The Ultimate Smash Burger (Crispy Edges, Juicy Center!)

This Ultimate Smash Burger is a burger lover’s dream! Forget those thick, perfectly formed patties – we’re going for thin, crispy-edged, incredibly juicy burgers that are smashed directly on a hot griddle (or cast iron skillet). I love how this technique creates maximum surface area for browning and flavor development. And the secret sauce? It’s the perfect blend of creamy, tangy, and savory that takes these burgers to the next level. Get ready for a burger experience that will change the way you think about homemade burgers!

Why You’ll Love This Smash Burger

• Crispy Edges, Juicy Center: Smashing the burgers creates those coveted crispy, lacy edges while keeping the center juicy and flavorful.
• Simple Ingredients, Big Flavor: This recipe uses simple ingredients but delivers maximum flavor.
• Customizable: Add your favorite toppings and cheese to make it your own.
• Perfect for Grilling: These burgers are amazing on the grill, but you can also cook them indoors on a cast iron skillet.

Ingredients for The Ultimate Smash Burger

Here’s what you’ll need to make these amazing burgers. The full list with measurements is in the recipe card below.

Burgers

• Ground chuck roast (80% lean, 20% fat) (Meat)
• Butter (Fat)
• Onion, finely chopped (Vegetable)
• Kosher sea salt (Seasoning)
• Coarsely ground pepper (Spice)

Secret Sauce

• Mayo (Condiment)
• Ketchup (Condiment)
• Mustard (Condiment)
• Pickle relish (sweet or dill) (Relish)
• Onion powder (Spice)
• Smoked paprika (Spice)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Smash Burger recipe as is, but here are a few ideas for variations:

• Different Cheese: Try using American cheese, cheddar cheese, or pepper jack cheese.
• Add Bacon: Top the burgers with crispy bacon for extra flavor and texture.
• Caramelized Onions: Instead of just translucent onions, caramelize them for a deeper, sweeter flavor.
• Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the secret sauce.
• Different Buns: Use brioche buns, pretzel buns, or even lettuce wraps for a low-carb option.

How to Make The Ultimate Smash Burger

Let me show you how to make these incredibly delicious Smash Burgers:

Mix Secret Sauce

1. I mix the secret sauce ingredients (mayo, ketchup, mustard, pickle relish, onion powder, and smoked paprika) in a bowl.
2. I store it in the refrigerator until ready to use.

Form Burger Balls

1. Very gently, I form the ground beef into rough balls – just enough to give them shape without compressing the beef. This is important for achieving those crispy edges.

Heat Griddle/Skillet

1. I heat my grill to 400 degrees F (200°C) on medium-high direct heat.
2. I place a large cast iron skillet on the grill or use the flat, griddle side of grill grates. I give my surface a few minutes to get nice and hot.

Cook Onions

1. I add half of the butter to the skillet and let it melt.
2. I add the onions and let them cook until translucent.
3. I remove the onions from the skillet and set them aside.

Smash and Cook Burgers

1. I add more butter to the skillet.
2. Working in batches, I place the burger balls on the hot skillet.
3. I immediately flatten them with a sturdy metal spatula to about ½-inch thick. This is the “smashing” part!
4. I sprinkle the burgers with salt and pepper.
5. I flip the burgers when the edges begin to form a nice, crispy crust.
6. Add cheese and continue to cook.
7. I remove the burgers once both sides have achieved those crispy, griddled edges.

Assemble Burgers

1. To assemble the burgers, I slather the bun with the secret sauce.
2. Next, I add a patty and top it with the grilled onions.
3. Optionally, I add tomato and pickles.

Tips and Tricks for the BEST Smash Burgers

Here are my secrets for making these burgers truly the ultimate:

• Use 80/20 Ground Chuck: The higher fat content in 80/20 ground chuck is essential for juicy, flavorful burgers.
• Don’t Overwork the Meat: Handle the ground beef gently when forming the balls. Overworking the meat will result in tough burgers.
• Hot Skillet/Griddle: Make sure your cooking surface is very hot before adding the burgers. This is crucial for achieving those crispy edges.
• Smash Thin: Don’t be afraid to smash the burgers really thin – this creates maximum surface area for browning.
• Use a Sturdy Spatula: You’ll need a sturdy metal spatula to properly smash the burgers.
• Don’t move the burger Let it sit for 2 minutes

How to Serve

These Smash Burgers are perfect for:

• Cookouts and Barbecues: A fun and delicious alternative to traditional burgers.
• Weeknight Dinners: Quick and easy enough for a weeknight meal.
• Game Day: The perfect food for watching the game.

Make Ahead and Storage

You can make the secret sauce ahead of time and store it in the refrigerator. You can also form the burger balls ahead of time and store them, covered, in the refrigerator. Leftover cooked burgers can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or in the microwave.

FAQs about The Ultimate Smash Burger

• Can I use a different type of ground meat?
  • You can use ground sirloin or a blend of ground beef, but 80/20 ground chuck is recommended for the best flavor and juiciness.
• Can I bake these burgers instead of grilling/pan-frying them?
  • Smash burgers are best cooked on a hot, flat surface, so grilling or pan-frying is recommended.
• What if I don’t have a cast iron skillet?
  • You can use any skillet

Enjoy these incredibly delicious and crispy The Ultimate Smash Burger! They’re a fun and flavorful twist on a classic that’s sure to become a new favorite.

The Ultimate Smash Burger

• Author: Caoimhe Byrne
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 1x
• Category: Main Course
• Cuisine: American

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Description

This Smash Burger recipe delivers juicy patties with incredibly crispy, lacy edges, thanks to the smashing technique on a hot cast iron skillet (or griddle). Topped with a flavorful secret sauce, grilled onions, and your favorite fixings, it’s a burger experience you won’t forget!

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Ingredients

Scale 1x2x3x

For the Burgers:

• 2 pounds ground chuck (80% lean / 20% fat)
• 1/2 stick (4 tablespoons) unsalted butter, divided
• 1 medium yellow onion, finely chopped
• 1 tablespoon kosher salt, divided
• 1/2 tablespoon coarsely ground black pepper, divided
• 4 hamburger buns (or your favorite burger buns)
• 4 slices cheese (cheddar, American, or your preference), optional
• Tomato slices, optional
• Pickles, optional

For the Secret Sauce:

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon pickle relish (sweet or dill)
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika

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Instructions

• Make Secret Sauce: In a small bowl, combine the mayonnaise, ketchup, mustard, pickle relish, onion powder, and smoked paprika. Whisk until well combined. Cover and refrigerate until ready to use.
• Prepare Burger Meat: Gently divide the ground chuck into 4 equal portions (about 8 ounces each). Very gently form each portion into a loose ball. Do not overwork or compress the meat. The goal is to keep the meat as loosely packed as possible for the best smash.
• Preheat Grill/Skillet: Preheat your grill to medium-high heat (about 400°F / 200°C) with direct heat. Place a large cast-iron skillet on the grill grates, or if your grill grates have a flat griddle side, flip them over and use that. Let the skillet or griddle get very hot.
• Cook Onions: Add half of the butter (1/4 stick or 2 tablespoons) to the hot skillet/griddle. Let it melt. Add the finely chopped onions and cook, stirring occasionally, until they are translucent and softened, about 5-7 minutes. Remove the onions from the skillet and set them aside.
• Smash Burgers (Batch 1): Add the remaining butter (1/4 stick or 2 tablespoons) to the skillet. Working in batches (2 burgers at a time is usually best), place two of the loosely formed ground beef balls onto the hot skillet/griddle. Immediately use a sturdy, flat metal spatula (ideally a burger press or a spatula reinforced with another spatula) to firmly smash the burgers down to about 1/2-inch thickness. Season the smashed patties generously with half of the salt and half of the pepper.
• Cook Burgers (First Side): Cook the smashed burgers, undisturbed, for 2-3 minutes, or until the edges are very crispy and browned.
• Flip and Cook (Second Side): Carefully flip the burgers. If adding cheese, place a slice on top of each patty. Continue to cook for another 1-2 minutes, or until the cheese is melted and the burgers are cooked to your desired level of doneness.
• Repeat with Remaining Burgers: Remove the cooked burgers from the skillet and set aside. Repeat steps 5-7 with the remaining two ground beef balls, adding more butter to the skillet if needed, and using the remaining salt and pepper.
• Assemble Burgers: Spread the secret sauce generously on both the top and bottom buns. Place a cooked smash burger patty on the bottom bun. Top with the grilled onions, and any optional toppings like tomato slices and pickles. Add the top bun.
• Serve: Serve the smash burgers immediately.

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Notes

• Ground Chuck: 80% lean / 20% fat ground chuck is essential for juicy and flavorful smash burgers.
• Do Not Overwork Meat: The key to a great smash burger is to handle the meat as little as possible before smashing. Overworked meat will result in tough burgers.
• Hot Skillet/Griddle: A very hot cooking surface is crucial for creating the crispy, lacy edges.
• Smashing Technique: Use a sturdy, flat metal spatula (a burger press is ideal) and press down firmly and evenly on the burger balls immediately after placing them on the hot surface.
• Cooking in Batches: Cooking the burgers in batches prevents overcrowding the pan, which would lower the temperature and steam the burgers instead of searing them.
• Serving Suggestions: Serve these smash burgers with your favorite burger sides, such as french fries, onion rings, or a salad.