Flippin Buns Smash Burgers & Wings

Pro tips

• Press the patty hard and fast onto a screaming-hot griddle or cast-iron skillet the moment it hits the surface—this sears the bottom in seconds and creates the signature crust.
• Don't flip until the patty releases easily from the pan and shows deep browning; premature flipping ruins the crust development.
• Toast your buns lightly on the griddle to add texture and prevent sogginess from burger toppings.
• Add cheese to the patty in the final 10 seconds of cooking on the first side so it melts from residual heat without overcooking the meat.

Substitutions

• 80/20 ground beef → 85/15 (leaner but may be drier; add a small pat of butter to the griddle)
• Beef patties → ground lamb or blended beef-pork (note: adjust seasoning and cooking time slightly)

Storage & make-ahead

Cooked smash burgers are best eaten immediately. Leftover patties can be refrigerated up to 3 days and reheated on a skillet over medium heat; wings reheat in a 350°F oven for 5–8 minutes.

Equipment

cast-iron skillet or griddle · metal spatula (for smashing and flipping) · instant-read thermometer (optional, for doneness verification)

What makes a smash burger different from a regular burger?

Smash burgers use thin patties pressed hard onto a hot griddle immediately after placing, creating maximum crust and caramelization while keeping the interior juicy.

Can you make smash burgers at home without a griddle?

Yes—use a cast-iron skillet or heavy-bottomed pan on high heat. Press the patty with a metal spatula for 20-30 seconds to achieve the signature crust.

What's the best way to season a smash burger patty?

Season ground beef heavily with salt and pepper just before cooking. Avoid overworking the meat when forming patties to keep them tender.

How do you keep wings crispy and saucy at the same time?

Fry or bake wings until crispy first, then toss with sauce just before serving to prevent sogginess.

What beef blend works best for smash burgers?

Use 80/20 ground beef (80% lean, 20% fat) for optimal flavor and juiciness; the fat renders during the aggressive sear.