Smash Burger Recipe
by Sommer Collier — last updated on Oct 31, 2025 
My homemade smash burger recipe is thin, crispy, and dangerously delicious. I guarantee, all you need for burger perfection is some ground chuck, a hot griddle, and the confidence to smoosh that beef like you mean it.
I consider myself a connoisseur of what makes a good hamburger patty. When I want something quick, crispy, and wildly flavorful, I go straight for a double thin-pattied griddle burger. My smash burger recipe makes super-thin beef patties on a hot griddle (or cast-iron skillet) so the edges get those crispy, lacy bits everyone raves about, while staying juicy and beefy in flavor. I melt cheese on top and stack on paper-thin toppings as well, on soft buns. It’s old-school diner magic, made in my kitchen, with nothing more than easy-to-find ingredients and a little forearm strength.
Tina – ⭐⭐⭐⭐⭐ We made these last night for dinner, and they were fantastic. I like the idea of two patties so you still feel like you get more protein. Great flavor even with just simple ingredients!
Table of Contents
Sommer’s Recipe Highlights
Simplicity – I love this crispy burger recipe because both the ingredient list and cook time are short. There’s no marinade or fancy seasoning blend, no rest time, and no mystery. All I need is a touch of technique and good beef.
Flavor and Finish – The secret to a killer burger? Balance, babe. I want a bold, beefy taste, without overwhelming it with too many add-ins. And the patties should be smashed thin enough to sizzle fast for crunchy edges, but stay juicy in the middle. When both of these things happen at once, I hear trumpets and clashing cymbals. This recipe delivers.
Customization – I am sharing simple classic American toppings. Yet, you do you. Pile on whatever you want… Just keep the toppings thin like the patties!
Key Ingredients and Equipment
- Ground beef chuck – I always go with ground chuck. It’s from the shoulder, so it’s nicely marbled with fat, and it tastes way beefier than all-encompassing “ground beef” or the lean stuff. PS, this is not a macro-counting moment. I suggest we let our sizzling patties be the best they can be!
- American cheese slices – I’m just going to outright say it… American cheese is the best option for burgers. Because it melts so well, stays soft once cooled (not glumpy like other cheeses that think they’re superior), and helps create that quintessential drippy burger flavor I so love, I vote Team America every time.
- Hamburger buns – Quality matters. I like classic white buns, but from the bakery section, or soft brioche buns. They are both good for squishing down with two hands.
- Griddle – To make proper, thin, crispy burgers, you need a hot, flat surface to smash the beef against. Use a Blackstone, a rectangular stovetop griddle, or a wide cast-iron skillet.
- Spatula – I like to use an extra-large, flat metal spatula to press down on the ground beef. Then you can use the same spatula to flip the burgers. A grill press is also a good option, but you will still need a flipping tool. So in my opinion, a spatula trumps the griddle press tool.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep the Toppings – I get all my toppings ready before the meat hits the heat. I shred the lettuce, slice the tomato and onion super-thin, and open up the buns. I even unwrap the cheese slices and lay them out to warm a little. Griddle cooking is a fast-moving situation once it starts… I want to be ready.
Portion the Beef – I divide the ground chuck into 8 equal mounds. I gently round the edges with my hands, but I don’t overwork them. They’re going to get smashed, so precision is not the goal here.
Heat the Griddle – I preheat my griddle or cast-iron skillet to medium-high. (Or high heat if you notice your stove tends to run cool.)
Toast the Buns and Layer – Once the surface is piping hot, I toast the open buns for about 1 minute. Then I set them aside and assemble the buns: lettuce, tomato, and onion on the bottom bun. Then, ketchup and mustard on the top bun. I save the pickles for the end, because they add cold contrast to the hot patties.
Smash on the Griddle – I place my little mounds of beef on the hot griddle. Immediately, I press each one hard using a big flat metal spatula (or grill press) until they are super thin, and a little wider than the buns. (They will shrink as they cook, so this ensures they are the same size as the buns later.) Then I season generously with salt, pepper, and onion powder.
Pro Tip: Think thin thoughts! Two thin patties stacked with thin shaved toppings create the perfect smash burger experience, so press down with a firm hand!
Flip and Melt the Cheese – After about 2 minutes, I gently scrape under each patty with a thin spatula and flip. If they don’t release easily, I give them another minute to cook. The meat will naturally release more fat and lubricate the surface as it cooks, making flipping easier. Once flipped, I immediately top each patty with a slice of American cheese so it melts right onto the meat. I let them cook another 1–2 minutes.
Build the Burgers – I stack each burger with two cheese-topped patties. That’s right, two cheesy patties on one bun. I’m going for wow-factor here.
Serve Immediately – I hand them out while they’re hot, cheesy, and gloriously crispy around the edges. Perfection waits for no one.
Expert Tips
Honestly, I believe the key to creating the most desirable taste and texture is to make sure the griddle (or pan) is hot enough before adding the beef. A hot pan reacting to cool meat is what makes the magic happen. Be patient and let that cooking surface get piping-hot!
- Prep Ahead! Only start cooking after all your topping prep work is done. This will ensure your burgers are served hot!
- I like using our Blackstone griddle because you can fit so many patties on it at once. However, these hand-held wonders are just as easy to make in a cast-iron skillet, so use what you have, and have fun experimenting!
- I like to season the meat right on the griddle as soon as they are flattened. Then I let the first side get extra crispy before flipping them over and adding cheese. PS – I have an incredible burger seasoning recipe you can use to amp up the flavor!
Toppings and Serving Suggestions
I like stacking thin patties with classic toppings like cheese, lettuce, tomato, onion, pickles, ketchup, and mustard. You can even make your own topping:
- Refrigerator Pickles Recipe
- Pickled Jalapeño Slices
- Big Mac Sauce or simple Burger Sauce
- Pickled Red Onions
And don’t forget to serve French fries with these sizzling sensations.
Frequently Asked Questions
Ground beef chuck usually has around 15-20% fat. Yet, in my opinion, it offers much more flavor than standard 80/20 ground beef.
You can… Yet I feel you get better seasoning coverage if you wait to sprinkle the seasoning after you have pressed them.
Usually, no. If you are using a non-stick griddle or pan, or a well-seasoned cast iron surface, the fat the beef releases is enough to make flipping easy.
Looking for More Easy Burger Recipes?
Smash Burger Recipe
Video
Ingredients
For the Smash Burger Patties –
- 1 pound ground beef chuck
- Salt and pepper
- Onion powder
For the Smash Burgers –
- 4 hamburger buns
- 8 slices American cheese
- 1 cup shaved lettuce
- 1 large ripe tomato thinly sliced into rounds
- ¼ cup thin dill pickles
- ¼ cup shaved red onion
- Ketchup
- Mustard
Instructions
- Prep all your burger toppings so that they are ready as soon as the patties go on the griddle. Open all the buns. Unwrap the slices of cheese and lay them out so they are quick to grab.
- Use a knife to divide the ground beef into 8 equally portioned chunks. You can round out the edges of each chunk if you like, but it is not necessary.
- Preheat the griddle, or a large cast-iron skillet, to medium-high heat.
- Once the griddle is piping hot, place the open buns on the griddle and toast them for 1 minute. Then remove the buns and layer the lettuce, tomato, and onion on the bottom bun, and the ketchup, mustard, and pickles on the top buns. *Or save the pickles for the end if you like to add them straight to the hot patties.
- With the griddle piping hot, place 4 chunks of beef on the griddle. Use an extra large metal spatula (or a grill press) to quickly press the patties out until they are paper-thin and wider than the hamburger buns by about 1 inch. Then sprinkle them generously with salt, pepper, and onion powder.
- If you have room on your griddle, immediately repeat with the remaining 4 chunks of beef. Press and season.
- After approximately 2 minutes, use a large thin metal spatula to scrape the first batch of smash burger patties off the griddle and flip. If the first one doesn't loosen easily, give the patties another minute. Once the patties are flipped, lay a piece of American cheese on the top of each, so that it melts as the patties continue to cook. (They should cook 4-5 minutes total.)
- Next flip and add cheese to the second batch of patties.
- Once the first batch of patties has cooked an additional 2 minutes on the flipside, stack one patty on top of a second patty and place two patties on each bun.
- Then stack the remaining six patties in twos and place them on the remaining three buns. (To clarify, each bun should have 2 stacked patties.) Serve immediately.
We made these last night for dinner, and they were fantastic. I like the idea of two Patty so you still feel like you get more protein. Great flavor even with just simple ingredients!
Best smashburger I’ve ever made. Thins toppings make all the difference.
this burger was what my dreams are made of! thank you so much for sharing this amazing recipe!
Hands-down my favorite style of burger! Thinking these would be perfect tonight after soccer practice!!!
The whole family devoured these! Thanks for this tasty recipe.