Last Updated on 25 August, 2026 by Elby | The Tasteful Pantry
Smash burgers turn a few simple ingredients into thin, juicy beef patties with deeply browned, crispy edges – without sacrificing the juice-running-down-your-elbows part of eating a good burger. The trick is a very hot, flat cooking surface and one firm press as soon as the beef hits the heat. After that, leave the patty alone and let the crust develop. Have the buns and toppings ready before you begin because the cooking moves quickly. Fast, easy and very hard to beat, it’s easy to see why smash burgers have become so popular. But if you are in in the mood for a burger with the lot, try the classic beef burger and serve both with some homemade pickles.
Ingredients for a Smash Burger Recipe
To make classic smash burgers, keeping it simple is key.
Beef mince: Choose an 80% lean meat, 20% fat mince to ensure the right level of juiciness and flavour.
Seasoning: A little salt and pepper go a long way, letting the beef’s flavour shine.
Buns: Brioche or potato buns are the perfect holder. They add a soft, slightly sweet contrast to the crispy burger. Toasting them lightly on the inside, helps to keep the bun in tact when the juices come into contact with them.
Cheese: Cheese slices, specifically burger cheese (or American cheese) slices are the classic choice as they melt perfectly over the hot patty. But cheddar, Swiss, or colby also work well.
Toppings: Simple toppings like onions, pickles, and a touch of sauce are popular, as they don’t overpower the burger’s natural flavour.
How to Make Smash Burgers
Step one: Divide the mince into four equal portions and use your hands to shape them into loose balls. There’s no need to compact the meat. Place the balls in the freezer for 10 minutes.
Step two: Heat a flat grill plate, cast-iron skillet or heavy frying pan over high heat. Cut the buns in half and place them cut-side down on the hot cooking surface. Cook until lightly toasted. Brioche buns brown particularly quickly, so keep an eye on them.
Step three: Prepare the toppings and cut four pieces of baking paper, each approximately 10 x 10 cm. Spread the tomato sauce and mustard over the top halves of the toasted buns. Scatter over the diced onion, pressing it lightly into the sauce so it doesn’t fall off. Arrange the lettuce over the bottom halves.
Step four: Place the chilled mince balls onto the hot cooking surface. No additional oil is necessary. Working quickly, cover each ball with baking paper and use a sturdy metal spatula to press the beef firmly into a thin, even patty. Remove the paper, then season the patties with salt and pepper. Cook in batches if there isn’t enough room to smash the patties without them touching.
Step five: Cook the patties undisturbed for 1-2 minutes, or until the undersides are well seared and the edges are crisp. Slide the spatula firmly underneath each patty, scraping up the browned crust, then flip it in one swift movement. Don’t press the patties again after turning – you want the juices to stay in the burgers.
Step six: Immediately place a cheese slice over each patty. Cook for another minute, or until the patties are cooked through and the cheese has melted. Transfer the patties directly onto the lettuce-covered bun halves. Add the pickles and any other toppings, cover with the top halves of the buns and serve immediately.
How do you get Crispy Edges on Homemade Smash Burgers?
The crispy edges come from maximum contact between the beef and a very hot, flat cooking surface. Cast iron and heavy stainless steel retain heat particularly well, while a ridged grill pan leaves too much of the meat sitting above the surface.
Keep the mince cold and form it into loose balls rather than shaping traditional burger patties. Place each ball directly onto the hot pan and smash it immediately through a piece of baking paper. Press firmly for several seconds, then remove the paper, season and leave the beef untouched while the crust develops.
The burger should only be smashed once. Pressing it again after flipping squeezes moisture and rendered fat from the patty. When the first side is properly browned, use a firm scraping motion to lift it from the pan so the crisp bits remain attached to the burger.
Smash Burger FAQ
What type of mince is best for smash burgers?
Beef mince with a decent amount of fat works best because it stays juicy while developing crispy edges. Lean mince can dry out quickly. I opt for 80/20 – 80% meat/20% fat.
Do smash burgers need breadcrumbs or egg?
No. Traditional smash burgers are simply seasoned beef mince. The simplicity is part of what makes them so good.
What is the best pan for smash burgers?
A cast iron pan or flat-top grill is ideal because it holds heat well and helps create that crispy crust. Stainless steel also works brilliantly – but make sure the crust has formed and use quick movements with the spatula when flipping so the patty doesn’t stick and break.
What cheese works best on smash burgers?
American-style cheese (burger cheese) is the classic choice because it melts beautifully, but cheddar, Swiss or pepper jack also work well.
What toppings go well with smash burgers?
Pickles, burger sauce, caramelised onions, lettuce and crispy bacon are all popular choices. The crispy beef pairs well with creamy and tangy toppings. But really, whatever toppings you like.
Tips for the Best Smash Burger
Use the Right Spatula: A strong, flat spatula is essential for getting a thin, even smash.
Don’t Overcrowd the Pan: If you are increasing quantities to cook for a crowd, be mindful that too many patties can reduce the heat and make it harder to achieve the ideal crust – so cooking in batches works better.
Serve Immediately: Smash burgers are best enjoyed fresh out of the pan for maximum crispiness.
Feedback and More: Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts on the smash burger recipe. Cheers, Elby!
If you liked this recipe, also try the classic beef burger for another quick weeknight meals.
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Smash Burgers
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 320 grams beef mince - with approx. 20% fat
- salt and pepper
- 4 potato bun - or brioche or any other soft bun
- 4 slices cheese slices - burger cheese is good, for good reason
Suggested Toppings
- tomato sauce
- mustard - mild American
- ¼ white onion - finely diced
- 4 leaves lettuce - shredded, iceberg or ‘frilly’ lettuce (see notes)
- 12 pickles - sliced
- any other preferred toppings - eg. sliced tomatoes, sliced jalapeños
Instructions
- Using your hands to form four balls from the mince (no need to compact them) and place them in the freezer for 10 minutes.
- Heat a flat grill plate, cast-iron skillet or pan on high heat. Cut the bun in half and place both halves cut side down onto the cooking surface. Cook just until lightly toasted. If using brioche this can be quite quick, so keep an eye on them.
- Prepare all other toppings and cut 4 pieces of baking paper 10x10cm. Once the buns are toasted, swirl the sauce and mustard on the top halves and sprinkle the finely diced onion on top – pressing into the sauce lightly so they don't fall off. Place the lettuce on the bottom halves.
- Take the mince balls from the freezer and add to the hot plate or pan (no additional oil is necessary). Place the baking paper on top of each and (working quickly) use a hard metal spatula to 'smash' or press the mince firmly, to evenly flatten as much as possible – discard the paper and season the patties with salt and pepper. Cook in batches if the patties can't be smashed without touching.
- Cook for 1-2 minutes, undisturbed, or until the edges are nicely seared and crispy. Using the spatula, carefully but forcefully flip the patty – trying to lift and flip in 1 swift movement. Don't press the patty after flipping – you don't want to squeeze all the juices out.
- Immediately place the cheese slices on top of the patties and cook for a further minute or until the cheese has melted. Transfer the patties straight to the lettuce side of the prepared bun, top the burger with pickles (and any other topping choices and cover with the other bun half and serve immediately.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
