Name: Smash Burger Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1-1/2 pounds ground beef chuck (80/20), very cold; Salt & pepper, to taste; 1/2 cup mayonnaise; 1 tablespoon pickle relish (Heinz preferred); 2 tablespoons ketchup; 1 teaspoon paprika; 1/4 teaspoon salt; 8 slices sharp Cheddar cheese; 4 to 8 brioche buns, split and softened; Butter, for toasting buns; 4 to 8 leaves of leaf lettuce; 4 to 8 slices tomato; 1 large avocado, thinly sliced (optional); Dill pickle chips (optional)

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Introduction

The smash burger is a classic American favorite known for its crispy edges and juicy interior. This recipe shows you how to create perfectly thin, flavorful patties topped with melty cheddar and fresh toppings, all sandwiched in buttery toasted brioche buns. It’s a simple yet satisfying burger experience that’s best enjoyed fresh and hot.

A close-up view of a cheeseburger held by a woman's hand on the left side, placed on a white plate with a white marbled texture beneath. The burger has four main layers: a shiny golden brown top bun with a small toothpick on top, two melted and slightly charred beef patties with gooey melted cheese between them, two thick slices of red tomato under the patties, and bright green curly lettuce leaves sitting on the bottom golden brown bun. Golden fries and a green herb leaf are softly visible in the background on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1-1/2 pounds ground beef chuck (very cold, 80/20)
Salt & pepper
1/2 cup mayo
1 tablespoon pickle relish (I like Heinz)
2 tablespoons ketchup
1 teaspoon paprika
1/4 teaspoon salt
8 slices sharp Cheddar cheese
4 to 8 brioche buns plus softened butter
4 to 8 slices leaf lettuce
4 to 8 slices tomato
1 large avocado, thinly sliced (optional)
Dill pickle chips (optional, for topping)

Instructions

Step 1: Divide the cold ground beef into 8 loose 3-ounce balls, keeping them chilled until ready to cook.
Step 2: In a small bowl, whisk together mayo, pickle relish, ketchup, paprika, and salt. Chill this sauce until serving time.
Step 3: Heat a large electric or flat-top griddle to 400°F.
Step 4: Place two beef balls on the hot griddle. Cover each with a square of parchment paper and press firmly with a burger press until about 1/4-inch thick. Hold for 10 seconds, then remove the parchment. Season the patties with salt and pepper.
Step 5: Cook the patties for 60 to 90 seconds until the edges brown deeply and juices bubble on top. Use a sharp metal turner to scrape under and flip them. Season the other side, add a slice of cheddar cheese, and cover with a pot lid to melt the cheese and cook for 30 to 45 seconds.
Step 6: Transfer the cooked patties to a plate. For double patties, stack two together while hot.
Step 7: While the patties cook, butter the brioche buns and toast them cut-side down on a cooler area of the griddle until golden.
Step 8: Spread the prepared burger sauce on both halves of the toasted buns. Layer with lettuce, tomato, one or two patties, and avocado or pickles if using.
Step 9: Serve immediately for the best flavor and texture, enjoying the burger hot off the griddle.

Tips & Variations

Use a metal spatula with a thin edge to get under the patties easily and scrape up all the crispy bits from the griddle for extra flavor.
For an extra smoky note, add a pinch of smoked paprika to the burger mix or sauce.
Substitute sharp Cheddar with American cheese for a classic diner-style melt.
Try adding caramelized onions or sautéed mushrooms for a richer topping.
For a dairy-free option, skip the cheese and use avocado slices to add creaminess.

Storage

Smash burgers are best enjoyed fresh and hot. If you have leftovers, store patties and buns separately in airtight containers in the refrigerator for up to 2 days. Reheat patties gently in a skillet to retain crisp edges, and toast buns briefly before assembling. Avoid storing assembled burgers to prevent sogginess.

How to Serve

A close-up image of a cheeseburger on a white bun with a wooden surface below and a glass of water blurred in the background on a white marbled texture. The burger has four main layers visible: the bottom bun is light brown and soft, topped with a juicy beef patty covered in melted bright yellow cheese, followed by two thick red tomato slices, a layer of fresh light green lettuce, and thin white onion rings. The top bun is also light brown and slightly crusty. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is the best beef for smash burgers?

Choose ground beef chuck with about 20% fat (80/20) for juicy, flavorful patties that crisp up well when smashed on a hot griddle.

Can I make smash burgers without a griddle?

Yes, you can use a heavy skillet or cast-iron pan heated over medium-high heat. Press the patties firmly as instructed to get those crispy edges.