How to Make the Best Smash Burgers

Thin and crispy with caramelized, craggy edges, smash burgers have taken America by storm. From jalapeño-onion smash burgers to MSG and banh mi-inspired riffs, the flavor possibilities are endless, but the core technique remains the same.  

If you’re a beginner, fear not: Making these lacy, restaurant-style burgers at home is easier than you might think. All you need is a ripping-hot griddle, a sturdy spatula, and a few essential tips. To help you get it right, we’ve rounded up the most common mistakes that stand between home cooks and smash burger success.  

1. Your meat isn’t cold enough

Unlike a thick-cut ribeye or brisket that needs to rest at room temperature before cooking, the meat balls for smash burgers should go straight from fridge to griddle. Chilled ground meat holds together better and won’t crumble into pieces when smashed. Plus, the chilled meat is less likely to stick to your spatula. 

2. You’re using lean meat

Whether making beef, pork, or chicken smash burgers, opt for ground meat with 15% to 20% fat content (typically labeled 80/20 or 85/15). A high fat content is key to the patties crisping and caramelizing during the short cook time. Also, fat adds flavor.

3. Your cooking surface isn’t hot enough 

Preheat your griddle or cast iron skillet until it’s piping hot and starts to smoke. The meat balls should sizzle the second you place them on the griddle. Not only does the hot surface ensure a perfect golden brown crust on the patties, but the meat is also less likely to stick when it comes time to flip. Either go outside and fire up your flattop griddle, or turn on your kitchen hood vent and let the skillet start to smoke.

4. You’re seasoning too early

Folding seasonings into ground meat before shaping patties works great for thick, tavern-style burgers, but with thinner patties you run the risk of overworking the meat, which can lead to tough hockey pucks. Luckily, smash burgers have a large surface area once pressed, making it easy to season evenly right on the griddle. Resist the urge to season the meat balls, and wait until the patties are flattened on the griddle before you add the salt and pepper. 

5. Your spatula isn’t up for the task

As the name implies, smash burgers are meant to be flattened. A heavy, firm spatula, such as the Männkitchen Best Smashburger Spatula, has a large surface area and sturdy stainless steel blade, which ensures you get evenly pressed patties every time. When it’s time to flip the patties, just slide the thin edge of the spatula underneath. Chef Sean Brock takes it a step further and uses the ultra-thin edge of a wide putty knife to flip his famous Crustburger patties. 

6. Your patties are sticking

The last thing you want when smashing the meat is for half of the patty to stick to your spatula. While a cold spatula and chilled meat will help prevent this from happening, it’s not always possible to keep things cold by a hot griddle. For a foolproof way to prevent sticking, cut a three-inch square piece of parchment paper, and place the parchment square on top of the meat ball before smashing. Use the parchment as a barrier between the meat and the spatula, then peel it off, and repeat with the remaining meat balls, reusing the same square of parchment paper.