A Classic Smashed Burger is the ultimate way to enjoy a juicy, flavorful burger with crisp, caramelized edges and that iconic fast-food texture—but homemade and even better. Unlike thick, grilled burgers, smashed burgers are seared on a hot griddle or skillet with pressure applied to maximize browning and lock in flavor. The result? A deeply savory, crusty exterior with a juicy, tender interior that’s perfect in every bite.

This burger is all about simplicity and technique. Using just a few high-quality ingredients—ground beef, salt, pepper, and your favorite cheese—you can create restaurant-worthy burgers in minutes. Add your favorite toppings, toast the buns, and get ready to bite into a timeless American classic that never goes out of style.

If you’re into hearty, comforting mains, you’ll also love this Onion Gravy Smothered Steak and these flavor-packed Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce.

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Ingredients You’ll Need

For the Burger Patties:

1 lb ground beef (80/20 blend)
A fat ratio of 80/20 ensures juicy, flavorful patties.
Salt and freshly cracked black pepper
For seasoning the exterior of the patties.
1 tablespoon neutral oil or butter (optional)
For greasing the skillet if it’s not well-seasoned.

For Assembly:

4 soft burger buns (potato or brioche work best)
Toasted for texture and flavor.
4 slices of American cheese or cheddar
Melts perfectly over the smashed patties.
Lettuce, tomato, pickles, onions
Classic toppings for freshness and crunch.
Burger sauce, ketchup, mustard, or mayo
Add your favorite condiments to personalize.

Cooking Time

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 4 burgers

Equipment You’ll Need

Cast iron skillet or griddle (essential for high heat)
Spatula or burger press (metal with a sharp edge)
Parchment paper squares (for smashing)
Small bowl for seasoning
Cutting board and knife
Butter knife (for spreading sauces)

How to Make a Classic Smashed Burger: Step-by-Step

1. Form Loose Beef Balls

Divide the ground beef into 4 equal portions (about 4 oz each). Roll them loosely into balls—don’t compact them. Keeping them loosely packed ensures a better smash and more texture.

2. Preheat the Skillet

Heat your cast iron skillet or griddle over medium-high to high heat until smoking hot. Add a little oil or butter if necessary to prevent sticking.

3. Smash the Burgers

Place a beef ball on the hot skillet. Immediately smash it flat using a metal spatula (use a square of parchment paper between the spatula and meat to prevent sticking). Press down firmly for about 10–15 seconds until the patty is about 1/4 inch thick. Repeat for remaining balls.

4. Season and Sear

Season the top of each patty generously with salt and pepper. Let them cook undisturbed for 2–3 minutes, allowing the crust to form.

5. Flip and Add Cheese

Use a sharp-edged spatula to scrape and flip each patty. Top immediately with a slice of cheese. Cook for another 30–60 seconds until the cheese is melted and the patty is cooked through.

6. Toast the Buns

While the burgers cook, lightly butter the insides of the buns and toast them on the skillet until golden brown.

7. Assemble the Burgers

Spread your favorite sauce on the toasted buns. Add lettuce, tomato, onions, pickles, and top with the cheesy smashed patties. Cover with the top bun and serve hot.

Nutritional Info (Per Burger)

Calories: 520
Protein: 30g
Fat: 34g
Carbohydrates: 28g
Fiber: 2g
Sugar: 4g
Sodium: 620mg
Cholesterol: 90mg

Tips for Success

Use 80/20 Beef: The fat helps the patty crisp and stay juicy. Leaner beef will dry out.
Don’t Overwork the Meat: Loosely formed balls create better texture when smashed.
Preheat Well: High heat is key to developing the signature crust.
Smash Quickly: You only get one chance to smash the patty before the crust forms.
Double Up: For extra indulgence, stack two smashed patties in one burger!

Variations

Smash Bacon Burger: Add crispy bacon for an even richer flavor.
Spicy Smash: Add jalapeños and pepper jack cheese for a spicy kick.
Mushroom Swiss Smash: Swap American cheese for Swiss and add sautéed mushrooms.
Smash Patty Melt: Use rye bread instead of buns and add grilled onions.

Storage and Reheating

Store:

Keep leftover patties in an airtight container in the fridge for up to 3 days.

Freeze:

Wrap cooked patties tightly in foil or plastic wrap and freeze for up to 2 months.

Reheat:

Reheat in a hot skillet or in the oven at 350°F until warmed through. Avoid microwaving to retain texture.

Final Thoughts

The Classic Smashed Burger is proof that you don’t need fancy ingredients to make an unforgettable meal. With just a few simple techniques—high heat, a good smash, and the right beef—you can create a burger that rivals your favorite diner or burger joint. It’s crispy, juicy, cheesy, and endlessly customizable.

This is a recipe worth mastering, especially for burger lovers. It’s fast, fun to make, and a total crowd-pleaser. Whether you’re cooking for a weekend barbecue or a quick weeknight dinner, smashed burgers never disappoint.

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Frequently Asked Questions (FAQs)

Q: What’s the best type of beef to use?
A: An 80/20 ground beef blend is ideal for smashed burgers. It has enough fat to stay juicy and develop a crisp crust.

Q: Do I need a special burger press?
A: No! A wide metal spatula or even a small cast iron pan can work for smashing, especially if you use parchment paper between the meat and the tool.

Q: Can I make these on a grill?
A: A griddle on the grill works well. Avoid placing patties directly on grill grates since you can’t smash effectively and the meat may fall apart.

Q: Why are smashed burgers better than regular ones?
A: Smashed burgers get a deeper sear and a crispier crust due to maximum contact with the pan, creating richer flavor through the Maillard reaction.

Q: Can I use frozen ground beef?
A: It’s best to use fresh or fully thawed ground beef. Frozen meat won’t smash properly and won’t sear evenly.

Q: What’s the best cheese for smashed burgers?
A: American cheese melts best and gives that classic diner-style flavor, but cheddar, pepper jack, or Swiss are great alternatives.

Looking for more Asian-inspired flavors to mix up your weeknight rotation? Try this savory, slurp-worthy Asian Salmon and Noodles.

Sofia