By Becky Hardin
Updated Jul 15, 2025
I love smash burgers with their crispy edges and juicy middles. Made with a blend of ground chuck, sirloin, and round, these patties are rich with fat to keep them nice and juicy as they cook. I love that they’re so easy to whip up in just about 10 minutes and can be made even more delicious with cheese, lettuce, and all of my other favorite burger fixings between two buttered buns.
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5-Star Review
“I made this recipe and it worked out great. I think the key is the thinness of the patties. I usually go for big fat burgers and they always come out tough, NOT THESE!!! I love the fact that they were just a whisp of a burger, almost falling apart and when I piled them on that toasted bun, something I never do either, the family came running. Great recipe, easy peasy, why I never thought to do this before is beyond me! Thanks for the recipe.” -Lynn
Smash burger patties are thin and have crispy edges from the fat they’re cooked in. The texture is totally different from a traditional hamburger , but they’re still so juicy in spite of how thin they are. I can’t get enough of these smash burgers!
Tips for Success
- When it comes to these smash burgers, ditch the grill. A cast iron skillet or griddle is what you want. All the fat drips into the fire on a grill, and fat is flavor! So instead, we’re cooking the meat in its own juices, which is the secret to getting those delightfully crispy edges. You can cook this in a skillet on your stovetop or in a skillet on your grill. Either way, keep it in the skillet!
- You need something to smash the burgers with, obviously. A heavy spatula will do, but a grill press works even better.
- The less you mess with the meat, the better. You want really loose ground beef. The more you mold it, the more packed it will become. Don’t round off those edges; craggy, crispy edges are what you’re going for.
Ingredients1x2x3x
- ▢ 1 tbsp canola oil
- ▢ 4 potato burger buns brioche buns also work
- ▢ 2 tbsp unsalted butter softened
- ▢ 1 lb ground beef blend of ⅓ ground chuck, ⅓ ground sirloin, and ⅓ ground round (1 lb ground chuck works well, too)
- ▢ kosher salt
- ▢ freshly ground black pepper
- ▢ 8 slices American cheese
- ▢ favorite toppings and condiments
Video
Instructions
- Brush a 12-inch cast iron or stainless steel skillet with oil and set it over medium heat for 3-4 minutes. While the skillet heats, form ¼ pound beef into 2 very loose 2-inch thick patties. The meat should barely hold its shape. Generously season one side of the patty with salt & pepper. 1 lb ground beef, kosher salt, freshly ground black pepper, 1 tbsp canola oil
- Butter the inside on the buns and place (buttered-side down) on the hot skillet. Cook just until the buns are nicely toasted (watch closely). Set the buns aside. 2 tbsp unsalted butter, 4 potato burger buns
- Increase the heat under the skillet to medium-high and heat the skillet an additional 1 minute.
- Set 2 patties, seasoned-side down, on opposite sides in the skillet and firmly press down on them until they are about 4-4½-inches wide and ½-inch thick. Season the top-side of the burgers with salt & pepper.
- Cook the patties, undisturbed, until the outer edges are dark caramel brown.
- Flip the burgers and cook 1 minute. Add cheese and cook until desired doneness, about 1 more minute for medium-well. (If you like a medium-rare burger, add the cheese right after flipping the burger and cook just 1 minute.) 8 slices American cheese
- Set the cooked burgers, cheese side up, on a paper towel-lined plate and repeat the cooking process with the remaining burger patties.
- Place the burgers on the buns and add your favorite condiments and toppings. favorite toppings and condiments
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Smash Burgers Step by Step
Form the patties: Brush a 12-inch cast iron or stainless steel skillet with oil and set it over medium heat for 3-4 minutes. While the skillet heats, form ¼ lb. of ground beef into 2 very loose 2-inch thick patties. The meat should barely hold its shape. Generously season one side of the patty with salt & pepper.
Toast the buns: Butter the inside of 4 potato buns (with 2 tbsp of unsalted butter) and place (buttered-side down) on the hot skillet. Cook just until the buns are nicely toasted (watch closely).
Cook the burgers: Increase the heat under the skillet to medium-high and heat the skillet an additional 1 minute. Set 2 patties, seasoned-side down, on opposite sides in the skillet and firmly press down on them until they are about 4-4½-inches wide and ½-inch thick. Season the top-side of the burgers with salt & pepper. Cook the patties, undisturbed, until the outer edges are dark caramel brown.
Top with cheese: Flip the burgers and cook 1 minute. Add 8 slices of American cheese (one on each patty) and cook until desired doneness, about 1 more minute for medium-well. (If you like a medium-rare burger, add the cheese right after flipping the burger and cook just 1 minute.) Set the cooked burgers, cheese side up, on a paper towel-lined plate and repeat the cooking process with the remaining burger patties.
Add buns and serve : Place the burgers on the buns and add your favorite condiments and toppings, and enjoy.
How to Store
Once the burgers are assembled, it’s best to serve them right away. However, cooked smash burger patties by themselves will stay fresh in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or back in the skillet with a little butter to add some moisture back into them.
Serving Suggestions
You can’t serve smash burgers without french fries ! For a fun spin, I’ll make my crinkle cut fries . I also like my burger with a bit of burger sauce to take it to the next level!
more burger recipes to try
Stovetop Burgers (How to Cook Burgers on the Stove)
Air Fryer Hamburgers
Juicy Lucy Burger
Hamburger Casserole Recipe
Smash Burgers Recipe
Ingredients
- 1 tbsp canola oil
- 4 potato burger buns brioche buns also work
- 2 tbsp unsalted butter softened
- 1 lb ground beef blend of ⅓ ground chuck, ⅓ ground sirloin, and ⅓ ground round (1 lb ground chuck works well, too)
- kosher salt
- freshly ground black pepper
- 8 slices American cheese
- favorite toppings and condiments
Instructions
- Brush a 12-inch cast iron or stainless steel skillet with oil and set it over medium heat for 3-4 minutes. While the skillet heats, form ¼ pound beef into 2 very loose 2-inch thick patties. The meat should barely hold its shape. Generously season one side of the patty with salt & pepper. 1 lb ground beef, kosher salt, freshly ground black pepper, 1 tbsp canola oil
- Butter the inside on the buns and place (buttered-side down) on the hot skillet. Cook just until the buns are nicely toasted (watch closely). Set the buns aside. 2 tbsp unsalted butter, 4 potato burger buns
- Increase the heat under the skillet to medium-high and heat the skillet an additional 1 minute.
- Set 2 patties, seasoned-side down, on opposite sides in the skillet and firmly press down on them until they are about 4-4½-inches wide and ½-inch thick. Season the top-side of the burgers with salt & pepper.
- Cook the patties, undisturbed, until the outer edges are dark caramel brown.
- Flip the burgers and cook 1 minute. Add cheese and cook until desired doneness, about 1 more minute for medium-well. (If you like a medium-rare burger, add the cheese right after flipping the burger and cook just 1 minute.) 8 slices American cheese
- Set the cooked burgers, cheese side up, on a paper towel-lined plate and repeat the cooking process with the remaining burger patties.
- Place the burgers on the buns and add your favorite condiments and toppings. favorite toppings and condiments
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
