Recipe

Authentic Smashburger: Tangy & Sweet

Crisp-edged, juicy smashed patties with melty cheese and a tangy-sweet special sauce. Fast, messy, and worth every napkin.

By Matt Campbell

•

4.8

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If you have ever bitten into a diner-style burger and thought, how is this so thin but so juicy, welcome. This is the smashburger: a ball of beef pressed hard onto a ripping-hot skillet or griddle so it sears fast, browns deep, and builds those crispy, lacy edges that taste like pure victory.

This version keeps the vibes classic and the flavor loud: a tangy-sweet sauce that hits like ketchup and pickles had a very good idea, plus soft toasted buns that soak up just enough of the good mess. No fancy grind required, no secret equipment, just good technique and a little confidence with your spatula.

Make these on a weeknight, make them for friends, make them when you need a reset meal that says, “Yeah, I can cook.”

Why It Works

Maximum crust, minimum time: High heat plus pressure creates a fast Maillard sear, so you get crisp edges and a juicy center.
Authentic thin patties: Smash hard, then let it sear. No overworking, no dense burgers.
Tangy-sweet sauce balance: Ketchup and mustard for brightness, pickles for bite, a little sugar for that burger-joint sweetness.
Accessible ingredients: Grocery-store beef, American cheese, and pantry staples deliver the classic flavor without extra drama.

Pairs Well With

Oven fries or air fryer fries with extra salt right when they come out
Classic coleslaw for crunch and acidity
Pickle chips or quick pickled onions for more tang
Milkshakes or a cold soda for full diner energy

Storage Tips

Smashburgers are best hot and immediate, but leftovers can still be solid if you store them like a person who respects crisp edges.

Store

Patties: Cool, then refrigerate in an airtight container for up to 3 to 4 days.
Sauce: Keep in a sealed jar or container for up to 5 to 7 days.
Buns and toppings: Store separately so the buns do not go soggy.

Reheat

Best method: Skillet over medium heat, 1 to 2 minutes per side. Add a tiny splash of water and cover for 30 seconds if you want the cheese to re-melt.
Quick method: Microwave 20 to 30 seconds, then crisp the patty in a hot pan for 30 to 60 seconds.

Freeze

Freeze cooked patties (without buns) for up to 2 months. Thaw overnight in the fridge, then reheat in a skillet.

Common Questions

What beef is best for an authentic smashburger?

Go for 80/20 ground beef. You want enough fat to keep the thin patty juicy and to help the crust develop. Lean beef tends to dry out before it gets that proper browning.

Do I need a cast iron skillet or griddle?

Cast iron is ideal because it holds heat well, but any heavy stainless-steel pan works. Nonstick is not great here because you want aggressive heat and good browning.

Why do you smash only once?

The first smash maximizes contact with the hot surface for browning. Smashing again can squeeze out juices and often makes the patty tougher. If you need a tiny extra press, do it immediately after the first smash, then leave it alone and let it sear.

How do I keep the burger from sticking when I flip?

Let it sear until the edges look deeply browned and lacy, usually 60 to 90 seconds. Then scrape firmly with a thin metal spatula, keeping it tight to the pan to release all that crust.

What cheese is most “classic”?

American cheese melts like a dream and gives that authentic burger-joint pull. If you want a swap, try thin slices of cheddar or pepper jack, but the melt will be slightly different.

Can I make the sauce less sweet?

Absolutely. Start with half the sugar, taste, then add more if you want that classic sweet-tang vibe. You can also add more pickle brine to lean sharper.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cast iron skillet or flat-top griddle (or heavy stainless-steel pan)
Sturdy metal spatula (thin edge is best for scraping)
Parchment paper squares (to prevent sticking while smashing)
Small bowl for sauce
Knife and cutting board
Paper towels (this is not the recipe to be brave)
Ventilation: a good hood fan or an open window (high heat gets smoky)

The first time I tried to make smashburgers at home, I was way too polite with the spatula. I pressed gently, flipped too early, and basically created sad little meat pancakes with no crunch. The moment it clicked was the moment I stopped being polite: crank the heat, smash hard, and do not touch the patty again until it is ready to let go.

This tangy-sweet sauce is my favorite finishing move. It tastes like a classic drive-in burger, but brighter and punchier, like someone turned the flavor knob to “absolutely.”

Authentic Smashburger: Tangy & Sweet

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4 (makes 4 double smashburgers)

Ingredients

Sauce (Tangy & Sweet)

1/2 cup mayonnaise
3 tablespoons ketchup
1 tablespoon yellow mustard
2 tablespoons finely chopped dill pickles
1 tablespoon pickle brine
1 teaspoon apple cider vinegar (optional, for extra tang)
1 to 2 teaspoons sugar (start with 1)
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika (optional)
Kosher salt and black pepper, to taste

Burgers

1 1/2 pounds 80/20 ground beef
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
8 slices American cheese
4 soft burger buns (potato buns are ideal)
1 to 2 tablespoons softened butter or mayo (for toasting buns)
Neutral oil, as needed (avocado, canola, or vegetable)
Thinly sliced onion (optional, but very classic)
Dill pickle chips
Shredded lettuce (optional)
Sliced tomato (optional)

Instructions

1) Make the tangy-sweet sauce

In a small bowl, stir together mayonnaise, ketchup, mustard, chopped pickles, pickle brine, vinegar (if using), sugar, garlic powder, and paprika (if using).
Season with a pinch of salt and plenty of black pepper. Taste and adjust. More brine for tang, more sugar for sweet, more mustard for bite. Refrigerate while you cook.

2) Prep your station (smashburgers move fast)

Turn on your hood fan and crack a window if you can. High-heat searing is delicious, and also loud in the smoke department.
Slice buns and spread a thin layer of butter or mayo on the cut sides for toasting.
Cut parchment into 8 small squares (about 4 to 5 inches) for the smashing step.
Divide beef into 8 loose balls, about 3 ounces each. Do not compact them like meatballs. Loose is good.

3) Toast the buns first

Heat your skillet or griddle over medium-high heat. Toast buns cut-side down for 30 to 60 seconds until golden.
Set toasted buns aside. (This keeps everything warm and ready, since the patties cook in a flash.)

4) Heat the pan until it is seriously hot

Increase heat to medium-high to high and let the pan preheat for 3 to 5 minutes, or until you see a faint wisp of smoke and a drop of water dances and evaporates almost instantly.
Add a thin sheen of neutral oil and swirl.

5) Smash and sear

Working in batches (usually 2 to 4 patties at a time), place beef balls in the pan with space between them. Do not crowd the pan, and let it recover heat for 30 to 60 seconds between batches if needed.
Top each with a parchment square, then press down hard with a metal spatula until the patty is very thin, as thin as you can get it (around 1/8 to 1/4 inch). Hold the pressure for 8 to 10 seconds.
Season immediately. Use about 1/8 teaspoon salt and a pinch of pepper per patty (that is roughly your 1 1/2 teaspoons salt and 1 teaspoon pepper total across all 8 patties). Adjust to taste.
Let the patties cook undisturbed until edges look browned and lacy, 60 to 90 seconds.

6) Flip, cheese, and finish

Scrape and flip each patty with a thin metal spatula, making sure you get under the crust.
Immediately add a slice of American cheese to each patty. Cook 30 to 60 seconds more, until the cheese is melted and there is no visible pink remaining.
For a double burger, stack two patties on top of each other (cheese-to-cheese) in the pan or on a plate.

Safety note: These cook fast. If your kitchen prefers numbers, you are aiming for 160°F for ground beef.

Pro Tip: If you love onions, scatter a few thin slices on the pan, set the beef ball on top, and smash so the onions press into the meat. It is a classic Oklahoma-style move and it rules.

7) Build your smashburger

Spread sauce on both bun halves.
Add pickles and onions (if using) on the bottom bun.
Add the double patty stack, then lettuce and tomato if you want. Top bun goes on, then you take a bite before it gets away from you.

Batch note: If the pan starts to look smoky from rendered fat, carefully wipe it out with paper towels (tongs help) and add a fresh, thin film of oil before the next batch.

Nutrition information is estimated.

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