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GET IT NOWMy Smash Burger Recipe Is Juicy & Crispy In The Best Way
I already have a go-to burger recipe — seriously, it’s so juicy — but sometimes I’m just craving those crispy edges you only get from a thin patty. That’s where this smash burger recipe comes in! Here’s why it’s awesome:
- Crispy, juicy, flavorful – These have those salty, crispy edges that are the whole reason I love them, without compromising on a juicy center. And while most smash burger recipes just season the meat throughout, mine has a two-part seasoning process that makes the texture and flavor 100X better.
- So, so fast – Smashed burgers cook in just a few minutes on the stovetop, so they’re perfect for busy nights when I need a quick and easy dinner… or when it’s too cold (or too much work) to grill.
- Super simple ingredients – You only need ground beef, a few pantry staples, and a hot skillet.
Grab your skillet and make these smash burgers with me! They’re quick, crispy, and even better than my favorite burger joint.
Ingredients & Substitutions
Here I explain the best ingredients for my best smash burger recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Ground beef – I like using ground chuck for smash burgers because the higher fat content gives you that juicy, crispy result, but leaner 85/15 or even 90/10 can still work. You can even use ground turkey if you want, but you won’t get the same sear or juicy factor.
- Worcestershire Sauce – For a slightly sweet, slightly umami boost that brings out the flavor of the beef. I think coconut aminos makes a decent stand-in if you need one.
- Olive Oil – I mix a little oil into the patties to keep them juicy, and you’ll need more for searing. Avocado oil works just as well.
- Spices – I kept it simple with garlic powder, sea salt, and black pepper, but feel free to make these your own. Smoked paprika, onion powder, or even a pinch of cayenne would all be great additions.
- Cheese Slices – I went with cheddar cheese for that classic cheeseburger vibe. Feel free to use any kind you like, or skip it for a dairy-free option.
VARIATION: Make a loaded smash burger!
Top your patties with crispy bacon, caramelized onions, and/or sautéed mushrooms after you flip them! I’ve done all three at once and it’s seriously next-level. Just be sure to add the toppings while the burgers are still hot so everything melts together perfectly.
How To Make Smash Burgers
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Combine the ground beef, Worcestershire sauce, a little olive oil, and garlic powder. Mix just until combined..
- Form balls and season. Place the balls on a plate, sprinkle with salt and pepper, then roll them around so they pick up all that seasoning.
- Cover the plate and pop it in the fridge. The helps the flavors set, and letting the patties get cold helps them sear properly when smashing later.
- Smash and sear. Heat the oil in a hot skillet, add the burger patties one at a time, and smash each one thin. Let them cook without moving, so the edges get that signature crispy sear. Flip carefully, add cheese if you want, and cook until done. This smash burger recipe cooks fast, so don’t walk away!
My Recipe Tips
- For the best texture, season the outside of the burgers with salt and pepper instead of mixing it into the meat. It creates a better crust and keeps the inside tender.
- Be careful not to overmix. Mixing the meat too much causes the fat to melt, which will make your smash burgers tough instead of juicy.
- The meat must be cold before cooking — this is different from other burger recipes! If you’re short on time, you can place the burger balls into the freezer for 10-15 minutes instead of refrigerating for 30+.
- I use this cast iron pan because it holds heat super well, which helps you get that deep, crispy sear. A cast iron griddle works too if you want to cook more burgers at once without crowding the pan.
- Make sure your pan is very hot before adding the burgers. They’ll sear better. You can tell the pan is hot because the oil will slide around easily. I also add a drop of water to the pan – if it sizzles a lot, it’s ready to go.
- Make sure to smash burgers thin enough, about 1/4 inch thick. I like to use a large metal spatula for this (even though it’s not in the pictures), so I can smash the burgers in one go, but a burger press is a classic choice for this. You can also use a small heat-safe plate, mini cast iron skillet, or ramekin.
- Don’t move the burgers around. This allows them to brown nicely and get a good sear on the outside.
- After that first smash, don’t push down on the burgers. This includes after you flip! The situation is different when you first smash them as the meat is still cold, but later on, pushing will just squeeze out all the juices.
Serving Ideas
Once your smash burger recipe is ready, all that’s left is to load them up and pick your favorite sides:
- Toppings – I love my smash burgers with lettuce, tomato, mustard, and avocado oil mayonnaise. I served them on homemade GF hamburger buns above — any kind you enjoy are great, but I do recommend that you toast them. You could also add red onion, ketchup, or even try my spicy burger sauce (a.k.a. spicy mayo) for a kick.
- Sides – You can’t go wrong with crispy air fryer fries or sweet potato fries — they’re classics for a reason. For something lighter, my zucchini fries (or even some quick fried zucchini) make a great swap.
- Salads – For something fresh, I pair this smash burger recipe with cucumber tomato avocado salad or Greek salad. They balance out the richness of the burger without stealing the spotlight!
Smash Burger Recipe
My smash burger recipe has super crispy edges, a juicy inside, and so much flavor. It's easy to make and tastes like your favorite diner!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a large bowl, mix together the ground beef, Worcestershire sauce, 1 tablespoon of olive oil, and garlic powder. Be careful not to overmix.
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Divide the mixture into 4 balls and place on a large plate. Season with salt and pepper, then roll the balls around to coat the sides in any salt and pepper that landed on the plate.
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Cover the plate with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
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Heat the olive oil in a large skillet over medium-high heat, until very hot. Place a ball onto the pan and immediately smash down with a large metal spatula, to about 1/4 inch thickness. Repeat with the other burgers.
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Cook the smash burgers for 3-4 minutes, until the edges near the bottom of the pan form a dark brown crust.
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Slide the spatula under each burger and flip. Top each burger with cheese, if you like. Cook the smash burgers for 1-2 more minutes, or until done to your liking.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 smash burger
- Tips: Check out my recipe tips above to help you get a perfect sear, keep the burgers juicy, and avoid common mistakes that lead to dry or tough patties.
- Storage: Keep leftovers in an airtight container in the fridge for a few days.
- Meal prep: Feel free to season and form the patties 1-2 days ahead.
- Reheat: Warm the patties in a hot skillet for a few minutes to bring back that crispy edge, or use the microwave if you’re in a hurry (they’ll be softer).
- Freeze: Freeze the raw burger balls or cooked patties between pieces of parchment paper in a zip lock bag — just thaw in the fridge before cooking or reheating. They’ll keep in the freezer for at least 6 months.
- Note on nutrition info: The optional cheese is not included.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Smash Burger Recipe
16 Comments
Nadia
0This is the best home-made hamburger I’ve ever had! So delicious and so simple! Thank you so much for sharing this recipe!
Wholesome Yum D
0That’s great to hear, Nadia! I love that this recipe gave you the best homemade hamburger you’ve had and the fact that it was both simple and delicious makes it even better. So happy it’s a win for you!
Sherry
0Turkey burgers are great! How do you make buns – avoiding wheat.
Maya | Wholesome Yum
0I’m glad you liked the burgers you made, Sherry! This recipe is for beef smash burgers — I’m curious if you made this recipe with ground turkey, or did you make my turkey burgers? For your question about buns, I’ve bought gluten-free buns, made these homemade gluten-free buns, or served in lettuce wraps.
Cindy
0These were great! My teenage boy approves and rated it a five! 😊
Wholesome Yum D
0That’s awesome to hear, Cindy! When a teen gives it a five-star rating, you know it’s a keeper. So glad you both enjoyed it!
Margie
0This was so delicious and so juicy. Just tastes great. Will make again. Thank you.
Wholesome Yum D
0Appreciate that, Margie! So glad it was a hit!
Terri
0These were the perfect smash burger! Not to thin like alot of recipes instruc. Perfect combo of crispy, but still juicy. The simple seasoning is just enough for enhancing the beef flavor. I’ve made them on the grill with a grill “mat”. They were just as delicious.
Wholesome Yum D
0That’s great to hear, Terri! I love that the simple seasoning and texture hit the mark. So glad they worked on the grill too!
Nikki Lally
0I was a little leery at first thinking it would be too moist and burgers would fall apart. Boy, I was surprised. My wonderful hubby did these on the grill (had to wait for it to stop raining LOL). We like thick patties but, let me tell you, those edges were freaking divine. And with cheese melted on them- so good. Went with big kaiser rolls for buns and LOADED it up. This is now my go to recipe for hand made burgers.
Maya | Wholesome Yum
0What a nice surprise, Nikki! I’m so happy you both enjoyed these burgers.
Lisa T
0I love this burger!!! Have made it several times and generally double so I can cook and freeze. Never run out of my favorite burger and so easy to make. The Worchester sauce is the perfect add to make it soooooooooo good. If anyone hasn’t tried this one, it is a must and everyone, including my family love it!!
Wholesome Yum D
0I love hearing that, Lisa! Doubling and freezing is such a smart move. And yes, that Worcestershire sauce totally makes it!
Pauline F Kalenik
0Not gonna lie these were the best. I’ve made smash burgers in the past , but the refrigerating for 30 mins and the Worcestershire sauce made all the difference in these burgers. I also caramelized onions prior to making the burger to top off at the end. So good and if you watch your carbs just use lettuce and tomatoes with some bacon on top. Great recipe for the upcoming holiday
Maya | Wholesome Yum
0I’m so happy to hear that, Pauline! That’s a perfect way to serve these smash burgers.