This Smash Burger Recipe is a homemade version of a fast food restaurant classic! These burgers are ultra juicy with crisp edges and cook extremely quickly!
What are smash burgers?
Smash burgers are burger patties that have been smashed. It’s a technique used for cooking burgers that results in juicier, more flavorful, more crisp burger patties. When the meat hits the hot skillet, it immediately begins to brown, resulting in a more caramelized flavor. When the meat is smashed into patties on the hot skillet, the moisture and flavor are locked in rather than dripping out as it would in regular burgers. Smash burgers are popular because they cook really fast, are juicier than other burgers, and have delicious, crispy edges from cooking at high heat!
This smash burger recipe is made with ingredients you probably already have on hand!
- Ground Beef – use 80/20 for best results. This results in a juicy burger that’s not too dry, but also not too fatty.
- Worcestershire Sauce, Soy Sauce, and Fish Sauce – the seasoning trifecta for these smash burgers! The salty, tangy, umami flavor each of these brings in key to having super flavorful meat.
- Salt and Pepper – brings out flavors and adds a bit of spice.
- Unsalted Butter – used to cook the beef while adding a rich, buttery flavor to the meat.
- Cheddar Cheese, Buns, Fry Sauce, Pickles, and Onions – for serving!
How to make
The key is to have everything on hand so you can assemble the burgers when the patties are hot and fresh off the pan!
- In a large bowl, add beef, worcestershire sauce, soy sauce, fish sauce, salt, and pepper. Use your hands to mix until it’s just combined. You don’t want to overwork the beef.
- Divide it into 4 equal portions but don’t flatten yet.
- Heat a large skillet over medium high heat, then add in 1 tablespoon butter.
- Let the butter melt then add in 2 of the patties and smash flat with a spatula until they’re about 1/2 inch thick. Cook for 2 minutes then flip and cook for another 2 minutes
- In the last 30 seconds of cook time, top each patty with a slice of cheese and cover with a lid to melt.
- Remove the patties and repeat with the other two then assemble your burgers as desired and enjoy!
What beef to use
Use 80/20 ground chunk to keep these budget friendly and perfectly juicy. You need enough fat content to keep these smash burgers tender, but not too much so they’re swimming in grease.
What to serve with smash burgers
Serve these smash burgers with any of your favorite sides! Here are some of mine:
How to store
Leftover burger patties will last 3-4 days in the fridge or up to 3 months in the freezer. To freeze, place cooled patties on a cookie sheet lined with a silicone mat and freeze until firm (1-2 hours.) After they’re frozen, wrap in foil, place in ziplock bags, and store. To reheat, thaw in the fridge if frozen then reheat on the stove. – Jennifer
Equipment for this recipe
- 1 pound ground beef use 80/20 for best results
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons unsalted butter divided
- 4 slices sharp cheddar cheese
- 4 buns
- Fry sauce or ketchup and mustard
- Sliced pickles
- Sliced onions
- In a large bowl, add beef, worcestershire sauce, soy sauce, fish sauce, salt, and pepper.
- Use your hands to mix until the mixture is just combined. You don’t want to overwork the beef.
- Divide ground beef into 4 equal portions (don’t flatten them out yet).
- Heat a large skillet over medium high heat (about 350 degrees F).
- Once hot, melt 1 tablespoon butter.
- Add in 2 of the patties and smash flat with a spatula until they’re about 1/2 inch thick.
- Cook for 2 minutes, then flip.
- Cook for an additional 2 minutes, or until the patties are cooked to your liking. In the last 30 seconds of cook time, top each patty with a slice of cheese, and cover the pan with a lid to melt the cheese.
- Remove from pan and repeat with remaining patties.
- Assemble burgers with buns, fry sauce, pickles, onions, etc. and enjoy!
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*Note: Nutrition information is estimated and varies based on products used.