Smash burgers done right: loosely packed 80/20 chuck smashed paper-thin on a screaming-hot griddle for dark, crispy edges, then stacked double with sharp cheddar melted between the patties, bacon, and buttery toasted buns. Build them up with whatever toppings you like.
High ProteinQuick Meal
Best for: a fast, crowd-pleasing griddle dinner. Makes 6 double burgers. Cook in batches on a hot griddle or Blackstone — a cast-iron skillet works too. Most people add their own toppings.
Smash Burgers — Recipe
Prep
15 min
Cook
15 min
Total
~30 min
Makes
6 burgers
Equipment
Griddle or Blackstone (or cast-iron skillet)
Sturdy metal spatula or burger press
Parchment paper
Ingredients
Beef
2 lb 80/20 ground chuck, divided into 12 loosely packed balls (~2.7 oz each)
Seasoning mix
2 tsp kosher salt
2 tsp coarse black pepper
1 tsp garlic powder
1 tsp onion powder
(mix together in a small bowl)
Toppings
12 slices sharp cheddar
12 slices cooked bacon
6 brioche or potato buns
Butter or mayonnaise, for toasting the buns
Optional condiments & add-ons
Ketchup, mustard, pickles, burger sauce
Sliced tomato and sautéed mushrooms (as pictured)
Instructions
Heat the griddle over medium-high to high (about 425–450°F). It should be hot enough that the burgers sizzle the instant they hit.
Spread a thin layer of butter or mayo on the cut sides of the buns and toast until golden, 1–2 minutes. Set aside.
If the bacon isn't already cooked, cook it on the griddle until crisp and set aside on paper towels.
Place 2 beef balls a few inches apart on the hot griddle. Immediately smash each one paper-thin with a press or heavy spatula, with parchment between the press and the meat.
Season generously with the seasoning mix (only after smashing). Cook undisturbed about 90 seconds to build a dark crust.
Scrape firmly under each patty with a sharp metal spatula to release all the crust, then flip. Immediately top each with a slice of cheddar and cook another 30–60 seconds.
Stack two patties so the melted cheese is between them. Top with two slices of bacon.
Set the stack on a toasted bottom bun, add your condiments, finish with the top bun, and serve immediately.
Keys to a great smash burger
Use 80/20 chuck — the fat is what gives you flavor and crust.
Keep the meat cold until it hits the griddle.
Don't season until after you smash.
Smash once, hard, and early — don't press again once the crust starts forming.
A very hot griddle is the whole game; it's what gives you the crispy lacy edges.
Work in batches so you don't crowd and cool the griddle.
About the photo
The pictured burger is dressed up with sliced tomato and sautéed mushrooms on a pretzel bun — all good optional add-ons. The base recipe is cheddar and bacon on a brioche or potato bun; build yours however you like.
Dietary note
Not gluten-free as written (the buns) — swap a GF bun to adapt. Contains dairy (cheese). Confirm your bacon's cure if gluten is a concern.
