Smash Burgers

$0.00 Cooking Fee
Serving Size: 2 patties x 3 oz each
Recipe adapted from: Natasha Kravchuk
Make restaurant-style Smash Burgers at home. Smashed patties cook quickly and it’s one of the tastiest ways to prepare a burger. You’ll love the double patty with melted cheese in between, and the sauce is a must!
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


Portion Beef Patties:

  • Divide beef into even portions, about 3 oz each (2 patties per serving). Loosely roll them into balls then cover and refrigerate while preparing remaining ingredients. The meat must be cold when it hits the grill.

Prep Toppings and Buns:

  • Remove wilted leaves from lettuce to keep it crunchy then finely shred lettuce. Slice tomatoes, onions, and pickles.
  • Butter and toast buns over medium heat until golden on the buttered side.

Cook the Patties:

  • Increase griddle to medium/high heat. Place 2-4 burger balls onto hot griddle. Working quickly, place parchment paper over the meat and firmly smash straight down into a thin patty.
  • Once patties are smashed, peel back and discard parchment papers and season patties with salt and pepper. Cook 2 minutes on the first side or until seared and juices start to come to the surface.
  • Scrape under the burger with spatula facing down at a 45˚ angle to get under the caramelized part and flip. Cook another 1 minute. Top half of the patties with sliced cheese and cover cheese with the second patty. Repeat with remaining burgers and transfer them to a platter as they finish cooking.

Assemble Burgers:

  • Place sauce on bottom of bun. Top with 3 pickle slices, shredded lettuce, 2 tomato slices and thin sliced onion. Add double patty and top with bun.

Cook Times

Active Prep25
Hands-On Cook10
Hands-Off Cook5
Total Time40 minutes
Recipe Serving Size10



  • 3 1/2 pound 80% lean ground beef divided into 3 ounce portions (2 paties per serving)
  • 1 1/2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon ground black pepper more or less to taste
  • 10 slice medium cheddar cheese or your favorite
  • 1/2 cup butter softened

Burger Sauce:

  • 2/3 cup mayonnaise
  • 2 teaspoon yellow mustard


  • 10 brioche burger bun buttered
  • 3 1/2 cup iceberg lettuce shredded
  • 2 tomato large, sliced
  • 1 red onion large, sliced into thin rings
  • 4 dill pickle cut into 30 slices

Cooking Tools Required

12-inch nonstick skillet, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Spatula, Top Stove


Calories: 611kcal | Carbohydrates: 5g | Protein: 29g | Fat: 52g | Saturated Fat: 20g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 143mg | Sodium: 854mg | Potassium: 657mg | Fiber: 2g | Sugar: 3g | Vitamin A: 963IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 4mg

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