Smash Burger Recipe with Easy Sauce (VIDEO)
A homemade Smash Burger is quick and easy to make. These fly off the grill in minutes so it’s a great way to feed a crowd.
Smash burgers have the iconic flavor profile of classic Burgers, but that double burger patty with cheese melted in between is irresistible and you’ll love the special sauce.
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Watch the video tutorial and see how easy it is to make restaurant-style Smash Burgers for your next cookout.
Smash Burger Video
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What is a Smash Burger?
Smash burgers are formed into balls of ground beef then pressed or smashed with a burger press into a thin patty as soon as they hit the grill. This creates extra browning and flavor on the outside while maintaining the patty’s juiciness.
We love burgers, from classic Juicy Burgers to Cheeseburger Sliders. Making your own patty from ground beef tastes so much better than flash-frozen or fast-food patties. These go down easier and you feel better after eating a fresh homemade burger because you control the quality of ingredients.
If you are a fan of Smash Burgers this homemade version is a must-try!
Ingredients for Smash Burgers
- Ground Beef – We use 1.5 lbs of 80/20 beef to make 4 double-patty burgers, but you can easily scale the recipe up to feed a crowd (use 3 lbs for 8 double-patty burgers).
- Sauce – A simple combination of mayo and yellow mustard is what we use to grill and assemble the burgers.
- Cheese – we love thick-sliced medium cheddar cheese for burgers, but you can use American-style cheese or your favorite sliced cheese.
Burger Toppings
- Buns – brioche buns taste great and have that steakhouse burger look, but any burger bun will work
- Lettuce – thinly slice your iceberg lettuce for a restaurant-style smash burger
- Pickles – sliced dill pickle chips are the best
- Tomatoes – Select meaty and large-sized tomatoes for burgers and cut them into rings
- Red onion – thinly sliced into rings
How to Make Smash Burgers
- Prepare Patties – Divide 1 1/2 lbs of ground beef into 8 equal portions (3 oz each), cover, and refrigerate until ready to cook.
- Make Sauce – Stir together 1/3 cup mayo and 1 tsp mustard and set aside.
- Prep Toppings – fully prep your toppings ahead to assemble the burgers right away while the patties are hot and juicy off the grill.
- Toast buns – lightly butter the cut side of your buns and toast on a griddle or skillet over medium heat until golden brown. Transfer to a rack.
- Cook patties – increase to medium-high heat. Depending on your surface area, place 2 to 4 cold pieces of meat onto the hot surface. Working quickly, cover each piece with a sheet of parchment paper and smash each into a thin patty. Remove parchment paper, season with salt, pepper, and garlic powder, add a dab of sauce, and flip. Sear for 2 minutes on the first side and about a minute on the second side.
- Add cheese – place a slice of cheese onto half of the patties and top with a second patty and remove from heat. Serve warm over toasted buns with toppings.
When to Flip the Burger: We cook the patty on the first side for about 2 minutes. Flip once the bottom is browned and caramelized.
Common Questions
For a tasty and juicy burger, use ground beef that is 80/20, or 80% lean and 20% fat.
You can skip the sauce step when grilling the patties if you prefer then add your favorite burger sauces when assembling the burger.
Smash burgers can be cooked in a very large cast-iron skillet, or on a griddle (indoor or outdoor). We love using our Camp Chef cooktop to cook several patties at once.
Unlike a good steak which we like to bring to room temperature first, burger patties should be well chilled before they go onto the grill. It helps the fat stay in the meat and will result in a juicier burger.
A flat press works best to get the patties very thin. This is our favorite Smash Burger Tool, but you can also push over the top of a spatula with a meat mallet to smash burgers. Also, pre-cut parchment paper makes the job easy, but you can cut your own pieces.
Make-Ahead
To Refrigerate: Since smash burgers are best using chilled ground beef, you can portion and refrigerate ahead. Roll the ground beef into balls then cover with plastic wrap and refrigerate for 1 to 2 days.
How to Assemble a Smash Burger
According to my husband Vadim, who used to work at a restaurant, this is the proper way to assemble a burger.
- Spread sauce on the bottom bun.
- Add 3 slices of pickle
- Top with a mound of lettuce
- Add tomatoes and onions if using
- Top with meat patties and cover with the top bun.
How to Wrap a Burger
If you really want to replicate a restaurant copycat burger, try this easy burger wrapping technique. It’s easy and similar to wrapping a gift.
- Cut a piece of parchment paper into a 10-12″ square and fold in half into a triangle. Place parchment halfway over the burger.
- Flip burger upside and tuck in the sides.
- Tuck the bottom flap under the burger.
The wrappers are so fun and help contain drips and messes. The kids seem to appreciate the wrappers. Maybe it’s because it feels like eating out.
Serve With:
These are our favorite cookout recipes to make with burgers.
- Grilled Corn on the Cob
- Oven-Baked Potato Wedges
- Crispy French Fries
- Classic Lemonade (or Strawberry Lemonade)
- Potato Salad
Smash Burger Recipe with Easy Sauce
Ingredients
Smash Burger Patties:
- 1 1/2 lbs ground beef, 80/20, divided into 8 portions (3oz each)
- Salt, added to taste
- Black Pepper, added to taste
- garlic powder, optional, added to taste
- 4 slices medium cheddar cheese, we love thick-sliced
Burger Sauce:
- 1/3 cup mayonnaise
- 1 tsp yellow mustard
Toppings:
- 4 burger buns, we used brioche buns
- 2 cups iceberg lettuce, shredded
- 1 large tomato, sliced
- 1/2 red onion, sliced into thin rings
- 2 Dill Pickles, cut into 12 slices
Instructions
Portion Beef Patties:
- Divide beef into 8 even portions, about 3 oz each. Loosely Roll them into balls then cover and refrigerate while preparing remaining ingredients. The meat must be cold when it hits the grill.
Prep Toppings and Buns:
- Remove wilted leaves from lettuce to keep it crunchy then finely shred lettuce. Slice tomatoes, onions, and pickles.
- Butter and toast buns over medium heat until golden on the buttered side.
Cook the Patties:
- Increase griddle to medium/high heat. Place 2-4 burger balls onto hot griddle. Working quickly, place parchment paper over the meat and firmly smash straight down into a thin patty.
- Once patties are smashed, peel back and discard parchment papers and season patties with salt, pepper and garlic powder. Add 1/2 teaspoon of burger sauce. Cook 2 minutes on the first side or until seared and juices start to come to the surface.
- Scrape under the burger with spatula facing down at a 45˚ angle to get under the caramelized part and flip. Cook another 1 minute. Top half of the patties with sliced cheese and cover cheese with the second patty. Repeat with remaining burgers and transfer them to a platter as they finish cooking.
Assemble Burgers:
- Place sauce on bottom of bun. Top with 3 pickle slices, shredded lettuce, 2 tomato slices and thin sliced onion. Add double patty and top with bun.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This recipe is the one! I followed recipe exactly as printed. The burgers were crispy, juicy and tasty. The key is HOT cast iron skillet and cold meat.
I’m so glad you loved the recipe!
I’m no longer scared of making these!!! turned out FAB, and was so easy! I used a flipper and my olive oil bottle to press, and make sure your pan is WELL pre-heated! water drops thrown on dry pan should dance around, then and only then is it hot enough. I can’t wait to make these all the time 😀
Thank you for sharing your experience, Mon!
This was easy to make and so delicious! I think smash burgers will my goto from now on. Served it with poutine and my husband raved about dinner!
Thannk you for your awesome review, Ashley!
The Smash Burgers were amazing!! Wouldn’t change a thing! You out did yourself again, Natasha! Keep the recipes coming!
I appreciate your good comments and feedback, Therese. Thank you!
I made these twice now. The first time, they were just ok. I figured out that the grill needed to be a LOT hotter. The 2nd time I made them, tonight, they were awesome. We’re ruined now; we can’t go out to a burger joint now. Thanks for sharing this! 🙂
Hello Nick, awesome! Great to hear that it turned out great after adjust the heat more. Thanks for this review!
I made these last night. Did just as you said with prepping everything ahead of time. These cooked up so fast. They were very juicy. This is the way I’ll be going for a burger from now on. So simple and delicious!!!
They sure do, I’m glad you got it all ready beforehand, makes the process much easier and the patties stay hot and fresh! Thank you for your great comment, Cindy!
Just loved it! The mayo and mustard really adds so much flavor! I ate the smashburger (bunless) with all the toppings and grilled corn. Thank you so much! ❤
You’re so very welcome! I’m glad you loved the recipe.
My husband and son love these. I want to make them tonight. Thank you for the recipe!
I hope you’ll both enjoy it!
Hey Natasha,
I always love Smash Burger. As a burger lover, I will try make at my home.
This was great… SO next time, I need to make sure the grill is hotter, have big pre-sliced cheese slice and I could have used my cast iron bacon press to smash the burgers (20-20 hindsight). This is a total
do-again :).
Sounds like a plan! I’m glad that you enjoyed it!
This is our go to burger recipe now. We use thousand island as our spread for an In n Out feel without the long line.
So glad you love it!
Smash Burger was delicious and easy to make, just follow this recipe- you’ll be glad you did!
Thank you for your good comments and feedback, Doug!
The recipe is so die-for in taste. It’s fabulous even by looking at it.
Best Regards Sachin
Thank you, Sachin!
After attending a birthday party that had burgers that were oversized and so hard to enjoy my husband did not crave burgers for months now. Today I was running out of ideas on what to cook, I show him my favorite cooking website (Natashas kitchen of course ;)) he wanted this!!! excited I ran out to grab the ingredients and I was in complete shock on not only how easy this was but how delicious the outcome was!!! He was so happy and is back to loving Burgers!! Thank you Natasha for your amazing recipes, another recipe for the books!!:)
That’s amazing, Olga! Thank you for trying this recipe. I’m happy to hear it was a hit!
Love love LOVED this recipe! Your recipes never disappoint! I don’t think I will make a burger a different way again! Making really good use of my husband’s Father’s day griddle gift, lol!
I’m so glad to hear that, Diana! Thank you for the feedback.
Hi Natasha
The burger looks good and yummy. Can I freeze the burger?
Hi Tapiwa! I think you could but we prefer to make these fresh because they taste so much better than frozen patties. You can also refrigerate them. Since smash burgers are best using chilled ground beef, you can portion and refrigerate ahead. Roll the ground beef into balls then cover with plastic wrap and refrigerate for 1 to 2 days.
Natasha,
What grill / griddle are you using for this recipe? I’ve been looking for awhile now and your setup seems to have everything I need.
Hi Angie! We use the Camp Chef Pellet Grill with the sidekick Griddle attachment on the side.
Only change we had to make was I forgot to bring the mustard to the campground. So we used our chipotle mayonnaise for the sauce. Burgers turned out nice & crispy. Thank You.
You’re welcome, Cheryl! I’m so glad you loved this recipe.
Oh soooo good. I have had burgers all over the world, wherever I go, I have to try the burgers. I have to say these are delicious… It’s all about the juiciness and THE BARK! I used a thin layer of sauce to grill the rolls (outstanding). Second time I made smashburgers I caramelized onions on the flat top, put them to the side. The first side of burgers were smashed on top of a melted large pat of butter. Great bark. Then before I flipped them, Worcestershire sauce on the raw tops = amazing bark again. Topped one patty with onions and cheese, the other just cheese. No lettuce , tomato, or any garnish. Straight to the arteries lol. I could go on all day Thank you
Thanks for this awesome review, Debi. So proud that we’re one of the best burgers that you’ve tried!
May I ask the name of the knife you used to slice the lettuce? Thank you. I love your recipes and so does my husband!
Hi Rebecca! I’m so glad you are loving the recipes. It’s a serrated/bread knife from my WÜSTHOF knife set (affiliate link).
Rebecca, as a line cook the best knives I’ve found are Mercer brand. They are chef quality so they stand the test of time and very affordable. Got mine for $30-40 a knife on Amazon. Chefs knife, bread knife and pearing knife are all you need.
These were delish. I think it’s my new favorite way to make burgers! My family loved them. Thanks for all the amazing recipes!
It’s my pleasure, Nikki. We’re happy that your family enjoyed this recipe!
Loved the recipe. Only thing is my burgers stuck to my lodge griddle on the first sear. Can you put a little veg oil on it?
Thanks
Hi Linda, I would recommend ensuring your griddle is seasoned well and fully pre-heated. We didn’t have a problem with it sticking.
Woww!! So much flavor, although I didn’t get any crispy edges.. not sure what I did wrong. But the flavor was amazing!! Definitely my go to burger recipe, I didn’t have garlic powder so I just used onion powder.. thanks so much!
Hi Arlene! I’m glad you loved the recipe. Thank you for sharing. 🙂
These were so delicious!
Reminds me of a steak n shake burger or something like that but BETTER!
That’s just awesome! Thank you for sharing your wonderful review, Amber!
This is the best burger recipe I’ve ever tried. My family loves them. So easy, delicious and such a crowd pleaser.
That’s wonderful, Alesha! So glad it was a hit!
Your recipe has boosted my burger-making confidence, as I can now officially say I make the best burgers in the house. 😆😆 Super delicious, juicy, easy and quick to make! And even though the bf doesn’t like mustard, he had no idea there was a little in the sauce! 😆 Thank you!
Hi Kelsey! That’s wonderful. I’m glad they were a hit. Thank you for the feedback.
Decided to forego the lettuce and tomato, served this on a sesame seed bun.
These were amazingly delicious. I make a mean m***erf**king cheeseburger to begin with, and these just elevated the entire game.
Well seasoned, flaming hot patties seared in mustard-mayo. Can’t miss
In my experience it’s okay to smash the patties out before adding them to the grill if it makes life easier. But make sure to keep patting them down the first minute as they cook, or the centers will raise like a normal patty.
Thanks for your great comments and feedback, we appreciate it!
I have made burgers every way possible. I’m new to blackstone grilling and I am so glad I stumbled upon your recipe. I have made them twice now and some how it got better the 2nd time around. The only way I’m making them now. Only adjustments made were to the toppings. Didn’t shred lettuce and not a fan of raw onions. Considering cooking the onions for next time.
Hi Eddie! I’m so glad you found this recipe. Thank you for the wonderful feedback.
Eddie, try putting the cooked burger directly on a slice of white onion and the juices will soften the onion and I think you would like it. This burger needs to have onion to make it as great as it is.
I’m a huge burger fan and this has to be one of the best recipes I’ve tried. The ingredients are simple and packed with flavour. I look forward to the next burger night. Thank you!
That’s so great! It sounds like you have a new favorite, Lauren!
DEE – LI- CIOUS!!! Prep all the toppings, toast the buns, and cook and smash the burgers. Easy and magnificent.
Hi Nancy! Thank you! I’m glad you loved this recipe.
These were the best burgers! Smashing delicious 🤤😂 no pun intended. I’ve always had a hard time cooking the perfect burger and don’t like the middle to be bloody but these smashed burgers prevented that from happening. These were juicy and perfectly seasoned with that special sauce. Thank you for sharing this easy and smashingly delicious burger recipe !!!
The perfect pun! I’m so glad you loved this, Sandi!
Hello! I’m not the best at estimating seasoning. How much salt and pepper do you add “to taste”?
Thank you so much
Hi Michelle… you could start with about 3/4-1 teaspoon ground pepper and about 1- 1.5 teaspoon salt and adjust from there.
very well done video, clear explanations and tips.
Thumbs up!
Thank you, Danie!
Our family loves these!! Really easy to make and so delicious. The brioche is definitely the way to go. Thank you!
Great to hear that, Laura. Thank you so much for sharing!
Where can I get the info on the kitchen scale that you recommend?
Hello Greg, feel free to check out our Amazon Affiliate Shop here to view the kitchen tools that we use.
Why don’t you have a show on Food Network!? You are amazing!Pam Stone
Thank you so much, Pam. That would be lovely but I am just not ready for TV yet I think lol but that’s definitey a good idea!
Spectacular! Delicious!
I usually chargrill my burgers, but had to try this smash burger recipe and the wife and I are sold. I used a bacon press to smash and kept it on top while cooking.
Thanks Natasha!
I have photos, but I don’t know how to post them.
Aren’t they so good?! I’m happy you loved this recipe, Donnie!
This is our favorite burger recipe and it’s so fast and easy. Thank you!
So glad to hear that, Victoria. Thank you for the excellent review.
Nice recipe but you should NEVER use prepackaged ground for burgers. Go to your butcher and get fresh ground 80/20.
I’m amazed at the difference between this recipe and a regular burger. It was AMAZING! I’ll never make a burger the old way again. Thank you!
That’s fantastic feedback, Tasha! Thank you for sharing.
These were absolutely phenomenal! Made in my cast iron as I didn’t have a grill and still turned out delicious. Thank you Natasha! These will be added to my burger recipe repertoire 😊
That is great! So happy to hear that.
Probably the best hamburger I ever made and it was in doors! used a small sauce pan to smash it. grilled onions. it has been a Natasha week. I made your pesto pasta and we had it for 3 nights!
That’s so great! Thank you for sharing that with me, Nancy!
I also made this burger recipe. It was really good. Burgers cook in no time at all because they are so thin. I don’t have burger press to smash, so I used wax paper squares and small pot and press them flat. Burger sauce is just like big Mac. Thanks!
Sounds great, I’m glad you enjoyed this recipe! Thank you for sharing, Michael.
Confused about the sauce on the burger when cooking– so you smash, put it on top, cook that side, then flip so that the sauce is then on the grill for the 2nd side?
Hi Frances, Once patties are smashed, I peel back and discard parchment paper and season patties with salt, pepper and garlic powder. Then I add 1/2 teaspoon of burger sauce before flipping the burger to cook the other side.By the way, at about minute mark 5:00, you’ll see me seasoning the patty and adding the sauce before flipping it over to cook the other side. I hope that’s helpful!
Another recipe from here that I love!
Having tried lots of burgers, nothing beats salt and pepper if the beef is good quality. Also I didn’t miss the ketchup at all.
This is now my go to burger recipe. Another big plus is it’s super easy so manageable to do coming home from work.
That’s so great! It sounds like you have a new favorite, Cait! I’m glad this will be your new go-to!
The whole family loved it!
Yes, we added ketchup on the top of the meat! Everything else followed exactly!
I’m so happy to hear that! Thank you for sharing your great review, Ilze!
No ketchup??????
Hi Mario, we used a different mix of sauce and not ketchup.
Anyone done this with ground chicken??
Hi Martha, I honestly haven’t tested that to advise. If you do an experiment, please share with us how it goes.
Tried this tonight, super easy, super quick and kids loved them
That is the best when kids love what we parents make. That’s so great!
From the Mayophobe of all Mayophobes, I would likely use Hidden Valley Ranch Dressing. I would have been willing to try the burger with the Mayo/Mustard that you put on the Burger when you put it on the grill, because Mayo totally changes its flavor when cooked, but you lost me when you smothered it on the bun with extra Mayo sauce!
Hello…. where is the link for the scale?
Hello Lisa, you can see the kitchen tools that I use here on my Amazon affiliate shop
Natasha, these burgers are legit! Made them for dinner last night and wow they were gone in no time flat. We’ll be having these on the menu for our next friends and family get together this coming weekend. Thanks and keep up the great work. So glad I found you and your website. Cheers!
That’s just awesome! These are a must during the summer! I’m also so glad you discovered my blog! I hope you try many more recipes!
Yummmmmm!!! We made these tonight for our 4th of July BBQ and it was a huge hit!! I followed the recipe exactly and everyone said it was the best burger!! My husband and son-in-law loved it so much they ate two!! Thank you so much Natasha for this incredible recipe!!
That is awesome review, Chris! I hope you and your family will love every recipe that you will try.
Great! Cant wait to try it! I just purchased the burger press, using your link. But we dont have a griddle. I see the brand you recommend. Can I just set that over the grates on my grill? If I want to make burgers for 6 people, do I need to buy a larger one? Or just make them in two batches? Wondering what size to make? But especially, can I just put that griddle over my grates on the grill? Thanks!
Hi Xenia, it won’t work over grates because it would go through the grates when you try to press it. It would work if you have a griddle on your stove or if you have a large cast iron skillet. You can also place a cast-iron skillet over your grill. Since the burgers cook so quickly, I would recommend making them in batches. We usually cook two servings (4 patties) at a time so we can smash them quickly.
Can Someone skip the cheese if they have a dairy allergy? Would they replace it with something else or just double stack the smashed burgers?
Hi Jessica, yes you can definitely make this without cheese for a simple double cheeseburger.
Made these tonight …so good! Thanks for all the great recipes
You’re welcome, Melissa! I’m so glad you enjoyed this recipe!
Oh wow! This burger looks and sounds so delicious! My family and I can’t wait to try this. Looks so juicy and very tasty.
I hope you love it, Beth! It is seriously SO GOOD!
This smash burger is truly AMAZING! The perfect burger for summertime.
What is summer without a delicious Smash Burger!
This smash burger looks wonderful and tasty. I cannot wait to try it. I am wondering what brand of griddle do you use on your grill. Many thanks. I love your blog and recipes.
Hi Carol, we use the Camp Chef Pellet Grill with the sidekick Griddle attachment on the side.