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This homemade smash burger recipe is all about the crispy edges, juicy centers, and melty cheese in every bite. The patties are pressed thin on a hot griddle until they get that golden, crispy crust, then stacked high on buttery toasted buns with your favorite toppings and a generous swipe of homemade burger sauce. It’s cheesy, downright delicious, and surprisingly easy to make!

homemade smash burgers on a serving board with lettuce, tomatoes, and french fries on the side.

I’m going to show you how to make the perfect smash burger right in your own kitchen! After my Philly cheesesteaks became such a hit, I had to come back with another juicy, cheesy, beefy recipe that brings that same restaurant-style flavor home.

So I created the best smash burger recipe, and baby, it does not disappoint. The end result is a crispy-edged, lip-smacking, cheese-dripping burger that’ll have you dancing in the kitchen!

The Key to Crispy Smash Burgers 🍔

Smash burgers are different from traditional burgers. Instead of shaping the beef into a thick patty, you start with a ball of ground beef and press it thin onto a hot griddle or cast-iron skillet. That quick smash gives the meat more contact with the hot surface, creating those crispy, caramelized edges.

For the best homemade smash burgers, use cold ground beef straight from the fridge and make sure the griddle is very hot before adding the beef. This is key to the perfect sear, forming a flavorful crust while keeping the patties juicy.

For more burger recipes, make my jerk burgers with caramelized pineapples!

smash burger on a wooden board topped with fried onions, melted cheese, and burger sauce.

Smash Burger Ingredients

(full list of ingredients can be found in the recipe card)

80/20 ground beef is ideal – if you can find 75/25, that’s even better. The fat keeps the patties juicy and helps create crispy, browned edges. Smash burgers need fat to stay juicy and flavorful, so I don’t recommend using extra-lean ground beef here.
We’re keeping the seasonings minimal – I literally just sprinkled the patties with kosher salt, black pepper, and a dash of garlic powder.
Brioche hamburger buns add a soft, buttery bite and hold up well to the juicy patties and burger sauce.
Cheddar Cheese is my preference but American cheese is great here too.
Onions are a must in my household, but if you don’t like them, feel free to leave them out.
For the special sauce, I use the same sauce from my Big Mac salad recipe. It’s a creamy, tangy mix of mayo, ketchup, mustard, garlic powder, onion powder, and a little Worcestershire sauce.

You’ll need a flat griddle or large cast-iron skillet, a burger press (or a sturdy metal spatula), and your appetite.

My No-Stick Smash Burger Trick

Smash burgers are notorious for sticking to the skillet – even after adding oil. My trick for preventing this is to let the beef balls cook on the hot griddle for about 30 seconds per side before smashing. This gives the outside a quick sear so that the beef releases easily. Then I press the patties thin with a burger press. In addition, I like to use parchment paper between the burger press and the patty to prevent the patty from sticking to the press.

How to Make Smash Burgers

Prep: Because the burgers cook so quickly, we’re working in reverse a bit. Start by making the special sauce. Combine all of the sauce ingredients in a small bowl and mix until smooth. Set aside. Then gather all of your favorite toppings, cheese, etc and set everything up so that you can assemble the burgers right off the griddle.

toasted hamburger buns on a griddle with fried onions on the side.

Step 1: Toast the buns. Add butter to the griddle and cut the buns in half. Toast the buns on both sides until golden brown, about 2-3 minutes per side. If using onions, add to the griddle and cook for about 5 minutes, until just softened and slightly browned.

ground beef rolled into balls and placed onto parchment paper.

Step 2: Form the smash burger patties. Remove ground beef from the fridge. Weigh out 3 oz and roll into a ball. Repeat with all of the meat.

a ball of ground beef on a hot griddle before smashing with a burger press.

Step 3: Cook the burgers. Get your griddle or cast iron skillet searing hot over medium-high heat. Add a drizzle of vegetable oil and place 2 balls of ground beef onto the griddle. Do not press immediately. Cook the balls on each side for about 30 seconds.

a burger press smashing the ground beef balls to form the smash burgers.

Step 4: Press with a burger press until thin and flat. Continue to cook for 1-2 minutes on the first side, then use a sturdy spatula to scrape underneath the patty and flip it over. Place the sliced cheese on top and cook on the second side for about 1 minute, until the cheese is melted.

smash burgers stacked on top of each other on a serving board with french fries, lettuce, and tomato on the side.

Step 5: Assemble the burgers. Place the patties onto the toasted buns, add onions, your desired toppings, and a generous dollop of sauce. Add the top bun and get ready for the best burgers you’ll ever make!

What to Serve with Smash Burgers

Serve with french fries or potato wedges with a side of dill pickles for the ultimate burger experience! I personally love serving burgers with homemade sweet potato chips and my elote pasta salad – the flavors go together SO well!

Pro Tips

Smash once, then let it cook. Press the patty firmly, then leave it alone so the edges can crisp up. Pressing the burgers more than once can press out all of the juices, making the patties dry.

Scrape, don’t just flip. Use a sturdy metal spatula to scrape underneath the patty so you don’t leave that crispy crust behind.

Add cheese right after flipping. Smash burgers cook quickly, so add the cheese as soon as you flip the patties so it melts while the second side finishes cooking.