Smash Burger

Name: Smash Burger with Crispy Patties and Special Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 1.1 lbs 75/25 ground beef (portioned into five 3.5 oz balls); Burger seasoning, to taste (salt, pepper, garlic powder, paprika blend); Yellow mustard, for cooking; 5 slices American cheese; 2 brioche buns; 1/2 cup mayonnaise; 1/4 cup ketchup; 1 tsp hot sauce; 1 tsp yellow mustard; 1 tsp Worcestershire sauce; 1 tbsp sweet pickle relish; 1/4 tsp salt; 1/4 tsp black pepper; 1/4 tsp garlic powder; 1/4 tsp paprika; Lettuce leaves, for serving; 1 tomato, sliced

A smash burger features multiple thin, crispy beef patties stacked with melted American cheese and a tangy special sauce on a toasted brioche bun. The key to success is using cold ground beef portioned into small balls and smashing them flat on a hot griddle until the edges are caramelized.

🌍American 🏷️Smash burger 🏷️Burger 🏷️Cheeseburger 🏷️Comfort food Griddle

🏷️

-0:00

thegoldenbalanceonTikTok

Total

15 min

Servings

2

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok · by thegoldenbalance

-0:00

thegoldenbalanceonTikTok

Ingredients

1.1 lbs 75/25 ground beef (portioned into five 3.5 oz balls)
Burger seasoning, to taste (salt, pepper, garlic powder, paprika blend)
Yellow mustard, for cooking
5 slices American cheese
2 brioche buns
1/2 cup mayonnaise
1/4 cup ketchup
1 tsp hot sauce
1 tsp yellow mustard
1 tsp Worcestershire sauce
1 tbsp sweet pickle relish
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp paprika
Lettuce leaves, for serving
1 tomato, sliced

17 Ingredients

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Instructions

1
First, prepare the burger sauce. In a medium bowl, combine mayonnaise, ketchup, hot sauce, mustard, Worcestershire sauce, sweet pickle relish, salt, pepper, garlic powder, and paprika. Mix until smooth and set aside.
2
Preheat a griddle or large cast-iron skillet over high heat.
3
Place the ground beef balls onto the hot griddle, leaving space between them.
4
Using a sturdy spatula or burger press, smash each ball down into a thin patty.
5
Season the tops of the patties generously with your burger seasoning blend.
6
Drizzle a small amount of yellow mustard onto each patty.
7
Cook for 2-3 minutes, until a deep brown crust forms on the bottom. Scrape under the patties and flip.
8
Immediately place a slice of American cheese on top of each patty to melt.
9
While the cheese melts, toast your brioche buns on a clear spot on the griddle until golden brown.
10
Assemble the burger. Spread a layer of burger sauce on the toasted bottom bun.
11
Add a few leaves of lettuce.
12
Stack two or three cheesy patties on top of the lettuce.
13
Top with a slice of fresh tomato.
14
Spread more burger sauce on the top bun, place it on the burger, and serve immediately.

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Tips & Notes

Pro tips

Keep ground beef cold before portioning into balls; cold beef holds its shape better when smashing and creates crispier edges on the griddle.
Use a flat spatula or burger press to smash patties firmly and quickly onto a hot, dry griddle; this creates maximum browning and caramelization.
Stack the crispy patties with cheese between layers while still hot so the cheese melts from residual heat, binding the patties together.
Season patties after smashing, not before; seasoning cold beef before cooking can draw out moisture and toughen the meat.

Substitutions

American cheese → cheddar or Swiss cheese (note: American cheese melts more evenly due to emulsifiers, but cheddar adds sharper flavor)
Brioche buns → potato buns or hamburger buns (note: brioche adds subtle sweetness and richness; alternatives will change the flavor profile)
Special sauce → burger sauce, Russian dressing, or Thousand Island dressing (note: adjust ratios to match the tangy-savory balance)
Yellow mustard (cooking) → vegetable oil (note: mustard adds flavor; oil is neutral but won't contribute taste during the smash

Storage & make-ahead

Store assembled burgers wrapped in foil in the refrigerator for up to 2 days; reheat gently on a skillet over medium heat to avoid drying out the patties.

Equipment

griddle or flat-top skillet · burger press or flat spatula · meat thermometer (optional, for doneness verification)

Common Questions

Why do you smash the burger patties?

Smashing creates thin patties with maximum surface area, resulting in crispy, caramelized edges while keeping the interior tender. This technique is signature to smash burgers and builds flavor through the Maillard reaction.

Can I use a different ground beef ratio?

75/25 ground beef (75% lean, 25% fat) is ideal for smash burgers because the fat renders during cooking, creating flavor and preventing dry patties. Leaner beef will result in less flavorful, drier burgers.

Should I toast the brioche buns?

Yes. Toasting the buns adds crunch, prevents them from becoming soggy from the sauce and cheese, and enhances the overall texture contrast of the burger.

What's the purpose of the yellow mustard when cooking?

Yellow mustard helps with the smashing process and adds a subtle tangy flavor to the patties as they cook. It also prevents sticking to the griddle.

How do I make the special sauce?

Combine 1/2 cup mayonnaise, 1/4 cup ketchup, 1 tsp hot sauce, 1 tsp yellow mustard, and 1 tsp Worcestershire sauce. Mix until smooth and use immediately or refrigerate until ready to assemble.