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Stacked cheeseburgers with crispy edges and melted cheese, showcasing a Best Smashburger Recipe inspired by a Sonic Smash Burger Recipe and a juicy Homemade Smash Burger look. Ideal for Smash Burgers At Home, this Recipe For Smash Burgers highlights a Smash Burger Recipe Stovetop style for fans of Recipes For Burgers, Simple Burgers, and Delicious Recipes For Dinner Main Dishes

Best Smashburger Recipe for Crispy, Juicy Burgers at Home

ThisBest Smashburger Recipe brings diner-style flavor home with a SonicSmash Burger Recipe twist and an easy Homemade Smash Burger method.Perfect for Smash Burgers At Home, this Recipe For Smash Burgersuses a Smash Burger Recipe Stovetop approach that fits Recipes ForBurgers, Simple Burgers, and Delicious Recipes For Dinner MainDishes.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course: Appetizer, Breakfast
Cuisine: American, Italian, Modern Comfort Food
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 blend
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt plus extra as needed
  • 1/2 teaspoon cracked black pepper plus extra as needed
  • 8 slices American cheese
  • For Serving
  • 4 hamburger buns buttered and toasted
  • Shredded lettuce
  • Sliced tomatoes
  • Pickles
  • Onion slices
  • Smashburger sauce

Method
 

  1. Prepare the Beef
  2. Place the ground beef in a mixing bowl. Add the Worcestershire sauce and garlic powder, then gently mix with your hands until the seasoning is evenly worked into the meat.
  3. Shape the Portions
  4. Divide the beef mixture into 8 equal portions and roll each one into a small ball, about 2 ounces each.
  5. Heat the Cooking Surface
  6. Set a large cast iron pan or flat-top grill over high heat. Let it get extremely hot before adding the beef. A flat-top lets you cook everything at once, but a skillet works too—just plan to cook the burgers in a few rounds.
  7. Smash and Season
  8. Place the meat balls onto the hot surface. Right away, press each one down firmly with a burger press or two spatulas until very thin. Make each patty slightly wider than the bun since it will shrink as it cooks. Season the tops with salt and black pepper.
  9. Cook the First Side
  10. Let the patties cook for 45 to 60 seconds, until the edges look crisp and browned and the tops begin to lose their raw color.
  11. Flip and Add Cheese
  12. Turn each patty over, then season the second side with a little more salt and pepper. Quickly place a slice of cheese on every patty while they finish cooking.
  13. Build Double Patties
  14. Stack 4 of the patties on top of the other 4 to make 4 double cheeseburger patties.
  15. Assemble and Serve
  16. Transfer the burger stacks onto the toasted buns. Add lettuce, tomato, pickles, onion, and smashburger sauce, then serve right away while hot and juicy.

Notes

  • Cheese choice: We usually go with American cheese because it melts extra smoothly, but any sliced cheese you enjoy will work just fine.
  • Best buns to use: Soft, basic buns tend to work best here. Store-brand hamburger buns or potato buns are great options. We usually skip brioche because these burgers are meant to feel classic and unfussy, and stronger-flavored buns can compete with the beef.
  • Seasoning ideas: The simple seasoning blend in this recipe does the job well, but we also like changing it up now and then. Blackstone Cheesesteak seasoning is a favorite, and Kinder’s Buttery Burger seasoning is another great option.
  • For easier smashing: Put a small sheet of wax paper between the meat and the burger press before flattening the patties. It helps prevent sticking and makes cleanup much less annoying.
  • How to keep burgers warm: When cooking in a skillet and serving everyone at once, place each finished burger inside a bun without toppings and wrap it in foil. Repeat with the rest as they cook. This helps keep the burgers hot, the cheese soft and melty, and the buns nice and warm until mealtime.
  • Toasting the buns: Set a skillet over medium-low heat, spread butter on the cut sides of the buns, and toast them until they turn lightly golden.