The best smash burger recipe — zero exaggeration! These burgers are incredibly juicy, perfectly crispy, smothered in cheese, and topped with a hefty amount of secret sauce. Serve between a toasted brioche bun and this is truly the ultimate smash burger recipe.

When I'm craving a meal that's truly comforting, this smash burger recipe hits the spot. It satisfies— and, is shockingly simple to throw together.

The smash burger: perfectly crispy, incredibly juicy, squashed burger patty. It's an absolute game changer. Now, if you've never ventured into a Shake Shack or SmashBurger or something similar, then it's possible that you're confused right about now. Let'd dive in.

What Is A Smash Burger?

The difference between a smash burger and regular burger is how they are cooked— the ingredients are relatively the same thing.

But it's exactly as described. It starts with a ball, not a patty, of very cold beef, and then it is literally smashed on a very hot griddle. This is quick-sear the burger to a crisp on the outside in it's own fats, making it perfectly cooked on the inside, keeping it juicy and full of flavor.

Let's Talk About The Secret Sauce

This sauce is incredible— pure magic.

There's 8 ingredients, most of which you probably have already: mayonnaise, ketchup, horseradish, Worcestershire sauce, garlic, red onion, paprika, and salt.

It's one of those sauces that you can use on a variety of items, whether it's a burger, wrap or a sandwich. It's THAT good— you'll want it on everything!

Smash Burger Recipe Ingredients

Beef: To guarantee flavor, you want to use 80/20 beef. I actually prefer to use 1 pound 80/20 with 1 pound 90/10.
Butter: While the butter helps keep the burger tender and juicy, it also adds tons of flavor.
Worcestershire, Paprika & Salt: All 3 of these add layers of flavor within the burger.
Cheese: Use what you prefer— I love using a thicker cut of sharp cheddar cheese.
Buns: Brioche! Brioche! Brioche!

How To Make A Smash Burger

Start with the secret sauce— this is to let the flavors develop. Whisk together the ingredients together in a small bowl. Set aside in the refrigerator.
Place the ground beef to a large bowl. Add the butter, Worcestershire, paprika, and salt. Mix together with your hands to get it well-distributed. Form into 8-10 balls, depending on the size of the burgers you prefer. Place the balls in the refrigerator for 15-30 minutes— this will allow the flavors to develop and the butter to harden. Or you can even put them in the freezer for 10-15 minutes.
Heat a cast iron pan or griddle over medium-high heat for 5 minutes— you want it to be VERY hot. Cut a couple pieces of parchment paper. You'll use these on the burgers when pressing down to prevent sticking. Place a couple of the burger balls on the hot surface. Place the parchment paper on each burger and then, using a heavy, flat tool, press the burgers down as flat as you can get them. (It's ideal to use a cast iron grill press, but a flat spatula works too— it's what I use!) The burgers will be sizzling and can splatter a bit.
Cook the burgers for 2-3 minutes, then flip and top with cheese. Leave for an additional 1-2 minutes to melt the cheese— you can also place a small lid on top to let steam help melt the cheese. Then, assemble your burgers!