smash burgers

Learn how to make the best smash burgers on the Blackstone griddle or any other flat top grill.  With just a few basic ingredients and a few minutes of your time, you can make these easy griddle smash burgers!

Smash Burgers on the Griddle

12-14 oz 80/20 ground beef chuck

American cheese

hamburger buns

Preheat griddle on low until it reaches a temperature of about 425 to 450 degrees F.

While griddle is heating up, prep all of your other ingredients - unwrap American cheese slices (if using the wrapped version), make sure your seasoning is nearby, and prepare your condiments.

To prep the burger balls, divide beef into 4 equal portions.  Roll each portion in the palms of your hands to form a ball.

When griddle is hot, place the balls of beef down on the hot zone of the griddle, making sure to leave enough space in between each to smash and flip.

Place a piece of parchment paper over the first ball, and use your burger press or a stiff spatula to press down until the burger patty is evenly thin and flat.  Once the burger is smashed, apply pressure using the press or spatula for about 10 seconds.  Repeat the process until all 4 burgers are smashed.

Season the top side of each patty with your favorite burger seasoning.

Dab the cut sides of the hamburger buns in the residual grease on the griddle, and toast the buns while the burgers continue to cook.  When buns are done toasting, remove them from the griddle.  Prepare the buns with the prepped condiments so they are ready when the burgers are done.

When burgers are a bit more than halfway cooked through (and there are still some pink spots on top), use a spatula or scraper to flip the burgers to the second side, making sure to scrape under the burger crust to remove it from the griddle with your burgers.

Immediately after flipping the burger patties, top each with one slice of American cheese.

When the cheese is melted (probably less than 1 minute), stack two burger patties on top of each other to make two double smash burgers.  Immediately remove from the griddle and transfer the smash burgers to the prepared buns.  Serve warm.

These easy flat top grilled smash burgers will be the hit of your dinner rotation. Skip the drive-thru and make restaurant-quality burgers right at home.

Smash Burgers

beef

salt and pepper

cheese

bacon

Form the burgers into 8 equally-sized balls. Season...

Form the burgers into 8 equally-sized balls. Season the tops with salt and pepper.

Preheat your griddle or flat top or cast...

Preheat your griddle or flat top or cast iron over medium-high to high heat.

Place the burger balls onto the grill, and...

Place the burger balls onto the grill, and immediately smash down with a burger smasher, bacon press, or heavy-duty spatula.

Cook for several minutes until a dark-brown crust...

Cook for several minutes until a dark-brown crust forms, season the uncooked side of the burger, and then flip.

Top with cheese, cover with a melting lid...

Top with cheese, cover with a melting lid (if necessary), and cook another couple of minutes until the bottom also has the crust formed.

Remove from the flat top and serve hot!

https://mediavine-res.cloudinary.com/video/upload/mt4izxrcppab21ll9xzl.mp4

Delicious smash burgers made on your flat top grill, griddle, or cast iron pan. These are the best burgers that you'll likely EVER have, so fire up the flat top and get cooking!

The new method of ‘smashing’ burgers creates the ultimate meaty crust. Serve in a burger bun with lettuce, gherkin, tomatoes and your favourite sauces

Smash burgers

burger buns, sesame topped

sunflower oil

steak mince, 15-20% fat is good

red onion,

iceberg lettuce, finely shredded

tomatoes, sliced

large gherkin, sliced lengthways

mayonnaise, ketchup and American mustard,

Slice the burger buns in half, then toast or grill the cut sides and set aside. Heat the oven to 100C/80C fan/gas ¼.

Divide the mince into four loose piles and season generously with salt. Heat ¼ tbsp oil in a heavy frying pan or skillet over a high heat and put one of the piles in the pan. Working quickly, cover with a square of baking parchment and use a second smaller pan to press the beef patty down as hard as you can (you may wear oven gloves or use the end of a rolling pin for pressing down, being careful of the heat and rising steam). Allow to cook for 2 mins.

Remove the parchment and turn the patty over. Press down with a spatula, cover with a slice of cheese and cook for 1 min. Transfer to a baking tray and keep warm in the oven while you cook the other burgers in the same way.

To assemble the burger, scatter a bun base with onion, lettuce and tomato slices, followed by a smashed patty, gherkin slices and the bun top. Serve with your chosen sauces on the side.

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

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.

Learn how to make smash burgers in just a few minutes with a handful of simple ingredients for crispy, thin burgers full of savory flavor!

Smash Burgers Recipe

small/medium white onion (sliced thin)

mustard

Salt and pepper

onions

Special sauce/burger sauce

cheese that melts well like cheddar (muenster or provolone)

Pickle chips

Tomato (optional)

Lettuce

Toasted Buns

mayo

yellow mustard or Dijon mustard

ketchup

white vinegar or apple cider vinegar

garlic powder/granules

paprika

Salt and pepper (to taste)

hot sauce

relish (if you have it!)

Shape

Cook

Lay out sliced onions on the griddle, flat top, or cast iron pan, and let cook for 1-2 minutes (hit with additional oil if needed).

Flatten

Flatten ground beef into onions (if sticking, you can put parchment down first on top of the burger in between the smasher), and lift gently.

Brush

Brush yellow mustard over ground beef patties and season with s/p or burger seasoning.

Flip

Toast

Whisk

Make burger sauce, whisking all the ingredients in a small bowl.

Assemble

Once burgers are cooked to your liking (note: they cook quick!) build the burgers with toppings of choice (I love pickles and the burger sauce along with lettuce and tomato!).

The BEST smash burger we've ever had!  My husband said, "why pay $20 for a burger when you can make a burger that tastes like this?"  That says it all!  BTW - Love the sauce!

This classic Smash Burgers recipe delivers everything you love about an old-school diner burger right in your own kitchen. In just 20 minutes, you&#039;ll transform loose balls of 80/20 ground beef into ultra-thin patties featuring those legendary, crispy lacy edges and a shockingly juicy center!

Crispy and Juicy Diner-Style Smash Burgers

beef (80/20)

hamburger buns (soft brioche or potato buns)

Salt and black pepper

onion

Tomatoes

mayonnaise

yellow mustard

pickles

garlic powder

Divide the ground beef into 8 loosely packed balls. Do not compact them; keeping them loose helps create that crispy edge.

Heat a grill, cast-iron skillet, or griddle over medium-high heat until very hot.

Place 2–3 beef balls onto the hot surface. Immediately smash each one down very thin using a sturdy spatula or burger press. Press firmly to create a thin patty with craggy edges. Season generously with salt and pepper.

Cook for about 1–2 minutes, until the edges are deeply browned and crispy. Flip and immediately top with a slice of cheese (if making cheeseburgers). Cook another 30–60 seconds.

Toast the buns lightly on the grill or skillet until golden.

Stir together all sauce ingredients until smooth.

Spread sauce on the buns, add the double smash patties, and top with pickles, onion, or lettuce if desired. Serve immediately while hot and crispy.

Smoked smash burgers bring the best of both worlds: wood-fired flavor and a fierce sear from the griddle. With just a few simple steps, you’ll have juicy, smoky smashed patties ready to be loaded up with toppings. This recipe is written for 2 burgers with double patties, so adjust accordingly.

Smoked Smash Burgers

ounces of ground beef, 80/20, split into 3-ounce portions

Canyon Crust Beef Seasoning

onion,

brioche

Mayo butter

Prep the burgers

Split the meat into equal portions, about 3 ounces for smash burgers. Form them into small patties, keeping them thick, and place them on a baking sheet in the fridge for about 30 minutes while the smoker warms up.

Smoke the burgers

Set the smoker to a low temperature of about 180-200°F. Remove the burgers from the fridge and place them in the smoker, using a grill mat if available. Allow them to smoke for 30-40 minutes, depending on how much smoke flavor you&#8217;d like.

Smash the meat on the griddle

Preheat the griddle to medium heat during the last 10 minutes of your smoke. Transfer the burgers to the hot griddle, giving them some space between each. Using the burger press, smash them down quite flat. Immediately sprinkle on the seasoning, onions, and peppers if using. Allow the burgers to sear for about 2 minutes before scraping them underneath with the spatula and flipping. Add your choice of cheese and turn the griddle temperature to low to prevent overcooking. Don&#8217;t forget to toast the buns.

Stack and serve. Remove the burgers and stack them on the toasted buns with your favorite toppings.

HUGE fan of these! The kids probably even moreso

Top 7 smash burgers recipes from across the web

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

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Smash Burgers on the Griddle

Smash Burgers

Smash burgers

Smash Burgers with House Sauce

Smash Burgers Recipe

Crispy and Juicy Diner-Style Smash ...

Smoked Smash Burgers

Top 7 smash burgers recipes from across the web

The most viewed smash burgers 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 on the Griddle

Smash Burgers

Smash burgers

Smash Burgers with House Sauce

Smash Burgers Recipe

Crispy and Juicy Diner-Style Smash ...

Smoked Smash Burgers

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