What Is a Smash Burger? Origins, Recipes and Cooking Tips

Key Takeaways

• Smash burgers are made by pressing beef balls onto a hot griddle to create a crispy, flavorful crust.
• The key to a perfect smash burger is using high-fat beef, preheating the cooking surface, and toasting the buns for added texture.
• Experiment with variations like cheesy, spicy, or vegetarian smash burgers to cater to different tastes and preferences.

You've likely seen them all over your feed—crispy edges, juicy centers, and that perfect cheese melt. Smash burgers are taking over the culinary world, one sizzling patty at a time. But what exactly is a smash burger, and why the sudden obsession?

Whether you're a dedicated foodie or simply someone who appreciates a great burger, there's something irresistibly crave-worthy about this no-frills, flavor-packed classic.

What Is a Smash Burger?

A smash burger is a type of burger where the beef patty is pressed flat onto a hot cooking surface, usually a griddle or cast iron skillet. This smashing technique creates a crispy, caramelized crust on the outside while keeping the inside juicy.

The key to its signature flavor comes from the Maillard reaction, a browning process that happens when the meat touches the hot surface. This reaction boosts the burger's rich, savory taste and gives it that irresistible texture. Unlike thicker patties, smash burgers cook quickly and have crispy edges that make each bite full of flavor.

Smash burger vs. regular burger

The main difference between a smash burger and a regular burger lies in how the patty is cooked. A regular burger is usually shaped and cooked gently to keep it thick and juicy. In contrast, a smash burger is pressed flat on a hot surface, creating a thin patty with crispy edges.

The smash burger method unlocks bold flavor and provides a seared crust that regular burgers often lack. Smash burgers also cook faster and often come stacked with multiple patties, making them extra tasty. It is all about texture, bold taste, and that satisfying crunch.

The Origins of the Smash Burger

​The origin story of the smash burger is more than a tasty tale; it is a real piece of culinary history. In the 1960s, at a small restaurant called Dairy Cheer in Ashland, Kentucky, owner Bill Culbertson and his team discovered something special.

One day, a cook used a No. 10 bean can to press a ball of ground beef onto a hot griddle. The result? A thin, crispy-edged patty bursting with flavor.

The idea behind smashing the patty is simple but smart: pressing the beef onto a hot surface locks in juices and boosts flavor through the browning effect. Over time, this technique spread and became a favorite among burger lovers looking for a big flavor in every bite.

The smash burger became a hit not because it was fancy but because it was simple, quick, and incredibly tasty.

How to Make a Smash Burger

A smash burger is made by pressing beef onto a hot surface, letting it crisp up, then stacking it with cheese and toppings and placing it all inside a toasted bun. Let's explore it step-by-step.

Gather ingredients and equipment

Before you start smashing patties, you need to get your ingredients and tools ready. This step keeps the process smooth and stress-free once the heat is on. Here's what you'll need:

Ingredients:

• Ground beef (preferably 80/20 for the best flavor and juiciness)
• Salt and pepper
• Burger buns
• Cheese slices (American cheese melts best)
• Toppings of your choice (lettuce, tomato, pickles, onions)
• Condiments (ketchup, mustard, mayo, or anything you like)

Equipment:

• Cast iron skillet or flat griddle
• Metal spatula (preferably heavy-duty)
• Burger press or something flat and sturdy for smashing
• Butter knife or brush (for toasting buns)
• Paper towels or napkins for cleanup
• Plate or tray for assembling and serving

Form and season the beef patties

Start by dividing your ground beef into equal portions, typically about 3-4 ounces (around 100g) each. This size is perfect for a smash burger, allowing it to cook quickly while maintaining juicy tenderness. Gently roll each portion into a ball, but don't over-compress the beef. Keeping it loosely packed ensures a tender texture once cooked.

Next, season each beef ball with a light sprinkling of salt and pepper. Be careful not to overdo it at this stage because you can always add more seasoning after smashing. The goal is to enhance the natural flavor without overwhelming it. When you smash the patties, the seasoning will spread evenly, creating that perfect balance of flavor and texture.

Preheat the griddle or skillet

Preheating your griddle or skillet is a crucial step to achieving that perfect crispy crust on your smash burger. The heat is essential for triggering the Maillard reaction and creating the rich, flavorful browning you crave. Without it, your burger will lack that signature crunch.

Place your griddle or skillet over medium-high to high heat, adjusting as needed depending on your equipment. Let it heat up for several minutes until it's hot enough to sizzle when the beef hits the surface.

To prevent sticking and help develop that beautiful crust, lightly coat the cooking surface with a small amount of oil or cooking spray. Just a quick mist will do the trick. Once the griddle is prepped and sizzling, you're ready to smash!

Toast the buns

Toasting the buns adds more flavor and texture to your smash burger.

Start by spreading a thin layer of butter on the cut sides of each bun. This will help create a golden, crispy surface that pairs perfectly with the juicy patty.

Once the griddle or skillet is ready, place the buns face-down on it. You can take advantage of the residual heat from the preheating or the patties you're cooking. Let the buns toast for about 1-2 minutes, keeping a close eye on them.

The goal is a crispy, golden surface, not a burnt one. Avoid over-toasting, as this can turn your buns hard and unpleasant to bite into. When they're just right, remove them from the heat and set them aside for assembling.

Smash the beef balls

Now it's time to smash those beef balls into delicious patties! Place one beef ball directly onto the hot griddle or skillet. To prevent sticking, you can lay a piece of parchment or wax paper over the ball. This helps protect your spatula and ensures the meat stays in one piece.

Using a sturdy spatula or a burger press, firmly press down on the beef ball until it's about 1/4 inch (around 0.6 cm) thick. Be sure to only smash once, as this creates the crispy edges you love. Pressing after flipping will release juices, leaving you with a dry patty.

Cook the patties

Once you've smashed the patties, let them cook undisturbed for about 2-3 minutes. During this time, the edges will begin to brown and crisp up, signaling that it's almost time to flip. Check for that golden, crispy edge before moving on.

To flip, use a sturdy metal spatula to carefully scrape under the patty, preserving that crunchy crust. Once the patty is flipped, immediately place a slice of cheese on top (if you're adding cheese) to let it melt while the second side cooks.

Cook the second side for another 1-2 minutes, keeping an eye on the patty's interior. The goal is to ensure the inside remains juicy while the exterior gets even crispier. When done, remove the patty from the griddle or skillet and set it aside, ready to be stacked on your toasted buns.

Assemble the smash burger

To assemble your smash burger, start by spreading your preferred sauce on the inside of the bottom bun. This adds extra flavor and moisture.

Place the freshly cooked patty directly on top of the sauced bun, letting that crispy crust be the star.

Next, add any toppings you prefer, be it lettuce, tomato, pickles, onions, or whatever you fancy. Layer them evenly on top of the patty.

Finally, gently press the top bun onto the assembled burger. Give it a light press to hold everything in place without squishing the burger too much. Your smash burger is ready to enjoy—crispy, juicy, and full of flavor!

Best Smash Burger Recipes

While the classic smash burger is the go-to for many, there are plenty of variations to try.

The cheesy double smash burger ups the ante, stacked with extra meat and cheese, making it extra juicy and indulgent. The spicy smash burger adds a fiery twist for those who love the heat. And for a meat-free option, the vegetarian smash burger swaps the beef for a tasty veggie patty.

Cheesy double smash burger

The cheesy double smash burger takes the classic to the next level by stacking two smashed patties, each topped with a slice of gooey cheese. This double-patty approach creates a perfect balance of crispy crust and melty goodness. 

It differs from the original by offering a richer, more indulgent experience with extra cheese, making it a go-to for cheese lovers. The added flavor and texture from the second patty make this smash burger even more irresistible.

Spicy smash burger

The spicy smash burger adds a bold kick to the classic with ingredients like spicy mayo, pickled jalapeños, or a fiery hot sauce. The heat pairs perfectly with the burger's crispy edges, creating a spicy-sweet contrast.

Introducing a punchy flavor profile makes this version an exciting option for those who enjoy a little heat in their meals. You can also add toppings like avocado to mellow the spice or pepper jack cheese to turn it up, depending on how fiery you like it.

Vegetarian smash burger

A vegetarian smash burger swaps the traditional beef patty for a savory veggie patty made from ingredients like black beans, lentils, or chickpeas. While the cooking method stays the same, the flavors shift dramatically, giving you a hearty and satisfying burger without meat.

This variation offers a plant-based option without sacrificing texture or flavor. Toppings like grilled vegetables, avocado, or a tangy aioli pair perfectly with the veggie patty, making this smash burger ideal for vegetarians or anyone looking for a lighter alternative to beef.

For those interested in mastering vegetarian smash burgers and many more plant-based dishes, Culinary Arts Academy Switzerland (CAAS) offers the Swiss Certificate in Vegetarian and Plant-Based Culinary Arts,  an 11-week program designed for culinary students and industry professionals that focuses on presentation, sustainability, and zero waste. Graduates are prepared to create exquisite vegetarian and vegan dishes, meeting the growing demand for plant-based excellence in the culinary world.

Crafting the Perfect Smash Burger

Making the perfect smash burger is all about the details! Remember to use quality beef, season lightly, and smash the patty only once for that crispy crust. Preheat your griddle or skillet, toast your buns to golden perfection, and don't forget to add your favorite toppings. 

If you're looking to elevate your cooking skills, the Culinary Arts BA program at CAAS is a fantastic opportunity. Learn to master a variety of dishes, smash burgers included, and build a strong foundation for a professional culinary career.

Explore our programs today and take the first step toward your future in the culinary world!

Frequently Asked Questions (FAQs)

What kind of beef is best for smash burgers?

Use ground beef with a higher fat content, such as 80/20, for a juicy, flavorful patty.

Do you need a special press for smash burgers?

No, a sturdy spatula or burger press is sufficient to smash the patties, though a press can make it easier.