Smashed Burgers Recipe with Crispy Edges
There’s a certain magic that happens when a ball of minced beef hits a searingly hot pan. That initial, aggressive sizzle is the sound of pure potential, the promise of a burger that transcends the ordinary. Forget thick, pub-style patties for a moment. Today, we’re diving headfirst into the glorious world of the smashed burger, a technique that creates an impossibly crispy, flavour-packed crust while keeping the inside astonishingly juicy. I’ve been obsessed with perfecting this smashed burgers recipe for years, ever since having one at a small burger joint in America that completely changed my perspective on what a burger could be.
What makes this burger recipe so special is the science of the smash. By pressing the meat firmly onto the hot surface, we maximise contact, creating an extensive, craggy crust through something called the Maillard reaction. This is where the real flavour lives. The edges become thin and lacey, almost brittle, offering a textural contrast that is just magnificent. Paired with gloriously melty American-style cheese, a tangy homemade burger sauce, and a soft brioche bun, it’s a truly satisfying experience.
This is the kind of meal that works beautifully for a relaxed Friday night in, a casual weekend lunch, or whenever you crave a genuinely top-tier burger made right in your own kitchen. It comes together in about 30 minutes, and once you master the technique, you’ll find yourself making them again and again.
Recipe Overview
This smashed burgers recipe focuses on creating the ultimate texture and flavour contrast: a deeply browned, crispy crust on a juicy beef patty. The process is straightforward, but the results are phenomenal. After a bit of testing, I found that using two thinner patties instead of one thick one doubles the amount of that delicious crust. It’s a small change that makes a huge difference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4 burgers (2 patties each)
- Difficulty: Easy
Why You’ll Love This Smashed Burgers Recipe
- Genuine Flavour: The smashing technique creates an unmatched savoury, beefy crust. It’s a depth of flavour you simply don’t get from a thicker, grilled burger. The edges get so crispy they almost crackle.
- Ready in Under 30 Minutes: From prepping your ingredients to sitting down to eat, this entire meal is on the table in less than half an hour, making it ideal for a weeknight treat.
- A Flexible Recipe: You can easily customise these. Swap the American cheese for a sharp mature cheddar or spicy Monterey Jack. Add crispy bacon, caramelised onions, or a fried egg. The base recipe is your canvas.
- Great for Casual Gatherings: This always gets compliments when friends are over. It feels like a real indulgence but doesn’t require hours of effort, leaving you more time to chat.
- Family Tested: I make this at least once a fortnight – it’s become a family favourite. The simple, direct flavours mean even my fussiest eaters clear their plates every time.
Ingredients You’ll Need
The key to a brilliant smashed burger is using good quality minced beef with a decent fat content. I always aim for an 80/20 meat-to-fat ratio, as the fat is crucial for both flavour and achieving those crispy edges. Ask your butcher for a chuck steak mince if you can.
- 800g good-quality beef mince (80/20 fat content)
- 8 slices of American-style cheese (it melts like nothing else)
- 4 soft brioche burger buns
- 1 large white onion, sliced paper-thin
- 8-12 sliced gherkins (dill pickles)
- 1 tbsp vegetable oil or beef dripping
- Sea salt and freshly ground black pepper
- For the Burger Sauce:
- 100g mayonnaise
- 30g ketchup
- 1 tsp American mustard or Dijon mustard
- 1 tbsp finely chopped gherkins or dill pickle relish
- 1 tsp gherkin brine (the juice from the jar)
Sara’s Tip: Don’t be tempted to use a leaner mince to be “healthier.” The fat is absolutely essential here. It renders out during cooking, frying the edges of the patty to create that signature lacey crust. A 75/25 or 80/20 ratio is what you need.
How to Make Smashed Burgers
The whole process moves very quickly once you start cooking, so it’s vital to have all your ingredients prepped and ready to go. This is proper ‘mise en place’ cooking!
- Make the Burger Sauce: In a small bowl, combine the mayonnaise, ketchup, mustard, chopped gherkins, and gherkin brine. Stir until well mixed. Set aside. This can be done hours or even a day ahead.
- Prepare the Buns and Toppings: Slice your buns in half. Lightly toast the cut sides in a dry pan over medium heat until just golden, for about 1-2 minutes. This stops them from getting soggy later. Set them aside. Have your thinly sliced onion and gherkins ready.
- Portion the Mince: Gently divide the mince into 8 equal portions of 100g each. Roll them loosely into balls – do not compact them or overwork the meat. Just shape them lightly. Seasoning comes later.
- Heat Your Pan: Place a large, heavy-based frying pan or cast-iron skillet over a high heat. Add the oil or beef dripping. You want the pan to be seriously hot; wait until you see the oil shimmering or the first wisps of smoke.
- Smash the Burgers: Working in batches to avoid overcrowding, place two balls of mince into the hot pan, leaving plenty of space between them. Immediately place a square of baking parchment on top of one ball and press down firmly with a sturdy metal spatula for about 10 seconds, creating a thin patty around 1cm thick. Repeat with the second ball.
- Sear and Season: Peel off the parchment paper. Season the tops of the patties generously with salt and pepper. Cook for 2-3 minutes, without moving them, until a deep, dark brown crust has formed on the underside. You’ll see the edges becoming crispy and brown.
- Flip and Add Cheese: Using your sturdy spatula, carefully scrape underneath the patties to ensure you get all of that delicious crust, and flip them over. Immediately place a slice of cheese on top of each patty to melt. Cook for another 1-2 minutes.
- Assemble Your Burger: Spread a generous layer of burger sauce on the bottom half of each toasted bun. Place two cheesy patties on top. Add your sliced onions and gherkins. Finish with the top bun and serve immediately. It’s a burger that waits for no one! I find that wrapping them in a bit of foil for one minute helps steam the bun and melt everything together perfectly.
Tips From My Kitchen
- Temperature Control: A screamingly hot pan is non-negotiable. Cast iron holds heat exceptionally well, making it ideal. If the pan isn’t hot enough, the meat will steam instead of sear, and you won’t develop that crucial crust.
- The Secret Step: I learned that using a small piece of baking parchment between the meat and the spatula is the key to a clean smash. Without it, the mince has a tendency to stick to your utensil, ruining the patty’s shape.
- Make-Ahead: The burger sauce is actually better when made a day in advance, as the flavours have time to meld. You can also portion the mince into balls and keep them covered on a tray in the fridge for up to 24 hours. Just bring them out 15 minutes before you plan to cook.
- Storage: If you have any leftover cooked patties, store them in an airtight container in the fridge for up to 2 days. Reheat them in a hot pan for a minute or two per side. It’s always best to assemble burgers fresh. For other ideas with ground meat, our Easy Ground Beef Tacos Recipe is another winner.
Equipment You’ll Need
- A large, heavy-based frying pan or cast-iron skillet
- A sturdy, wide metal spatula or burger press
- Baking parchment, cut into squares
- A small mixing bowl for the sauce
- Kitchen scales for accuracy (optional but helpful)
Common Mistakes to Avoid
- Overcrowding the pan: This is the number one mistake. It dramatically lowers the pan’s temperature, preventing a good sear. Cook in batches, giving each patty plenty of space to sizzle and brown properly.
- Using a cold pan: Don’t be impatient. Wait for your pan to get properly hot before the mince even thinks about touching it. This ensures an instant sear and locks in the juices. Per the Food Standards Agency, burgers should be cooked until steaming hot all the way through.
- Overworking the mince: When you form the balls, handle the mince as little as possible. Overworking it develops the proteins, which can lead to a dense, tough burger instead of a tender one.
Delicious Variations to Try
Once you’ve nailed the basic technique, it’s great fun to experiment with different flavour combinations.
- The Spicy One: Add a teaspoon of chipotle paste to your burger sauce for a smoky kick, and top the finished burger with some pickled jalapeños.
- The ‘Oklahoma’ Fried Onion Burger: A classic American variation. After placing the mince ball in the pan, top it with a handful of those paper-thin onions before smashing. The onions cook into the patty itself and are absolutely delicious.
- The Breakfast Burger: Add a slice of crispy streaky bacon and a perfectly fried egg with a runny yolk on top of the cheese patties. Works wonderfully for a weekend brunch.
What to Serve With Smashed Burgers
A great burger deserves an equally great side dish. Here are a few of my go-to pairings.
- Rosemary Salt Fries: Simple oven chips or fries tossed with a little olive oil, sea salt, and finely chopped fresh rosemary before baking. The fragrant rosemary complements the rich beef.
- A Sharp, Simple Slaw: A non-creamy coleslaw made with shredded cabbage, carrots, and a sharp vinaigrette provides a fresh, acidic crunch that cuts through the richness of the burger.
- Drink Pairing: A cold, crisp lager or a hoppy IPA is the classic choice. For something non-alcoholic, a sharp, cloudy lemonade or a good quality ginger beer works brilliantly.
Frequently Asked Questions
Smashed Burgers Recipe
Ingredients
Method
- Make the Burger Sauce: In a small bowl, combine the mayonnaise, ketchup, mustard, chopped gherkins, and gherkin brine. Stir until well mixed. Set aside. This can be done hours or even a day ahead.
- Prepare the Buns and Toppings: Slice your buns in half. Lightly toast the cut sides in a dry pan over medium heat until just golden, for about 1-2 minutes. This stops them from getting soggy later. Set them aside. Have your thinly sliced onion and gherkins ready.
- Portion the Mince: Gently divide the mince into 8 equal portions of 100g each. Roll them loosely into balls – do not compact them or overwork the meat. Just shape them lightly. Seasoning comes later.
- Heat Your Pan: Place a large, heavy-based frying pan or cast-iron skillet over a high heat. Add the oil or beef dripping. You want the pan to be seriously hot; wait until you see the oil shimmering or the first wisps of smoke.
- Smash the Burgers: Working in batches to avoid overcrowding, place two balls of mince into the hot pan, leaving plenty of space between them. Immediately place a square of baking parchment on top of one ball and press down firmly with a sturdy metal spatula for about 10 seconds, creating a thin patty around 1cm thick. Repeat with the second ball.
- Sear and Season: Peel off the parchment paper. Season the tops of the patties generously with salt and pepper. Cook for 2-3 minutes, without moving them, until a deep, dark brown crust has formed on the underside. You'll see the edges becoming crispy and brown.
- Flip and Add Cheese: Using your sturdy spatula, carefully scrape underneath the patties to ensure you get all of that delicious crust, and flip them over. Immediately place a slice of cheese on top of each patty to melt. Cook for another 1-2 minutes.
- Assemble Your Burger: Spread a generous layer of burger sauce on the bottom half of each toasted bun. Place two cheesy patties on top. Add your sliced onions and gherkins. Finish with the top bun and serve immediately. It's a burger that waits for no one! I find that wrapping them in a bit of foil for one minute helps steam the bun and melt everything together perfectly.
Notes
There you have it – everything you need to create a truly exceptional smashed burger at home. It’s a technique that delivers on every level, from the deeply savoury crust to the juicy centre. I really hope you give this recipe a go. It’s more than just a burger; it’s a little bit of kitchen theatre that results in something genuinely special. And if you’re looking for a dessert to follow it up, why not try my Stuffed Cookies Recipe? Let me know how you get on in the comments below – I’d love to hear about it!
Happy cooking,
Marcus
