Smash Burger Recipe: Crispy Edges, Juicy Center

The quickest, simplest way to make restaurant-style burgers at home is this Smash Burgers recipe. Small, thin patties cook in minutes and develop an irresistible crispy crust. Stack two patties with burger spread, pickles and onions for a flavorful burger ready in about 10 minutes.

“Okay so I made these the other night and these are legit good! Definitely a new favorite. I’ve probably gone to In N’Out Burgers like 1k times in my life and without a doubt this recipe is the closest I’ve ever had to it, and I’m pretty confident to say if I did a blind taste test I wouldn’t be able to pick which one is which.”

– Kristin W.

Growing up in Oklahoma, onion-fried burgers were a staple at family dinners. Smash burgers follow the same spirit—thin patties cooked on a very hot griddle or skillet so the meat develops a deep, caramelized crust. Because the patties are smashed thin, each patty cooks in about one minute per side, which means you can have a stack of juicy, flavorful burgers on the table in roughly ten minutes.

These burgers are perfect for weeknights, for feeding a crowd, or for casual gatherings. Below you’ll find ingredient details, step-by-step instructions, tips for sliders, optional toppings and serving suggestions to make these smash burgers exactly the way you like them.

Ingredients

• Ground beef (80/20) – Use 80% lean, 20% fat for juicy, well-flavored burgers.
• Vegetable oil – A small amount for toasting buns and preventing sticking on the griddle.
• Hamburger buns – Brioche is excellent for texture and flavor, but use any bun you prefer.
• Salt and black pepper – Simple seasoning is best. For an alternative, try a hamburger seasoning blend if you like bolder flavor.
• American cheese – Traditional for smash burgers, though cheddar, Swiss or your favorite cheese will work too.

Instructions

Make the burger spread before cooking (recipe included below) so everything is ready as the patties only need a couple minutes on the griddle.

1. Make the burger spread. In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 2 tablespoons finely chopped pickles (or relish) and 2 teaspoons Dijon mustard. Stir and set aside.
2. Portion the beef. Season the ground beef with salt and pepper. Form into eight 2-ounce balls for full-size burgers. For sliders, form sixteen 1-ounce balls.
3. Toast the buns. Heat a griddle or large skillet over medium-high heat and add 1/2 teaspoon oil. Place buns face-down and toast for about 1 minute or until golden around the edges. Remove and spread burger sauce on the bottom bun, then add shredded lettuce, thinly sliced onions and 2–3 dill pickle slices.
4. Heat the griddle to high. The surface should be very hot so the patties sear quickly and form a flavorful crust. If using a skillet, cast iron is ideal.
5. Smash the patties. Place the beef balls on the hot griddle. Using the back of a wide, flat metal spatula (lightly sprayed with cooking spray if desired), press each ball firmly to form a thin patty. Cook for 1 minute without moving so the crust can form.
6. Add cheese and stack. Flip the patties. Place a slice of cheese on half of the patties, then immediately top those with another plain patty to create a double-stack. Cook about 30 seconds to melt the cheese and warm through.
7. Finish and serve. Transfer the cooked burgers to the prepared buns, add any final toppings, and serve immediately while hot and crisp.

More burger recipes

If you enjoy smash burgers, try other variations like Mushroom Swiss, an Animal Style burger, an Oklahoma-style onion-fried burger, or a stuffed Juicy Lucy. Each approach offers a unique flavor profile while using the same simple building blocks—good beef, high heat, and the toppings you love.