Smash Burgers

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Learn how to make the best smash burgers on the griddle or any other flat top grill. With just a few basic ingredients and a few minutes of your time, you can make these easy griddle smash burgers!


  • 12-14 oz 80/20 ground beef chuck
  • burger seasoning of your choice or substitute salt and pepper
  • 4 slices American cheese
  • 2 hamburger buns
  • burger toppings of your choice such as mayonnaise, yellow mustard, dill pickles, tomato slices, etc.


  • Preheat griddle on low until it reaches a temperature of about 425 to 450 degrees F.
  • While griddle is heating up, prep all of your other ingredients – unwrap American cheese slices (if using the wrapped version), make sure your seasoning is nearby, and prepare your condiments.
  • To prep the burger balls, divide beef into 4 equal portions. Roll each portion in the palms of your hands to form a ball.
  • When griddle is hot, place the balls of beef down on the hot zone of the griddle, making sure to leave enough space in between each to smash and flip.
  • Place a piece of parchment paper over the first ball, and use your burger press or a stiff spatula to press down until the burger patty is evenly thin and flat. Once the burger is smashed, apply pressure using the press or spatula for about 10 seconds. Repeat the process until all 4 burgers are smashed.
  • Season the top side of each patty with your favorite burger seasoning.
  • Dab the cut sides of the hamburger buns in the residual grease on the griddle, and toast the buns while the burgers continue to cook. When buns are done toasting, remove them from the griddle. Prepare the buns with the prepped condiments so they are ready when the burgers are done.
  • When burgers are a bit more than halfway cooked through (and there are still some pink spots on top), use a spatula or scraper to flip the burgers to the second side, making sure to scrape under the burger crust to remove it from the griddle with your burgers.
  • Immediately after flipping the burger patties, top each with one slice of American cheese.
  • When the cheese is melted (probably less than 1 minute), stack two burger patties on top of each other to make two double smash burgers. Immediately remove from the griddle and transfer the smash burgers to the prepared buns. Serve warm.


  • A 1/3 cup measuring cup is a great tool to use to portion out your balls of beef.  Pack the ground beef into the measuring cup – not too tightly or too loosely packed.  Then turn the beef out into your hand and roll it into a ball shape.  Each ball should be about 3 – 3.5 ounces in weight.
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