Smash Burger Madness

Smash burgers are the glorious, messy, crispy-edged cousins of the “perfectly round, politely grilled” burger. They’re thin, hot, fast, and built for maximum crust, maximum cheese melt, and maximum “napkin count.” And the best part? They’re basically a blank canvas: grease, cheese, onions, and whatever chaos you want on top—jalapeño, sour cream, crab, a fried egg, even weird stuff you swear you’ll only try once (and then keep doing forever). This recipe locks in your core idea: chopped onion mixed into the beef with garlic, salt, pepper, a little oregano, plus BBQ rub for that smoky-sweet edge—then a double stack with melty cheese on a good roll, dressed with tomato, sliced onion, mayo, ketchup, mustard, and spicy-sweet pickles. On the side: a simple salad and crispy sweet potato fries.

Prep Time

15 minutes

Cook Time

20 minutes

Soak Time

0 minutes

Total Time

35 minutes

Servings

2 (double smash burgers) or 4 (single smash burgers)

Ingredients

For the smash burgers

  • 1 pound ground beef (80/20 is ideal for smash burgers)
  • 1/2 cup onion, finely chopped (this goes in the meat)
  • 2 cloves garlic, minced (or 1 teaspoon garlic paste)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1 to 2 teaspoons BBQ rub (use more if you like it bold)
  • 4 slices cheese (American melts best, but cheddar, pepper jack, or provolone work)
  • 2 soft burger rolls or buns (potato rolls are elite here)
  • Neutral oil or beef tallow (just a tiny swipe for the pan)Smash Burger Recipe
  • Optional: extra sliced onion for the griddle smash (recommended)

Toppings (your lineup)

  • Tomato slices
  • Thin sliced onion
  • Mayo
  • Ketchup
  • Mustard
  • Spicy-sweet pickles (chips or slices)

Optional “anything goes” add-ons

  • Pickled jalapeños or fresh jalapeño slices
  • Sour cream (or a sour cream + lime + salt quick sauce)
  • Fried egg
  • Lump crab (a small mound on top is insane in the best way)

Sweet potato fries

  • 2 medium sweet potatoes, cut into fries
  • 1 to 2 tablespoons oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika or chili powder (optional)
  • Pinch of sugar (optional, helps browning)

Quick side salad

  • Mixed greens or chopped romaine
  • Cucumber, sliced
  • Cherry tomatoes, halved
  • Red onion, thin sliced (if you’re already slicing it anyway)
  • Simple dressing: olive oil + lemon/vinegar + salt + pepper

How to Make It

Sweet potato fries first (so they’re ready with the burgers)

Heat your oven to 425°F. Sweet potato fries can go soft if you treat them like regular fries, so the trick is high heat and enough space.

Slice your sweet potatoes into evenly sized fries. Toss them in a bowl with oil, salt, pepper, and any extras like paprika or chili powder. If you want extra browning, add a tiny pinch of sugar—don’t go crazy, it’s just a little cheat for color and crisp.

Spread the fries on a baking sheet in a single layer. If they’re piled up, they steam and get floppy. Bake about 15 minutes, flip, then bake another 10–15 minutes until browned and crisp at the edges. While they cook, you’ll build everything else.

Mix the burger meat (your onion-in-the-meat move)

In a bowl, add the ground beef, finely chopped onion, minced garlic, salt, pepper, oregano, and BBQ rub. Mix gently—just until combined. Don’t knead it like dough. Overmixing makes burgers tight and rubbery, and smash burgers are supposed to be tender inside with a crust outside.

Divide into 4 equal balls (for two doubles) or 4 smaller balls (for four singles). Roll them lightly so they hold together. Put them on a plate and keep them cold while you prep toppings. Cold beef smashes better and keeps the fat from rendering too early.

Prep the toppings and buns (so you aren’t scrambling later)

Slice tomato, slice onion thin, and get pickles ready. Mix your sauce vibe on the bun: mayo on the bottom is classic because it adds richness and acts like a moisture shield. Then you can go ketchup + mustard in whatever ratio you like. If you want a little extra kick without changing the whole burger, put a couple pickle slices directly on the mayo, then sauce over that—pickle brine plus mayo is a whole thing.

Lightly toast your buns if you can. Smash burgers are juicy and saucy, and a toasted roll holds up better. You can toast them in the same pan once you’re done, or quickly at the start with a little butter.

The smash (this is where the magic happens)

Use a cast iron skillet or flat griddle. Heat it over medium-high until it’s hot enough that water droplets sizzle and vanish. Add a tiny swipe of oil or tallow—just enough so nothing sticks.

Place 2 beef balls down for your first round. Let them sit for about 10 seconds so they begin to sear, then smash hard. Use a stiff spatula or a burger press. If you’re using a spatula, put parchment paper between the spatula and meat so it doesn’t stick. Smash until they’re very thin—this is not a thick patty situation.

Now, leave them alone. Don’t move them. Don’t poke them. The crust is forming, and that’s the whole point.

After about 60–90 seconds, you’ll see the edges turn deeply brown and crispy. Scrape under the patties firmly with your spatula—get under the crust in one confident move. Flip.

Immediately add cheese to each patty. If you want extra melt, splash a teaspoon of water into the pan away from the patties and cover for 10–15 seconds. The steam melts the cheese fast and makes it drip into all the little crispy edges.

Cook another 30–60 seconds. Smash burgers cook quick. Remove and repeat for the second batch.

Stack it double (because you said so)

Build each burger like this:

  • Bottom bun: mayo + ketchup + mustard
  • Spicy-sweet pickles
  • First cheesy smash patty
  • Second cheesy smash patty
  • Tomato slice
  • Sliced onion
  • Top bun (add extra sauce if you’re living dangerously)

That’s your base. From here you can “whatever you want” it:

  • Jalapeños for bite
  • Sour cream for cool richness (especially with jalapeños)
  • Fried egg for breakfast-burger insanity
  • Crab for a surf-and-turf flex (go light—just a small mound so it doesn’t overpower)

Quick salad (clean bite between greasy bites)

Toss greens with cucumber and cherry tomatoes. Add a little sliced onion if you’re already in onion mode. Dress simply: olive oil, lemon or vinegar, salt, pepper. That’s it. The salad isn’t trying to compete; it’s there to refresh your mouth so every bite of burger hits like the first one.

Pro Tips for Maximum Smash Burger Energy

  • Use 80/20 beef. Lean beef makes sad smash burgers.
  • Finely chop the onion that goes in the meat so it blends and doesn’t tear the patty.
  • Smash once. Don’t smash after flipping. The crust is sacred.
  • Scrape hard on the flip. You want to keep the crust on the burger, not glued to the pan.
  • Toast the buns. It’s the difference between “awesome” and “sloppy mess.”