Tulo

Smash Burgers

Two thin smash burger patties with deep brown lacy crust and melted American cheese stacked on a toasted bun on a flat-top griddle.
Photo by Lucas Porras on Pexels

A hot flat-top and firm, immediate pressure force maximum beef surface into direct contact with the metal, driving off moisture fast and browning it before it has a chance to steam, which is what produces the thin, craggy, deeply caramelized crust that defines a smash burger.

Prep
15 min
Cook
15 min
Total
30 min
Servings
4

Ingredients

Servings4
  • 1 1/2 lb ground beef, 80/20
  • 1/2 cup yellow onion, very thinly sliced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 8 slices American cheese slices
  • 4 buns hamburger buns
  • 2 tbsp unsalted butter, softened
  • 1/4 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 8 slices dill pickle slices

Nutrition per serving

Calories
466
Protein
18g
Carbs
34g
Fat
29g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the Blackstone griddle over medium-high, aiming for 400-450°F across the cooking surface, for at least 10 minutes before cooking anything.
  2. 2In a small bowl, whisk together the mayonnaise, ketchup, mustard, and set aside as the burger sauce.
  3. 3Divide the ground beef into 8 loosely formed balls, about 3 ounces each. Handle the meat as little as possible and don't pack or compact the balls.
  4. 4Butter the cut sides of the buns and toast them cut-side down on the griddle until golden brown, 1-2 minutes, then move to a plate.
  5. 5Scatter the sliced onion in four thin, loose piles on the hot griddle where the patties will go.
  6. 6Set a beef ball on top of each onion pile. Working one at a time, press it firmly with a heavy metal spatula or a smash press for 10-15 seconds, flattening it to about 1/4 inch thick with ragged, lacy edges.
  7. 7Season the patties immediately with salt and pepper while the raw side is still exposed.
  8. 8Cook undisturbed for 60-90 seconds, until the crust is deep brown and the edges look crispy and dark, not just tan.
  9. 9Slide a thin, sharp-edged spatula fully under each patty to scrape up all the crust, then flip.
  10. 10Immediately top each patty with a slice of cheese and cook 30-45 seconds more, until the cheese melts and the patties reach 160°F internally.USDA safe minimum for ground meat (beef, pork, lamb, veal): 160°F (71°C)
  11. 11Stack two patties per bun, then add pickles, the burger sauce, and the bun top. Serve immediately.

Tips & variations

  • Line the smash press or spatula bottom with a piece of parchment or wax paper before pressing so the meat doesn't stick and tear when you lift it.
  • Skip the onion under the patty if preferred; it adds a sweet, caramelized layer but isn't required for the crust.
  • For a smokier flavor, swap half the American cheese for a sharp cheddar, though American melts faster and more evenly on a thin patty.
  • Work in batches of no more than 4 patties at a time so the griddle surface temperature doesn't drop and stall the crust.

Storage & reheating

Cooked patties keep refrigerated in an airtight container for up to 3 days. Reheat in a hot dry skillet or on the griddle for about 30 seconds per side, just long enough to warm through without overcooking; microwaving makes them rubbery.

Tips from the Tulo kitchen

  • Letting the griddle come fully up to temperature before the first patty goes down matters more than any other single step; a lukewarm surface steams the meat instead of searing it.
  • Smash with even, steady pressure rather than one hard slam, which can push the meat out unevenly and tear the edges.

FAQ

Why use 80/20 ground beef for smash burgers?

The extra fat renders out onto the griddle as the patty flattens, which bastes the crust as it forms and keeps a thin patty from drying out; leaner blends like 90/10 turn dry and tough at this thickness.

Can I make smash burgers without a Blackstone or flat-top?

A large cast iron skillet works nearly as well since it holds high, even heat; a ridged grill pan or grill grates won't work because the patty needs full, flat contact with the surface to smash properly.

Why do my patties fall apart when I flip them?

This usually means the crust hasn't fully formed yet or the spatula didn't get all the way under it; wait for the deep brown color to spread to the edges before attempting to flip.

Do I need a separate smash press tool?

No, a sturdy, wide metal spatula works fine; the key is firm, even downward pressure for the full 10-15 seconds, not the specific tool.

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