Easy Homemade Smash Burgers

If you’ve never had a smash burger before, you’re in for a treat. These no-frills burgers are exactly what they sound like: ground beef that’s cooked in a skillet and smashed with a spatula to create rough, craggy little patties. It’s that rough, uneven texture that allows the edges of the patties to crisp up and get so deliciously crunchy, and cooking them in a super-hot skillet gives them their deep, dark, flavorful sear. Here’s how to make them.

These burgers taste best when made with beef that has a high fat-to-lean ratio. Our recipe suggests using a ground beef that’s 80% lean, 20% fat, but anything over 15% fat will work well. The higher percentage of fat helps keep the burgers moist, and gives them a better flavor. A lot of the fat will render off during cooking, so don’t worry about them turning out greasy or too fatty. They’ll be perfectly juicy, tender, and full of flavor.

If you want to substitute another type of meat (such as ground turkey or chicken) make sure to also use a fattier variety. Ground dark meats typically have a higher fat content and make flavorful, moist burgers. These are typically labeled “dark meat” or “ground thighs.”

Achieving perfectly crisp, craggly-edged burgers is all about the smashing technique. Here are three tips for mastering it.

1. Make sure your pan is very hot. You want your burgers to be crisp on the outside yet tender in the middle, so make sure your pan is super hot. We recommend heating up your skillet for a full three minutes before adding the beef.

2. Only smash it once. Resist the urge to smash the burgers a second time after flipping. Smashing them after their initial smash could cause some of their juices and fat to release, resulting in a dry burger.

3. Don’t move them around. The key to getting a dark, crisp exterior is to leave the burgers alone. After smashing, don’t move them around. If the burgers are not releasing from the pan, that means they need more time to cook and should be left alone for another minute.