Smash Burger Recipe (with Video)

A homemade Smash Burger is quick and easy to make. These take just minutes to grill so it’s a great way to feed a crowd. Smash burgers have the iconic flavor profile of classic cheeseburgers, but the double burger patty with cheese melted in between is irresistible.

You’ll love my special sauce, which makes these taste like a restaurant copycat smashburger.

Smash burger with cheese

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Helpful Reader Review

“Easiest and tastiest burgers ever! So glad i found this recipe which is so simple and produces burgers that are better than any restaurant ones I’ve had, which I didn’t think was even possible!.” – RJ ★★★★★

Smash Burger Video

Watch the video tutorial and see how easy it is to make restaurant-style Smash Burgers for your next cookout.

What is a Smash Burger?

After trying Smash Burgers at a restaurant, I was smitten and knew I had to recreate the recipe. It’s an exciting, extra-tasty, quick way to cook a burger, and even though the process seems to break all the traditional burger rules, the results are fantastic with crisp crust and juicy centers.

Smash burgers start by forming balls of ground beef (which you can make ahead), then pressed or smashed with a burger press into a thin patty as soon as they hit the hot grill. This creates extra browning and flavor on the outside while maintaining the patty’s juiciness. They also cook super fast!

We love all kinds of burgers, from my classic Burger Recipe to Cheeseburger Sliders and even Hamburger Soup! Making your own patty from ground beef tastes so much better than flash-frozen or fast-food patties. I always feel better after eating a fresh homemade burger because I can control the quality of ingredients.

Center of a smash burger showing the layers

Ingredients

  • Ground Beef – We use 1.5 lbs of ground beef to make 4 double-patty burgers, but you can easily scale the recipe up to feed a crowd (use 3 lbs for 8 double-patty burgers). For a tasty and juicy burger, use ground beef that is 80/20 (80% lean and 20% fat).
  • Sauce – A simple combination of mayonnaise and yellow mustard is what we use to grill and assemble the burgers.
  • Cheese – we love thick-sliced medium cheddar cheese for burgers, but you can use American-style cheese or your favorite sliced cheese.
Ingredient for smash burgers

Restaurant-Style Burger Toppings

  • BunsHomemade Buns work great, and I think brioche buns also have that steakhouse burger look, but any store-bought burger bun will work here.
  • Lettuce – thinly slice your iceberg lettuce for a restaurant-style smash burger
  • Pickles – sliced dill pickle chips are the best
  • Tomatoes – Select meaty and large-sized tomatoes for burgers and cut them into rings
  • Red onion – thinly sliced into rings
Smashburger toppings with buns, lettuce, tomatoes, pickles and onions

How to Make Smash Burgers

  • Prepare Patties – Divide 1 1/2 lbs of ground beef into 8 equal portions (3 oz each), cover, and refrigerate until ready to cook.
  • Make Sauce – Stir together 1/3 cup mayo and 1 tsp mustard and set aside.
  • Prep Toppings – fully prep your toppings ahead to assemble the burgers right away while the patties are hot and juicy off the grill.
  • Toast buns – lightly butter the cut side of your buns and toast on a griddle or skillet over medium heat until golden brown. Transfer to a rack.
  • Cook patties – increase to medium-high heat. Depending on your surface area, place 2 to 4 cold pieces of meat onto the hot surface. Working quickly, cover each piece with a sheet of parchment paper and smash each into a thin patty. Remove parchment paper, season with salt, pepper, and garlic powder, add a dab of sauce, and flip. Sear for 2 minutes on the first side and about a minute on the second side.
  • Add cheese – place a slice of cheese onto half of the patties and top with a second patty, and remove from the heat. Serve warm over toasted buns with toppings and more sauce – check out all of my favorite burger sauces.
how to make smash burgers step by step

When to Flip the Burger

I cook the patty on the first side for about 2 minutes. Flip with a metal spatula once the bottom is browned and caramelized. This is why it’s essential to start with a preheated grill; otherwise, your burger patties will be overcooked before they have a chance to brown.

Can I make smashburgers on the stovetop?

Smash burgers can be cooked in a very large cast-iron skillet, or on a griddle (indoor or outdoor). We love using our Camp Chef cooktop to cook several patties at once.

Why does the beef need to be cold?

Unlike a good steak which we like to bring to room temperature first, burger patties should be well chilled before they go onto the grill. It helps the fat stay in the meat and will result in a juicier burger.

What is the Best Smash Burger press?

A flat press works best to get the patties very thin. This is our favorite Smash Burger Tool, but you can also push over the top of a spatula with a meat mallet to smash burgers. Also, pre-cut parchment paper makes the job easy, but you can cut your own pieces.

Smash burger press, spatula and parchment paper

Make-Ahead Tip

Since Smash Burgers are best when using chilled ground beef, you can portion and refrigerate ahead. Roll the ground beef into balls, then cover with plastic wrap and refrigerate for 1 to 2 days.

Meatballs made ahead for smash burgers

How to Assemble a Smash Burger

According to my husband, Vadim, who used to work at a restaurant, this is the proper way to assemble a smash burger.

  • Spread sauce on the bottom bun.
  • Add 3-4 slices of pickle
  • Top with a mound of shredded lettuce
  • Add tomatoes and onions if using
  • Top with meat patties and cover with the top bun.
Step by step assembling a smash burger.

How to Wrap a Burger

If you really want to replicate a restaurant copycat burger, try this easy burger wrapping technique. It’s easy and similar to wrapping a gift. The wrappers are so fun and help contain drips and messes. The kids seem to appreciate the wrappers. Maybe it’s because it feels like eating out.

  • Cut a piece of parchment paper into a 10-12″ square and fold in half into a triangle. Place the parchment halfway over the burger.
  • Flip the burger upside down and tuck in the sides.
  • Tuck the bottom flap under the burger.
How to wrap a burger

Serve Smash Burgers With

These are our favorite cookout recipes to make with burgers.

smash burger wrapped in parchment paper

Mmm, looking at that juicy double patty with melty cheese in the center always gives me major cravings. Try this Smash Burger recipe and it might just become your new favorite way to grill burgers, and make sure you don’t skip the sauce – it adds tons of extra flavor.

Smash Burger Recipe

5 from 228 votes
Smash burger recipe served on a bun
It’s easy to make restaurant-style Smash Burgers at home. These cook quickly and it’s one of the tastiest ways to prepare a burger. You’ll love the double patty with melted cheese in between, and the sauce is a must-try!
Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes

Ingredients 

Servings: 4 burgers

Smash Burger Patties:

  • 1 1/2 lbs ground beef, 80/20, divided into 8 portions (3oz each)
  • Salt, added to taste
  • Black Pepper, added to taste
  • garlic powder, optional, added to taste
  • 4 slices medium cheddar cheese, we love thick-sliced

Burger Sauce:

Toppings:

  • 4 burger buns, we used brioche buns
  • 2 cups iceberg lettuce, shredded
  • 1 large tomato, sliced
  • 1/2 red onion, sliced into thin rings
  • 2 Dill Pickles, cut into 12 slices

Instructions

Portion Beef Patties:

  • Divide beef into 8 even portions, about 3 oz each. Loosely Roll them into balls then cover and refrigerate while preparing remaining ingredients (you can prep and refrigerate the balls of meat 1-2 days ahead). The meat must be cold when it hits the grill.

Prep Toppings and Buns:

  • Remove wilted leaves from lettuce to keep it crunchy then finely shred lettuce. Slice tomatoes, onions, and pickles.
  • Butter and toast buns over medium heat until golden on the buttered side.

Cook the Patties:

  • Increase griddle to medium/high heat. Place 2-4 burger balls onto a hot griddle. Working quickly, place a square of parchment paper over the meat and use a burger press or spatula to firmly smash straight down into a thin patty.
  • Once patties are smashed, peel back and discard parchment papers and season patties with salt, pepper and garlic powder. Add 1/2 teaspoon of burger sauce. Cook 2 minutes on the first side or until seared and juices start to come to the surface.
  • Scrape under the burger with metal spatula facing down at a 45˚ angle to get under the caramelized part and flip. Cook another 1 minute. Top half of the patties with sliced cheese and cover cheese with the second patty. Repeat with remaining burgers and transfer them to a platter as they finish cooking.

Assemble Burgers:

  • Place sauce on bottom of bun. Top with 3 pickle slices, shredded lettuce, 2 tomato slices and thin sliced onion. Add double patty and top with bun.

Nutrition Per Serving

730kcal Calories26g Carbs42g Protein59g Fat22g Saturated Fat10g Polyunsaturated Fat21g Monounsaturated Fat2g Trans Fat158mg Cholesterol926mg Sodium720mg Potassium2g Fiber6g Sugar791IU Vitamin A7mg Vitamin C335mg Calcium5mg Iron
Nutrition Facts
Smash Burger Recipe
Amount per Serving
Calories
730
% Daily Value*
Fat
 
59
g
91
%
Saturated Fat
 
22
g
138
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
10
g
Monounsaturated Fat
 
21
g
Cholesterol
 
158
mg
53
%
Sodium
 
926
mg
40
%
Potassium
 
720
mg
21
%
Carbohydrates
 
26
g
9
%
Fiber
 
2
g
8
%
Sugar
 
6
g
7
%
Protein
 
42
g
84
%
Vitamin A
 
791
IU
16
%
Vitamin C
 
7
mg
8
%
Calcium
 
335
mg
34
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: smash burger, smashburgers
Skill Level: Easy
Cost to Make: $$
Calories: 730
Natasha's Kitchen Cookbook

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5 from 228 votes (167 ratings without comment)

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Recipe Rating




Comments

  • BY
    August 9, 2025

    Followed the recipe exactly. Very quick and easy. I prepared more meat that was needed the for dinner. Stored in fridge over night, and cooked the left overs the next day for lunch, just as good or better!

    Reply

  • Myriam
    August 9, 2025

    Is the griddle an accessory of your bbq? Can you please link I’d it is? Thank you

    Reply

    • NatashasKitchen.com
      August 9, 2025

      Hi Miriam! We have a Camp Chef grill, and it’s the cooktop griddle insert that you can purchase for it.

      Reply

  • Kathleen
    July 27, 2025

    LOVED this! Made grilled onions to put on the burgers – was such a success! So easy and sooo yummy! Thank you!

    Reply

  • Fred
    July 23, 2025

    Where is the link for the kitchen scale ?

    Reply

    • NatashasKitchen.com
      July 23, 2025

      Hi Fred! If you select the “shop” option from the menu above, you will find it linked in the kitchen tools category in my Amazon shop.

      Reply

  • Gloria Smith
    July 21, 2025

    Recipe was a hit for my family! Made with ground turkey 85/15 and tasted really good! Plan on including this recipe on weekly rotation

    Reply

  • L Mason
    July 4, 2025

    We make these all the time as the kids love them. The KEY here is to have an extremely hot griddle. 80/20 or even 75/25 is needed. Super simple but it takes some practice managing the process with the press, parchment paper and the patties. Not a bad idea to make 1-2 extra to test and get the hang of it.

    Reply

  • William Bloggs
    June 25, 2025

    How do these patties not just fall apart during cooking without any binding agent – such as egg???

    Reply

    • NatashasKitchen.com
      June 25, 2025

      Hi William. They naturally stick together from the fat and the proteins bind as it cooks.

      Reply

  • Andre
    May 10, 2025

    Just made these today…they turned out great!! Recipe very easy to follow.

    Reply

    • NatashasKitchen.com
      May 10, 2025

      So happy to hear you enjoyed them, Andre!

      Reply

  • BB
    May 6, 2025

    Followed the directions to a T and they turned out super yummy 😋 And, finally someone told us the secret of how to smash the burgers without them sticking to the press! Thank you!!

    Reply

    • Natashas Kitchen
      May 6, 2025

      You’re welcome! I’m so happy you enjoyed it, BB! Thank you so much for sharing that with me.

      Reply

  • Nancy W.
    May 1, 2025

    Holy Cow! We made these Smash Burgers last night and they were fantastic! I mean so
    delicious! Just like the ones you get at Culvers, but better. The flavor comes through so
    well with the crispy edges and the juicy centers. Not dry at all! Just delicious. I love Natasha’s recipes! Thanks for another great one!

    Reply

    • Natashas Kitchen
      May 1, 2025

      That’s just awesome! Thank you for sharing your wonderful review, Nancy!

      Reply

  • Rebecca
    February 7, 2025

    Absolutely delicious. The sauce is a nice touch.

    Reply

  • RJ
    November 16, 2024

    Easiest and tastiest burgers ever! So glad i found this recipe which is so simple and produces burgers that are better than any restaurant ones I’ve had, which I didn’t think was even possible!

    Reply

    • NatashasKitchen.com
      November 17, 2024

      That’s wonderful to hear, RJ! So glad you loved them.

      Reply

  • Shelley Byerley
    October 11, 2024

    I always go to your site while looking for a recipe. Thank you Natasha. There has never been one time I have had to move on. You ALWAYS hit it out of the park.

    Reply

    • NatashasKitchen.com
      October 12, 2024

      I’m so happy to hear that. Thank you’

      Reply

    • Cathy Hess
      January 5, 2025

      100% true!! I do the exact same thing when looking for a recipe. Love your cookbook too!!

      Reply

  • Nadine
    September 25, 2024

    Oh, Natasha- you are such a blessing to our world!!! This burger is LIFE CHANGING and I’m so glad I never have to spend another dollar at a burger joint. Thanking you infinitely!!!!!!!

    Reply

    • NatashasKitchen.com
      September 25, 2024

      Hi Nadine! Thank you so much. I’m very happy to hear that.

      Reply

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