If you are new here, you don’t know my obsession with delicious smash burgers. I have a whole article about my favorite burger spots here in Las Vegas, but sometimes you don’t want to go anywhere – and you want a delicious smash burger that you make at home. And this recipe is for you. This smash burger recipe has been tried and tested by yours truly, a self-certified burger expert, and it earned a 10/10 rating.
I promise you – this absurdly easy recipe is delicious, and it really comes down to a few things to make these burgers stand out. One, quality ingredients. We are not getting any regular hamburger bun – we are getting brioche hamburger buns (yes, it matters). Two, we are seasoning our own ground beef. Seasoned with love – makes for a better burger. And three, we are toasting our buns. It does make a difference. That’s it. This is perfect for a fun Friday recipe with the family, and fits perfectly into my 5-Night Dinner Reset framework, or my weekly dinner rotation.
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Why You’ll Love This Recipe
It’s a burger. Period. Maybe you aren’t as obsessed with burgers as I am. Maybe that’s your taste, or maybe you just haven’t had the RIGHT burger. But this recipe is definitely worth a try. It’s perfectly seasoned ground beef (when you season it yourself and roll it out, it just tastes better than the pre-formed frozen kind). The toasted bun and the onions mixed into the beef (if you like onions, this is a must). Simple, effective, great way to get your protein in. Make it a double and you are good to go.
Ingredients
You will need your basics: ground beef, brioche hamburger buns, seasonings, and then any and all of your favorite toppings. We usually grill some onions (obviously), and then I either make my burger sauce like from my burger bowl recipe, or the girls just have ketchup and pickles. And of course cheese – can’t forget the cheese, and yes, cheddar or American is the gold standard here, but Munster is pretty good too – you can really make it however you like your burger.
The seasonings I love to use are Kinder’s Butcher’s Burger Blend and Sweet Onion Bacon. Plus garlic, salt, and pepper. Make sure you use enough to evenly distribute across your beef. You want enough, but you don’t want to go TOO SALTY.
What to Cook Smash Burgers On: Blackstone, Griddle or Stovetop
We use the flat cooktop on our stove, but you definitely don’t need the exact same setup. A Blackstone, cast-iron griddle, large flat skillet, or another smooth, flat cooking surface will work. If you’ve ever been to In-N-Out Burger and watched them cook, you’ve seen that smooth, flat cooking surface. That’s key for a smash burger. Because you’re smashing your burger directly onto the heated surface and making it thin, you need something smooth — otherwise it’s going to fall through the cracks.
Ingredient Substitutions
If your Costco doesn’t sell the Brioche buns, I am so sorry. It was a one-off time when we found them, and recently they started staying in stock every time we go. Check your local grocery stores for them, and if you can find it – GREAT. If not, any sort of above-average hamburger bun will work. I’ve seen pretzel buns, potato buns, whatever you want to try. Just splurge a little. We are making a gourmet burger over here.
How to Make Smash Burgers
These come together quickly once you start cooking, so I recommend slicing your onions, prepping your toppings, and toasting your buns before the burgers hit the grill. Once you start smashing, things move fast.
1. Season the Ground Beef
Add your ground beef to a large bowl and season with Kinder’s Burger Blend, Sweet Onion Bacon seasoning, garlic, salt, and pepper. Mix everything together until the seasoning is evenly distributed throughout the meat.
If you love onions like I do, you can also finely dice some onion and mix it directly into the ground beef. Otherwise, save your onions for grilling separately.
2. Divide the Beef Into Balls
Divide the seasoned ground beef into 8 evenly sized balls. Don’t flatten them into patties yet— we’ll do that directly on the hot cooking surface.
You also don’t need to pack the meat together super tightly. Just form it enough that each ball holds together.
3. Prep the Onions and Toast the Buns
Thinly slice your onions and cook them on your griddle or cooktop until soft and grilled to your liking.
While those are cooking, toast your brioche buns. You can toast them directly on the cooktop or use your toaster if that’s easier.
Do not skip the toasted buns. I already told you they matter. 😂
Set your buns aside and have your cheese and toppings ready to go.
4. Smash the Burgers
Whether you’re using a Blackstone, griddle, or flat stovetop like I do, make sure your cooking surface is nice and hot before adding the beef. Place one of your ground beef balls directly onto the hot surface and immediately use a burger press or sturdy spatula to smash it into a thin patty.
You want as much of that meat touching the hot surface as possible. That’s how you’re going to get those crispy edges that make a smash burger a smash burger.
Repeat with the remaining beef balls, working in batches if you need to so you don’t overcrowd your cooking surface.
5. Flip and Add Cheese
Let the burgers cook without messing with them until the bottom has developed a nice crust and crispy edges. Mine usually take around 90 seconds before they’re ready to flip.
Flip each patty and continue cooking until it reaches your preferred doneness.
Add a slice of cheddar or American cheese on top and let it melt.
6. Build Your Smash Burgers
Now for the fun part.
Add your burger patties to your toasted brioche buns and load them up however you like.
We usually do grilled onions and my homemade burger sauce, while my girls keep theirs simple with ketchup and pickles.
And if you want a double smash burger, stack two patties together with cheese and call it dinner. 🍔
Tips for Success
- Get the cooking surface HOT. You want that immediate sizzle when the beef hits it.
- Smash once and leave it alone. Don’t keep pressing the burger while it cooks.
- Have everything ready first. Smash burgers cook FAST, so don’t wait until you realize you haven’t sliced your cheese or found the ketchup.
- Toast the damn buns. 😂
- Don’t skimp on seasoning, but watch the salt. You’re seasoning the meat throughout, so you want flavor without making it overly salty.
- Make them doubles if you’re hungry. With 1.3 pounds divided into 8 patties, these are intentionally thinner/smaller smash patties.
Storage & Reheating
Store any leftover burger patties in an airtight container in the refrigerator. When you’re ready to eat them, heat them back up and build your burger with a fresh toasted bun and your favorite toppings.
If you know you’ll have leftovers, I recommend storing the patties separately from the buns and toppings so nothing gets soggy.
Frequently Asked Questions
Can I make smash burgers without a Blackstone?
Absolutely. We use the flat cooktop on our stove, but you can use a cast iron griddle, large flat skillet, or another flat cooking surface that can get nice and hot.
What kind of ground beef should I use for smash burgers?
I use the organic ground beef 3-pack from Costco because it’s what we normally keep on hand. You don’t need to buy anything fancy for this recipe — use a ground beef you already like, season it well, and focus on getting a hot cooking surface and crispy smash-burger edges.
Can I make these into double smash burgers?
Yes! This recipe makes 8 thin patties, so stack two with cheese in between for a double smash burger. This is my favorite way to serve them if you want a more filling meal.
What cheese is best for smash burgers?
Cheddar and American are my favorites for that classic burger flavor and melt, but Muenster is also really good. Use whatever cheese your family likes.
What to Serve With Smash Burgers
We usually keep burger night easy. Serve these with fries, sweet potato fries, a simple salad, roasted vegetables, or whatever your family likes. Friday dinner does not need to be complicated.
Final Thoughts
These burgers are delicious, and I love making them at home. Sometimes things taste better when you aren’t the one cooking them, and sometimes things taste better because you cooked them yourself.
I can confidently say these are on the same level as some of my favorite burgers around Las Vegas — and we are SPOILED when it comes to delicious restaurants here.
But on a day when it’s 115 degrees outside, and you don’t want to get into a car that’s approximately 125 degrees just to drive somewhere for a tasty burger?
These slap. 😂
More Easy Dinner Recipes You Might Like
If these smash burgers are your kind of Friday night dinner, here are a few more easy family dinners to try next:
- Easy Burger Bowl Recipe
- Loaded Cheesesteak Bowls
- Easy Unstuffed Pepper Skillet
- 5 Easy Weeknight Dinners for Busy Moms
Easy Smash Burger Recipe with Crispy Edges
Equipment
- Blackstone, flat griddle, flat stovetop, or large skillet any flat cooking surface
- Burger press or sturdy spatula I just use a sturdy spatula
- large mixing bowl
- Knife and cutting board
Ingredients
- 1.3 lbs ground beef I use the organic ground beef from the Costco 3-pack
- 1-2 Onions
- 8 slices American or cheddar cheese
- 8 brioche hamburger buns
- 1 tbsp Kinder's Butcher's Burger Blend
- 1 tbsp Sweet Onion Bacon Seasoning
- garlic to taste
- salt to taste
- pepper to taste
For Serving
- ketchup
- pickles
- mayo
- burger sauce
- grilled onions
- any other favorite burger toppings
Instructions
- Add the ground beef to a large bowl. Season with Kinder’s Butcher’s Burger Blend, Sweet Onion Bacon seasoning, garlic, salt and pepper. Mix until the seasonings are evenly distributed throughout the beef.If you like onions mixed into your burgers, finely dice some of the onion and mix it directly into the ground beef. Otherwise, save the onion for grilling.
- Divide the seasoned ground beef into 8 evenly sized balls. Don't flatten them into patties yet. Lightly form each portion just enough for it to hold together without tightly packing the meat.
- Thinly slice the remaining onion.Preheat your Blackstone, griddle, flat cooktop, or large flat skillet until hot.Cook the sliced onions until softened and grilled to your liking.Toast the brioche buns directly on the cooking surface or in a toaster. Set aside. Have your cheese and toppings ready before you begin cooking the burgers because they cook quickly.
- Place the beef balls directly onto the hot cooking surface. Immediately use a burger press or sturdy spatula to smash each ball into a thin patty.Work in batches if necessary so you don't overcrowd the cooking surface.
- Let the patties cook undisturbed until a browned crust and crispy edges develop, approximately 90 seconds.Flip each patty and continue cooking until it reaches your desired doneness.Top each patty with a slice of cheddar or American cheese and allow it to melt.
- Place the smash burger patties onto the toasted brioche buns. Top with grilled onions, burger sauce, ketchup, pickles, or whatever toppings you like.For a double smash burger, stack two patties together with cheese and serve immediately.
Notes
- Get your cooking surface hot. You want to hear an immediate sizzle when the beef hits it.
- Smash once. Don’t continue pressing down on the patties while they cook.
- Prep everything first. These burgers cook quickly, so have the buns, cheese, onions, and toppings ready before you start smashing.
- Toast your buns. It makes a difference. 😂
- Watch the salt. The seasoning blends already add plenty of flavor, so season generously without going overboard on additional salt.
- Make them doubles. The 8 patties are intentionally thin, so two patties make a filling double smash burger.
- No Blackstone required. I use the flat cooktop on my stove, but a Blackstone, cast iron griddle, or large flat skillet works too.
- Store leftover patties separately from the buns and toppings in an airtight container in the refrigerator. Reheat the patties and assemble with a freshly toasted bun.