Smash Burgers with Special Sauce

There’s a reason the smash burger took over every burger joint in the country — that lacy, crispy, caramelized crust you just can’t get from a thick pub burger. Good news: it’s ridiculously easy to pull off at home, and honestly better than most places because you’re in charge of the beef and the sauce. All you need is ground beef, a hot pan, and something heavy to smash with. Let’s make burgers.

Quick answer: Smash burgers are all about thin patties pressed hard onto a screaming-hot skillet so they form a deep, crispy, caramelized crust. Use 80/20 ground beef, roll it into loose balls, smash flat for about 2 minutes, flip once, melt on the cheese, and stack it on a toasted bun with special sauce. Ready in about 15 minutes.

Smash Burgers with Special Sauce

Crispy, diner-style smash burgers with a homemade special sauce, ready in about 15 minutes.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 4 burgers

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 lb ground beef 80/20 ground chuck
• 4 hamburger buns potato buns preferred
• 4 slices American cheese
• 2 tbsp butter for toasting the buns
• Salt and freshly ground black pepper to taste
• 1/3 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• 2 tbsp dill pickles finely chopped
• 1 tsp white vinegar
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder

Method

 

1. Make the sauce first. Stir together the mayonnaise, ketchup, mustard, chopped pickles, vinegar, smoked paprika, garlic powder, and a pinch of salt. Cover and refrigerate while you cook.
2. Divide the ground beef into 4 loose balls (about 4 oz each). Don’t overwork it and don’t season yet.
3. Melt the butter in a large cast-iron skillet or on a griddle over medium heat and toast the buns cut-side down until golden, about 1 minute. Set aside.
4. Wipe out the skillet and heat it over high until it’s just starting to smoke. With 80/20 beef you won’t need any oil.
5. Place a beef ball in the hot pan and immediately smash it flat with a sturdy spatula (a piece of parchment between the spatula and beef keeps it from sticking). Aim for about 1/4 inch thick and 4 to 5 inches wide, then season the top with salt and pepper.
6. Cook undisturbed for about 2 minutes, until the edges are lacy and browned and the crust releases easily. Flip once, add a slice of cheese, and cook 30 to 60 seconds more.
7. Spread special sauce on both toasted bun halves, stack on the patty (or two for a double) plus any onion, pickles, and lettuce, then cap it and serve right away while it’s hot and crispy.

Notes

Use 80/20 ground chuck — the fat is what fries that crispy crust; leaner beef dries out. For a proper double, smash two thinner patties and stack them with the cheese in the middle. The harder you smash in the first few seconds, the crispier the crust. The special sauce keeps in the fridge for up to a week.

Frequently Asked Questions

What’s the best beef for smash burgers?

80/20 ground chuck. The higher fat content is what gives you that crispy, beefy crust — leaner blends dry out fast.

Do I need a griddle?

No. A well-seasoned cast-iron skillet on high heat works great — you just want heavy, even heat and a flat surface to smash against.

Why aren’t my burgers getting crispy?

The pan isn’t hot enough, or you’re flipping too early. Get it just to smoking, smash the patty thin, and don’t touch it until the crust releases on its own.

Can I make them ahead?

Cook the burgers fresh — they’re best straight out of the pan. You can make the special sauce up to a week ahead and keep it covered in the fridge.

More to Try

Fire up the grill next with my Honey Bourbon BBQ Sauce and my Spicy Peach BBQ Sauce — both are killer brushed on a burger, too.