How to Make the Best Smash Burgers

These smash burgers are everything! Crispy edges, melty cheese, insane flavor. My husband has been perfecting this method for years, and it’s honestly become one of the most frequently asked questions we get whenever he makes them. So we’re finally sharing all the tips, tricks, and little details that make them so good. Once you get the method down, they’re hard to beat anywhere else.

Meat

• 3 oz patties → 1 lb of beef = about 5 patties

• Fat % recommendation: 80/20

• Fresh from a butcher/local meat market

If you’re buying from a local farm or butcher and it’s not labeled (which is common), grain-finished beef is usually close to this range.

Prep

• Let meat sit out for about 20–30 minutes to reach room temp while you prep everything else.

• Form into well-packed balls so they hold together when smashed and don’t fall apart on the griddle.

• Do not season until after smashing on the first side

Griddle Setup

Preheat on medium-high heat for about 5 minutes. You want it hot before the beef hits. Grease with a layer of butter (adds flavor + helps crust develop).

What to look for in a flat top griddle:

• Thick surface that holds heat well

• Even heat distribution

• Enough space to cook multiple burgers without crowding

• If the griddle is new, follow manufacturer instructions for seasoning so you get a nonstick surface and the best sear.

We don’t have a strong recommendation yet. There are pros and cons to several we’ve personally owned over the years.

The Smash Technique

1. Place burger balls on the hot griddle → leave space between each.

2. Immediately smash using: burger press + parchment paper (parchment keeps it from sticking).

3. Smash very thin. The thinner the smash, the crispier the edges.

4. Season immediately after smashing. Add a light sprinkle of seasoned salt + black pepper.

When to Flip

• Deep golden-brown, crispy edges

• Juices bubbling on top

• Strong crust formed underneath (usually about 2–3 minutes)

• Scrape with a metal spatula and flip

Onions

For the best flavor and crisp edges, place onions directly onto the hot griddle first, then immediately place the beef ball on top and smash it down. This allows the onions to caramelize directly into the crust of the burger as it cooks. You can finely dice the onion or slice into thin rings.

Cheese
Add cheese immediately after flipping the burger. Since we always build double patty burgers, we only cheese every other patty. The top patty is placed directly onto the melted cheese patty, then lightly pressed so everything bonds together. American cheese (classic + best melt) or sharp cheddar (more flavor, less melt) are our go-tos. Use thin slices so it melts faster on the griddle.

Buns

After the burgers are done, while the griddle is still hot, place buns cut side down directly on the griddle and toast until golden and slightly crispy. Our favorite are brioche-style buns (best texture + richness) or bakery buns from a local shop.

Optional alternatives:

• Unwich style (lettuce wrapped, my personal favorite)

• Sweet potato bun slices, roasted

• Burger bowl style with roasted potatoes or french fries

Tools That Make a Difference

• Sturdy metal spatula (thin edge for scraping crust)

• Burger press or smasher

• Parchment squares

• Flat-top griddle

Toppings

• Crispy bacon

• Pickles (try our recipe 👀)

• Ketchup

• Mayo (try our recipe 👀)

• Burger Sauce (try our recipe 👀)

• Mustard

• Caramelized onions

Recipe Below

Recipe

Serves: 4–6 double smash burgers (8–12 patties total)

Ingredients:

• 2 lb ground beef (80/20 preferred)

• Seasoned salt + black pepper

• Butter (for griddle)

• Cheese slices

• Burger buns or lettuce wraps

• Optional: yellow onions, diced or thinly sliced rings

• Toppings: bacon, pickles, ketchup, mayo, mustard, burger sauce

Directions:

1. Preheat griddle over medium-high heat (about 5 minutes).

2. Divide beef into 10 well-packed balls (~3 oz each).

3. Lightly butter griddle.

4. If using onions: place on hot griddle, top with beef balls, and immediately smash thin using parchment + a press.
   If not using onions: place beef balls directly on griddle and smash immediately, leaving space between each.

5. Season with seasoned salt and pepper.

6. Cook 2–3 minutes until edges are crisp and browned.

7. Flip, add cheese (every other burger if making doubles), cook 1 more minute until melted.

8. If using, toast buns cut-side down on hot griddle until golden.

9. Assemble and serve immediately.

You’ll find more recipes like this in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.