Smash Burgers

  • Author: Thriving Home
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 10-12 burger patties (5-6 servings) 1x
  • Category: Beef
  • Method: Grill
  • Cuisine: American


For the Burgers:

  • 2 pounds 80/20 lean ground beef 
  • 1 tablespoon seasoned salt (like Lawry’s Seasoned Salt)
  • 1012 slices cheddar cheese (optional)
  • 56 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


How to Make on the Grill

  1. In a large bowl, use your hands to gently combine the ground beef and seasoned salt. 
  2. Loosely scoop and roll the meat mixture into golf ball size portions. You should create 10-12 meat balls from 2 pounds of meat. 
  3. Pre-heat the grill to 400°F with the cast iron on the grill as it pre-heats. Brush with avocado oil. (See stovetop directions below.)
  4. Working in batches if needed, place the meat balls 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.)
  5. Cook undisturbed for about 2 minutes and then flip. 
  6. Add a cheese slice to each patty, if desired, and cook for about 1-2 more minutes.
  7. 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 pre-heat. 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 meat balls. You should have 10-12 meat balls 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.