Smashed Burgers Recipe | Crispy Edges
There’s something profoundly satisfying about a truly brilliant burger. Not the thick, pub-style ones that take an age to cook, but the kind with ultra-crispy, lacy edges and a juicy centre, all tucked into a soft, toasted bun with gloriously melty cheese. This Smashed Burgers Recipe delivers that exact experience, bringing the authentic American diner vibe right into your own kitchen. It’s the recipe I turn to when I want a meal that feels like a treat but comes together in about 30 minutes.
The magic of a smashed burger lies in the technique. By pressing a ball of mince firmly onto a searingly hot surface, we create maximum contact, which results in the Maillard reaction working its wonders. This process creates a deep, savoury crust that you just can’t achieve with a traditional thick patty. It’s a method that transforms simple ingredients into something genuinely special.
This recipe is ideal when you’re craving that takeaway flavour but want the quality of home cooking. It works wonderfully for a Friday night family meal, a casual weekend lunch, or even for feeding friends who appreciate a properly made burger. It’s straightforward, incredibly rewarding, and always gets compliments.
Recipe Overview
This Smashed Burgers Recipe is all about texture and flavour. Expect super thin patties with incredibly crispy, browned edges and a juicy interior. The classic toppings – tangy burger sauce, sharp onions, and crunchy gherkins – cut through the richness of the beef and cheese perfectly. After testing this recipe five times, I finally got the balance of fat-to-meat ratio and the smashing technique just right for that signature diner-style crust.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4 burgers
- Difficulty: Easy
Why You’ll Love This Smashed Burgers Recipe
- Incredible Flavour and Texture: The smashing technique creates an unbeatable contrast between the crisp, caramelised crust and the tender, beefy patty. It’s a texture you just don’t get with other burgers.
- Ready in Under 30 Minutes: From prepping the sauce to serving up the finished burgers, the whole process is delightfully swift, making it brilliant for a weeknight indulgence.
- A Versatile Base: This recipe is a fantastic starting point. You can easily add crispy bacon, swap the American cheese for a sharp mature cheddar, or pile on some caramelised onions.
- Works Beautifully for Gatherings: Because they cook so quickly, these burgers are great for serving a few people without spending all your time at the stove. It’s a guaranteed hit for a relaxed evening with friends.
- Family-Approved: My whole family adores these. They’re a much-requested meal, and even my fussiest nephew clears his plate when these are on the menu. If you’re looking for other family favourites, my Bacon Brown Sugar Chicken Tenders are also a huge hit.
Ingredients You’ll Need
The key to a great smashed burger is using good quality beef mince with a high fat content – around 20% fat is ideal. This is crucial for keeping the thin patties juicy and flavourful. I often ask my local butcher for coarsely ground chuck steak, which has the perfect ratio.
- For the Burgers:
- 500g beef mince (80/20 lean-to-fat ratio is best)
- 4 brioche buns
- 4 slices of American-style cheese
- 1 small white onion, very thinly sliced
- 8-12 sliced gherkins
- 1 teaspoon coarse sea salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon vegetable or rapeseed oil
- For the Burger Sauce:
- 100g mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon American mustard
- 1 tablespoon finely chopped gherkins or dill pickle relish
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
Sophia’s Tip: Don’t be tempted to use lean mince for this recipe. The fat is absolutely essential. It renders out during cooking, helping to fry the patty and create those delicious, crispy brown edges while preventing it from drying out.
How to Make Smashed Burgers
The process is straightforward, but success hinges on having everything prepped and ready to go before you start cooking. These burgers cook in a flash, so you won’t have time to be slicing onions once the meat hits the pan.
- Make the Sauce: In a small bowl, combine the mayonnaise, ketchup, American mustard, chopped gherkins, smoked paprika, and garlic powder. Stir until everything is well mixed. Set aside. You can do this a day ahead to let the flavours meld.
- Prep Your Toppings: Halve your brioche buns. Slice the onion as thinly as you possibly can. Have your cheese slices and gherkins ready and within easy reach of the stove.
- Portion the Mince: Gently divide the beef mince into four equal 125g portions. Loosely roll each portion into a ball. It’s important not to compact the meat too much at this stage – just shape it enough to hold together.
- Heat Your Pan: Place a large cast-iron skillet, heavy-based frying pan, or flat-top griddle over a high heat. Add the oil and let it get incredibly hot. You’re looking for it to be shimmering and almost smoking. This intense heat is non-negotiable for a good crust.
- Toast the Buns: Place the brioche buns, cut-side down, onto the hot pan. Toast for 30-60 seconds until they are golden brown and slightly crisp. Remove them and set them aside.
- Smash the Burgers: Place two of the mince balls onto the hot skillet, leaving plenty of space between them. Immediately, place a small square of baking parchment on top of one ball and press down firmly with a large, sturdy metal spatula for about 10 seconds, until the patty is very thin (about 1cm). Peel off the parchment and repeat with the second ball. What works best for me is using a second spatula to apply extra pressure on the first one for a really good smash.
- Season and Cook: Season the tops of the smashed patties generously with salt and pepper. Cook for 60-90 seconds. You’ll see the edges turning dark brown and crispy.
- Flip and Add Cheese: Using your spatula, carefully scrape under the patties to ensure you get all the flavourful crust, and flip them over. Immediately place a slice of cheese on top of each patty. Cook for another 60 seconds until the cheese is perfectly melted and the burger is cooked through.
- Assemble: Spread a generous layer of burger sauce on the top and bottom toasted buns. Place a cheesy patty on each bottom bun, top with sliced onion and gherkins, and finish with the top bun. Serve immediately.
Tips From My Kitchen
- Get That Pan Screaming Hot: A cast-iron skillet is your best friend here. It holds heat exceptionally well, which is vital for getting that instant crust. Don’t be afraid to let it get really, really hot before the meat goes in.
- The Secret is in the Smash: I learned that you absolutely must smash the burger ball *in the pan*, not beforehand. This is what forces the meat into the hot surface, creating those irregular, lacy edges that become so addictively crispy.
- Prep in Advance: While the burgers themselves are best cooked fresh, you can get everything else ready ahead of time. The sauce can be made up to 3 days in advance and stored in the fridge. You can also portion the mince into balls and keep them covered in the fridge for up to 24 hours. Just let them sit at room temperature for 15 minutes before cooking.
- Storage: Smashed burgers are best eaten immediately. If you do have leftovers, store the cooked patties in an airtight container in the fridge for up to 2 days. Reheat them in a hot pan for a minute or so per side, but be aware they will lose their signature crispy edges.
Equipment You’ll Need
- Large cast-iron skillet or heavy-based frying pan
- A very sturdy metal spatula (or two!)
- Baking parchment
- Mixing bowls
- Sharp knife and cutting board
Delicious Variations to Try
Once you’ve mastered the basic smashed burgers recipe, it’s fun to start experimenting with different toppings and flavours.
- The Spicy One: Add a few slices of fresh jalapeño on top of the cheese as it melts. You can also mix a dash of your favourite hot sauce into the burger sauce for an extra kick.
- Vegetarian/Vegan Option: This smashing technique works surprisingly well with high-quality plant-based mince. Use a brand that has a good fat content for the best results. Simply swap for vegan cheese, a vegan brioche-style bun, and use a plant-based mayo for the sauce.
- The Double Smash: For the truly hungry, make eight smaller 62.5g balls of mince. Smash two patties per burger, placing a slice of cheese between them for an epic double-decker experience.
What to Serve With Smashed Burgers
A great burger deserves an equally great side dish. These are a few of my favourite pairings that complement the rich, savoury flavours of the burgers.
- Classic Skin-On Fries: You can’t go wrong with chips. A sprinkle of sea salt and a side of the burger sauce for dipping is all you need.
- Crisp Coleslaw: A tangy, crunchy coleslaw provides a wonderful, fresh contrast to the rich beef and cheese.
- A Cold Beer or Milkshake: For drinks, a crisp lager or a hoppy IPA cuts through the richness beautifully. Alternatively, go all-in on the diner theme with a thick vanilla or chocolate milkshake.
- A Sweet Finish: If you’ve still got room, a slice of my summery Peach Crumb Cheesecake would be a delightful way to end the meal.
Frequently Asked Questions
Smashed Burgers
Ingredients
Method
- Make the Sauce: In a small bowl, combine the mayonnaise, ketchup, American mustard, chopped gherkins, smoked paprika, and garlic powder. Stir until everything is well mixed. Set aside. You can do this a day ahead to let the flavours meld.
- Prep Your Toppings: Halve your brioche buns. Slice the onion as thinly as you possibly can. Have your cheese slices and gherkins ready and within easy reach of the stove.
- Portion the Mince: Gently divide the beef mince into four equal 125g portions. Loosely roll each portion into a ball. It's important not to compact the meat too much at this stage – just shape it enough to hold together.
- Heat Your Pan: Place a large cast-iron skillet, heavy-based frying pan, or flat-top griddle over a high heat. Add the oil and let it get incredibly hot. You're looking for it to be shimmering and almost smoking. This intense heat is non-negotiable for a good crust.
- Toast the Buns: Place the brioche buns, cut-side down, onto the hot pan. Toast for 30-60 seconds until they are golden brown and slightly crisp. Remove them and set them aside.
- Smash the Burgers: Place two of the mince balls onto the hot skillet, leaving plenty of space between them. Immediately, place a small square of baking parchment on top of one ball and press down firmly with a large, sturdy metal spatula for about 10 seconds, until the patty is very thin (about 1cm). Peel off the parchment and repeat with the second ball. What works best for me is using a second spatula to apply extra pressure on the first one for a really good smash.
- Season and Cook: Season the tops of the smashed patties generously with salt and pepper. Cook for 60-90 seconds. You’ll see the edges turning dark brown and crispy.
- Flip and Add Cheese: Using your spatula, carefully scrape under the patties to ensure you get all the flavourful crust, and flip them over. Immediately place a slice of cheese on top of each patty. Cook for another 60 seconds until the cheese is perfectly melted and the burger is cooked through.
- Assemble: Spread a generous layer of burger sauce on the top and bottom toasted buns. Place a cheesy patty on each bottom bun, top with sliced onion and gherkins, and finish with the top bun. Serve immediately.
Notes
I really hope you give this Smashed Burgers Recipe a go. It completely changed the way I make burgers at home, and I’m confident you’ll love it too. There’s nothing better than mastering a dish that tastes just as good, if not better, than your favourite takeaway. If you try it, please let me know how it turns out in the comments below! I love hearing about your kitchen adventures. From my kitchen to yours, Sophia.
