Skip the takeaway and make your own smash burgers at home – they take just 20 minutes! With crispy edged beef patties, melty cheese and a homemade burger sauce, loaded up with your favourite toppings on a soft bun these are going to be a staple recipe when you want an easy and delicious burger.
I love a burger moment, especially at the end of the week. They are so easy and versatile but I usually stick to a crispy chicken burger or a vegetarian option like my vegan black bean burgers. I honestly have never really liked or enjoyed a beef burger…
But then I had a smash burger and well, it’s just different! Instead of biting into a thick, dense burger patty, you have these thin and crispy patties that have zero additives – just salt and pepper and I am so obsessed. It actually tastes like beef, not all the other things.
I like to make the patties themselves super thin and smaller in size so I can double stack them on the burger (you get more crispy bits) but you can just make 4 patties from the beef mince if you want something a bit bigger and thicker.
Oh and thanks to my burger bowls, I have gotten into the habit of making my own burger sauce and this stuff is so delicious I recommend making extra so you have plenty to dip a side of oven baked wedges in!
Key Ingredients
These are the easiest beef burger patties you’ll ever make – you just need the beef! The rest of the ingredients come together to make our homemade burger sauce and all the trimmings to serve.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Beef mince – generally for smash burgers you’re looking for mince (ground beef) that is 80% beef 20% fat. My personal preference however is to use lean mince which is 90/10 as I like the taste with less fat.
- Cheese – this is optional, but I can’t resist the addition of cheese to these burgers. For these burgers I usually use Jarlsberg cheese which is one that is naturally lactose free and therefore suitable for my diet. I find it has the best taste and melts wonderfully. But if you’re completely dairy free then use your favourite dairy free cheddar alternative.
- Burger buns – I love the soft and sweet flavour of brioche buns for these smash burgers. I buy the vegan variety that does not contain dairy. They are usually available at my local grocery store next to the regular brioche buns.
- Mayonnaise – use any you like for the base of the burger sauce.
- Ketchup and mustard – the key flavours of the burger sauce. I like to use Dijon mustard personally as that’s what I keep on hand but you can use a regular yellow mustard instead for a more classic taste.
- Pickle juice – the key to the tangy flavour of the sauce! You’re hopefully adding pickles to your burger anyway, so make sure to add the juice into your sauce.
- Spices – I add both garlic powder and smoked paprika to the sauce to give it a strong flavour but you can adjust the quantities to suit your taste.
- Salt and pepper – it’s so essential to season your beef well as well as season your sauce (something that often gets overlooked, but really will impact the taste).
- Toppings – I’ve kept these burgers simple with some lettuce, sliced tomato and pickles, but you can use any burger toppings you like.
Equipment and Tools
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Cast iron pan or flat top grill – this is what is going to create that iconic smash burger taste. Cast iron has superior heat retention and distribution so it’s what is going to get you the best taste and texture from your smash burger.
Step-By-Step Instructions
These smash burgers come together so quickly that I recommend you do all of your prep for your sauce, buns and topping first before you cook the meat.
Prep the burger sauce by mixing all of the ingredients together in a small bowl and then set it aside until you’re ready to assemble.
If you want the double stack burgers with the really thin and crispy patties like I have in the pictures, then divide the beef mince into 8 equal portions and roll them into balls. Otherwise for single, larger burgers you can just do 4 balls.
Season the balls with salt and pepper and then heat your cast iron pan on the stove until hot. Now it’s time to smash.
Place the ball of meat down in the pan and then place a small square of baking paper over the top and use a spatula or literally anything with a flat base to press down the ball and flatten it out. Yes you can get a special burger press tool, but I’ve found flat bottomed glasses or a ramekin work just fine.
👉Tip! For the ideal smash burger, you want the meat to be very thin and have lacey edges that will get nice and crispy. Only smash the beef once immediately as it hits the hot pan, otherwise your burger may fall apart.
Because they are thin, they also cook quickly, so once your edges are brown, give the burger a flip as you don’t want to over cook them. I usually just cook them in batches and serve them up to people as they are ready.
Add some cheese after the flip to allow it to get melty and then remove from the pan.
Assemble the burgers by toasting the inside only of your bun, adding some of the burger sauce, followed by the double stacked meat and cheese, and all of your favourite salad. I usually add a little more sauce to the top bun as well because why not?
Like most burgers, they are best served immediately, possibly with some oven baked or air fried chips on the side (and extra sauce for dipping).
How to make the BEST Smash Burger
There are a few things that make smash burgers so iconic and so much better than a regular beef burger, so make sure you follow these tips to get the best result.
- Do not over handle the meat – one of the key differences between a smash burger and a regular beef burger is that the patty should be loose so that when it’s smashed it’s more textured. It should be imperfect with some bits extra thin and crispy around the edges. Just squeeze it together so it holds its shape in a ball and then move on.
- Make sure to use a hot pan – cast iron is always the best for this type of cooking as it has superior heat retention and distribution allowing the meat to get brown and crispy through its immediate contact with the pan. It’s also naturally non-stick meaning you don’t need to add any extra oil to the pan.
- Don’t overcook – these patties are super thin so only take a couple of minutes maximum on each side to cook. Only flip once and then remove as soon as they are brown otherwise you risk them becoming dry.
Recipe FAQs
Place a piece of baking paper (parchment paper) between the meat and the spatula or implement you’re using to smash. This prevents the meat from sticking and helps you achieve a thin, even smash.
You can, but cast iron is best for even heat distribution and flavour. If you don’t have one, use a heavy-bottomed stainless steel pan or a flat-top griddle rather than a non-stick pan as this is less likely to hold the heat. You can also head outside and use the flat part of your BBQ to cook these burgers!
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More fav homemade burgers:
Spicy Chicken Burgers
Sweet Potato and Chickpea Burgers
Crispy Chicken Burgers
Spiced Chickpea and Cauliflower Burgers
Easy Smash Burgers
Equipment
Ingredients
For the burger sauce:
- 4 tablespoons mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon Dijon mustard
- 1 teaspoon pickle juice from a jar of pickles
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
For the burgers:
- 500 grams beef mince 80% lean, 20% fat
- Salt to taste
- Freshly ground black pepper to taste
- 4 burger buns
- 8 slices dairy free cheese
- Lettuce leaves tomato slices, pickles (optional)
Instructions
- In a small bowl, make the burger sauce by combining the mayonnaise, ketchup, dijon mustard, pickle juice, garlic powder, and smoked paprika. Season with salt and pepper to taste and set aside.
- Divide the beef mince into 8 equal portions and roll each into a ball. Season the balls with salt and pepper.
- Heat a large cast iron pan or flat-top grill on high heat until it’s very hot. Place a beef ball into the pan and immediately press it down with a spatula or burger press to flatten it, using a piece of baking paper between the meat and spatula. You want it to be very thin (about 1 cm thick).
- Let the burger cook undisturbed for 2-3 minutes, allowing it to develop a crispy crust.
- Flip the burger, add a slice of cheese on top, and cook for another 1-2 minutes until cooked through.
- While the burgers cook, toast the burger buns in a separate pan or on the grill until golden.
- Assemble the burgers by spreading a generous amount of the homemade burger sauce on the bottom bun. Add two of the burger patties, followed by your toppings such as lettuce, tomato, and pickles. Top with the other half of the bun.
- Serve immediately with extra burger sauce on the side for dipping, if you like.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
sherry says
I have started to make smash burger patties these days too as they are so easy and tasty. So much quicker than a regular patty!
sherry https://sherryspickings.blogspot.com/