Grilled ground beef smash burgers

I still remember the first time I made smash burgers at home. Donald walked into the kitchen, saw the smoke, and asked if I was trying to set off the fire alarm again. I wasn't. I was just learning that the secret to a really good burger is a hot pan and a whole lot of pressing.

Jump to:

• Why You Will Like This Smash Burger Recipe
• Ingredients for Homemade Smash Burgers
• Homemade Smash Burgers
• How to Make Smash Burgers at Home
• Storage and Reheating Tips
• Tips and Variations for the Perfect Smash Burger
• Frequently Asked Questions About Smash Burgers
• More Recipes You May Like
• Final Thoughts on These Homemade Smash Burgers

That night changed how our family does burger night for good. Alex asked for seconds before he even finished his first one, and Sarah, who usually picks the cheese off everything, ate the whole patty, cheese and all. If you love a good garlic butter steak bites dinner on busy weeknights, you're going to love how fast this one comes together too.

So here's the thing about smash burgers. They're not fancy. They don't need a grill, a special press, or some complicated technique you learned in culinary school. All you need is ground beef, a hot pan, and a spatula that isn't afraid to get a little messy.

Why You Will Like This Smash Burger Recipe

Here's why this one has become a real family favorite at our place.

• Ready in 20 minutes. Perfect for a weeknight when nobody wants to wait.
• Crispy edges every time. That lacy, browned crust is the whole point.
• Just a few ingredients. Beef, salt, pepper, cheese, and a bun. That's it.
• Kid approved. Alex has requested this three weeks in a row now.
• No fancy equipment needed. A sturdy spatula does the job just fine.
• Great for feeding a crowd. Double or triple the batch without much extra work.

Ingredients for Homemade Smash Burgers

Here's what you'll need to make these smash burgers. I always measure everything out first, it just makes the whole process go faster once that pan is hot.

• 1 pound ground beef (80/20 blend works best for flavor and juiciness)
• 1 teaspoon kosher salt, plus more for seasoning the patties
• ½ teaspoon black pepper
• 4 slices American cheese (cheddar works too if that's what you have)
• 4 hamburger buns, lightly toasted
• 2 tablespoons butter, softened, for the buns
• Sliced onion, for the pan
• Pickles, lettuce, tomato, and your favorite sauce for topping

A quick note on substitutions. If you want a leaner burger, an 85/15 blend still works, though you'll get a little less of that crispy edge. And if cheddar is all you've got in the fridge, go ahead and use it. Nobody at my table has ever complained.

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How to Make Smash Burgers at Home

Making smash burgers really comes down to heat and pressure. Once you get the rhythm down, you'll wonder why you ever waited in line for one.

Prep the Beef

Divide your pound of ground beef into 4 loose balls. Don't pack them tight or overwork the meat, you want them light and a little messy looking. I learned this the hard way the first time I made these, I rolled them like meatballs and they turned out tough and dense.

Heat Your Pan

A cast iron skillet is my go to here, though any heavy bottomed pan will do. Get it screaming hot over medium high heat before anything touches it. This is the step people rush, and it's the one that matters most for those crispy edges everyone talks about.

Smash and Season

Place a ball of beef in the hot pan and press down hard with a sturdy spatula for about 10 seconds. You want it thin, almost see through at the edges. Season with salt and pepper right on top while it's cooking.

Flip and Add Cheese

After about 2 to 3 minutes, once the edges look deeply browned and crispy, flip the patty. Add your cheese slice right away so it melts while the other side finishes cooking, which only takes another minute or so.

Build the Burger

Butter your buns and toast them cut side down in the same pan for extra flavor. Layer your patty, pickles, onion, lettuce, and sauce, then stack a second patty on top if you're doing a double, which honestly, we usually do.

Storage and Reheating Tips

If you somehow have leftovers, which rarely happens in our house, store the patties separately from the buns in an airtight container. They'll keep in the fridge for up to 3 days.

To reheat, warm the patties in a skillet over medium heat for a couple minutes on each side. The microwave works in a pinch, but you'll lose some of that crispy edge that makes these special in the first place.

I don't recommend freezing already cooked patties. The texture changes and honestly, they're never quite the same. Raw patties freeze just fine though if you want to prep ahead.

Tips and Variations for the Perfect Smash Burger

Here's what I've picked up after making these more times than I can count.

• Use a metal spatula, not silicone. You need something sturdy enough to really press down and scrape up those crispy bits.
• Don't flip too early. Wait until you see deep browning around the edges before you touch that patty.
• Want extra flavor? Try adding a spoonful of caramelized onions like I do in my deep hamburger beef sausage recipe.
• Have you ever wondered why diner burgers taste different than homemade ones? It's almost always the heat of the pan.
• Serve alongside a batch of crispy home fries for the full diner experience at home.
• Avoid overcrowding the pan. Cook in batches so each patty gets proper contact with the heat.

Frequently Asked Questions About Smash Burgers

What type of ground beef is best for smash burgers?

I always reach for an 80/20 blend of ground beef. The extra fat renders out while cooking and gives you that crispy, flavorful edge everyone loves. Anything leaner tends to dry out fast since these cook so quickly over high heat.

How do you get crispy edges on a smash burger?

The trick is a screaming hot pan and real pressure. Press the beef down hard the moment it hits the pan and let it sit undisturbed until the edges turn deep golden brown. Rushing this step is the number one reason smash burgers turn out flat instead of crispy.

Can you make smash burgers without a burger press?

Absolutely, and honestly, I never use one. A sturdy metal spatula does the exact same job. Just press down firmly and evenly for about 10 seconds right when the meat hits the pan.

What is the best pan for cooking smash burgers?

Cast iron is my favorite because it holds heat so well and gives you that deep sear. A heavy stainless steel skillet works nearly as well if that's what you have on hand. Just avoid nonstick pans since they don't get quite hot enough for a proper crust.

More Recipes You May Like

If you loved these smash burgers, here are a few more family favorites worth trying next.

• Loaded Bacon Cheeseburger Alfredo Pasta — all the flavor of a cheeseburger tossed into a creamy pasta dinner the kids go crazy for.
• Garlic Butter Steak Bites — another fast, protein packed dinner that's ready before you know it.
• Crispy Home Fries — the perfect crispy side to serve right alongside your burgers.

Final Thoughts on These Homemade Smash Burgers

These smash burgers have earned a permanent spot in our weeknight dinner rotation. They're quick, they're simple, and honestly, they taste better than anything we'd order out.

I hope your family loves these as much as mine does. Let me know how they turn out for you, and don't forget to save this one to Pinterest for your next burger night!