Easy 30-Minute Smash Burgers on the Griddle

Growing up, I thought burgers were those thick, round patties my dad would grill in the backyard. They’d always end up a bit dry, no matter how carefully he watched them. That’s just how burgers were, or so I believed.

Then I discovered smash burgers, and it was like learning a whole new language of flavor. Instead of thick patties, you press them thin right on a hot griddle, creating these crispy, browned edges that regular burgers just can’t match. It’s basically impossible to end up with a dry burger when you make them this way – and trust me, I’ve made hundreds of these for my family.

What Kind of Ground Beef Should I Use?

For smash burgers, 80/20 ground beef chuck is the gold standard – this means 80% lean meat and 20% fat content. The higher fat content is actually your friend here, as it helps create that amazing crust when the burger hits the hot griddle and keeps the meat juicy on the inside. While you could use leaner ground beef like 90/10, you’ll miss out on that classic smash burger flavor and texture. If you’re buying from the butcher counter, ask them to grind the chuck fresh for you. Just make sure to keep the meat cold until you’re ready to cook, and avoid overworking it when you form your portions – this helps maintain that loose texture that makes smash burgers so special.

Options for Substitutions

While smash burgers are pretty straightforward, here are some helpful substitution tips:

• Ground beef chuck (80/20): The 80/20 fat ratio is really important for a good smash burger – it gives you that crispy crust and juicy interior. If you must substitute, don’t go leaner than 85/15 or your burgers might end up dry. Ground brisket can work too, just make sure it has enough fat.
• American cheese: While American cheese is ideal for that classic melt, you can use cheddar, Swiss, or provolone. Just know that they won’t melt quite as smoothly as American cheese does.
• Burger seasoning: Simple salt and black pepper work great! You can also try garlic powder, onion powder, or your favorite seasoning blend. Just avoid seasonings with sugar as they can burn on the hot griddle.
• Hamburger buns: Regular burger buns can be swapped with brioche buns, potato rolls, or even English muffins. If you’re watching carbs, try lettuce wraps, though you’ll miss out on that classic burger experience.

Watch Out for These Mistakes While Grilling

The biggest mistake when making smash burgers is not getting your griddle hot enough before starting – you want it screaming hot (around 400°F) to achieve that perfect crust, so let it heat up for at least 5-10 minutes before cooking. Another common error is pressing the patties multiple times during cooking, which releases all those tasty juices – instead, smash each portion of meat firmly just once, right at the beginning when it hits the griddle. The timing is also crucial – these thin patties only need about 2-3 minutes per side, and overcooking them will result in dry, tough burgers instead of juicy ones with crispy edges. For the best melty cheese experience, add your American cheese slice when you flip the burger and cover it with a metal bowl or dome for 30 seconds to create a steam effect that perfectly melts the cheese.

What to Serve With Smash Burgers?

When it comes to serving smash burgers, you really can’t go wrong with classic diner-style sides! French fries are the obvious choice – whether they’re regular, crinkle-cut, or sweet potato fries. If you want to keep things simple, a bag of kettle-cooked potato chips adds the perfect salty crunch. For a fresher option, try a simple coleslaw or a handful of crisp onion rings. And since smash burgers are all about that casual, comfort food vibe, don’t forget to grab an ice-cold soda or chocolate milkshake to complete your meal!

Storage Instructions

Keep Fresh: Already cooked smash burgers can be kept in an airtight container in the fridge for up to 3 days. I recommend storing the patties separate from the buns and toppings to keep everything fresh – nobody likes a soggy bun!

Make Ahead: You can form the beef into loose balls ahead of time and keep them in the fridge for up to 24 hours. Just remember not to season them until right before cooking – this helps keep the meat juicy and prevents the salt from drawing out moisture.

Warm Up: To enjoy leftover smash burgers, warm the patties in a skillet over medium heat for 2-3 minutes per side. If you’re adding cheese, pop it on during the last minute of heating. Toast the buns separately for that fresh-made taste. The microwave works too, but the texture won’t be quite as good.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 1200-1400
• Protein: 70-80 g
• Fat: 80-90 g
• Carbohydrates: 100-110 g

Ingredients

• 12 to 14 oz ground beef chuck (80/20)
• Your preferred burger seasoning (or use kosher salt and black pepper)
• 4 slices american cheese
• 2 hamburger buns
• Assorted toppings of your choice (mayonnaise, yellow mustard, dill pickles, tomato slices, etc.)

Step 1: Preheat Griddle and Prep Ingredients

• 4 slices American cheese
• your preferred burger seasoning (or use kosher salt and black pepper)
• assorted toppings of your choice (mayonnaise, yellow mustard, dill pickles, tomato slices, etc.)

Begin by preheating your griddle on low heat until it reaches approximately 425 to 450 degrees F.

While waiting, prepare your other ingredients: unwrap the American cheese slices if they’re wrapped, set your preferred burger seasoning nearby, and get your condiments and toppings ready for assembling later.

Step 2: Shape the Beef into Balls

• 12 to 14 oz ground beef chuck (80/20)

Divide the ground beef into 4 equal portions.

Roll each portion between your palms to form round beef balls.

Having uniform balls will help ensure even cooking later.

Step 3: Smash and Season the Burger Patties

• beef balls (from Step 2)
• your preferred burger seasoning (or use kosher salt and black pepper)

Once the griddle is hot, place the four beef balls onto the hot zone, ensuring there’s enough space between each for flattening.

Place a piece of parchment paper over the first ball and use a burger press or stiff spatula to press down until the patty is thin and flat, holding for about 10 seconds for a good crust.

Repeat with the other balls.

Season the top of each smashed patty with your selected burger seasoning immediately after smashing.

Step 4: Toast the Buns and Prep for Assembly

• 2 hamburger buns
• assorted toppings of your choice (mayonnaise, yellow mustard, dill pickles, tomato slices, etc.)

Dab the cut sides of the hamburger buns in the residual grease on the griddle to add flavor, then toast them until golden brown.

When toasted to your liking, remove the buns from the griddle.

Prepare the buns by spreading with your preferred condiments and arranging any desired toppings so they’re ready for the hot burgers.

I like to let my buns get a little extra crispy—gives a great texture contrast!

Step 5: Flip and Top with Cheese

• smashed beef patties (from Step 3)
• 4 slices American cheese

When the burgers are a bit more than halfway cooked (you’ll see some pink spots still on the top), use a spatula to flip each patty, making sure to scrape up the crispy crust.

Immediately top each flipped patty with a slice of American cheese so it melts as the second side cooks.

Step 6: Stack, Assemble, and Serve

• cheese-topped patties (from Step 5)
• toasted and topped buns (from Step 4)

Once the cheese has melted (usually less than 1 minute), stack two patties together to form each double smash burger.

Place each double-stacked burger onto the prepared buns and serve warm.

For a little extra flavor, I sometimes add an extra dollop of mustard right before closing the bun!