Diner-Style Smash Burgers

“Juicy, hot, messy, cheesy with crispy edges and iconic crust = one incredible smash burger! Loaded with fresh topping, smothered in epic burger sauce, and nestled between toasted brioche buns! Get your “better than fast food” fix right at home!”

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A few months ago, I ordered the Ooni Karu 16 pizza oven. All the pizza-making YouTubers told me it was the best for the price range and ensured that it was easy to use.

I immediately envisioned relaxing summer evenings lounging by the pool, enjoying fresh Margherita pizza while The Sacred Souls crooned in the background. Oh, and the boisterous pizza and wine parties with my favorite besties. Not to mention the special touch that wood-fired pizza would add to my family’s traditional Friday Pizza and Board Game Night.

I was pumped!

Yall. I’m about ready to yeet this pizza oven over the moon! 

It should not be this complicated to make a wood-fired pizza! 

First, the doggone thing wasn’t hot enough even after constantly feeding it wood and lump charcoal.  We pretty much had pizza soup. In the next few rounds, the oven was too hot and burned the bottom or the cheese on top, yet the middle was still doughy. 

I thought pizza screens would do the trick. Nope! Still a fail!  I’ve probably made over ten large pizzas with this thing, which we finished in the oven or just picked around the burnt or doughy parts.

I finally decided to order the propane converter, so that may help. Listen, I’m venting, but I will figure this out. Never challenge a Taurus bull, Ooni! We don’t know how to stop until we win!!

For now, though, I will have to pause my pizza oven dreams. We are tired of forcing ourselves to eat lousy pizza in this house.

Which is fine because I’ve got smash burgers in my life now!  And they NEVER fail me. Just juicy beef, caramelized onions, fresh toppings, burger sauce, and all that melty cheesy goodness! 

So, let’s make some epic smash burgers!!!

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What is a smash burger?

I avoided making smash burgers for the longest because it just seemed like an over-hyped burger. I mean, you’re smashing a hamburger patty, whoopy doo!

Well, I made them, and like with most fad foods, I’m hooked. 

There is therapy in that smash—something magical, I tell you! Especially when you say “And SMAAAASH” every time you smash one. 

So what’s the difference between a smash burger and a regular burger?

A smash burger is simply a ball of ground beef that is smashed onto a hot griddle until it is a super thin patty.  Because it’s so thin and cooked on high heat, it gets crispy around the edges and develops a delicious crust on the underside. Smash burgers cook quickly and are often double-stacked and layered with cheese.

It’s a great way to get that diner-style burger at home. You really have to make them to understand the appeal.

Why smash it? Aren’t you pressing out all of the juice?

Because these cook quickly with just enough fat, the finished burger is still pretty darn juicy in the middle. All while having crispy edges that make a smash burger so unique.

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Equipment needed to make smash burgers

• A large pan or flat-top griddle (stainless steel or cast iron) 
• Burger press (You can also use two large metal spatulas. One for smashing the burger and the other one for adding more contact pressure)
• Metal spatula for flipping burgers
• Parchment paper squares to prevent the burger from sticking to the spatula.
• Grilling gloves. The grease can sizzle and pop, and since you’ll be holding the burger press down for a few seconds, grilling gloves are handy!

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What’s the best beef to use for smash burgers?

Fresh (not previously frozen) 80/20 ground chuck is what usually wins those smash burger contests. It has plenty of fat to create a juicy burger. Using lean meat will result in a dry burger, so make sure you add some fat if lean is all your have.

Just make sure it’s fresh and hasn’t been frozen, if possible. Anytime I make Smashburgers with thawed beef, I have to fight with massive shrinkage. This is another reason why I really need to get myself a meat grinder! I like to get mine ground up right there at the meat counter. Fresh for the win!

If you’re feeling adventurous, play around with mixing different cuts of meat like short rib and sirloin, which I hear is fantastic!

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Best buns for smash burgers

In my house, we swear by soft potato buns (Martins) or those boujie  Brioche buns. I find the brioche buns tend to hold up to the messiness of these smash burgers better than the potato buns.

Or you can try making your own homemade hamburger buns!

You can’t go wrong either way! Just spread on a thin layer of butter and toast them in the oven or griddle.

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Gotta have the secret sauce!

These smash burgers were made to be loaded with and dipped in secret sauce. Trust me on this—it’s amazing!

And who doesn’t love a burger with a secret sauce right!? I’m at the point where I don’t even make burgers without it anymore. A good secret sauce will send your burger to the next level of yum and memorable messiness.

This secret sauce recipe is one of my favorites. It uses mayo (Dukes) and BBQ sauce (Sweet Baby Rays) as the base. The sauce is then mixed with a few spices, relish, and grated onion for an incredibly sweet and tangy flavor that is so addictive.

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Homemade Smash Burger toppings ideas

What you’d normally put on your burger, you can throw it on a smash burger! Here are a few yummy topping ideas!

• dill pickles 
• bacon
• onions (sautéed or fresh)
• sliced cheese (American, provolone, cheddar, Colby Jack)
• sliced tomatoes
• condiments (ketchup, mayonnaise, mustard, burger sauce, bbq sauce,)
• fried eggs
• onion rings

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How to make the BEST Smash Burger  Recipe

INGREDIENTS (full recipe with measurements is at bottom of post)

SECRET SAUCE

• mayonnaise
• bbq sauce
• sweet relish
• grated onion
• granulated sugar
• onion powder
• paprika
• black pepper
• parsley 

HAMBURGER SEASONING

• smoked sea salt
• black pepper
• onion powder
• garlic powder
• smoked paprika
• brown sugar

BURGER MEAT

Fresh 80/20 ground chuck (best to use fresh and not previously frozen beef)

TOPPINGS

• sautéed onions
• sliced cheese (American cheese)
• freshly shredded iceberg lettuce
• thinly sliced tomato
• dill pickle chips
• yellow mustard
• ketchup
• Buttered and Toasted burger buns

INSTRUCTIONS

MAKE THE SAUCE

1. In a large bowl, stir together all of the sauce ingredients. 
2. Cover with plastic wrap and refrigerate until ready to use. (Flavor will intensify the longer it sits)

PREPARE THE BURGER BALLS

1. Mix the burger spices and place them in an empty shaker jar. Set aside.
2. Divide the meat into eight equal balls.
3. Place them in the refrigerator while you prep your toppings & heat your gill. You want the meat to be super cold when it hits the grill.  

COOK THE BURGERS

NOTE: Before you start cooking, make sure you have all your toppings ready, including toasted buns and caramelized onions. Also, cut out a square of parchment paper to place on top of each burger as you smash them to prevent sticking. Gather all of your tools, like your burger press, heat-resistant gloves (the grease can splatter), and metal spatulas.

1. Preheat your griddle to 450°F. (do not oil it)
2. Take the beef balls out of the fridge and place them on the hot griddle. Leave enough space between them to smash them without them touching. If you’re new to making smash burgers, start with just two patties. There is a small learning curve.
3. Place a square of parchment paper over the burger. Use a metal spatula or burger press to flatten each burger evenly to about 1/4 inch thick.
4. Hold the press for about 7-10 seconds before moving to the next one. ( If you’re using a spatula to press the burgers, you will need to add additional pressure from a second spatula or meat mallet.)
5. Shake the seasoning blend over the surface of the patties.
6. When the edges start browning, and a crust has formed on the bottom,  flip the burgers and add a slice of cheese to each one. 
7. Once the cheese is melted and the bottoms are cooked,double stack the burgers. 
8. Remove them from the griddle and assemble.
9. To assemble, spread lettuce on the bottom bun. Add the double-stacked burger patties. Top with tomato slices and pickle chips. Spread a generous amount of secret sauce on the underside of the top bun, then add caramelized onions. Add mustard and ketchup swirls. Place the top bun on.
10. Partially wrap the burger in sandwich wrap to keep it together.They are a messy & delicious! Serve with extra secret sauce for dipping. Enjoy!

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Tips for making the BEST Smash Burgers 

• Use fresh toppings. Shred your own iceberg lettuce for optimal crunch, have your deli shred your American cheese, and use sliced fresh tomatoes and chopped onions. Fresh ingredients create a fantastic burger.
• Use fresh 80/20 ground chuck. Have your deli ground this for you. This is enough fat to create a juicy burger that sears up well.
• Be very careful not to overcook. These burgers are smashed very thin and, therefore, cook very quickly, so keep a close eye on them.
• Prepare your sauce, topping and toast your buns BEFORE you heat up your griddle. Smash burgers are so good when they are hot off the grill, so have everything ready to go.
• Don’t make the burgers all at one time if this is your first time. There is a small learning curve.
• Don’t pre-salt the meat. I’m usually #teampreseason, but for Smash Burger, not so much. Adding salt to the meat results in a tougher, dense texture. Great for turkey burgers and breakfast sausage, not so much for smash burgers.

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What to serve with Smash Burger

Serve these homemade smash burgers with a side of french fries, tater tots, chips, or onion rings! Don’t forget a cold soda or sweet iced tea to wash it all down with. And while you’re at it, go ahead and whip up a milkshake for a true at-home burger joint experience!

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Common Smash Burger Questions

1. How do I make a crispy smash burger? To get super crispy edges, make sure that your cook surface is super hot. I like to shoot for at least 425 F. Use a stainless steel or cast-iron surface.
2. Why is my Smash burger shrinking? Some shrinkage is to be expected. If your ground beef has been previously frozen or contains too much fat, it can cause your beef to contract more as it cooks.  Use 80/20 fresh ground beef.
3. Can I make smash burgers in advance? Smash burgers are best when they are flattened on the hot griddle. However, you can make the beef balls in advance and place them in the fridge so they are ready to go.
4. Can I make smash burgers on a regular grill? Sure can! Just use a griddle pan or large cast iron skillet so that you have a flat surface.
5. Can I make a smash burger in a nonstick pan/griddle? Kind of. You’ll get more of a thin hamburger and not the signature crispiness that makes a Smash burger a thing.

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