Learn how to make the best Smash Burger Recipe from the comfort of your home, and you’ll never order fast food versions again! Crisp seasoned burger patties, a sweet and tangy burger sauce, and fluffy potato buns combine to create your new favorite meal.
The BEST Smash Burger Recipe You’ll Ever Taste
If you’re unfamiliar, smashburgers are a type of burger made by smashing a ground beef patty as thinly as possible and cooking it until it’s caramelized and crisp. The recipe was originally created by a fry cook in the 1960s who figured out he could maximize a burger’s flavor by smashing it with a can of beans.
Since then, smashburgers have been popularized by the fast food chains and are a favorite for many. As a result, you can find endless variations, but I think my homemade version is by far the best!
Delicious Smash Burger Sauce
My smash burger sauce recipe is the secret weapon that truly elevates my smash burgers from good to unforgettable. It’s the flavor punch that ties everything together—the crisp, caramelized edges of the beef, the melty cheese, and the toasted bun all come alive with that one perfect swipe of sauce. Sweet and tangy, it’s got that nostalgic, craveable quality reminiscent of classic Big Mac sauce, but with a homemade twist that sets it apart. Every bite gets a balance of richness and brightness, cutting through the fat just enough to keep you coming back for more. It’s not just a condiment—it’s the heart of the burger.
Recipe Ingredients
Hamburger Meat: I use either 80% or 85% lean ground beef to achieve crisp patties that maintain lots of juicy flavor. If you use leaner beef, you’ll likely need to add a bit of oil and salt to prevent your burgers from becoming too dry or bland.
Cheese: American cheese is a staple in any good smashburger recipe. You can buy packaged cheese, but for the best taste and texture, I highly recommend getting fresh slices from the deli. Alternatively, you can use your favorite cheese for this smashburger recipe.
Burger Seasoning: Skip the store-bought blends and make your own using salt, smoked paprika, black pepper, and garlic powder.
Smashburger Sauce: Sweet and tangy, burger sauce is what truly sets this recipe apart. You’ll need mayo, sweet pickle relish, yellow mustard, ketchup, smoked paprika, salt, garlic powder, onion powder, and black pepper. I also add Worcestershire sauce and white vinegar to amplify the smoky, tangy tastes. They’re optional, but highly recommended!
Buns: I prefer to use potato buns for a soft, fluffy texture, but regular hamburger buns or any buns you have on hand will work.
How to Make Smash burgers
Step 1. Prep the patties. Gently roll the beef into 8 loose balls, about 3 ounces each. Pro tip. Be careful not to overwork your hamburger balls, or the burgers will be tough and dry! Place the hamburger balls in the refrigerator for at least 15 minutes.
Step 2. Make the smasburger sauce. While the burgers chill, mix the wet ingredients for the burger sauce in a bowl until smooth. Add the seasonings, and mix again to combine. Then, go ahead and give the mixture a taste test, and adjust as needed.
Step 3. Make the burger seasoning. Next, mix all the seasoning ingredients in a small bowl.
Step 4. Prep the toppings. Make sure to wash, slice, and prep all your toppings, and have them close by. The burgers cook fast!
Step 5. Cook the patties. Heat a large cast-iron or stainless steel skillet or griddle on high heat. Once hot, place the beef balls on the pan, and smash them as thinly as possible using a spatula or burger press. Pro tip. Use a piece of lightly oiled parchment paper so the spatula or press doesn’t stick. Also, don’t overcrowd the pan. I typically do 2 patties in a skillet. When cooking, make sure you cook them in pairs, as these are double burgers.
Step 6. Season and flip. Once the edges of the burgers are crispy and brown, sprinkle the top of each patty generously with the burger seasoning. Pro tip. Don’t move your burgers until you are ready to flip them. Flip the burger patties, scraping underneath them to get all the caramelized meat. Cook for a few seconds. Then, add the cheese to the top of each patty, and stack them on top of each other. Set aside, and repeat as needed, cooking all the meat.
Step 7. Serve. Add your favorite toppings, lots of sauce, and enjoy!
Topping Ideas and Serving Suggestions
Of course, I always serve my homemade smashburger recipe with lots of sauce. However, I also add lettuce, onion, tomato slices, and pickles. Some people like to add caramelized onions or mushrooms, too!
Then, you can never go wrong with a side of fries, potato chips, onion rings, coleslaw, or a simple salad for a complete meal.
Tips for the Best Smashburgers
- Use fatty beef (at least 15-20% fat) for juicy, flavorful burgers with crispy edges.
- Don’t season the meat early—wait until after smashing to keep the texture tender.
- Preheat your cooking surface until it’s blazing hot to create that signature crust.
- Smash the beef firmly and quickly to get it thin and maximize contact with the pan.
- Let it cook undisturbed until the edges are crispy and it releases easily.
- Toast soft buns in butter for flavor and to keep them from getting soggy.
- Serve immediately while it’s hot, juicy, and at its absolute best.
How to Store Smashburgers
Once assembled, you can store leftover burgers in an airtight container in the fridge for 1-2 days. Just keep in mind that the longer they sit, the more likely they are to become soggy.
So, for the best results, I recommend storing the patties separately from the buns and toppings. They’ll stay fresh in the refrigerator for up to 4 days. Then, quickly reheat them in a skillet or the microwave and assemble your burgers when you’re ready to serve.
More Delicious Recipes
- Crispy Buttermilk Fried Chicken
- Marry Me Chicken Pasta
- Homemade Salisbury Steak Recipe with Mushroom Gravy
- Crispy Pan Seared Salmon with Puréed Beans and Sautéed Kale
- Homemade Chicken Pot Pie with Biscuits
- Red Beans and Rice with Sausage
I hope you love this Homemade Smash burger Recipe! The patties are crisp, flavorful, and so delicious when paired with the homemade smashburger sauce! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
The BEST Smashburger Recipe with Burger Sauce
Ingredients
Hamburger Patties
- 1 1/2 lb hamburger I use 80-85% lean (leaner meat may require a bit of oil and salt)
- 8 slices of American cheese yellow from the deli
Burger seasoning
- 1 tsp salt
- 1 tsp smoked paprika
- 1/4 tsp black pepper
- 1/2 tsp garlic
- 1/2 tsp onion powder
Smash burger sauce
- 1/2 c mayo
- 2 tbsp sweet pickle relish
- 2 tsp yellow mustard
- 2 tbsp ketchup
- 1/2 tsp smoked paprika
- 1/8 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Worcestershire sauce optional
- 1/8 tsp black pepper
- 1/2 tsp white vinegar optional
For Serving
- 4 potato buns toasted
- Green lettuce shredded
- red onion sliced
- tomato sliced
- pickles sliced
Instructions
Make Patties
- Gently roll the ground beef into 8 loose balls, about 3 oz each. Be sure not to overwork your hamburger balls. Next, place your hamburger balls in the refrigerator for at least 15 minutes.
Make Smash Burger Sauce
- In a small bowl, mix the mayonnaise, ketchup, mustard, relish, vinegar, and Worcestershire sauce (if using) until well blended. Then, add the garlic powder, onion powder, salt, pepper, and smoked paprika and mix until fully combined. Taste to adjust to your preference. Then, set aside.
Make Burger Seasoning
- Mix all the seasoning ingredients together in a small bowl.
Prep Toppings
- Prepare your toppings because the burgers will cook fast.
Cook Patties
- Remove the hamburger balls from the refrigerator. Heat a large cast iron or stainless steel skillet (or griddle) on high heat. Once hot, place the beef balls on the pan and smash the burger balls flat with a spatula or burger press. Be sure to press the ball hard until the burger is flatten. Pro tip. Use a piece of lightly oiled parchment paper so the spatula or press doesn’t stick. Also, don't overcrowd the pan. I typically do 2 patties in a skillet. When cooking, make sure you cook them in pairs, as these are double burgers.
- After about 1-2 minutes or until the edges of the burgers are crispy and brown, sprinkle the top of the burger generously with the burger seasoning (about ¼ tsp) Note, reserving the seasoning until now ensures that you get a good crust on the burgers, as salt releases moisture from the meat. Pro tip. Don’t move your burgers until you are ready to flip them.
- Once seasoned, flip the burger patties. Be sure to get under the patties to get all the caramelized meat. Once flipped, let the patties cook for a few seconds to a minute, depending on doneness. Then, add the cheese on top of each patty and stack the stack patties on top of each other. Remove from heat and set aside. Repeat until all patties are cooked.
- Lastly, assemble your smash burgers – add your favorite toppings and lots of smash burger Sauce. Serve immediately and enjoy!
Notes
- Use fatty beef (at least 15-20% fat) for juicy, flavorful burgers with crispy edges.
- Don’t season the meat early—wait until after smashing to keep the texture tender.
- Preheat your cooking surface until it’s blazing hot to create that signature crust.
- Smash the beef firmly and quickly to get it thin and maximize contact with the pan.
- Let it cook undisturbed until the edges are crispy and it releases easily.
- Toast soft buns in butter for flavor and to keep them from getting soggy.
- Serve immediately while it’s hot, juicy, and at its absolute best.
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan.
Hands down best burgers I’ve ever made. The seasoning 🔥
So glad you love this recipe!!! And the seasoning is so delicious!
I’ve made these TWICE in the past week! So good!
So glad you love these! They are a fav of mine!