Smashburgers Recipe – The Best Burger You Can Make at Home

When Memorial Day weekend rolls around, burgers are almost always at the top of the menu, and while thick pub-style burgers get plenty of attention, smashburgers are the ones that truly steal the show. They cook fast, develop an incredible crust, and stay unbelievably juicy inside. Once you make them this way, it is hard to go back to anything else.

Smashburgers are all about keeping things simple and using a specific cooking technique. You are not loading the meat with seasonings or forming perfect patties. Instead, you let the beef hit a screaming hot surface, smash it flat, and allow the crust to form naturally.

That crust is where all the flavor lives. It is the result of a reaction, which gives smashburgers their signature crisp edges and rich, beefy taste.

This recipe is ideal for backyard gatherings, cookouts, and especially Memorial Day when you want food that cooks quickly and feeds people fast. Whether you are cooking on a Blackstone griddle outdoors or using a standard griddle on your gas grill or stovetop, the method stays almost exactly the same.

The key is heat, timing, and resisting the urge to overwork the meat.

Homemade Smashburgers Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 pound 80/20 ground beef
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 8 slices American cheese
• 8 soft burger buns
• 1 tablespoon oil for griddle
• Optional toppings: lettuce, tomato, pickles, sliced onion, burger sauce

INSTRUCTIONS

1. Preheat a Blackstone griddle or heavy skillet over high heat until very hot.
2. Divide the ground beef into 8 loose balls, about 2 to 2 ½ ounces each.
3. Lightly oil the hot griddle or pan.
4. Place the beef balls on the hot surface, leaving space between each.
5. Using a sturdy spatula, smash each ball firmly into the griddle and hold for 10 seconds.
6. Season the smashed patties evenly with salt and pepper.
7. Let the burgers cook undisturbed for 2 to 3 minutes until a deep crust forms.
8. Scrape under each patty and flip once.
9. Place cheese slices on the patties and cook for 1 to 2 minutes until melted.
10. Remove burgers from the griddle.
11. Toast buns lightly if desired.
12. Assemble each burger with toppings and serve immediately.

One of the biggest advantages of smashburgers is how fast they cook. Each burger takes only a few minutes from start to finish, which means you can keep burgers coming off the griddle as guests arrive. There is no long grill time and no guessing whether the center is done.

Smashburgers are also easy to customize. Some people want cheese, some want onions, others want extra sauce. Because each burger is cooked individually, it is simple to adjust toppings without slowing things down. They are also thinner than traditional burgers, making them easier to eat.

Another bonus is that smashburgers use basic ingredients you can find anywhere. You do not need specialty meat blends or complicated seasonings. Ground beef, salt, pepper, and heat do most of the work for you.

Best Beef to Use for Smashburgers

The best smashburgers start with the right ground beef. An 80/20 blend is ideal. The fat content helps create flavor and keeps the burger juicy while the outside crisps up. Leaner meat tends to dry out quickly and does not form the same crust.

Avoid pre-formed burger patties. You want loose ground beef that has not been compacted. Overworking the meat is one of the most common mistakes people make. Simply divide the beef into loose balls and leave them alone until they hit the griddle.

For this recipe, each burger uses about 2 to 2 ½ ounces of beef. They may look small at first, but once smashed, they spread out and cook quickly. You can always stack two patties if you want a double smashburger.

Cooking Smashburgers on a Blackstone Griddle

A Blackstone griddle is one of the best tools for making smashburgers. The large flat surface holds heat evenly and gives you plenty of room to cook multiple burgers at once. It also allows the burgers to make full contact with the surface, which is essential for building that crispy crust.

Preheat the griddle until it is very hot. You want the surface to be hot enough that the beef sizzles loudly the moment it touches down. Lightly oil the surface, then place the beef balls on the griddle, leaving enough space between them to smash.

Using a sturdy spatula or burger press, smash each ball straight down into the griddle. Press firmly and hold for about 10 seconds. This step ensures the meat sticks to the surface long enough to develop a crust.

Once smashed, season with salt and pepper and let the burger cook undisturbed. Do not flip too early. When the edges look crispy and browned, scrape underneath and flip. Add cheese if desired, cook briefly, and remove.

Making Smashburgers on a Standard Griddle or Cast Iron

If you do not have a Blackstone, you can still make excellent smashburgers indoors or on a standard gas grill. A cast iron skillet or heavy griddle pan works best because it retains heat well. Avoid nonstick pans, as they do not get hot enough to create the proper crust.

Preheat the pan over medium-high to high heat until very hot. Lightly oil the surface, then add the beef balls. Smash them immediately using a spatula. If needed, place a piece of parchment paper between the spatula and meat to prevent sticking.

The cooking process is the same as on a Blackstone. Let the burgers cook without moving them, flip once a crust has formed, add cheese, and finish cooking. Be sure to turn on your range hood or open a window, as smashburgers can produce some smoke.

Simple Toppings That Work Best

Smashburgers are best when you keep toppings simple. Because the patties are thin and crispy, you do not want to overwhelm them with an excessive amount of toppings.

Classic toppings include sliced American cheese, shredded lettuce, sliced tomato, pickles, and thinly sliced onions. A soft bun such as a brioche or potato roll works best because it compliments the crisp burger without overpowering it.

You can also sauté onions directly on the griddle and smash the burger into them for an onion smashburger variation. This adds sweetness and extra texture without making things too complicated.

However, if you prefer to make classic hamburgers on the grill, be sure to ready my article and recipe on: Best Grilled Hamburgers.

Enjoy! Mary

Follow My Facebook Page For Great Recipes! Make Your Meals Facebook Page

To receive our 3 Recipe Articles in your inbox each week, sign up for our free email list located in the middle of each recipe or email me at contact@makeyourmeals.com. You can also follow us on Facebook and Pinterest. This article may contain affiliate links where a small commission is paid if you purchase a product at no additional cost to you.