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Homemade Smash Burgers with juicy double beef patties, melted cheddar cheese, and flavorful burger sauce. Crispy edges, soft brioche buns, and fresh toppings like lettuce, tomato, onion, and pickles make this classic American burger perfect for weeknight dinners, cookouts, and family meals. Easy to make at home, this Smash Burger recipe delivers restaurant-quality taste with quick cooking and simple ingredients.

Ingredients

For the Patties:

1 1/2 lbs ground beef (80/20 blend), divided into 8 portions (3 oz each)
Salt, to taste
Black pepper, to taste
Garlic powder (optional), to taste
4 slices medium cheddar cheese (thick-sliced preferred)

For the Burger Sauce:

1/3 cup mayonnaise
1 tsp yellow mustard

For the Toppings:

4 burger buns (brioche buns recommended)
2 cups iceberg lettuce, shredded
1 large tomato, sliced
1/2 red onion, thinly sliced into rings
2 dill pickles, cut into 12 slices

Instructions

Prepare the Beef Patties
- Divide the beef into 8 equal portions (about 3 oz each). Roll them loosely into balls. Cover and refrigerate until ready to cook. (The patties can be prepped 1–2 days ahead. Cold meat sears best.)
Prep Toppings and Buns
- Remove any wilted leaves from the lettuce, then finely shred it. Slice the tomato, onion, and pickles.
- Butter the buns lightly and toast them cut-side down over medium heat until golden.
Cook the Patties
- Heat a griddle or cast-iron skillet over medium-high heat. Place 2–4 beef balls onto the hot surface.
- Quickly cover each ball with parchment paper and press down firmly with a burger press or heavy spatula to form thin patties.
- Remove and discard parchment. Season patties with salt, pepper, and garlic powder. Spread about 1/2 teaspoon of burger sauce over each patty.
- Cook for about 2 minutes, until seared and juices rise to the surface. Use a metal spatula at a 45° angle to scrape under and flip. Cook for 1 more minute.
- Add cheese to half the patties, then place the second patty on top to form double-stacked cheeseburgers. Transfer to a platter as they finish cooking.
Assemble the Burgers
- Spread burger sauce on the bottom bun. Add 3 pickle slices, shredded lettuce, 2 tomato slices, and onion rings. Place the double cheeseburger patty on top, then crown with the bun.

Why You’ll Love This Recipe

Crispy, caramelized edges with a juicy center.
Double-stacked patties with melty cheese for maximum flavor.
Quick to make — perfect for weeknight dinners or weekend cookouts.
Customizable toppings to suit everyone’s taste.

Tips

Keep the beef cold before cooking to get the best sear.
Use a sturdy metal spatula to scrape under the patties without tearing them.
Don’t overcrowd the griddle; cook in batches for even browning.
Toasting the buns enhances flavor and prevents sogginess.

Variations and Substitutions

Cheese: Swap cheddar for American, Swiss, or pepper jack.
Sauce: Add ketchup, hot sauce, or relish to the mayo-mustard blend.
Buns: Use potato rolls, sesame seed buns, or whole wheat buns.
Protein: Try ground turkey, chicken, or even plant-based patties.

FAQs

Can I make these without a griddle?
Yes, a cast-iron skillet works perfectly.

Do I have to use parchment paper to smash?
It makes smashing easier and prevents sticking, but you can smash directly if your spatula is well-oiled.

Can I make the patties ahead?
Yes, form the meatballs up to 2 days ahead and refrigerate until ready to cook.

Serving Suggestions

Serve with crispy fries, onion rings, or sweet potato fries.
Add a milkshake or soda for a classic diner-style meal.
Offer extra burger sauce or spicy mayo on the side for dipping.