Smash burgers are having a moment. Unlike traditional burgers, smash burgers are pressed onto a hot griddle, creating a deeply caramelized crust that locks in flavor. Their simplicity—just beef, salt, and heat—makes them easy to recreate, but technique matters. We spoke to a burger pro to find out more, including what tools you’ll need, the best toppings, and expert tips for cooking them to perfection. From choosing the right meat blend to mastering the smash, here’s what you need to know to make restaurant-quality smash burgers at home.
What Is a Smash Burger?
A smash burger is exactly what it sounds like—a burger that’s been smashed to help concentrate flavor and turn the beef’s fat into a crisp exterior. They are delicious, says Mike Puma, founder of Gotham Burger Social Club, a smash burger hotspot with restaurants in Manhattan and Brooklyn. He’s not sure why the smash burger is trending now—he’s been making them since 2017, when there was no place to get them in New York City. “There’s something very nostalgic about them; I think that’s why they are so popular.”
From a cook’s perspective, smash burgers are efficient. The patties are all cooked until crisp and well done, not to temperature like a tavern burger, which has a thicker interior, or a classic grilled burger, which has to be at least cooked to medium for food safety. “They’re foolproof—and it’s a lot of fun to make them,” says Puma.
How to Make a Smash Burger
Smash burgers can be easily cooked indoors on a carbon steel pan, a cast-iron skillet, or a griddle. Any flat surface with even heat will work. An outdoor griddle is a nice way to prepare smash burgers at a cookout.
“A flatter surface creates a better crust than a textured cast iron,” Puma advises. And a good spatula will help you flip the burger without leaving any delicious beef crust behind. “The proper smash burger should still have that burger bite, that meaty texture,” says Puma. “You want lacy, crispy edges around the outside.”
The Meat
To make a smash burger, start with a beef blend that’s at least 80 percent lean, 20 percent fat. This ensures you’ll have a juicy burger that can still be crisp on the exterior.
Form the burger patties into about 3- to 4-ounce portions, season, and allow the patties to chill in the fridge. You want to start cooking with cold meat to ensure the correct texture.
Pro tip: Before you start cooking, thinly slice onions to cook with the burger and have slices of cheese ready to put on top of the hot meat.
If you sandwich one thin patty with crispy edges into a bun, it’s a smash burger—but you don’t have to take that minimal approach. At Gotham Burger Social Club, diners can stack up to three patties on one burger, all served on a buttered and toasted potato bun.
The Heat
When you’re ready to make the burger, heat your preferred cookware to about 375 degrees Fahrenheit. “Control your heat,” Puma says. “You want that sweet spot between a nice crust and not burning the meat. If your heat is too low, you’ll start steaming the beef.”
The Technique
Once the pan or griddle is preheated, add the burger patty, and smash the patty down. If you’re cooking multiple burgers, use a piece of parchment paper between your raw beef and the smasher to keep it clean.
The Tool
Burger smashers are available online. Puma recommends using anything with a handle that can apply even pressure to the entire patty. In a pinch, you can roll out the burger between parchment paper with a rolling pin, a can, a wine bottle, or any heavy, small piece of cookware (like a mini cast-iron skillet) to flatten the burger.
The Cooking
Cook the burger for one to two minutes, until a crust forms on the bottom, then flip. Add cheese to melt on top of the cooked side. You can also add thinly sliced onions on top of the beef to cook and reduce into the burger.
The Bun
And don’t neglect the bun. While the burger is finishing up, toast a hamburger bun, preferably a potato bun, for your burger.
The Toppings
Smash burgers can be dressed with pretty much anything, which may be part of the reason they’re so popular. Make it your own with sliced pickles, pickled jalapeños, special sauce, mustard, ketchup, sautéed mushrooms, grilled vegetables—anything you like can fit on that burger!
“You can be so creative with it,” says Puma. “Make it your own and customize it.”
