Smash Burgers are about to be your new favorite burger: juicy, crispy-edged, cheesy, bacon-loaded, sauce-dripping goodness on a potato bun.
Listen, I’m not saying it’s not possible to get a good burger, but once you make these Smash Burgers at home, you’re going to look at every fast-casual burger with that “bless your heart” pity we usually reserve for people who put ketchup on steak.
These are unapologetically beefy, bacon-loaded, cheese-smothered Smash Burgers – the kind you make with two types of beef, just a touch of Moore’s Marinade for seasoning (because it doesn’t need a lot), and just enough butter to keep your cardiologist gainfully employed. Everything is thought out from how I toast the bun down to shredding the lettuce.
I use half ground sirloin (90/10) for beefy flavor, half ground chuck (75/25) for that must-have fat content that makes the perfect combination to make you close your eyes while you chew, all seasoned and smashed under a heavy cast iron burger press for maximum crispy edges.
Hungry yet?
Why These Smash Burgers Hit Different
Because a big, thick burger is great, but when you smash that patty onto a hot griddle, you create maximum surface area for that crispy, golden Maillard reaction that gives you the crunchy edges you can’t get with a thick patty alone. The inside stays juicy, the outside gets crispy, and your taste buds get to throw a block party.
If you’re worried about pressing out the juices, don’t be. Smash right as the patty hits the griddle, then leave it alone. The juices stay locked inside while the outside turns into a crispy lace of beefy goodness.
When it’s almost time to cook the burgers, I add a little bit of butter and a splash of my favorite marinade, Moore’s, to the griddle because it helps those edges get extra crispy while infusing the beef with flavor.
A quick detour down memory lane: Moore’s Marinade started in Jasper, Alabama, where my dad’s side of the family ran a steakhouse years ago (1960’s – 1990 when it burned down) and sold their popular marinade out of styrofoam cups. Today it’s sold nationwide with a home office in Birmingham. This marinade has always been my ride-or-die for beef, pork, or anything I can add flavor to.
It can be argued that adding salt to a burger before cooking can make it tough. This is my favorite piece on the subject; you can form your own opinion when you get time to go down that rabbit hole, but it makes sense to me.
Ingredients You’ll Need
For the Burgers:
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Ground sirloin (90/10) – Lean, beefy taste .
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Ground chuck (75/25) – This is the fat content we need for juicy burgers.
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Moore’s Marinade – Or soy sauce. This deepens the umami-ness.
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Fresh cracked black pepper – Just a grind or two.
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Butter (for the griddle) – This is crucial for the “craginess” and crispiness on those edges.
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American cheese slices – Now let’s talk about cheese. This is not the place for your aged Gruyère or imported blue cheese. I’m not saying those cheeses don’t deserve love, but for a true smash burger, American cheese reigns supreme. Yes, buy the ones wrapped in plastic. Yes, they still exist. It melts like a dream, it’s salty and creamy, and it hugs the burger like a weighted blanket you didn’t know you needed.
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Bacon (as much as your soul needs) – Bacon lends that texture and additional flavor, although not mandatory, it’s so good.
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Shredded iceberg lettuce – This is for the freshness aspect.
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Sliced tomato – See above.
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Homemade pickles – That crunch, and contrast of taste.
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Potato buns – Potato buns are soft, just slightly sweet, and doesn’t fight with everything else, instead is complimentary.
For the Special Sauce:
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Ketchup
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Mayonnaise
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Worcestershire sauce
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Chopped pickles
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Onion powder
Let’s Smash
1. Prep Your Griddle
Get your flat-top griddle or large cast iron skillet blazing hot over medium-high heat. Hot enough that a drop of water dances across the surface like it’s got a mortgage payment due.
Add a small pat of butter and a splash of Moore’s (or your favorite steak marinade) right before the patties hit the griddle. This amps up the browning and helps with the flavor.
2. Form Loose Balls
Gently form loose balls of your sirloin/chuck blend (about 3 oz. each). Don’t pack them tight or work with the meat more than you have to (it will make it tough, and we can’t have that). Loosely formed means they’ll smash easily and develop those coveted crispy edges.
3. Smash with Authority
To smash, place your loosely packed ball of seasoned beef on the screaming hot griddle (or cast iron pan), wait about 10 seconds, then press down firmly with your heavy cast iron burger press. You should hear a sizzle that sounds like sweet burger music.
4. Let It Crisp
Don’t move it around. Don’t fiddle. Really practice some patience and it will pay off. Let it develop that crust, about 2–3 minutes, before flipping.
5. Flip and Cheese
Flip the burgers, smash this side, and leave it alone for a minute or two then add a slice of American cheese, and cover with a melting dome (or a stainless bowl) to trap the steam and melt that cheese into oblivion.
6. Bacon, Because Of Course
Meanwhile, cook your bacon until crispy. Drain on paper towels. You can throw it in the microwave, which is easy. Or in the stove on a rack placed on top of a baking sheet, which is not quite as easy – but you’ll get almost perfect bacon.
7. The Special Sauce
Is a burger even complete without a special sauce? I don’t think so. Mine is a mix of ketchup, mayo, Worcestershire, chopped pickle, and onion powder. It’s tangy, creamy, slightly sweet, and has just enough bite from the pickle to cut through the richness of the beef and cheese.
I don’t measure this sauce with precision because that’s not the energy we’re bringing to these burgers, but if you’re a recipe person you’ll find it below. Now, if you like your mayo/ketchup separate and truly feel like you can’t enjoy it any other way, then by all means, you do you, but I recommend trying it at least once.
Assembly Time
Toast your potato buns on the griddle until golden. What I like to do it put the buns, open side down, on the griddle right in the burger bits and grease at the end while it’s still hot, or even while the cheese is melting if you have room. Toasting this way vs regular toasting is like, well, incomparable. Refer to my cardiologist comment above.
Slather the bottom bun with your special sauce, add shredded iceberg, sliced tomato, homemade pickles, your smash burger patty with melty cheese, crispy bacon, a bit more sauce if you’re living recklessly, then top with the toasted bun.
Press down gently to let everything settle into a happy, messy stack of flavor.
Now, take a bite. Feel that crispy edge crunch. Taste the juicy beef, the melty cheese, the smoky bacon, and the tang of the special sauce. The shredded iceberg and fresh tomato give it that perfect cold crunch to balance the richness.
If you don’t close your eyes and hum a little after the first bite, check your pulse.
A Few Pro Tips
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Don’t overwork your meat. Just gently form it into balls; over mixing leads to tough burgers.
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Use high heat. Don’t fear the smoke; embrace it.
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Season after burgers are formed. Moore’s, black pepper, and a little butter are your friends.
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Smash once and leave it alone. Don’t press again after the initial smash.
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Toast your buns. A little butter in the pan or griddle, face down, until golden.
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Let your cheese fully melt under the dome. It’s worth the extra minute.
Why Homemade Beats Takeout Every Time
Listen, I love a good roadside burger as much as the next person, but making these at home means:
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You control the seasoning and toppings.
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You know you’ll get those hot-off-the-griddle crispy edges.
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You can eat it in your pajamas with a cold beer (or a glass of Prosecco).
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You can make extra and stash them in the fridge for a next-day burger breakfast. (Don’t knock it.)
Tips for Success
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Use a heavy press: You need solid pressure to get the crispy edges without losing the juices. This is my cast iron burger press.
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Keep the heat up: Don’t crowd the griddle or you’ll steam instead of sear.
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Don’t skip the American cheese: It melts perfectly and gives you that diner burger vibe.
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Potato buns > regular buns: They’re soft, slightly sweet, and hold up well to the burger’s juiciness.
What to Serve with Smash Burgers
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Crispy fries You’ll want to dip these in the special sauce
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Onion rings Beer battered are best
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Cold beer or sweet tea Alabama-approved
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Fritos dipped in cottage cheese A shameless childhood favorite of mine that I always enjoyed with burgers
These Smash Burgers are easy enough for a weeknight but special enough for a weekend cookout that’ll have your neighbors peeking over the fence, wondering why your burgers smell like actual happiness. They’re messy, indulgent, and a guaranteed crowd-pleaser whether you’re feeding your family on a weeknight or inviting friends over for a backyard burger night.
And if you make them, tag me or leave a comment to let me know how it goes. I’ll be over here, probably making another batch because I “need to test them again.” For content, of course. Totally for content.
Here’s your printable –
Smash Burgers
Juicy, crispy-edged Smashed Burgers with bacon, melty cheese, and special sauce on a potato bun. Your new favorite burger recipe!
Ingredients
Special Sauce:
- 2 tbsp. ketchup
- 2 tbsp. mayo
- 1 tsp. Worcestershire
- 1 tbsp. chopped pickles
- ½ tsp. onion powder
Burgers
- 1 lb. ground sirloin (90/10)
- 1 lb. ground chuck (75/25)
- 4 tbsp. Moore’s Steak Seasoning (or your favorite steak marinade)
- 1 tsp. fresh cracked black pepper
- 4 tsp. butter for griddle
- 8 slices American cheese
- 1 lb. bacon, cooked crispy
- Iceberg lettuce, shredded
- Tomato, sliced
- Homemade pickle slices
- 4 potato buns
Instructions
Special Sauce
- Mix the sauce ingredients in a bowl and set aside.
Burgers
- Form 8 loose 2 oz. balls of beef blend.
- Heat griddle on medium-high; add a small pat of butter and a splash of steak marinade.
- Place on griddle, season with Moore’s and pepper, smash immediately with a heavy press.
- Cook undisturbed 2-3 min until edges crisp.
- Flip, smash, and cook for 1 minute then add cheese, cover with a dome to melt.
- Toast buns on griddle.
- Assemble: sauce, lettuce, tomato, pickles, 2 burgers with cheese, bacon, more sauce, top bun.
- Serve immediately and enjoy!
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