The Ultimate Smash Burger Recipe! (VIDEO)

Ingredient Tips

Refer to the recipe card for the full list of ingredients and measurements!

• ground beef – I recommend using 80/20 ground beef (or even 75/25) because the higher fat content helps create a delicious crust when smashed, while the meat stays juicy. Lower fat ground beef dry out more easily, especially when smashed thin on a hot surface. Buy the highest quality beef you can find because it will make a difference!
• caramelized onions – in my opinion, a good smashburger has caramelized onions. However, they do require a little bit of work so while I am including the recipe, they are optional! You can substitute with sliced raw onions.
• American cheese – I prefer American cheese because it melts easily and creates the gooey layer that is perfect with the patties! You can always use the cheese of your choice.
• iceberg lettuce – I prefer iceberg lettuce because it’s crispy and holds up well but you can use another lettuce of your choice.
• chopped chilis – the chopped chilis add heat, which helps balance the fattiness of the beef. If you are sensitive to heat, you can substitute with pickles (recommended) or leave the chilis out.
• hamburger buns – I prefer brioche buns but you can also use potato buns.
• mayo, ketchup, yellow mustard (or other sauces) – top the burger with your favorite sauces! I like to use a combination of mayo, ketchup, and yellow mustard or homemade In-N-Out Sauce or Big Mac Sauce! You can also use homemade Raising Cane’s Sauce, Chick-Fil-A Sauce, Homemade BBQ Sauce, or Spicy Mayo!

1. Divide the Beef and Make the Caramelized Onions (Optional)

Divide the ground beef into four 4 oz balls until they just come together. Do not overwork the beef! You want the beef to be nice and loose so they smash thinly – overworking will make the patties too springy.

The caramelized onions are worth the extra effort but they are completely optional. (You can substitute with raw onions if you are skipping this step.) Slice the onions in half at the root then into ¼ inch slices. Heat a nonstick pan over medium heat and add 2 tablespoons of avocado oil (or another neutral oil of your choice). Add the onions, baking soda, salt and pepper. Mix well and cook over medium heat for 15-20 minutes until a deep brown color.

While the onions are cooking, heat the griddle evenly over medium low heat until the temperature of the griddle reaches 350F.

2. Cook the Patties

Place the ground beef on the griddle and top with a square of parchment paper. Use a burger/grill press (see tips for alternatives) to smash the burger down with even force as far down as possible to create as much contact between the burger patty and the griddle. Season with salt and pepper to taste. Cook for 3-4 minutes until deep golden brown then flip.

Immediately add the slice of cheese and cover and continue cooking for 2 minutes. Remove the patty to a plate. Add the buns to the griddle to toast for 30 seconds if desired.

3. Assemble the Burgers

To assemble the burgers: Begin with the bottom bun and add a tablespoon of mayo or burger sauce of choice to the inside of the bottom and top buns. Lay down the bottom bun and add the chopped chilies (if using), tomato, lettuce, the burger patty, raw or caramelized onions, and the top bun.