Crispy Smash Burger Recipe

Closeup of the double smash burger recipe on a bun with toppings.

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A double patty smash burger recipe with crispy lacy edges, melty American cheese, and onions caramelized right into the beef. Just 5 simple ingredients plus any toppings and 25 minutes from start to finish, all cooked on a hot griddle or cast iron skillet for that classic diner texture. Top it with burger sauce, lettuce, tomato, and pickles for restaurant-style flavor at home!

Prep Time15

Cook Time10

Total Time25

Course: Dinner Recipes

Cuisine: American

Servings: servings

Calories: 877kcal

Author: Samantha Erb

Ingredients

1 pound ground beef 80/20
1 cup onions thinly sliced
2 burger buns
1 teaspoon salt
4 slices American cheese

Toppings

1 tomato large, sliced into 4-6 slices
2 leaves iceberg lettuce 1 per burger
6 pickle slices
1/4 cup smash burger sauce store-bought or homemade

Instructions

Divide the ground beef into 4 equal portions, about 4 ounces each. Gently roll the portions into loose balls. Do not press or compact the meat. This keeps the burgers tender instead of dense.
Heat a skillet to medium-high heat (400-400F) and place the beef onto the hot griddle and immediately smash it down with a spatula, pressing firmly.
Sprinkle the patties with salt then top them with the sliced onions.
Cook the patties for 1 1/2 to 2 minutes, until the edges are deeply browned and crispy and the onions begin to soften. Flip them carefully, keeping the onions in place. Cook the second side for 30 to 60 seconds.
Place a slice of American cheese on each patty.
To assemble with toppings: Spread burger sauce on the top and bottom buns. Add 1 leaf of lettuce to each bottom bun then some tomato slices. Top with the 2 patties stacked on top of each other and finish with some pickle slices and the top bun.

Notes

Storage: Cooked smash burger patties keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Store patties separately from buns and toppings.

Tips: Always start with cold beef, smash once not twice, and don't move the patty until you flip it. The crust forms in the first 90 seconds and stays attached to the griddle if you press it down again or move it around. Use a stiff metal spatula to scrape up the entire crust when you flip.

For a traditional smash burger recipe without onions cooked into the patty, leave the onions off during cooking and add raw or grilled onions as a topping instead.

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