Smash Burgers Recipe

80/20 blend ground beef: This type of ground beef has enough fat to keep the burgers juicy and tasty.

Burger buns: Soft buns that hold the burger together and get nicely toasted on the griddle.

American or cheddar cheese: Cheese slices that melt perfectly on the hot patties for extra flavor.

Salt: Used to season the patties and bring out the beef’s natural taste.

Pepper: Adds a little bit of spice and depth to the burger flavor.

One of the coolest moves in this Smash Burgers Recipe is how you take those little balls of ground beef and smash them flat right on the hot griddle. Here’s how you do it step by step:

1. Start by heating your griddle over medium-high heat so it’s nice and hot.
2. Roll your ground beef into balls—about the size of a golf ball works well.
3. Place one ball on the griddle and immediately press down hard with a spatula to flatten it out. Don’t be shy—push firmly so the patty gets thin and wide.
4. Hold the spatula down for a few seconds to help the burger get that crispy edge.
5. Season the patty with salt and pepper while it cooks.

Smashing the burger like this is what makes it so tasty. When the meat is thin, it cooks quickly and gets those crispy, caramelized edges that are full of flavor. Plus, it helps the cheese melt perfectly on top because the patty isn’t too thick. If you just cooked a thick patty, it wouldn’t get those crunchy edges and might take longer to cook through.

I remember the first time I tried smashing the burger, I was worried I’d squish all the juices out. But actually, pressing down right away locks in the flavor and makes the outside super tasty. One little trick I like is to use a sturdy spatula with a flat edge—that way, you get a nice even smash without the patty falling apart. Also, don’t flip too soon! Let the burger get a good crust before flipping, or it might stick.

Give it a try next time you make smash burgers—it’s a simple step that makes a big difference!

• 80/20 blend ground beef - Substitute with ground turkey: Ground turkey is a leaner option that still provides a similar texture and flavor profile when seasoned well.

• 80/20 blend ground beef - Substitute with black bean patties: For a vegetarian option, black bean patties offer a hearty texture and can be seasoned to mimic the savory taste of beef.

• burger buns - Substitute with lettuce wraps: Lettuce wraps provide a low-carb alternative while adding a fresh, crisp texture to the burger.

• burger buns - Substitute with whole wheat buns: Whole wheat buns offer more fiber and nutrients compared to regular buns, making them a healthier choice.

• american or cheddar cheese - Substitute with swiss cheese: Swiss cheese has a mild, nutty flavor that melts well, providing a different but delicious taste to the burger.

• american or cheddar cheese - Substitute with vegan cheese: Vegan cheese is a dairy-free alternative that can mimic the creamy texture of traditional cheese for those avoiding animal products.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can enhance the taste of the burger without needing additional salt.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick to the burger, offering a different flavor profile for those who enjoy heat.

• Allow the burger patties to cool completely before storing. This prevents condensation, which can make them soggy.

• Wrap each burger patty individually in aluminum foil or parchment paper. This helps maintain their shape and prevents them from sticking together.

• Place the wrapped patties in an airtight container or a resealable plastic bag. This keeps them fresh and prevents any unwanted odors from seeping in.

• Store the burger buns separately from the patties. Keep them in a bread box or a resealable bag at room temperature for up to 2 days.

• If you plan to freeze the smash burgers, ensure they are tightly wrapped and placed in a freezer-safe container or bag. This protects them from freezer burn.

• Label the container or bag with the date to keep track of how long they've been stored. Smash burgers can be frozen for up to 3 months.

• When ready to enjoy, thaw the patties in the refrigerator overnight. This ensures even defrosting and maintains their texture.

• Reheat the patties on a griddle or skillet over medium heat until warmed through. This revives their crispy exterior and juicy interior.

• Toast the burger buns on the griddle for a fresh, warm touch before assembling your smash burgers.

• Add fresh toppings like lettuce, tomato, or onions to enhance the flavor and texture of your reheated smash burgers.

• Preheat your oven to 350°F (175°C). Wrap each burger in aluminum foil to retain moisture and place them on a baking sheet. Heat for about 10-15 minutes until the burger is warmed through and the cheese is melty.

• Use a skillet on medium heat. Add a splash of water to the pan and cover it with a lid. This creates steam, which helps reheat the burger without drying it out. Heat for about 5 minutes, flipping halfway through.

• If you're in a hurry, the microwave can be your friend. Place the burger on a microwave-safe plate and cover it with a damp paper towel. Heat in 30-second intervals until warm, but be cautious not to overcook, as it can make the burger rubbery.

• For a crispy exterior, use an air fryer. Preheat the air fryer to 350°F (175°C) and place the burger inside for about 3-5 minutes. This method helps maintain the burger's texture while reheating it evenly.

• If you have a toaster oven, it's a great option for reheating. Set it to 350°F (175°C) and place the burger on a baking tray. Heat for about 10 minutes, checking to ensure it's warmed through without overcooking.

• Griddle: A flat cooking surface that provides even heat distribution, perfect for cooking the patties and toasting the buns.

• Spatula: Used to smash the beef balls into flat patties and to flip them during cooking.

• Knife: Handy for slicing any additional toppings or cutting the buns if needed.

• Measuring scale: Useful for dividing the ground beef into equal portions to ensure uniform cooking.

• Tongs: Helpful for handling the hot burger buns on the griddle.

• Plate: Used to assemble the burgers and serve them once cooked.

• Paper towels: Useful for blotting any excess grease from the patties or cleaning up spills.

Preheat efficiently: Start by preheating your griddle while you prepare the ground beef to save time.

Prep ingredients: Have all your burger buns, cheese, and seasonings ready before cooking.

Smash technique: Use a sturdy spatula to quickly flatten the beef balls for even cooking.

Cheese melt: Place cheese slices on the patties just before they're done to ensure they melt perfectly.

Toast buns: Toast burger buns on the griddle while the patties cook to streamline the process.