Homemade Smashburgers Recipe – Even Better Than Your Favorite Diner!

If you’ve never made homemade smashburgers before, you’re in for a treat. These thin homemade burgers are easy to cook at home, and they’re ready to eat in just a few minutes.

With the right cooking technique and the right kind of ground beef, you can get that crispy, flavorful burger like the ones you’d find at your favorite diner. Best of all, these tasty burgers will cost a fraction of what you spend at a restaurant.

Not to mention, you don’t have to drive anywhere or spend time getting yourself ready to go out to dinner because you can make them in the comfort of your own home (or backyard). Honestly, the hardest part of this recipe is to decide what toppings that you want to add to your burgers.

What Is a Smashburger?

A smashburger is a thin, flat hamburger patty that’s cooked by pressing it down hard on a hot griddle or skillet. The “smash” part of the name comes from the technique used to press the meat onto the cooking surface. This creates a browned, crispy crust on the outside while keeping the inside juicy.

Unlike thick burgers that are shaped and grilled or pan-fried, smashburgers cook fast and have a lot more surface area touching the hot pan. This is what gives them that signature crust and flavor.

Smashburgers are usually served as the star of the show with only a few simple toppings such as cheese, pickles, onions, and sometimes a burger sauce. That’s it – simple and delicious!

Best Ground Beef for Homemade Smashburgers

The most important part of any homemade smashburger is the beef. You want to use ground beef that has a good amount of fat in it.

The best kind to use is 80/20 ground beef. That means it’s 80 percent lean meat and 20 percent fat. The fat is what gives the burger its flavor and keeps it from drying out when it cooks.

Some people use 85/15 ground beef, and that can work too, but it won’t be quite as juicy. You should avoid 90/10 or leaner blends for smashburgers. They don’t have enough fat to create a good crust or to stay juicy.

Also, don’t use pre-formed frozen patties or beef that’s been compacted too tightly. Fresh ground beef is best, and it should be loose and easy to pull apart. This helps it smash better and cook more evenly.

Why You Shouldn’t Use Ground Turkey or Chicken

In some burger recipes, you can swap out the beef for ground turkey or ground chicken, especially if you’re trying to make a lower-fat meal. But smashburgers are not one of those recipes.

The reason is that ground turkey and chicken don’t have enough fat. They’re also softer and wetter than ground beef. When you try to smash them down on a hot surface, they don’t hold their shape and don’t form the same kind of crust. Instead of crisping up, they can just steam or fall apart. You also run a higher risk of them drying out or sticking to the pan.

If you’re looking for a way to make a lighter burger, it’s better to use those meats in a different burger recipe that doesn’t rely on the smashing method. (See related article: The 12 Secrets To Making And Grilling Hamburgers)

Why a Griddle Is Best To Cook On

If you have a flat-top griddle (such as a Blackstone), or either an indoor electric griddle or a flat surface you can use over a gas burner or grill, that’s the best tool for making homemade smashburgers.

A griddle gives you a large flat surface where the meat can get even heat and stay in contact with the surface. This helps build that crispy crust.

A griddle also lets you cook more than one burger at a time, and you can toast the buns right next to the patties while they cook. Cleanup is simple, and there’s usually a grease drain to help keep things from getting too messy.

How to Make Smashburgers in a Skillet

If you don’t have a griddle, don’t worry. You can still make great homemade smashburgers in a regular skillet. A cast iron skillet works best because it holds heat well and gets hot enough to build a crust. But any heavy-bottomed skillet will work as long as it can get hot.

Here’s how to do it:

1. Heat your skillet on medium-high to high heat for a few minutes until it’s very hot.
2. Place a loose ball of ground beef (about 3 ounces) in the middle of the pan.
3. Use a sturdy spatula to press down hard on the beef. You want to flatten it to about ¼-inch thick. If your spatula is thin, use another tool (like a meat press or even another pan) to help press it down.
4. Let the burger cook for about 1½ to 2 minutes without moving it. This helps build the crust.
5. Flip the burger, add cheese if using, and cook for another 1 minute.

You may need to cook the burgers one or two at a time, depending on the size of your pan.

Simple Steps to Make Homemade Smashburgers

Here’s a basic process you can follow to make homemade smashburgers:

1. Form the beef balls: Roll about 3 ounces of 80/20 ground beef into loose balls. Don’t pack them too tightly.
2. Heat your griddle or skillet: Get it very hot before adding the meat. You want that sizzle as soon as it hits the surface.
3. Smash the burgers: Place a beef ball on the surface and smash it flat with a spatula, burger press or another heavy skillet. You can use parchment paper between the meat and spatula to keep it from sticking.
4. Season: Add a pinch of salt and pepper right after smashing.
5. Don’t move it: Let the burger cook without touching it for 1½ to 2 minutes.
6. Flip and finish: Flip the burger, add a slice of cheese, and cook for another minute.
7. Toast the buns: While the burgers cook, toast your burger buns face-down on the skillet or griddle for about 30 seconds.

How To Serve Homemade Smashburgers

Smashburgers are best served right away while they’re hot and crispy. Use regular hamburger buns or potato buns for the base. Toasting the buns makes a big difference in taste and texture, so don’t skip that step.

You can keep the toppings simple to let the burger flavor come through. A classic setup includes:

• American cheese
• Dill pickles
• Thinly sliced onions
• Lettuce (optional)
• Ketchup, mustard, or a basic burger sauce

Some people like to double up their patties to make a double smashburger. Just stack two thin patties with cheese between them.

Smashburgers go great with fries, chips, or even a simple fruit salad on the side. If you want to make a quick homemade sauce, you can mix mayonnaise, ketchup, mustard, and pickle juice together.

Tips for Making Homemade Smashburgers

• Use a metal spatula with a thin edge to make flipping easier.
• Don’t press the burger again after it starts cooking – only smash it once at the beginning.
• If your pan is smoking too much, lower the heat a bit between batches.
• Use cheese that melts easily. American cheese works best, but cheddar slices or Swiss also work.
• Make sure the beef is cold when you form the balls. This helps it hold together during smashing.

Making homemade smashburgers is one of the easiest ways to get diner-style burgers at home. Whether you use a griddle or a regular skillet, you can get that crispy crust and juicy inside with just a few simple steps.

Once you try it, it will most likely become one of your regular dinner recipes this summer.

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

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