There’s something truly magical about the sizzle of beef hitting a hot pan, the aroma of caramelizing onions wafting through the kitchen, and the irresistible sight of cheese melting perfectly over a juicy patty. Smash burgers have become a beloved staple in my household, a go-to for those cozy family dinners where everyone gathers ’round the table, eager to enjoy a shared meal. This particular recipe for juicy smash burgers holds a special place in my heart, and I can’t wait to share it with you.
It all started during one of our summer barbecues. The sun was shining, laughter was in the air, and as always, the grill was fired up. I vividly remember my son, always the curious one, asking why our burgers were so different from the ones at the diner. That was the day we embarked on our smash burger journey. The key, I discovered, was in the method: pressing the patties super thin and letting them cook to crispy perfection, topped with gooey cheese that melds into the meat like a dream.
Every time we make these at home, it’s a little celebration. The kids set the table while I whip up our secret sauce — a harmonious blend of mayo, mustard, and ketchup with a hint of smoky paprika. My husband, the self-proclaimed grill master, takes charge of the caramelized onions, ensuring they’re rich and sweet, with a touch of balsamic glaze for that extra oomph. It’s a team effort, and that’s what makes these burgers taste even better.
So if you’re looking for a family-friendly recipe that’s sure to become a weekly staple, give these juicy smash burgers a try. They’re perfect for a casual dinner with friends or simply spoiling yourself after a long day. Trust me, these burgers will win over everyone’s hearts and taste buds. Go ahead, grab your apron, and let’s get cooking!
How to Make Juicy Smash Burgers
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Ingredients:
- 0.5 kg of lean ground beef
- 1/4 cup mayo
- Pinch of salt (for each patty)
- American cheese slices or preferred type (one for each patty)
- Burger buns
- Mayo (equal parts)
- Mustard (equal parts)
- Ketchup (equal parts)
- 1 chopped pickle
- 1/2 tsp smoked paprika
- 1 tsp Worcestershire sauce
- Shredded lettuce
- 1 onion
- 1 tbsp butter
- 1 tsp balsamic glaze
Directions:
- Begin by slicing the onion into thin half-moon shapes. In a skillet over medium-low heat, cook the onions with butter until they achieve a rich brown color, taking about 30-45 minutes. Stir in the balsamic glaze and combine well.
- Finely shred the lettuce and set it aside for later use.
- In a bowl, mix the ground beef with 1/4 cup of mayo, then shape the mixture into medium-sized balls. Place each ball on a separate piece of parchment paper.
- Heat a skillet over medium-high heat. Place the meatball onto the skillet with the parchment paper on top. Use a spatula to press it down into a thin patty, then remove and discard the parchment paper. Season each patty with a pinch of salt.
- Cook each side for about 2 minutes until they are nicely browned. Top each patty with a slice of cheese and set aside once melted.
- Toast the burger buns in the same pan, using butter or mayo, until they’re golden brown.
- For the sauce, combine equal parts mayo, mustard, ketchup, chopped pickle, smoked paprika, and Worcestershire sauce in a bowl. Mix until smooth.
- To assemble, start with the toasted bun, add a generous spoonful of sauce, followed by a layer of shredded lettuce, two cheese-clad patties, caramelized onions, additional pickles if desired, and top with another spoonful of sauce.
- Place the top bun on each burger and enjoy your delicious creation!
Creative Substitutions to Suit Your Taste
If you’re missing an ingredient or two, don’t worry! You can easily swap American cheese for cheddar or Swiss if you prefer a different flavor. Turkey or chicken can stand in for beef if you’re cutting back on red meat. For a different kick, try adding some sriracha to the sauce mix. And if you’re out of balsamic glaze, a splash of vinegar with a bit of honey can work wonders.
Preserving Juicy Smash Burgers for Later Enjoyment
Had a little too much fun with the burger prep and ended up with extras? No problem! Store any leftover patties, separated by parchment paper, in an airtight container in the fridge for up to three days. To reheat, place them in a warm skillet to recapture that fresh-off-the-pan taste. If you want to freeze them, make sure they’re tightly wrapped, and they’ll keep for about three months.
Perfect Pairings for Juicy Smash Burgers
These flavorful smash burgers pair beautifully with crispy fries or a fresh coleslaw on the side. A chilled glass of lemonade or an ice-cold beer can make the meal even more refreshing. For a touch of gourmet, consider serving them with sweet potato fries and a zesty aioli dip.
Top Techniques for Cooking Juicy Smash Burgers
To nail the perfect smash burger every time, ensure your skillet is piping hot before adding the patties. This helps achieve that crispy crust we all love. Don’t skimp on the butter when caramelizing onions — it enhances their flavor and richness. Lastly, pressing the beef patties thinly is key, so don’t be shy with your spatula.
Seasonal Twists for Juicy Smash Burgers
Make your burgers seasonally special by incorporating fresh ingredients. In the summer, add a slice of juicy tomato or fresh avocado for a refreshing twist. During fall, a hint of applewood smoked bacon can complement the rich flavors beautifully. For a winter touch, consider adding sautéed mushrooms and a bit of Gruyère cheese.
FAQs:
What is the best type of beef for smash burgers?
For the juiciest and most flavorful smash burgers, using lean ground beef is key. A beef blend with a slightly higher fat content, like 80/20, is perfect because it provides a great balance of flavor and moisture without being too greasy.
Can I make smash burgers ahead of time?
Absolutely! You can prepare the patties in advance and store them in the fridge for up to a day. Just make sure to separate them with parchment paper to prevent sticking. When you’re ready to cook, follow the same instructions for smashing and searing to enjoy freshly made burgers.
How do I prevent the patties from shrinking too much?
Smash burgers are designed to be thin, which reduces shrinkage naturally. However, ensuring that the skillet is hot enough before placing the meat down can help. Pressing down evenly and quickly also prevents the burgers from retracting as they cook.
What can I use instead of a spatula for smashing the burgers?
If you don’t have a spatula handy, use a sturdy plate or a small flat-bottomed pan to press the patties down. Just be cautious of the heat and ensure you’re using something easy to grip and press down with even force.
Can I cook these burgers on a grill?
While smash burgers are traditionally cooked on a griddle or skillet, you can certainly make them on a grill. Use a flat cast iron pan on the grill’s grates to achieve the same effect. The key is maintaining high heat to create that signature crispy crust.
How do I keep the cheese from sliding off the patties?
To ensure the cheese stays put, add it just after you’ve flipped the patty and allow it to melt slightly before removing the patty from the heat. This helps the cheese cling to the meat and create a delicious, gooey top layer.

Juicy Smash Burgers
Equipment
- pan
- spatula
- parchment paper
Ingredients
Burgers:
- 0.5 kg lean ground beef
- 1/4 cup mayo
- pinch salt for each patty
- 1 slice American cheese or any cheese of choice (one for each patty)
- Burger buns
Sauce and Toppings:
- mayo equal parts
- mustard equal parts
- ketchup equal parts
- 1 chopped pickle
- 1/2 tsp smoked paprika
- 1 tsp Worcestershire sauce
- shredded lettuce
- 1 medium onion
- 1 tbsp butter
- 1 tsp balsamic glaze
Instructions
- Start by slicing the onion into thin half-moons. Place them in a pan over medium-low heat together with the butter. Cook for 30 to 45 minutes until they start to caramelize, adding more butter as necessary. Once ready, stir in the balsamic glaze and mix thoroughly.
For Burgers:
- Prepare your burger patties by mixing the ground beef with mayo. Shape the mixture into medium-sized balls and place each one on a piece of parchment paper.
- Heat a pan over medium-high heat and cook the patties. Flip each meatball onto the pan with the parchment paper facing up. Use a spatula to press down on the parchment, creating very thin patties. Carefully remove the parchment paper and discard. Add a pinch of salt to each patty and cook for 2 minutes on each side until they are browned. Top each patty with a slice of American cheese and set aside.
- Toast the burger buns in the same pan used for the patties, adding butter or mayo to achieve a golden brown color.
For Sauce:
- Create the sauce by combining equal portions of mayo, mustard, and ketchup with the chopped pickle, smoked paprika, and Worcestershire sauce.
To Assemble:
- To assemble your burgers, start with the toasted buns, adding a spoonful of the prepared sauce, followed by shredded lettuce, two cheese-topped patties, caramelized onions, additional pickles if desired, and complete it with the top bun smeared with more sauce. Enjoy your meal!