Recipe

Smash Burgers (Crispy Lace Crust)

Loose-ground beef smashed on a ripping hot griddle for crisp, lacy edges, topped with American cheese, soft buns, and a simple burger sauce.

By Matt Campbell

•

4.9

A close-up, real photo of a double smash burger with crispy lace edges and melted American cheese on a soft toasted bun, sitting on a sheet pan next to pickles, warm kitchen lighting

Jump to Recipe

Smash burgers are the no-fuss, maximum-reward version of burger night. You take loose ground beef, roll it into little balls, and smash it hard onto a very hot griddle so the meat makes full contact and browns fast. That’s how you get the signature crispy lace crust that shatters a bit at the edges while the center stays juicy.

This recipe keeps it classic: American cheese (because it melts like a dream), soft buns (because we are not here to fight our dinner), and a simple burger sauce that tastes like your favorite griddle spot. Optional double stack and pickles are not really optional, but I will pretend they are.

A real photo of a hand using a metal spatula to smash a ball of ground beef on a hot cast iron griddle with steam rising, kitchen scene

Why It Works

Lace crust is all about contact. Smashing on a hot surface increases contact with the metal, which boosts browning and gives you those crisp edges.
Thin patties cook in minutes. This is a fast weeknight dinner that still feels like a treat.
American cheese melts before the patty dries out. It’s the ideal timing match for a quick-cook burger.
Simple sauce, big payoff. A quick stir-together sauce adds tang, sweetness, and that diner-style vibe without extra work.

Pairs Well With

Storage Tips

Smash burgers are best fresh, but leftovers can still be a win if you store them like you mean it.

How to store

Patty storage: Cool patties completely, then store in an airtight container in the fridge for up to 3 days.
Buns: Keep at room temp in the bag, or freeze if you will not finish them in a couple days.
Sauce: Store burger sauce in a sealed container in the fridge for up to 5 days.

How to reheat

Skillet method (best): Reheat patties in a dry skillet over medium heat for 1 to 2 minutes per side until hot and crisp again.
Air fryer: 350°F for 2 to 4 minutes, checking early so they do not dry out.
Microwave (last resort): It works, but you will lose crisp edges. Cover lightly and heat in short bursts.

Pro move: If you have extra patties, chop one up and throw it into a quesadilla or scrambled eggs the next morning. Zero regrets.

Common Questions

What is the best meat for smash burgers?

Go for 80/20 ground chuck. You want enough fat to keep things juicy and to help the crust brown. Lean beef can work, but it is easier to end up with dry patties.

Why does my burger stick when I try to scrape it up?

Two common reasons: the griddle is not hot enough, or you are flipping too early. Let the patty cook until the edges look deeply browned and crisp, then use a thin metal spatula to scrape underneath in one confident motion.

Do I need parchment paper to smash?

It helps. Parchment between the spatula and beef prevents sticking and keeps your spatula cleaner. You can also use the back of a second spatula, or a dedicated burger press.

Can I make these on a regular skillet instead of a griddle?

Yes. Use a cast iron skillet if you have it. Cook 2 patties at a time so you do not crowd the pan, because crowding kills browning.

What kind of buns are best for smash burgers?

Potato buns or soft brioche-style buns are perfect. The burger is thin and crispy, so you want a bun that is soft, slightly sweet, and sturdy enough once toasted.

How do I get the crispy lace edges?

Use loose-packed beef balls, a ripping hot surface, and do one hard smash only. Then do not touch it until it is time to flip.

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

Flat-top griddle or cast iron griddle/skillet
Thin metal spatula (a fish spatula works great)
Burger press or a second sturdy spatula (optional but helpful)
Parchment paper squares (optional for cleaner smashing)
Instant-read thermometer (optional)
Small bowl for sauce

The first time I really nailed smash burgers, it was not because I found a magical secret ingredient. It was because I finally stopped being polite to the beef. I used to press gently, flip early, and wonder why my burgers tasted fine but not griddle-joint fine.

Then one night I cranked the heat, rolled the beef into loose little balls, smashed hard, and let the patties do their thing untouched. The edges went lacy and crisp, the cheese melted right on cue, and I took one bite and had that quiet moment of, okay wow. Now it is my go-to when I want dinner to feel fun without becoming a whole production.

Smash Burgers (Crispy Lace Crust)

(4.9 Reviews)

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 8 single burgers or 4 double stacks

Ingredients

For the burger sauce

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon yellow mustard (or Dijon)
2 tablespoons sweet pickle relish (or finely chopped pickles)
1 teaspoon white vinegar or pickle brine
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika (optional)
Kosher salt and black pepper, to taste

For the smash burgers

1 1/2 pounds 80/20 ground beef (chuck is ideal)
1 teaspoon kosher salt (plus more to taste)
1/2 teaspoon black pepper
1 tablespoon neutral oil (avocado, canola, or vegetable), as needed
4 to 8 slices American cheese (1 per patty)
4 soft burger buns (potato buns or brioche-style)
Optional: thinly sliced onion (white or yellow)
Optional: dill pickle chips
Optional: shredded lettuce and sliced tomato

Note: If you love onion smash burgers, keep a small handful of very thin onion slices ready. You can press them into the beef right after the smash.

Instructions

Make the sauce. In a small bowl, stir together mayo, ketchup, mustard, relish, vinegar, garlic powder, and paprika (if using). Season with salt and pepper. Refrigerate while you cook so it tightens up a bit.
Prep the buns. Split the buns and set them cut-side up. If you like, spread a thin swipe of mayo or butter on the cut sides for better toasting.
Portion the beef. For classic thin smash patties, divide the ground beef into 8 loose balls, about 3 ounces each. That gives you 8 single burgers or 4 double stacks (2 patties per burger). Do not pack them tight. Loose balls equal better craggy edges. Want thicker singles instead? Make 6 balls of about 4 ounces each (this uses the full 1 1/2 pounds).
Heat the griddle. Place a griddle or cast iron skillet over medium-high to high heat until very hot, 3 to 5 minutes. You want it hot enough that a drop of water sizzles and dances. Add a thin sheen of oil.
Smash. Place 2 to 4 beef balls on the hot surface (do not crowd). Immediately press each ball down firmly with a metal spatula. If your spatula sticks, use a small square of parchment between the spatula and the meat. Smash to about 1/4-inch thick. Season the top with salt and pepper.
Optional onion move. If using onions, press a few thin slices into the patty right after smashing, then leave it alone.
Cook, then flip. Let the patties cook untouched until the edges are deeply browned and crisp, about 60 to 90 seconds. Flip by scraping firmly under the patty with a thin spatula to keep the crust intact.
Add cheese. Immediately top each patty with a slice of American cheese. Cook 30 to 60 seconds more until the cheese melts and the second side is cooked through.
Toast the buns. While the cheese melts, toast buns cut-side down on the griddle until golden, 30 to 60 seconds.
Assemble. Spread burger sauce on the bottom bun. Add patty (or stack two patties for a double). Top with pickles and any extras, then close with the top bun.
Serve hot. Smash burgers wait for no one. Serve immediately while the edges are still crisp.

A real photo of two thin smash burger patties stacked with melted American cheese and crisp browned edges on a spatula above a griddle

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes