• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Butter & Baggage logo
  • Home
  • Recipe Search
    • Recipe Index
    • Appetizers
    • Breads & Biscuits
    • Breakfast
      • Muffins
    • Casseroles
    • Desserts
      • Bars
      • Brownies
      • Cakes & Cupcakes
      • Cookies
      • Fruit Desserts
      • Pies, Cobblers & Crisps
    • Main Dishes
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Pasta
    • Salads
    • Sauces & Dips
    • Side Dishes
    • Snacks
    • Soups & Chilis
  • Portfolio
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Search
  • Recipe Index
  • Portfolio
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Main Dishes » Beef » Smash Burgers

    Smash Burgers

    Published: Aug 24, 2019 · Modified: Nov 9, 2020 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 4 votes

    Disclaimer: This post may contain affiliate links.

    Smash Burgers on a counter top.
    A plate of smash burgers ready to be topped with the topping of your choice.

    There’s nothing better than a juicy hamburger with crispy edges, a SMASH Burger. All you need is cheese, SPECIAL SAUCE and hamburger. Perfect for summer cook-outs, and no grill required. 

    A Smash Burger with Special Sauce dripping out
    Smash Burgers with Special Sauce
     

    Every once in a while you just have to have good burger, the kind that’s juicy but has thin crispy edges, a smash burger. Shake Shack has perfected the smash burger but we don’t have one close by so I have to create my own. I’ve never actually eaten a Shake Shake hamburger, when I’m in NY or DC there are so many other restaurants to choose from, but the girls always find time to stop in, even if it’s just for a shake. So after coming back from NY recently, I decided to work on my own classic smash burger.

    I wanted a thin but juicy and flavorful burger with crispy edges, and I wanted a Thousand Island type special sauce.  After a few attempts, all my taste testers agree that these are amazing!

    While I love a good burger, to be worth the calories, I want to serve it on the best bread around. After trying a few different buns, I think Smash Burgers are best on either a potato bun or a Hawaiian bun.  If you really like bread like I do, then you’ll want to make sliders instead of full size burgers, that way you can eat two.

     

    What do you need to make a really good Smash Burger

    A cast iron grill pan is my favorite for cooking Smash Burgers.  This grill pan from Lodge is cast iron and will work on 2 burners on the stove or on the grill. It’s my favorite and is also great for pancakes.  If you have a grill, you can use either a cast iron skillet or the cast ion grill pan and keep the heat outside. However, you can still get a great flavorful burger with just a regular skillet on the stove.  The second thing you need is some type of spatula that you can use to smash the burgers really thin. I use one like this one.
     

    How to make a perfect Smash Burger

    Step 1. Sauté some onions and add to ground chuck that is 80% beef. You need some fat to get juicy and flavorful burgers.  To that add a bit of Worcestershire sauce.

    Step 2. Don’t make nice pretty balls.  Once you have combined the onions and Worcestershire sauce, just barely form them into blobs. You won’t get nice crispy edges if you have rounded formed mounds of beef. You need to keep it sloppy.

    Smash Burgers before they are cooked

    Step 3. Heat your skillet or grill pan and place buttered buns on the grill pan to slightly toast the buns.

    Step 4. Remove the buns and place the mounds of beef on the hot pan and immediately smash them until they’re about ¼ inch thick.  If you have your pan hot enough, it will only take 1-2 minutes for the burgers to cook, flip and cook the other side. Add some American cheese while the second half is cooking. Of course you can add a different type of cheese, but for a classic Smash Burger, you need American, it melts the quickest.

    Smash Burgers on a grill pan
    Step 5: Serve on a bun with some Special Sauce and the rest is up to you. I like sweet pickles and catsup.
     
    A Smash Burger with Special Sauce
    Smash Burgers

    What’s in Special Sauce

    The ingredients for Special Sauce
    My Special Sauce is similar to Thousand Island salad dressing with catsup, mayonnaise, sweet pickle relish and a little onion.  You can make this days in advance and the flavors just get better.  While I’m a Southerner, my favorite mayonnaise is Hellman’s not Duke’s. 

    Why type of bun is best for Smash Burgers

    I prefer either a Hawaiian Roll or a Potato Roll. Pull Apart Rolls are also a great choice. If you don’t want to make your own, then try the Hawaiian rolls or potato rolls from the grocery. My favorite are Martin’s Potato Rolls.

    By using 80% ground chuck, the burgers have enough fat to keep them juicy.  Cooking them quickly on a very hot skillet gives them the crispy edges, and the special sauce is just the right combination of mayonnaise and catsup.  

    If you have access to a grill, placing an iron skillet or grill pan directly on the grill is the easiest way to make the best homemade hamburgers. Your kitchen doesn’t get smokey or hot and all the mess stays outside. If it’s the middle of winter then it’s nice to know that these work just as well in a skillet on the stove.

    Smash Burgers are so delicious by themselves you don’t really need anything with them, but of course, I always have to have a side. I would try fresh corn on the cob if it’s available.

    Not sure how much meat you will need per person, I’ve created a planning guide so that no one goes hungry!

    FAQ’s and tips

    How do you get crispy edges on a burger

    To get the classic crispy edges on a smash burger, use 80% ground chuck, don’t form them into nice patties, they should be ugly. Place the patties on a very hot griddle pan and smash down immediately with a flat spatula.

    What’s the best cheese for hamburgers

    American cheese works best if you want a melty cheese on top.

    What sides can you serve with smash burgers

    • Warm potato salad
    • Zoodles caprese salad
    •  Fruit salad  
    • Crispy roasted potatoes
    • Corn and blueberry salad
    • Mac & Cheese
    • Spinach salad with strawberries
    • Rich chocolate brownies
    • Chocolate pudding cake
    • Cream cheese fruit pizza
    • Cobbler with strawberries

    If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

    A platter of Smash burgers

    Smash Burgers

    Author: Barbara Curry
    There’s nothing better than a juicy hamburger with crispy edges, a SMASH Burger. All it needs is some cheese and SPECIAL SAUCE.  Perfect for summer cook outs and no grill required.
    5 from 4 votes
    Print Pin
    PREP: 20 minutes
    COOK: 5 minutes
    Servings: 4

    Ingredients
     

    • 1 onion diced
    • 1 tablespoon olive oil
    • 1 lb ground chuck 80%
    • 1 tablespoon Worcestershire sauce
    • salt and pepper
    • American Cheese
    • Potato rolls

    SPECIAL SAUCE

    • ½ cup mayonnaise
    • 2 tablespoons catsup
    • 1 tablespoon onion finely chopped
    • 1 tablespoon sweet pickle relish
    • salt and pepper
    Prevent your screen from going dark

    Instructions
     

    • Special sauce:
      Add all ingredients to a bowl and mix until combined.
    • Burgers:
      Heat olive oil in a skillet and add onions, cooking until soft and slightly brown. Add to a large bowl. Add hamburger and Worcestershire sauce. Combine with a large spoon. Separate into 4 regular size burgers or 6-8 smaller burgers if making sliders. Do not form into balls.
    • Heat iron skillet or grill pan to medium-high. Butter buns and place face down in pan. Cook just until lightly toasted and remove.
    • Salt and peppers burgers and place in a hot skillet. Immediately take a solid metal spatula and press down until they are ¼ inch thick. Let cook for 1-2 minutes until browned. Turn and add cheese, cook an additional 1-2 minutes. Remove and place on toasted bun with special sauce and additional toppings.

    Video

    Barbara’s Tips + Notes

    Recipe Tips

    • You can make these on the stove or with a cast iron skillet on the grill, if cooking on a grill, turn it up as hot as it will go,
    • If you don’t have a grill pan, you can use a large skillet and cook them in batches.
    • For extra crispy edges make sure you use 80% ground chuck, the fat helps get the edges crispy and adds flavor.
    • For the best rolls, try potato or Hawaiian rolls.
    • Use a heavy duty flat spatula to press the burgers flat as soon as you put them on the grill pan.

    Nutrition

    Calories: 333kcal | Carbohydrates: 3g | Protein: 20g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 119mg | Potassium: 380mg | Fiber: 1g | Sugar: 2g | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

    If you make Smash Burgers be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.

    Explore Recipes

    BeefGrillStovetop
    « Dutch Baby Recipe with Peaches
    Rhubarb Galette with Peaches »

    Reader Interactions

    Comments

    1. Jeannine Meador says

      August 24, 2019 at 12:56 pm

      5 stars
      They are absolutely wonderful. Love the crispy edges and the fact that I can make lots of them quickly for a family gathering. I use the Hawaiian sweet slider buns and your sauce. Which by the way makes a great tartar sauce for shrimp. It’s the only tartar my picky husband will eat. Thanks so much for all your recipes…all great.

      Reply
      • Barbara Curry says

        August 24, 2019 at 3:30 pm

        I will definitely try using the sauce for tartar sauce, great idea.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

    More about me →

    Subscribe

    Game Day Favorites

    • Baked Buffalo chicken wings with a blue cheese dipping sauce.
      Baked Buffalo Wings
    • Baked Chex mix in a bowl.
      Homemade Chex Mix
    • A bowl full of spicy roasted nuts.
      Spicy Roasted Nuts
    • A serving platter with mushroom crescent rolls
      Cream Cheese Crescent Roll Appetizer with Mushrooms

    Popular

    • Two breakfast puff pastry pockets on a linen napkin.
      Puff Pastry Pockets for Breakfast
    • A fork full of Steak Marsala
      Steak Marsala
    • A baking dish of Queso Chicken
      Queso Chicken
    • Mini appetizers on a platter
      Mini Croque Monsieur

    Footer

    Footer

    ↑ back to top

    COPYRIGHT © 2023 BUTTER & BAGGAGE | PRIVACY POLICY | WEB STORIES
    BRANDING & CUSTOMIZATION BY GRACE + VINE STUDIOS

    4723 shares