Classic Double Smash Burgers
It doesn't get any more classic than this. These Classic Double Smash Burgers stack two thin, juicy beef patties with deeply browned, crispy edges, melty American cheese, tangy dill pickles, and a Homemade Burger Sauce on a toasted bun. They're hot, cheesy, a little messy, and everything a great burger should be.
I've been making smash burgers for years, and the keys to that crispy crust are simple: cold beef, high heat, and a quick, firm smash. Don't skimp on the salt, either! Proper seasoning is just as important as developing that crispy crust.
As an added bonus, I've included my creamy, tangy homemade burger sauce recipe-it's ready in just 5 minutes. Check it out below!
Once you've got the basic technique down, you can take it in all kinds of directions. Try my Jalapeño Onion Smash Burgers for a spicy twist, or go all-in on burger night with Homemade Hamburger Buns and Easy Refrigerator Dill Pickles made from scratch.
Quick Recipe Insights
- Prep Time: ~15 min
- Cook Time: ~15 min (total cooking time)
- Total Time: ~30 min
- Servings: 6 Double-Patty Burgers
- Difficulty: Easy
- 🧑🍳 Flavor Profile: Beefy and savory with deeply browned, crispy edges, melty cheese, tangy pickles, and creamy burger sauce.
What Is a Smash Burger?
A smash burger is made by pressing a loosely formed ball of ground beef very thin against a hot griddle or skillet right at the beginning of cooking. That direct contact with the hot surface creates a deeply browned crust and thin, crispy edges while the burger cooks incredibly quickly.
Unlike a traditional thick hamburger patty, a smash burger is all about maximizing that browned surface area. That's also why they're often served as doubles-two thin patties give you even more crispy edges, with plenty of melted cheese between them.
Why You'll Love This Recipe
- Crispy, caramelized edges: Smashing the beef onto a ripping-hot griddle creates maximum contact with the cooking surface for a deeply browned, crispy crust. Crispy crust = Flavor City.
- Simple ingredients: Good beef, American cheese, pickles, burger sauce, and a toasted bun are really all you need.
- Fast enough for any burger night: The thin patties cook in just a few minutes, so once your griddle is hot, these come together quickly.
- Easy to make your own: Master the basic smash burger first, then add onions, jalapeños, bacon, or whatever toppings you're craving.
- Built for the double: Two thin patties give you twice the crispy edges with plenty of melted cheese in every bite.
Classic Smash Burger Ingredients
A great smash burger doesn't need a long ingredient list. This classic version keeps things simple with ground beef, salt, American cheese, dill pickles, and a soft toasted bun, then finishes everything with a creamy, tangy homemade burger sauce. Here's what you'll need:
For the Burgers
- Ground beef: 80/20 ground beef is my go-to for smash burgers. It has enough fat to keep the thin patties juicy while still developing a great crust on the griddle. Leaner blends can dry out more easily, while fattier 75/25, 73/27, or even 70/30 "smash burger" blends work great but render considerably more grease.
- Kosher salt: Heavily season the exposed side of each patty immediately after smashing. Avoid mixing salt into the ground beef.
- American cheese: It melts quickly and completely over the thin patties, making it the classic choice for a smash burger. I like to get mine sliced at the deli instead of using pre-packaged cheese.
Speaking of pickles, check out my Easy Refrigerator Dill Pickle Slices or Quick Bread and Butter Pickles if you want to make your own!
For the Homemade Burger Sauce
This creamy, tangy sauce brings an extra kick of acidity to the party that helps cut through all the richness of the beef and cheese. It takes about 5 minutes to stir together and it's great for dipping fries, too.
Refer to the recipe card below for the complete list of ingredients and quantities.
Recommended Smash Burger Equipment
A ripping hot cooking surface is absolutely essential for getting a proper sear, but the right tools can make it even easier to achieve the crispy crust perfection we're after. Some of these tools are optional, but here's what I recommend to make your smash burger life a bit easier.
- Cast iron griddle or skillet: A heavy cooking surface holds heat well and gives the beef the intense direct heat needed to develop a deeply browned crust. A flat-top griddle also works great and is my preferred choice.
- Sturdy Spatula: This spatula is perfect for scraping the patties off the griddle to retain the crust. You can use this to smash the burgers as well.
- Digital Kitchen Scale (Optional): The easiest way to portion evenly sized beef balls so every patty cooks at the same rate.
- Infrared Thermometer (Optional): A quick and easy way to check the griddle temperature.
- Burger Press (Optional): Not required, but it makes smashing easier and more consistent. I like a press that lets you apply pressure straight down over the patty. Your sturdy spatula can pull double duty here if you don't want another piece of equipment.
- Parchment Paper (Optional): A small square between the beef and spatula can keep the meat from sticking during the initial smash.
- Foil Paper (Optional): This works awesome to keep burgers warm when making big batches of these. The paper keeps the cheese from sticking, and the foil helps keep heat inside.
How to Make Classic Double Smash Burgers
Mix the burger sauce, toast the buns, and get your toppings ready before the beef hits the griddle. The patties cook quickly, so a little prep makes assembly much easier and these are definitely the best when served piping hot.
If you're cooking indoors, turn on your exhaust fan before preheating. Smash burgers can produce quite a bit of smoke.
Step 1 - Form the beef: Gently shape the cold beef into 2.5-ounce balls. Cover and keep refrigerated until ready to cook.
Step 2 - Prepare the buns: Toast the buns, spread burger sauce on both the top and bottom bun, and then add the toppings of your choice to the bottom bun. (Do we call them "bottomings" now?)
Step 3 - Add the beef: Heat the griddle to 450-500°F. Add the cold beef balls, leaving plenty of room for smashing.
Step 4 - Smash the patties: Immediately smash each ball into a thin patty using a burger press or sturdy metal spatula. (Optionally cover the beef balls with parchment paper to avoid sticking.) Lightly swirl the spatula or burger press around the beef to gently taper the edges for maximum lacy-edge crispiness.
Step 5 - Season and sear: Season heavily with kosher salt. Sear undisturbed for about 60-90 seconds, until the edges brown and a deeply browned crust forms underneath.
Step 6 - Scrape and flip: Scrape firmly underneath each patty with a metal spatula to keep the crust intact, then flip.
Step 7 - Add the cheese: Top each patty with a slice of American cheese. Cook for about 30-45 seconds more, until the cheese melts.
Step 8 - Stack and serve: Stack two patties on each prepared bottom bun, add the top bun, and serve immediately.
Pro Tips for the Best Smash Burgers
- Start with cold beef. Keep the portioned beef refrigerated until your griddle is hot and you're ready to cook.
- Don't overwork the beef. Gently portion the meat into loose balls rather than tightly packing them.
- Get the griddle ripping hot. High heat is essential for developing a deeply browned crust before the thin patties overcook. Aim for 450-500°F surface temperature.
- Smash once-and smash immediately. Place the beef on the griddle and immediately press straight down with firm, even pressure until the patty is very thin. Once it starts cooking, leave it alone-pressing it again can squeeze out rendered fat and juices. Gently taper the edges for maximum lacy, crispy edges.
- Season after smashing. Heavily salt the exposed side immediately after the patty has been smashed rather than mixing seasoning into the beef.
- Don't flip too early. Let the first side develop a dark brown crust, then scrape firmly underneath the patty with a metal spatula before flipping so that crust stays on the burger.
- Have everything ready before you start. Smash burgers cook fast. Toast the buns, mix the sauce, unwrap the cheese, and have your toppings ready before the beef hits the griddle.
Classic Smash Burger FAQs
Aim for 450-500°F. This provides fast browning and crispy edges without overcooking the center.
80/20 ground beef is a great all-around choice, with enough fat for juicy patties and crispy edges. Fattier blends like 75/25, 73/27, or 70/30 also make excellent smash burgers, but they'll render more grease on the griddle.
Usually, the cooking surface isn't hot enough. Overcrowding the griddle, moving the patties too soon, or not smashing them thin enough can also prevent that deeply browned, crispy crust from developing.
Yes. Grass-fed ground beef works for smash burgers, but pay close attention to the fat content. Look for 80/20 or fattier if possible, since very lean blends like 90/10 or 93/7 can dry out quickly when smashed thin.
More Burger Night Favorites
Keep burger night going with a few more from-scratch favorites. These recipes pair naturally with smash burgers, whether you want another burger variation or a couple of homemade staples to round out your meal.
Did you make these Classic Double Smash Burgers?
Let me know how yours turned out in the comments below, and don't forget to leave a rating!
Recipe
Classic Double Smash Burgers (with Homemade Burger Sauce)
Equipment
- Digital kitchen scale Optional
- Large griddle or cast-iron skillet
- Infrared Thermometer Optional
- Burger Press Optional
- Parchment Paper Optional
- Foil Paper Optional - Useful for making big batches
Ingredients
Classic Double Smash Burgers
- 2 lbs. 80/20 Ground Beef Portioned into twelve 2 ½-ounce balls (you may have a bit leftover)
- Kosher Salt To taste
- 12 Slices American cheese Deli-sliced preferred
- 6 Hamburger Buns Split and Toasted
- Dill Pickle Slices
- Toppings of your choosing
Homemade Burger Sauce
- ¼ Cup Mayonnaise
- ¼ Cup Ketchup
- 2 Teaspoons Yellow Mustard
- 2 Tablespoons Finely Minced Dill Pickles
- 2 Tablespoons Pickle Brine
- 1 Teaspoon Hot Sauce Texas Pete preferred
- ½ Teaspoon Apple Cider Vinegar
- ½ Teaspoon Onion Powder
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Sugar
- ¾ Teaspoon Kosher Salt
- ¼ Teaspoon Black Pepper
- Pinch Cayenne
Instructions
- Make the sauce. Stir all the sauce ingredients together in a small bowl. Cover and refrigerate while you prepare the burgers.
- Make the burgers. Gently form the beef into twelve loose 2 ½-ounce balls without tightly packing it. Cover and refrigerate until the cooking surface is ready.
- Preheat a cast iron griddle, large cast iron skillet, or flat-top griddle to about 450-500°F, or until the surface is lightly smoking.
- While the griddle or pan is heating up, prepare the burger buns by adding sauce to both halves, and adding the toppings of your choosing to the bottom buns.
- Working in batches, place two beef balls per burger on the hot surface, leaving plenty of room around each. Immediately press each ball into a very thin patty with a sturdy metal spatula or burger press. (A small square of parchment between the beef and press prevents sticking; remove it after smashing.) Season the exposed side of the patties with a generous pinch of salt each.
- Cook undisturbed for approximately 60-90 seconds, until the underside is deeply browned and the edges are crisp. Keep the spatula flat against the cooking surface and scrape firmly underneath each patty and flip.
- Immediately place slices of American cheese on each patty. Cook for approximately 30-45 seconds more, or until the cheese melts and the beef is cooked through. Cooking time varies with patty thickness and surface temperature.
- Stack two cooked patties, place them on the prepared buns, and serve immediately.
Comments
No Comments