Forget dense, puffy burgers. A smash burger is all about a maximized, crispy, caramelized crust giving way to a tender, juicy interior. Drenched in a rich, homemade steak sauce, this burger is a game-changing combination of texture and deep, savory flavor that’s shockingly easy to achieve at home.
Why You’ll Love This Recipe:
- Irresistible Texture: The smash technique creates a lacy, crispy edge with a perfectly juicy center.
- Flavor-Packed Sauce: A quick, homemade steak sauce adds a tangy, umami-rich punch that elevates the entire burger.
- Quick & Simple: From start to finish in under 30 minutes with no fancy skills required.
- Totally Customizable: Choose your own cheese, toppings, and bun to make it your own.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4 burgers
Ingredients
For the Steak Sauce:
- ¼ cup steak sauce (like A1)
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp brown sugar
For the Smash Burgers:
- 1 lb ground beef (80% lean / 20% fat is ideal)
- Salt and freshly ground black pepper
- 1 tbsp vegetable oil (or other neutral oil)
- 4 slices cheese (American, cheddar, or Swiss)
- 4 soft hamburger buns (brioche is excellent)
For Serving (Optional):
- Lettuce, tomato slices, pickles, red onion, bacon
Instructions
Step 1: Make the Steak Sauce
In a small bowl, whisk together all the steak sauce ingredients until the brown sugar is dissolved. Set aside.
Step 2: Form the Beef Balls
Divide the ground beef into four equal portions (about 4 oz each). Gently roll them into loose balls. Do not overwork the meat or compact it tightly.
Step 3: Smash and Cook the Patties
- Heat a large cast-iron skillet or griddle over medium-high heat until very hot. Add the oil.
- Place a beefball in the skillet. Immediately use a sturdy, flat spatula (or a burger press) to firmly smash the ball down into a thin patty, about ½-inch thick. Press down hard for maximum crispiness.
- Season the top generously with salt and pepper.
- Cook for 2-3 minutes without moving, until the edges are brown and crispy.
Step 4: Flip and Cheese
- Use a sharp-edged spatula to scrape up and flip the patty.
- Immediately place a slice of cheese on top. Cook for another 1-2 minutes. For melty cheese, cover the skillet with a lid for the last 30 seconds.
- Repeat with the remaining patties, cooking in batches to avoid overcrowding.
Step 5: Toast the Buns
While the patties rest, place the buns cut-side down in the hot skillet for 1-2 minutes until lightly toasted.
Step 6: Assemble
Spread a generous amount of the steak sauce on the bottom bun. Place the cheeseburger on top, add your desired toppings, and crown with the top bun. Serve immediately.
Pro Tips for the Perfect Burger
- The Beef Matters: 80/20 fat ratio is non-negotiable for a juicy, flavorful smash burger. Leaner beef will result in a dry patty.
- Hot Surface, No Crowding: Your skillet must be screaming hot to achieve the perfect sear and crust. Cook in batches to prevent steaming.
- Smash Once, Smash Hard: Press the burger down firmly and decisively when it first hits the pan. Don’t press again after that.
- Don’t Overwork the Meat: Handle the beef as little as possible to keep the final texture tender and light.
Serving Suggestions
- Classic Combo: Serve with a side of crispy French fries or onion rings and a cold pickle spear.
- Lighter Option: Pair with a simple side salad or fresh vegetable sticks.
- The Perfect Drink: An ice-cold lager, pale ale, or homemade iced tea complements the rich, savory flavors perfectly.
Storage & Reheating
- Store: Leftover cooked patties can be stored in an airtight container in the refrigerator for up to 3 days.
- Freeze: Individually wrap cooked and cooled patties in parchment paper and place in a freezer bag. Freeze for up to 3 months.
- Reheat: Reheat patties in a skillet over medium heat until warm to revive the crispy texture. Avoid the microwave.
Frequently Asked Questions
Can I make these on a grill?
Yes! Use a flat griddle attachment or cook directly on a flat-top grill. The key is having a solid, hot surface to smash against.
What if I don’t have a cast-iron skillet?
A heavy-bottomed stainless steel skillet or a quality non-stick skillet will work, but cast iron provides the best, most even heat for the ultimate crust.
Can I prep the patties ahead of time?
You can form the beef balls, cover them, and refrigerate for up to 24 hours before cooking.
