The Ultimate Juicy Smashed Burger Recipe: Crispy Edges, Tender Center

There’s something magical about the first bite of a perfectly smashed burger – that satisfying crunch as your teeth break through the caramelized crust, followed by the explosion of juicy, beefy goodness. Unlike thick, pub-style burgers, smashed burgers embrace simplicity, focusing on technique rather than complexity. The secret lies in the Maillard reaction – that beautiful browning process that creates a flavor paradise on the outer edges while keeping the center tender and juicy.

Today, I’m sharing my foolproof method for creating restaurant-quality smashed burgers right in your own kitchen. These aren’t just any burgers – they’re a celebration of beef in its most glorious form, enhanced by just the right balance of seasonings and toppings.

Why This Recipe Works

• Maximum surface area creates more browning, resulting in deeper flavor
• Quick cooking time ensures the patties remain juicy
• Simple seasonings let the beef shine as the star
• Hot cooking surface achieves the perfect crust without drying out the meat
• Works with basic kitchen tools – no special equipment required!

Nutritional Information (per burger): Calories: 520, Protein: 28g, Carbohydrates: 30g, Fat: 32g, Saturated Fat: 12g, Fiber: 2g, Sodium: 780mg

Ingredients

For the burger patties:

• 1 pound (454g) ground beef (80/20 blend for best results)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon neutral oil (like canola or vegetable)

For assembly:

• 4 slices American cheese (or your cheese of choice)
• 4 potato burger buns
• 2 tablespoons butter, softened
• 4 tablespoons burger sauce (recipe below)
• Thinly sliced red onion
• Green leaf lettuce
• Sliced tomato
• Dill pickle slices

For the burger sauce:

• ¼ cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon dill pickle relish
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• A few dashes of hot sauce (optional)

The Smashing Method

1. Divide and shape the meat: Gently separate the ground beef into 4 equal portions (about 4 ounces each). Form each portion into a loose ball – don’t pack it tightly!
2. Prepare your cooking surface: Heat a large cast iron skillet or griddle over high heat until it’s smoking hot. This is crucial for achieving that perfect crust.
3. Oil the surface: Add a thin layer of oil to the hot cooking surface.
4. The smash: Place the meat balls on the hot surface, spacing them evenly apart. Using a sturdy spatula (or better yet, a dedicated burger press), firmly smash each ball into a thin patty about ¼-inch thick. Press down for about 10 seconds to ensure good contact with the hot surface.
5. Season immediately: As soon as you smash, season the tops generously with salt and pepper.
6. Let it cook: Allow the patties to cook undisturbed for about 1 minute. You’ll see the edges starting to brown and crisp up.
7. The flip: Using a sharp-edged spatula, carefully scrape beneath each patty to ensure you get all those crispy bits, and flip in one motion.
8. Cheese time: Immediately place a slice of cheese on each patty.
9. Finish cooking: Cook for another 30-45 seconds for medium doneness.

Assembling Your Masterpiece

1. Toast the buns: While the patties cook, spread butter on the cut sides of your buns and toast them until golden, either in another skillet or on the edges of your cooking surface.
2. Build your burger: Spread burger sauce on both bun halves. Place lettuce on the bottom bun, followed by the cheese-topped patty, then add tomato, onion, and pickles.
3. Serve immediately: These burgers are best enjoyed right away while the contrast between the crispy exterior and juicy interior is at its peak.

Chef’s Notes

• Don’t overwork the meat: Handle the ground beef as little as possible to keep the texture tender.
• Temperature matters: A smoking hot cooking surface is non-negotiable for achieving the perfect crust.
• Thin is in: The thinner you can smash the patty, the more crispy edges you’ll create. Aim for ¼-inch or even thinner if possible.
• Cheese choices: While American cheese melts beautifully, feel free to experiment with cheddar, Swiss, or blue cheese for different flavor profiles.
• Rest? Not necessary: Unlike thick burgers, smashed burgers don’t need to rest before serving.
• Make it double: For a more substantial burger, make 8 thinner patties instead of 4 and stack them with cheese between each layer.

Variations To Try

• Mushroom Swiss: Top with sautéed mushrooms and Swiss cheese
• Southwestern: Add sliced avocado, pickled jalapeños, and chipotle mayo
• Breakfast Burger: Top with a fried egg and bacon
• Blue Cheese Buffalo: Use blue cheese and add buffalo sauce to your mayo

The beauty of mastering the smashed burger technique is that once you have the method down, your creative variations are endless. What makes this approach special is how it transforms humble ground beef into something truly extraordinary – all through the magic of heat, pressure, and proper technique.

What’s your favorite burger topping combination? I’d love to hear your creative ideas in the comments below!

Smashed Burger

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Nutrition facts: - calories - fat

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Ingredients

For the burger patties:

• 1 pound (454g) ground beef (80/20 blend for best results)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon neutral oil (like canola or vegetable)

For assembly:

• 4 slices American cheese (or your cheese of choice)
• 4 potato burger buns
• 2 tablespoons butter, softened
• 4 tablespoons burger sauce (recipe below)
• Thinly sliced red onion
• Green leaf lettuce
• Sliced tomato
• Dill pickle slices

For the burger sauce:

• ¼ cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon dill pickle relish
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• A few dashes of hot sauce (optional)

Instructions

• Divide and shape the meat: Gently separate the ground beef into 4 equal portions (about 4 ounces each). Form each portion into a loose ball - don't pack it tightly!
• Prepare your cooking surface: Heat a large cast iron skillet or griddle over high heat until it's smoking hot. This is crucial for achieving that perfect crust.
• Oil the surface: Add a thin layer of oil to the hot cooking surface.
• The smash: Place the meat balls on the hot surface, spacing them evenly apart. Using a sturdy spatula (or better yet, a dedicated burger press), firmly smash each ball into a thin patty about ¼-inch thick. Press down for about 10 seconds to ensure good contact with the hot surface.
• Season immediately: As soon as you smash, season the tops generously with salt and pepper.
• Let it cook: Allow the patties to cook undisturbed for about 1 minute. You'll see the edges starting to brown and crisp up.
• The flip: Using a sharp-edged spatula, carefully scrape beneath each patty to ensure you get all those crispy bits, and flip in one motion.
• Cheese time: Immediately place a slice of cheese on each patty.
• Finish cooking: Cook for another 30-45 seconds for medium doneness.

Notes

• Don't overwork the meat: Handle the ground beef as little as possible to keep the texture tender.
• Temperature matters: A smoking hot cooking surface is non-negotiable for achieving the perfect crust.
• Thin is in: The thinner you can smash the patty, the more crispy edges you'll create. Aim for ¼-inch or even thinner if possible.
• Cheese choices: While American cheese melts beautifully, feel free to experiment with cheddar, Swiss, or blue cheese for different flavor profiles.
• Rest? Not necessary: Unlike thick burgers, smashed burgers don't need to rest before serving.
• Make it double: For a more substantial burger, make 8 thinner patties instead of 4 and stack them with cheese between each layer.