Smash Burgers and Loaded Fries at Salt & Smash

Pro tips

• Press burger patties flat immediately on a screaming-hot griddle to maximize crust development and caramelization on the edges.
• Season meat right before cooking, not ahead of time, to avoid drawing out moisture and preventing a good sear.
• Add cheese while the patty is still on the griddle and cover briefly to ensure even melting.
• Fry loaded fries until golden and crispy before topping to maintain texture; add warm toppings and sauces last.

Substitutions

• American cheese → cheddar or Swiss (different flavor, slightly slower melt)
• Beef patties → plant-based burger patties (adjust cooking time; may require lower heat)

Storage & make-ahead

Store cooked burgers and fries separately in airtight containers (burgers up to 3 days, fries up to 1 day); reheat fries in a 375°F oven for crispness.

Equipment

griddle or cast-iron skillet · burger spatula or bench scraper · meat thermometer

What makes a smash burger different from a regular burger?

Smash burgers are pressed flat on a hot griddle immediately after placing on the surface, creating a thin patty with maximized crispy, caramelized edges and a flavorful crust.

What temperature should the griddle be for smash burgers?

Use a very hot griddle or cast-iron skillet (around 350–400°F) to achieve the browning and crust that defines a smash burger.

How do you make loaded fries at home?

Fry or bake seasoned potato fries until golden and crispy, then top with cheese, sauces, and other toppings while hot so cheese melts.

Can you make smash burgers without a griddle?

Yes, a well-seasoned cast-iron skillet or heavy-bottomed pan works effectively; ensure it reaches high heat before cooking.

What's the best cheese for smash burgers?

American cheese melts quickly and evenly on hot smash burgers; cheddar, Swiss, or pepper jack are popular alternatives for different flavors.