

SUPER delicious! Made these tonight and loved all of the flavor! I made 2 lbs but didn’t cook all of the balls o’ meat yet. Hoping they will keep fine in the fridge for dinner tomorrow night! 🤞🏼 Thanks for yet another great recipe!  😘

Made these tonight — so delicious. Omitted the fish sauce due to an allergy and it doesn’t seem to have mattered one bit.  Haven’t bought American cheese in 20+ years — might need to get that into our usual burger process every now and again.  Sauce was a great addition!

Made these with Impossible burger and it was awesome! Such a good recipe— the house sauce with homemade fries was 🤌

I ran out of time to make the special sauce, but my family really loved these! The warning in your post about using an apron is accurate— it was a total splatter fest on my griddle. But our tastebuds said “worth it!” 🙌🏻 The burgers were so flavorful with the add-in sauce mixture, but I will definitely make with the sauce recipe next time!

Our family already  loves smash burgers, but to echo everyone else…the house sauce is amazing! My husband calls it “the miracle sauce!” Haha! We love all things POY!

My husband loved the house sauce and devoured it. We both ate the sauce on our tator tots too. Next time I think I’ll add more sriracha or horseradish to it though. The flavor was a bit too ketchups for me. For me, the smash sauce didn’t add much flavor to the burgers and ended up adding more fat/heaviness to the meal. I would probably skip the smash sauce and just season the outside of the burgers next time. My girls had no problem eating these’

I didnt know burgers could be bad until I made these.
Gross.
I should've known. Good burgers need salt and pepper. And a solid sauce doesn't hurt, for sure, but this was a sauce based on ketchup and paprika.
Shoulda followed my food heart, even my husband didn't eat the burger.

Veganized this recipe &amp; they turned out SO GOOD! Will make again for sure.
 
(used Impossible burger, Annie's worchestershire, vegan fysh sauce, vegan butter, mayo &amp; cheese)

Where has this sauce been all my life?!?  Literally, the best.  The burgers were fantastic as well.

I have made these several times.  We double the house sauce recipe bc it is that good and toast the buns on the flat top.  Burgers so good they make your toes curl 🙌🏼

So delicious and decadent!! We just made these and they were by far the best burgers we've made at home. This recipe definitely rivals a restaurant burger. So good!

Oh my!?  I have been meaning to try these and finally did. Even invested in a cast iron press which I love!  We’re fortunate that we have a center exchangeable griddle on our gas range which I’ve been too scared to use 😂 anyway I’m not going to ever hesitate to use it for these burgers! ❤️ Sure I’ll have to put the grates through the dishwasher, sure I’ll have to clean my stove top but who even cares?  My husband is going to emulate this for grilled burgers = a whole lot less mashing the burger, making it more loose. It makes a better burger for sure!

https://content.jwplatform.com/videos/ofIn0qpG.mp4

The famous Smash Burger! Deeply crisped, craggy, juicy, squashed patties covered with melty cheese, piled on a buttery bun, and topped with a dreamy zip of secret sauce.

A crisp, lacy beef patty and crunchy fried onions. Burgers don't get better than this.

Crunchy Onion Smash Burgers

Beef Mince

Onion

Tomato

Celery

Hispi Cabbage

Sesame Seeds

Mayonnaise

Pickled Ginger

Brioche Bun

Thai Basil

Salt

Black Pepper

Before we get cooking, we need to get everything ready. Smash burgers happen super fast, so it’s important we’ve got everything ready to go.

Divide the beef into 4 x 100g balls. Peel and thinly slice the onion, then divide the slices in half. Cut 4 thin slices of tomato and chop the rest into fine-ish dice. Cut the celery into chunky diamonds and shred the cabbage as fine as you can. 

Season the tomato slices with salt and black pepper and set aside.

Toss together the shredded cabbage, half the onion, the diced tomato and celery. Lightly crush half the sesame seeds and mix with 3 tbsp mayo and a big splash of pickled ginger brine. Pour this over the slaw and toss together.

Split the brioche buns in half and lightly toast in a large dry frying pan. Remove the buns and crank the heat up high. Add a splash of olive oil and toss in the remaining sliced onion. Cook for 1-2 mins on high until starting to char and caramelise. Add the four burger balls and, using a flat spatula, smash them down over the onions.

Season the top side of the burgers with salt and loads of black pepper. Cook for 2-4 mins until the bottom is crispy. Flip and cook for another minute or two.

Spread the remaining mayo over the toasted buns and top half the bun halves with a smash burger, a tomato slice, a pinch of Thai basil, sesame seeds and a pinch of pickled ginger. 

Serve the burgers with a big helping of sesame slaw on the side.

Get ready to meet your new favorite burger! Smash burgers are all about that crispy, caramelized edge, juicy center, and fast, no-fuss cooking. They&#039;re everything you love about a diner-style burger—made right at home, in minutes.

Smash Burgers

onion (diced (optional))

American cheese

buttered Brioche buns

pickle slices

Divide the ground beef evenly into 4-ounce portions and form into balls. Cover and place in the refrigerator while you heat the grill and prepare the rest of the ingredients.

Heat the grill to between 500 to 550ºF. For that classic smash burger crust, the grill needs to be super hot! Prepare any toppings that you might want to serve with your burgers. Slice the tomato, wash the lettuce, chop the onion, mix up the burger sauce and prepare any other ingredients that you would like on your hamburger. Butter both sides of each bun.

I like my onions sautéed on the griddle alongside the burgers and depending on how much space you have, you can do this at the same time the burgers cook. Get some chopped onions cooking a few minutes before you start cooking the patties. You&#39;ll want to keep an eye on these and flip them them occasionally.

Place the balls of ground beef on the hot griddle, cover with a piece of parchment paper and press down with a burger press or a large flat metal spatula. Get the patty as flat and thin as you can.

Season generously with seasoned salt and cook for 2 minutes.

Flip the patties using a metal spatula, making sure to scrape up the flavorful crust that’s formed on the bottom.

Place some of the sautéed onions (if using) on top of the patties and then a slice of cheese.

Toast the inside of each bun on the griddle for about 20 seconds or until golden brown.

Cook the patty 1-2 more minutes. Once the meat is cooked through, place on the toasted bun with desired condiments. Feel free to serve these the traditional way, with two patties!

These were hands-down the best homemade burgers I’ve ever made—everyone raved, and not a single one was left!

Smash Burgers consist of a loosely packed, thin patty that “smashed” on a hot griddle, until its edges are crispy and delicious. This recipe for Smash Burgers consists of 100% grass-fed beef, a piece of American cheese draped on top and placed in between a soft potato bun, along with lettuce, tomato, mayonnaise, pickles and of course, a special sauce.

Smash Burger Recipe

unsalted butter (at room temperature)

hamburger buns (halved)

beef (85%/15%)

Kosher salt ((I used Diamond Crystal))

pepper

Neutral oil ((such as vegetable or avocado oil))

American cheese ((or any other type of cheese you like!))

roma tomatoes

butter lettuce

Kosher salt

pickle chips (sliced)

Place a pan over medium-low heat. You’re going to have to do this in batches. Add the butter and when melted, add as many potato bun halves, interior side down, as you can, and cook until toasted and lightly golden brown, about 1 to 2 minutes. Remove from the pan and set aside. Repeat with the remaining potato buns until they’ve all been toasted. Add more butter to the pan, as needed.

To Toast the Buns:

Portion out the 2 pounds of ground Wagyu beef into 4-ounce piles that are loosely packed (no need to form patties). I like to place them on a baking sheet since I needed to cook them in batches. Top each pile of beef with a few pinches of salt and a few rounds of freshly cracked pepper.

Place a cast iron over medium-high heat. Preheat the pan until hot and then add about a teaspoon or two of oil. Add two patties, spacing them about 4 inches apart, and then smash them flat with a spatula to form patties that are 4-inches in diameter. Cook until the edges are brown and craggy, about 2 minutes. Flip the patties, season with salt and pepper, and cook for an additional minute or two. Transfer to the baking sheet to a warm oven to keep warm. Repeat with cooking the patties until you’ve worked your way through all of the beef.

Remove the baking sheet with the patties from the oven and top each patty with a slice of American cheese. Transfer back to the oven until cheese is melted. American cheese melts pretty easily; you may need only 2 to 3 minutes in the oven.

To Make the Patties:

Add a swipe of mayonnaise to both halves of the bun. Add the patty, top with slices of pickles, tomato and lettuce. Serve immediately.

To Assemble the Smash Burgers:

These look so good! Can't wait to try these smash burgers

Homemade smash burgers are a summertime staple! Those crispy-edged burger patties with cheese and homemade burger sauce oozing down the sides are fast, easy and impossible not to love.

Smash Burgers Recipe

olive oil

sweet onion, chopped

mustard

mayonnaise

ketchup

salt

sesame seed buns,

Iceberg lettuce

tomato,

Holly Erickson and Natalie Mortimer became friends over a shared love for food and hosting. The Modern Proper exists to empower people to cherish their loved ones and feed them well by providing a large library of beautiful and delicious recipes.

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Prepare the beef

Divide the ground beef into 4 equal pieces and roll into balls. 

Cook the onions

Heat the oil in a cast iron skillet or flat-top grill over high heat. Once the oil is glistening, add half of the onion and cook, stirring often, until browned, about 4 minutes. Transfer to a plate and return the skillet over high heat. 

Make the sauce

Meanwhile, in a small bowl, combine the mustard, mayonnaise, ketchup, and the remaining onion. 

Cook the burgers

Once the oil is smoking, working one at a time, add a beef ball and top it with a small square of parchment paper. Using a thick spatula, press the beef into a ⅛-inch-thin patty. (The beef may break apart around the edges–that's ok!) Remove the parchment, season the patty with ¼ teaspoon of the salt, and cook until browned, about 2 minutes. Flip the patty, season it with ¼ teaspoon of the salt, and top it with 1 tablespoon of the cooked onion and a slice of cheese. Cook for about 1 minute more, or until the cheese has melted. Transfer the burger to the bottom half of a bun and repeat with the remaining ingredients.

Serve

Top each burger with the burger sauce, lettuce, tomato, and top half of a bun. Serve immediately.

Yum yum yum yum. Already can't wait to make them again.

These Cajun Oklahoma onion smash burgers combine paper-thin onions smashed directly into 80/20 beef seasoned with Tony's Creole Seasoning, melty American cheese, and a homemade Cajun burger sauce on toasted brioche. Crispy edges, juicy beef, bold Louisiana-inspired flavor on a griddle, flat-top, or cast iron.

Cajun Oklahoma Onion Smash Burgers

lbs ground beef (80/20)

sweet onions, sliced paper thin

tbsp Tony's Creole Seasoning

brioche burger buns

butter (for toasting buns)

tbsp ketchup

tbsp yellow mustard

tbsp honey

tbsp sweet relish

hot sauce

tsp Tony's Creole Seasoning

In a bowl, combine the mayonnaise, ketchup, yellow mustard, honey, sweet relish, hot sauce, and Tony's Creole Seasoning. Mix until smooth and refrigerate while preparing the burgers.

Divide the ground beef into 8 loosely packed balls of about 4 ounces each. Do not overwork the meat.

Heat the griddle to medium-high, about 425-450°F. Butter the brioche buns and toast until golden brown, then set aside.

Place the beef balls on the hot griddle. Immediately top each with a generous pile of thinly sliced onions. Smash firmly with a burger press or heavy spatula until very thin. Season lightly with Tony's Creole Seasoning.

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Smash Burgers with House Sauce

Crunchy Onion Smash Burgers

Smash Burgers

Smash Burger Recipe

Smash Burgers Recipe

Cajun Oklahoma Onion Smash Burgers

Top 6 smash burger recipe recipes from across the web

The most viewed smash burger recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smash Burgers with House Sauce

Crunchy Onion Smash Burgers

Smash Burgers

Smash Burger Recipe

Smash Burgers Recipe

Cajun Oklahoma Onion Smash Burgers

The most viewed smash burger recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine