This smash burger recipe turns six 3 oz balls of cold 80/20 ground chuck into paper thin patties by smashing them on a very hot cast iron skillet for 60 to 90 seconds, until the edges are dark, lacy, and crispy. You flip them, melt American and cheddar cheese on top, and stack three patties per burger on a toasted potato bun with a homemade honey and lemon special sauce. Cook the beef until it is fully done, 160°F in the center. It takes about 30 minutes and makes 2 triple stack burgers.
A great smash burger is all about balance. Seriously! We are talking crispy edged patties with a juicy center, thin sliced cheese that has been melted just enough to hold it all together, and a few simple toppings. All tucked inside a fluffy and toasted potato bun.
Aside from the fact that they are just incredibly delicious, they practically melt in your mouth almost like a piece of chocolate! I prefer smash burgers over any other type of burger. I have never been a fan of those super thick patties. There is something just so incredibly good about the simplicity of a smash burger.
If you can get those simple and basic ingredients, a smash burger is really all about the technique and the execution.
Table of Contents
Why You Will Love This Smash Burger Recipe
You are going to love this because it brings that restaurant quality and flat top griddle flavor right into your kitchen! We are going for a triple stack, meaning maximum surface area for those beautiful, golden brown, and crispy laced edges. Plus, the homemade special sauce has the perfect hit of sweetness from the honey and acidity from the lemon to cut right through that rich and savory beef. It is fast, it is messy in the best way possible, and it is a total game changer for burger night.
- Crispy, lacy edges from smashing the beef onto a screaming hot pan
- Juicy center from 80/20 ground chuck
- Melty cheese from classic American plus a little sharp cheddar
- Homemade special sauce with honey, lemon, and finely minced pickles
If you love a good handheld sandwich, my Cheesy Pulled Pork Sliders are another crowd pleasing, bun based dinner worth adding to your rotation.
What You Will Need
Special Equipment
- Cast iron skillet, carbon steel pan, or flat top griddle: essential for retaining high heat.
- Heavy, flat metal spatula or dedicated burger press: to get that perfect and paper thin smash.
- Thin metal scraping spatula: to cleanly lift the burger and keep the crust attached.
- Instant read meat thermometer: to confirm the beef is fully cooked.
- Oven mitts and a working exhaust fan: the pan and the smoke both get intense.
- Squeeze bottles (optional): makes saucing the burgers fun and easy.
- Food safe gloves (optional): keeps the fat from melting in your warm hands while rolling.
The Ingredients for the Triple Stack Burgers (Makes 2 Burgers or 6 Patties)
- 18 oz (510g) ground chuck (80/20 lean to fat ratio), kept very cold
- 4 slices classic American cheese
- 2 slices cheddar cheese
- 2 potato buns
- 1 tsp neutral cooking oil (for oiling the burger press)
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
The Ingredients for the Special Sauce
- 1/3 cup (75g) mayonnaise
- 1.5 tbsp (25g) ketchup
- 1 tsp (5g) Dijon mustard
- 1 tbsp (15g) finely minced dill pickles
- 1 tsp (7g) honey
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp fresh lemon juice (or pickle juice)
- Pinch of kosher salt and cracked black pepper
For Assembling
- Dill pickles, sliced paper thin
- Yellow mustard
- Classic ketchup
Smash Burger Safety Checklist
- Cook ground beef to 160°F in the center, and do not serve pink or undercooked burgers, especially to kids, pregnant guests, or older adults
- Keep the beef cold until the second it hits the pan
- Wash your hands after touching raw beef, and use a clean plate and utensils for the cooked burgers
- Do not put cooked burgers back on the baking sheet that held the raw meatballs
- Use oven mitts, since cast iron handles get very hot
- Never leave an empty, smoking pan unattended
Let Us Get Cooking
1. The Beef
It is important that you start with a really high quality ground beef. Just for fun, you do not have to do this, but I personally like to grind the beef myself. If you grind your own, keep the meat and the grinder very cold, clean everything well, and still cook the burgers to 160°F. You have probably heard the term 80/20 ground beef. That means 80 percent lean beef and 20 percent fat. Most people agree that gives the perfect balance between flavor and texture. If you were grinding it yourself, you would see those little layers of fat coming through in between all of that lean beef.
2. Prep the Beef
Divide your cold 80/20 ground beef into 6 equal portions (about 3 oz or 85g each). Wear a pair of gloves so the fat does not start melting from the heat of your hands while shaping. Shape a loose ball that is somewhere in between the size of a golf ball and a mandarin orange. Once you have something close to that, begin to toss each ball firmly back and forth between your hands to remove air bubbles so that when you smash, the patty does not just break apart. Place them on a baking sheet and keep them in the fridge so the fat stays solid while you prep the rest.
3. The Ultimate Special Sauce
While the beef is chilling, it is time for the special sauce! Because you need pickles for both the finished burgers and the sauce, start by chopping those. Slice your burger pickles super thin. You are making smash burgers, and those are already really thin, so why not put some thin pickle slices on there?
With the rest of those pickles, mince them nice and fine, almost into a fine relish. This gives the sauce that necessary acidity. Mix that with the mayonnaise, a little honey, some smooth Dijon mustard, ketchup for color, smoked paprika, onion powder, garlic powder, salt, pepper, and a nice squeeze of fresh lemon juice. You can use pickle juice, but I personally just love the flavor of lemon. Mix well and transfer to a squeeze bottle. Keep it in the fridge until serving. I promise it is going to be one of the best special sauces you ever taste.
Want something crunchy to dunk in that sauce? My Crispy Baked Panko Avocado Fries are a fun, crunchy side that goes great with burger night.
4. Pan Prep and Toasting the Buns
Preheat your pans! Heat your cast iron skillet or griddle over medium heat. That will give you a heavier and more even surface to cook your smash patties, though you can make it work with other pans.
Before you start cooking our actual burger patties, put your buns down. Toasting them the way I do is an added touch that is a total game changer. Place your potato buns face down in the pan to toast and steam simultaneously while your patties are cooking. Once soft and golden brown, remove them and set aside.
I am making a triple stack burger, which means we need three pieces of cheese per burger. I use classic and cheap American cheese, and a little bit of cheddar cheese for a bit of sharpness and balance.
5. The Smash!
Crank the heat on your skillet to high or medium high until it is smoking hot. Note that it will have so much smoke! If you have sensitive fire alarms at home, this might be a recipe that you skip, or at least open all your windows and run your exhaust fan! Use oven mitts, and never walk away from the hot pan.
Before you start cooking, quickly and lightly oil the bottom of your burger smasher or heavy spatula so it does not stick. Place the meatballs into the dry and hot skillet (work in batches if necessary). Patty goes down! Immediately give it a nice, hard, and full smash! Push from the top down and roll around the edges of the smasher as you go to create a paper thin patty.
6. Season and Flip
Instantly season the smashed patties generously with kosher salt and black pepper. Let them cook undisturbed for 60 to 90 seconds until the edges are dark, lacy, and crispy. You want to keep that nice laced pattern on the bottom of your smash burger, so make sure to really scrape all the way through with your thin metal spatula. Get all those nice craggly pieces so you do not lose the crust, and then flip! That golden brown is all flavor.
7. Cheese and Stack
Add the cheese right away. Immediately top two patties with American cheese and the third with Cheddar cheese. Let cook for 30 to 40 seconds. Work as quickly as possible. Do not be afraid of the heat! Just when that cheese melts and holds everything together like glue, stack the three patties on top of each other, let the excess oil drip off, and carefully transfer to the steamed and toasted bottom bun. The patties should be cooked all the way through with no pink, and these thin patties cook fast, so if you are unsure, check one with a thermometer from the side for 160°F.
8. Assemble and Eat!
Finish the cheesy burger stack with a few paper thin pickle slices, a generous swirl of your homemade special sauce, a squeeze of yellow mustard, and a bit of classic ketchup. Crown with the top bun and dive in right away! That gooey and melty cheesiness is not going to last for long!
Smash Burger Toppings and Sides
- Classic toppings: paper thin pickles, yellow mustard, and ketchup, plus that special sauce
- Fries and potatoes: pair your burger with my Beef Tallow Potatoes for crispy, golden sides
- Cookout sides: try my Mexican Street Corn Salad or my Best Creamy Cucumber Salad for something cool and fresh
- Something to drink: a cold glass of my Fresh Mint Lemonade Slushy is perfect for a summery burger night
Storing Leftovers
- Smash burgers are best eaten right away, while the cheese is gooey and the edges are crisp
- If you do have leftovers, refrigerate within 2 hours and eat within 3 to 4 days
- Reheat patties in a skillet until hot all the way through
- Store the special sauce in an airtight container in the fridge for up to about 5 days, and discard any sauce that sat out for more than 2 hours
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FAQs
What makes a smash burger different from a regular burger?
Honestly, it comes down to the technique! A regular burger is thick and shaped ahead of time so it stays juicy in the center, though a thick patty takes longer to cook through and needs a thermometer check. A smash burger starts as a loose ball of meat that gets smashed aggressively onto a smoking hot and high heat surface. Smashing maximizes the meat contact with the hot metal. That triggers the Maillard reaction, which gives you that deeply caramelized and savory crust and those incredibly crispy edges!
What is the best meat blend for smash burgers?
You really want to use an 80/20 ground chuck (that is 80 percent lean beef and 20 percent fat). The fat is so important because it renders quickly during the smash. Basically, the meat fries in its own delicious juices to form a crust, all while keeping that super thin patty moist on the inside.
How do you prevent the burger from sticking to the press when smashing?
I like to quickly oil the bottom of my burger smasher right before going in for the press. But another amazing trick is to place a small square of parchment paper right over the meatball before pressing down. The parchment peels right off instantly and guarantees your meat will not stick to the spatula! Peel it off right away and never leave it sitting on the hot pan.
Why should you not use a non stick pan for smash burgers?
Definitely avoid non stick pans for this! Non stick Teflon coatings just cannot handle the extremely high heat (above 450 degrees Fahrenheit) required for a proper smash burger without degrading. Plus, non stick coatings actually prevent the meat from adhering to the pan surface, and that slight initial sticking is exactly what you need to develop that beautiful and crispy crust! Stick to cast iron skillets, carbon steel, or stainless steel griddles.
How do I know when smash burgers are fully cooked?
Ground beef should reach 160°F in the center, and the patties should have no pink left. Smash patties are paper thin, so they cook through very quickly on a hot pan, but color alone is not a reliable test. Check one patty by sliding an instant read thermometer in from the side. When in doubt, give it a few more seconds.
Can I make smash burgers on a griddle, Blackstone, stovetop, or grill?
Yes, with a flat, very hot surface. A cast iron skillet or flat top griddle is what this recipe is written for, and a Blackstone or other flat top griddle works the same way, so preheat it until it is very hot and work in batches. I have not tested every setup. For a grill, do not smash directly on the grate, since the patty will fall through. Set a cast iron skillet or griddle on the grill instead. Skip non stick pans.
Can I add onions or make an Oklahoma style smash burger?
You can. For an Oklahoma style burger, press a small handful of very thinly sliced onions into the top of each ball right as you smash it, so the onions cook into the patty. You can also top the finished burger with caramelized onions. I have not tested either one in this recipe, so adjust the cooking time slightly and keep checking that the beef is fully cooked.
Is this special sauce like Big Mac sauce, and can I use Greek yogurt?
It is a similar style of burger sauce, built on mayonnaise, ketchup, and pickles, but it is its own recipe with honey and lemon rather than a copycat of any restaurant sauce. You can swap some or all of the mayonnaise for plain Greek yogurt for a tangier, lighter sauce. I have not tested that swap, so taste and adjust the seasoning.
How do I make single or double stack smash burgers, or feed a crowd?
Use the same 3 oz balls and change how many go on each burger. For a double stack, use 2 patties per burger. For a single, use 1. This recipe makes 2 triple stack burgers from 6 patties, so for more burgers, multiply the beef and buns, and cook in batches so you do not crowd the pan.
Can I prep smash burgers ahead of time?
You can roll the beef into balls a few hours ahead, or up to a day ahead, as long as they stay in the fridge until the second they hit the pan. Raw ground beef keeps only a day or two in the fridge. The special sauce can also be made ahead and stored in the fridge.
The Ultimate Triple-Stack Smash Burger
Course: Main CourseCuisine: AmericanDifficulty: Medium2
burgers15
minutes5
minutes950
kcal10
minutes30
minutesCrispy-laced edges, a juicy center, and layers of melty American and cheddar cheese. Stacked high on a toasted potato bun and finished with a sweet and tangy homemade special sauce.
Ingredients
- Equipment Needed:
Cast-iron skillet or flat top griddle
Heavy burger press or spatula
Thin metal spatula
Instant-read thermometer
Squeeze bottles (optional)
- Ingredients:
18 oz (510g) ground chuck (80/20 lean-to-fat ratio), kept very cold
4 slices classic American cheese
2 slices cheddar cheese
2 potato buns
1 tsp neutral oil (for oiling the burger press)
Kosher salt, to taste
Freshly cracked black pepper, to taste
For the Special Sauce:
1/3 cup (75g) mayonnaise
1.5 tbsp (25g) ketchup
1 tsp (5g) Dijon mustard
1 tbsp (15g) finely minced dill pickles
1 tsp (7g) honey
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp fresh lemon juice (or pickle juice)
Pinch of kosher salt and cracked black pepper
For Assembling:
Dill pickles, sliced paper-thin
Yellow mustard
Classic ketchup
Directions
- Slice pickles super thin for the burger, and mince 1 tablespoon’s worth very finely for the sauce.
- In a bowl, whisk together the minced pickles, mayonnaise, ketchup, Dijon mustard, honey, smoked paprika, garlic powder, onion powder, lemon juice, salt, and pepper. Transfer to a squeeze bottle and refrigerate.
- Divide the cold 80/20 ground beef into 6 equal 3 oz (85g) portions. Wearing gloves, roll into balls, tossing them back and forth in your hands to remove air bubbles. Place in the fridge.
- Preheat a cast-iron skillet over medium heat. Toast buns face-down until golden and steamed. Remove and set aside.
- Increase skillet heat to high until smoking. Use oven mitts and run your exhaust fan. Lightly oil the bottom of your burger smasher.
- Place meat balls in the skillet and immediately smash down hard, rolling the edges of the press to flatten them out.
- Season the top of the patties with salt and pepper. Cook undisturbed for 60 to 90 seconds until edges are crispy and lacy.
- Firmly scrape under the patties with a thin metal spatula to keep the crust intact, then flip.
- Immediately add the cheese (2 American, 1 Cheddar per burger). Cook 30 to 40 seconds until melted. The patties should be cooked through with no pink (160°F in the center).
- Stack the three patties together, drip off excess oil, and place on the bottom bun using a clean plate and utensils.
- Top with thin pickles, special sauce, mustard, and ketchup. Serve immediately.
Notes
- Pro Tip for Smashing: If you don’t want to oil your burger press, you can place a small square of parchment paper over the meatball before smashing. It peels right off and prevents sticking perfectly. Remove it immediately and never leave it on the hot pan.
- Ventilation Is Key: Oh my gosh, there will be smoke! High heat means a lot of smoke from that rendering beef fat. Open your windows and turn on your exhaust fan so you don’t set off the fire alarms.
- Keep It Cold: The fat in 80/20 beef starts melting quickly. Keep your rolled meatballs in the fridge until the exact second they hit the hot pan.
- Food Safety: Cook ground beef to 160°F. Wash hands after handling raw beef, and use clean plates and utensils for cooked burgers.
- Eat Immediately: Smash burgers do not save for later. You’ve gotta dive in right away while that cheese is gooey and the edges are still crisp. If you do have leftovers, refrigerate within 2 hours, eat within 3 to 4 days, and reheat until hot.
- Allergen Note: Contains wheat (buns), egg (mayonnaise), dairy (cheese), and mustard. Some potato buns contain sesame, so check the label.
- Sauce Storage: Refrigerate the special sauce and use within about 5 days.
