How to Make Smashburgers on a Griddle
updated 07/30/2026
Working on a super-hot griddle, our friend Benton Palmer of @GrillThisSmokeThat delivers smashburgers that hog every inch of crust, flavor, and melty cheese goodness. The formula is simple: loosely packed 80/20 beef, a hot and dry griddle, one immediate smash, one confident flip, and no unnecessary fiddling.
What You'll Need
Watch Benton Make Smashburgers on the Griddle
See the smash, scrape, flip, cheese melt, and bun-toast timing in action before you fire up your own griddle.
What Makes a Smashburger Different?
A smashburger starts as a loosely packed ball of ground beef that is pressed thin against a very hot griddle immediately after it lands. That hard contact creates a wide browned crust and thin, crispy edges.
This is not just a regular burger that someone sat on. The beef ball, high heat, immediate smash, thin patty, firm scrape, and fast cook are all part of the method.
More Griddle Contact
A thin patty puts more beef directly against the hot steel, building more browned surface.
Crispy, Lacy Edges
Loosely formed beef spreads into irregular edges that brown and crisp quickly.
Fast Cooking
Thin patties cook quickly, which makes preparation and timing especially important.
What Is the Best Beef for Smashburgers?
Use 80/20 ground beef. The fat supports browning, flavor, and a juicy texture while the thin patty cooks. Very lean beef is more likely to produce a dry smashburger with less of the griddle magic you came for.
About 3 Ounces
A slightly larger ball works well when you want one patty to carry the burger.
About 2 Ounces Each
Two smaller patties give you twice the crust and a layer of cheese between them.
Form the balls gently and stop as soon as they hold together. Do not knead, compress, or pack the beef tightly. Ragged edges are not a defect here. They are where the crispy business happens.
Prepare Before the Burgers Hit the Griddle
Smashburgers move too quickly for mid-cook treasure hunts. Have everything ready before the first beef ball touches the steel.
Keep the Beef Cold
Portion and loosely form the beef, then refrigerate the balls until the griddle is hot and you are ready to cook.
Unwrap the Cheese
Separate every cheese slice in advance. Those little plastic wrappers become surprisingly difficult when burgers need flipping.
Prepare the Buns
Split and butter the buns so they can go straight onto the griddle before or during the burger cook.
Stage the Tools
Set out the press, scraper or sturdy spatula, parchment, thermometer, seasoning, clean plate, and melting dome if using one.
If your flat top needs some attention first, use our guide to seasoning a Blackstone griddle.
How to Make Smashburgers on a Griddle
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Preheat the griddle to 450–500°F.
Give the flat top time to heat thoroughly. Use an infrared thermometer if you have one. The cooking area should be hot, clean, and free of puddled oil or excess grease so the beef makes direct contact with the steel.
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Portion loosely packed beef balls.
Divide 80/20 ground beef into 2–3 ounce portions. Gently shape them just enough to hold together and keep them chilled until the griddle is ready.
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Place, smash immediately, and hold.
Place a beef ball on the hot griddle, cover it with parchment if needed, and immediately press it hard and flat. Hold firm pressure for about 5–7 seconds, then lift the press away.
Smash only once. Pressing again later can squeeze rendered juices from a patty that has already started cooking.
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Season the smashed patty.
While it sizzles, season generously with Lane's SPG, Cubano, or your favorite Lane's rub.
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Cook until the edges are deeply browned.
Let the first side cook for roughly 1½–2 minutes without moving the patty. Look for dark browning around the edges and juices beginning to appear on the surface.
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Scrape firmly and flip once.
Use a sharp griddle spatula or scraper to get completely underneath the crust before flipping. The goal is to lift the browned surface with the patty instead of donating it to the griddle.
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Add the cheese.
Place American cheese on the flipped patty. If using a melting dome, add a very small splash of water beside the burger and cover briefly. Keep the water away from the patty's crust.
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Toast the buns.
Butter the cut sides and toast them until golden brown and lightly crisp. You can do this before the burgers start or while the cheese melts if your griddle has room.
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Check doneness and build the burger.
Ground beef should reach 160°F. Stack two patties for maximum crust and cheese goodness, add onions or other toppings, and move the burger directly to its toasted bun.
Ground-beef safety: Federal guidance recommends cooking ground beef to an internal temperature of 160°F. Thin patties cook quickly, so use an instant-read thermometer and check from the side when possible.
Best Smashburger Toppings and Sauces
A smashburger does not need much, but it can handle plenty. Keep it classic or make the whole griddle part of the build.
Oklahoma-Style Onions
Add very thinly sliced onions to the beef before smashing for crispy edges and sweet griddled flavor.
Pickles and Mustard
Acid and tang cut through the rich beef and cheese without covering up the crust.
Sorta White Sauce
Add a creamy, tangy, peppery finish with Lane's Sorta White.
Pineapple Chipotle
Bring sweet fruit and smoky heat with Pineapple Chipotle Sauce.
Bacon
Cook the bacon first, then use a clean, lightly greased area for the burgers. Because apparently the burger needed another reason to show off.
Double American Cheese
Add cheese to both patties before stacking for the full diner-style experience.
Keep it classic with SPG, take it savory with Cubano, then finish with Sorta White or Pineapple Chipotle.
Common Smashburger Mistakes
The Griddle Is Too Cool
A lukewarm surface cooks the beef but does not create the same fast, dark crust. Preheat thoroughly before starting.
The Beef Is Packed Too Tightly
Overworked beef produces dense patties and fewer lacy edges. Form loose balls and leave them alone.
Waiting to Smash
Smash immediately after the beef touches the griddle. Waiting lets the bottom begin cooking before maximum contact is created.
Smashing More Than Once
One hard smash at the start creates the shape and crust. Pressing again later can push juices from the cooking patty.
Leaving the Crust Behind
Use a sharp spatula and scrape firmly before flipping so the browned layer comes up with the burger.
Starting Before the Buns Are Ready
These patties cook fast. Have the cheese unwrapped, buns buttered, and toppings staged before the first smash.
Smashburger FAQs
What is the best beef for smashburgers?
Use 80/20 ground beef. The fat helps create flavor, browning, and a juicy texture during the fast griddle cook.
How big should smashburger balls be?
Use roughly 2-ounce balls for double smashburgers or up to about 3 ounces for a larger single patty. Smaller patties create more crispy surface per ounce when stacked.
What temperature should a griddle be for smashburgers?
Aim for approximately 450–500°F. A surface that is too cool will not build the crust as quickly, while excessive heat can burn the exterior before the burger reaches a safe internal temperature.
Do you need a special smashburger press?
No. A rigid burger press makes the job easier, but a heavy-duty metal spatula can work. Use parchment between the beef and press if sticking is a problem.
When should you smash the burger?
Smash immediately after placing the cold beef ball on the hot griddle. Press it firmly for about 5–7 seconds, then remove the press and do not smash it again.
Should you season before or after smashing?
Season immediately after smashing. That lets you form loose beef balls without mixing or packing seasoning into the meat and gives the thin surface an even layer of flavor.
Why should you flip a smashburger only once?
Leaving the first side undisturbed gives the crust time to develop. Once the edges are deeply browned, scrape underneath the entire patty and flip it once to finish.
What internal temperature should a smashburger reach?
Ground beef should reach an internal temperature of 160°F. Insert an instant-read thermometer from the side to check a thin patty when possible.
What sauces go well with smashburgers?
Try Lane's Sorta White for a creamy, tangy finish or Pineapple Chipotle for sweet, smoky heat. Mayo, mustard, burger sauce, and pickles also work well.
Smash, Stack, and Serve
The best smashburger is not complicated. Start with cold 80/20 beef, get the griddle ripping hot, smash once, season, wait for the crust, scrape hard, and flip.
Add cheese, toast the buns, stack the patties, and get everybody around the table while they are still hot. Sauce is optional. Napkins are not.
2 comments
Michael C Hicks
Where can you purchase the flexible spatchulas?
Harry Kaufman
This is the best way to make Smash burgers.
Tried it and can’t wait to make them again.
Easy!!
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