Smash Burgers (with Smash Burger Sauce)
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These Smash Burgers rival any fast food chain. When grilled correctly, the edges are perfectly crispy and the middle is still juicy and flavorful. The addition of our smash burger sauce truly takes them to the next level.
What IS a Smash Burger?
A smash burger is a burger that has been formed by giving it a good smash on the griddle when cooking.
Smash burgers are popular in burger joints because they cook really fast and are extremely juicy with gorgeous, crisp edges.
Think: Freddy’s, Steak and Shake, or In and Out Burger. Because of their thin nature, we recommend serving 2 patties on each bun.
What Ingredients do I Need?
Guys, these are simple.
Like, REALLY simple.
Ingredients for the Burger:
- Ground beef – A higher fat percentage is preferable. I’d go with an 80% lean.
- Seasoned salt – We use Lawry’s Seasoned Salt.
- Cheddar cheese slices – Optional, but if you’re going for it (which you are with this recipe), you might as well go for the cheese, too.
- Bun – You’ll want to use a lighter bread like a brioche bun or potato bun. Make sure you toast them, too!
- Toppings – This is really up to you! You could top with lettuce, tomato slices, and cooked bacon. I highly recommend using our Secret Sauce below, too!
Ingredients for the Smash Burger Sauce
- Mayonnaise
- Ketchup
- Mustard
- Worcestershire sauce
- Pickle juice
- Chopped pickle
So, basically, all of the great things that go on a burger are combined to make a delicious sauce. Yum!
What Equipment Do I Need?
This smash burger recipe is made on the grill. However, you can for sure make it in a skillet as well. Either way, you are going to need some sort of cast iron to cook them on and something firm to press down on it. Here are a few options:
- A cast iron griddle like this one. Having low edges makes flipping the burgers a bit easier.
- A 12-inch cast iron skillet will work as well.
My husband has a Kamado Joe, so he got a reversible cast iron griddle like in the picture below.
The second piece of equipment you’ll need is a burger press.
If you really want to do it right, I’d use a cast iron press with NO ridge around the edge. That way you can really press that meat out flat. We made the mistake of getting one with a ridge around the edge which prevented us from smashing it as much as we wanted.
Smash Burger Tip
If burgers are sticking to your press, spray it with cooking spray or place a piece of parchment between the meat and press. My husband prefers the parchment paper option.
Can You Freeze Smash Burgers?
Yes! I almost always double and freeze burger recipes. Making freezer meals will save you lots of time and money in the long run.
Freeze For Later: Season the ground beef with Lawry’s Seasoning Salt and mix it in gently by hand. Loosely roll ground beef into golf ball-sized meatballs. You should have 10-12 meatballs when you’re done. Place them in a freezer bag or airtight container and freeze.
To Prepare: Let ground beef safely thaw using one of these methods. Cook according to recipe.
What Should I Serve with Smash Burgers?
Side dish options for burgers are fun and easy! To help you get started, here are some ideas:
- Oven Fries or tater tots
- Grilled Peaches
- Grilled Corn on the Cob (or make it in the microwave)
- Shaved Brussels Sprout Salad
FAQs
Smash burgers are known for their thin, crispy edges and intense flavor due to the Maillard reaction, which occurs when the meat is pressed onto a hot surface. Regular burgers are typically thicker and juicier, without the same level of crust.
A high-fat ground beef, such as 80/20 (80% lean meat, 20% fat), is ideal for smash burgers. The fat content helps create a juicy patty with a crispy crust.
Our Smash Burger Sauce is made up of: Mayonnaise, ketchup, mustard, Worcestershire sauce, pickle juice and chopped pickle.
While you can use a regular spatula, a heavy-duty spatula or a meat press can make it easier to press the patties thin enough. A cast-iron skillet or griddle is also recommended for achieving the best crust.
Want More Grilling Recipes?
We’ve rounded up our best grilling recipes just for you! Steak, burgers, peaches, side dishes, and more.
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Smash Burgers
These Smash Burgers rival any fast food chain. When grilled correctly, the edges are perfectly crispy and the middle is still juicy and flavorful. The addition of our secret sauce truly takes them to the next level.
Ingredients
For the Burgers:
- 2 pounds 80/20 lean ground beef
- 1 tablespoon seasoned salt (like Lawry’s Seasoned Salt)
- 10–12 slices cheddar cheese (optional)
- 5–6 potato buns or brioche buns, toasted
For the Secret Sauce:
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1/4 cup mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dill pickle juice
- 1 tablespoon finely chopped dill pickle
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Instructions
How to Make on the Grill
- In a large bowl, use your hands to gently combine the ground beef and seasoned salt.
- Loosely scoop and roll the meat mixture into golf ball-size portions. You should create 10-12 meatballs from 2 pounds of meat.
- Preheat the grill to 400°F with the cast iron on the grill as it preheats. Brush with avocado oil. (See stovetop directions below.)
- Working in batches if needed, place the meatballs on the hot griddle and smash flat using a cast iron press to form 4″-diameter patties (craggy edges are your friend). (Tip: If burgers are sticking to your press, spray it with cooking spray or place a piece of parchment between the meat and press.)
- Cook undisturbed for about 2 minutes and then flip.
- Add a cheese slice to each patty, if desired, and cook for about 1-2 more minutes.
- Serve 2 patties per toasted bun with a drizzle of our Secret Sauce and/or your favorite burger toppings.
How to Make on the Stove
Follow Steps 1-2. Brush a 12-inch cast iron pan with oil and set it over medium-high heat for 3-4 minutes to preheat. Set two portions on opposite sides in the skillet and firmly press down on them with a cast iron press (or large metal spatula) until they are about 4 inches wide. Cook the patties, undisturbed, until the outer edges are dark caramel brown. Flip the burgers and cook 1 minute. Add cheese and cook until desired doneness, about 1 more minute for medium-well. Follow Step 7.
Freeze For Later: Season the ground beef with Lawry’s Seasoning Salt and mix it in gently by hand. Loosely roll ground beef into golf ball-sized meatballs. You should have 10-12 meatballs when you’re done. Place them in a freezer bag or airtight container and freeze.
Prepare From Frozen: Let ground beef safely thaw using one of these methods. Follow Steps 3-7.
Notes/Tips
- Preheat the griddle or flat-top on your grill until it is very hot before adding the meat. This will help achieve the signature crispy crust of a smash burger.
- Use a sturdy metal spatula or a meat press to smash the burger. Apply firm, even pressure to spread the meat out thinly. Do this as soon as the meat hits the hot surface for the best results.
- Leave enough space between the patties to ensure even cooking and proper browning. If you’re making multiple burgers, cook them in batches to maintain the high heat necessary for a perfect crust.
- If burgers are sticking to your press, spray it with cooking spray or place a piece of parchment between the meat and press. My husband prefers the parchment paper option.
So delicious! This recipe is a keeper!
Thanks Anna! Glad you found a keeper!
So good, juicy and delicious. My 8 year old even said it was better than McDonald’s. I love all the recipes I have tried so far.
Drooling over here! Can’t wait to try the press method and the secret sauce😋
Hope you love it!
Can the special sauce be frozen? (guessing no) If not, how long to you recommend to store in refrigerator?
I haven’t tested freezing the sauce, but my gut says it wouldn’t do well because of the mayo. I do think it could sit in the fridge for a while. All these condiments stay good in the fridge for weeks and weeks on their own, so why not when they are combined? I hope that helps!
Normal hood hamburgers