Smash Burger (original) (raw)
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This Smash Burger Recipe gives you restaurant-style burgers at home, with the perfect sear, juicy meat, and ALL the flavor. Double-up these patties on buns with your favorite toppings and dig in!
Why You’ll Love This Homemade Smash Burger Recipe
- A New Way to Make Burgers. If you’re like most home cooks, you probably form the ground beef into patties and then cook them as-is, a la these Air Fryer Hamburgers or Hamburgers in the Oven. Smash burgers are made by forming the beef into balls and then smashing them flat on the pan.
- So Flippin’ Delish. Smashing the patties means there’s more surface area for searing, and that sear is what makes smash burgers delicious. First, the sear is mega-flavorful, but also, the sear forms a crust that keeps the juices from seeping out, which means this smash burger recipe is also mega-juicy.
- Lightning Fast and Super Easy. The ingredient list is short, the prep is simple, and the cooking is done in just 10 minutes. Add some Sweet Potato Fries on the side and these smash burgers are ready to make your weeknight dinners a little more exciting.
How to Make Smash Burgers
The Ingredients
- 90% Lean Ground Beef. Don’t worry, the searing guarantees juicy burgers even with lean beef. You can go less lean if you like (85%) but don’t go leaner than 90%.
- Worcestershire Sauce. An umami flavor bomb that makes this the best smash burger recipe.
- Extra-Virgin Olive Oil. My little secret for giving lean ground beef the juiciness of regular ground beef.
- Cheese. I like sharp cheddar, but anything goes.
- Buns. Whole grain, brioche, or whatever you want to serve this smash burger recipe on. (Or make it low-carb and serve your homemade smash burgers lettuce wrap style. A Burger Bowl would also be fab.)
- Toppings. You know the drill! Mustard, ketchup, lettuce, tomato, onion, your signature secret sauce, etc.
The Directions
- Combine the Burger Ingredients. Add the beef, Worcestershire sauce, olive oil, and pepper to a bowl.
- Mix. Use a fork (or your hands) to mix everything together.
- Form Balls. They don’t need to be rolled tight like meatballs since we don’t care if they hold together. Brush them with canola oil.
- Cook. Place 3 of the balls of ground beef in a sizzling hot skillet set over medium-high heat.
- Smash. Set small pieces of parchment over the balls of beef and then smash them flat with a spatula. Pull off the parchment.
- Cook. Let the flattened burgers cook for a minute or two, or until there’s a golden crust on the bottom. Flip.
- Add the Cheese. Lay slices of cheese onto each of the burger patties. Once the bottom of the patties has a nice crust, transfer to a plate.
- Finish. Repeat, stack the second batch of patties on top of the first for double-decker smash burgers. Serve this smash burger recipe on buns with your favorite toppings and ENJOY!
What to Serve with This Smash Burger Recipe
- Fries. Homemade Fries or Air Fryer Potato Wedges are always fantastic with a juicy burger!
- Veggie Fries. Or skip the potatoes and go with Zucchini Fries or Parsnip Fries.
- Salad. A simple salad tossed with Green Goddess Dressing would be perfection.
- Chips. Air Fryer Potato Chips are a crispy accompaniment to this smash burger recipe.
Recipe Tips and Tricks
- Make Sure Your Skillet Is Hot-Hot-Hot. This smash burger recipe works because the high heat sears the bottoms of the patties and that sear creates a seal. Without that seal, the juices will release into the pan.
- Oil the Burgers, Not the Pan. This helps reduce smoking. If you’re not worried about smoke, you can pour oil in the pan directly.
- Don’t Overwork the Meat. When mixing the ground beef, be gentle and try not to overwork it. This keeps the burgers tender.
- Use Parchment Paper. You don’t have to do this, but when smashing the burgers, it keeps the ground beef from sticking to your spatula.
- Smash Thinner Than You Think. We’re talking ¼-inch or less here and it will feel THIN when you first start. Trust the process!
An easy homemade smash burger recipe for super juicy, flavorful burgers with crisp edges, just like a restaurant. Ready in only 20 minutes!
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- 1 pound 90% lean ground beef or 85%, do not use leaner than 90%
- ½ tablespoon Worcestershire sauce
- ½ tablespoon extra-virgin olive oil omit if using regular, not lean, ground beef
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons canola oil or other neutral oil such as grapeseed oil for cooking
- 6 slices cheese we love sharp cheddar
- 3 medium-size whole grain or brioche buns toasted if desired
- Burger toppings of choice mustard, ketchup, lettuce, tomato, red onion, etc.
To prevent the burgers from sticking to the spatula, cut 6 squares of parchment paper that are about 5 inches wide (this is optional but does help).
Prepare the burger patties: In a large bowl, using a fork or your fingers, combine the beef, Worcestershire, olive oil, and black pepper. Be gentle and try not to compact the meat.
Shape into 6 evenly sized balls. Do not flatten into patties. Get out all of your condiments and anything else you want to serve with these, because they cook fast!
Turn on the exhaust fan if you have one (and if you don't, open a window; these get smoky). Heat a griddle (if you have one) or large cast-iron or similar large, heavy-bottomed skillet over medium-high heat for several minutes. Brush the burgers generously all over with the canola oil.
Once the pan is good and HOT (it needs to be hot or the burgers will overcook by the time they crisp), carefully place 3 of the beef balls in the pan, spacing them evenly. Immediately, lay a sheet of parchment over a burger, then with a super sturdy metal spatula or the back of a small pot, press down very firmly, moving the pressure in a circular motion to press the burgers evenly flat, until they form super thin patties (a scant ¼-inch thick; it feels weird how thin they are). Repeat with the remaining burgers in the pan.
Remove and discard parchment paper. Cook without disturbing until a deep golden crust forms on the bottom, the very edges start to look a little brown, and the patties easily release from the pan, 1 to 2 minutes (they should still look red on top).
Work your spatula under the burgers and flip—really dig under the crust to make sure it’s not left behind on the skillet. Place 1 slice of cheese on top of each. Let cook on the other side, until the patties are cooked through and have a nice crust on both sides, about 1 minute more. Transfer to a large plate.
Place the remaining 3 burger balls in the skillet, then smash and repeat the cooking process, adding the remaining 3 slices of cheese after flipping. Once they are cooked, stack the second batch of patties directly on top of the first so that you have a double-stacked burger.
If you’d like to toast the buns, place them cut-sides down in the hot skillet and let toast a few minutes (or you can toast them in the oven, see note below). Assemble the burgers on the buns with your desired toppings.
To toast buns in the oven, place cut side up on a baking sheet, and toast in a 350°F oven for a few minutes.
Nutritional information is for patties, cheese, and whole wheat burger buns.
TO STORE: Store leftover smash burger patties in an airtight container in the refrigerator for up to 3 days.
TO REHEAT: Reheat cooked smash burgers in a nonstick skillet over medium heat until warmed through.
TO FREEZE: You can freeze uncooked or cooked smash burger patties for up to 3 months. Freeze uncooked balls of ground beef in an airtight container or freezer bag; thaw in the refrigerator then cook according to the recipe instructions. For cooked patties, place them in an airtight container or freezer bag, thaw in the refrigerator, then reheat according to the instructions above.
Serving: 1(of 3)Calories: 719kcalCarbohydrates: 22gProtein: 48gFat: 49gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 154mgPotassium: 628mgFiber: 2gSugar: 3gVitamin A: 565IUVitamin C: 0.4mgCalcium: 462mgIron: 5mg
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Hi, I’m Erin Clarke, cookbook author and the home cook behind Well Plated. I’ve helped millions of people cook healthier meals that actually taste amazing and sold over 200,000 books! I’m here to help you save time, dirty fewer dishes, and feel great about what you’re eating, without overthinking it. Welcome!