Classic Smash Burger with Fries

If you ask me, nothing beats a really good smash burger.

This classic diner-style burger hits all the right spots with its crispy, lacy edges and juicy center. Paired with golden fries that are crisp on the outside and fluffy inside, it’s the kind of meal that makes everyone at the table happy.

The magic happens when you press the meat against a searing hot griddle, creating those beautifully browned edges that pack so much flavor. Add melted cheese, fresh toppings, and a toasted bun, and you’ve got yourself something special.

It’s the kind of no-fuss cooking that delivers big results – perfect for weeknight dinners or casual weekend get-togethers.

What Kind of Ground Beef Should I Use?

For the perfect smash burger, you’ll want to look for ground beef with a fat content between 75/25 and 80/20 (that’s 75-80% lean meat to 20-25% fat). This higher fat content is key to getting those crispy, lacy edges that make smash burgers so special. Regular ground beef works better than premium ground chuck or sirloin here – the extra fat helps create that wonderful crust when it hits the hot cooking surface. Just make sure your meat is cold when you start cooking, as this helps create distinct patties that won’t fall apart when you smash them. And whatever you do, avoid extra-lean ground beef, as it’ll likely give you dry, less flavorful results.

Options for Substitutions

This smash burger recipe is pretty flexible – here’s what you can swap out if needed:

• Ground Beef: While 80/20 ground beef is ideal for smash burgers (don’t go too lean or they’ll be dry!), you can use ground turkey or chicken if you prefer. Just add 1 tablespoon of olive oil per pound to keep them juicy.
• American Cheese: Not a fan of American cheese? Cheddar, Swiss, or pepper jack work great too. Just keep in mind they might not melt as smoothly as American cheese does.
• Brioche Buns: Regular hamburger buns will work just fine. You can also use English muffins for a different twist, or wrap it in lettuce for a low-carb option.
• Butter Lettuce: Any leafy green works here – try iceberg for extra crunch, romaine, or even arugula for a peppery kick.
• Thousand Island Dressing: You can make a quick substitute by mixing mayo with ketchup and sweet pickle relish. Or try other sauces like mayo, mustard, BBQ sauce, or ranch dressing.
• Shoestring Fries: Any frozen fries will do – crinkle cut, steak fries, or even sweet potato fries. You can also use tater tots or onion rings as your side.

Watch Out for These Mistakes While Cooking

The biggest mistake when making smash burgers is not getting your pan or griddle hot enough – you want it screaming hot to achieve that perfect crust, so let it heat up for at least 5 minutes before cooking and look for wisps of smoke as your signal. A common error is pressing the burger multiple times or too late in the cooking process – you should smash it firmly only once, immediately after placing the meat ball on the hot surface, using a sturdy spatula and parchment paper to prevent sticking. To avoid serving cold fries alongside your hot burgers, start cooking your frozen fries first and keep them warm in a low-temperature oven while you prepare the burgers. For the juiciest results, resist the urge to over-handle the meat when forming balls – loose is better – and don’t add salt to the beef until right before cooking, as pre-salting can make the patties tough.

What to Serve With Smash Burgers?

While these burgers come with crispy shoestring fries (which are perfect!), there are lots of other sides that work great with smash burgers. A creamy coleslaw adds a nice crunch and helps cut through the richness of the burger – just toss some shredded cabbage with mayo, vinegar, and a pinch of sugar. For a lighter option, try a simple mixed green salad with cherry tomatoes and a light vinaigrette. If you’re feeding a crowd, put out some onion rings, pickle spears, or even some corn on the cob in summer. And don’t forget extra dipping sauces for those fries – ketchup is classic, but ranch dressing or garlic aioli are fun alternatives too.

Storage Instructions

Keep Fresh: If you have leftover assembled burgers, wrap them individually in aluminum foil and pop them in the fridge for up to 2 days. For uncooked patties, you can keep them separated by wax paper in the fridge for up to 24 hours before cooking. The fries are best eaten right away while they’re hot and crispy!

Make Ahead: You can shape your burger patties up to a day ahead and keep them in the fridge, separated by wax paper. Just remember not to season them until right before cooking – this helps keep the meat juicy. You can also prep your toppings and sauce ahead of time and store them separately in the fridge.

Warm Up: To enjoy leftover burgers, heat them in a covered skillet over medium-low heat for about 3-4 minutes, adding a splash of water to create steam. For the fries, pop them back in the oven at 400°F for about 5 minutes to crisp them up – the microwave will just make them soggy!

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 110-120 g
• Fat: 120-130 g
• Carbohydrates: 200-220 g

Ingredients

• 14 oz frozen shoestring potato fries
• 16 oz ground beef
• 1 tsp plain cooking oil
• 4 slices american cheese
• 4 brioche buns (ciabatta or potato rolls also suitable)
• 2 dill pickle spears, sliced into thin pieces
• 6 butter lettuce leaves
• 2 tbsp thousand island dressing
• Salt and black pepper, to taste

Step 1: Prepare and Cook the Fries

• 14 oz frozen shoestring potato fries

Preheat your oven to 425°F or preheat your air fryer to 360°F if you prefer.

If using an air fryer, fill the basket halfway with the frozen shoestring fries and cook for 10-12 minutes, shaking the basket halfway through.

For the oven method, spread the frozen fries in a single layer on a nonstick baking sheet and bake for 10 minutes.

Remove the sheet, flip the fries, then bake for an additional 5-9 minutes until the fries are golden and crisp.

Set the cooked fries aside.

Step 2: Shape and Sear the Burger Patties

• 16 oz ground beef
• 1 tsp plain cooking oil
• salt and black pepper, to taste

While the fries are cooking, divide the ground beef into 4 equal portions, gently rolling each into a ball (do not form them into patties yet).

Heat 1 teaspoon of plain cooking oil in a large nonstick or cast-iron pan over medium heat, then increase to high.

Place half of the beef balls in the pan, spacing apart.

Use a stiff metal spatula to press each ball into a patty about 4 inches wide.

Season with salt and black pepper and cook without moving for about 2 minutes until a crust forms.

Step 3: Finish Cooking the Patties and Melt the Cheese

• 4 slices American cheese
• seared beef patties from Step 2

Flip each patty carefully.

Immediately top each patty with a slice of American cheese and continue to cook until the meat is cooked through and the cheese has melted.

Transfer the finished patties to a plate and repeat with the remaining beef balls until all four patties are done.

I like to let the cooked patties rest for a minute or two before assembling the burgers—this helps keep the juices inside.

Step 4: Toast the Buns

• 4 brioche buns (ciabatta or potato rolls also suitable)

Lightly toast the brioche buns (or ciabatta or potato rolls, if using) in a skillet for 1-2 minutes until golden and slightly crisp.

Toasting the buns adds a pleasant texture and prevents them from getting soggy once assembled.

Step 5: Assemble the Burgers

• 2 tbsp thousand island dressing
• 6 butter lettuce leaves
• 2 dill pickle spears, sliced into thin pieces
• cheeseburger patties from Step 3
• cooked fries from Step 1
• toasted buns from Step 4

To build each burger, spread a generous layer of Thousand Island dressing on the bottom half of each toasted bun.

Next, place 1-2 butter lettuce leaves on top of the dressing, followed by a few thin slices of dill pickle.

Add one cheese-topped patty (from Step 3) and then pile a generous mound of cooked fries (from Step 1) on top.

Cover with the top bun and serve immediately for the best taste and texture.

For an extra flavor kick, I sometimes add an extra dollop of Thousand Island dressing right on top of the fries before closing the burger.