How to Make the Perfect Smash Burger at Home

There’s something irresistible about a juicy smash burger: the crispy edges, the gooey melted cheese, and the fresh toppings nestled on a pillowy bun. Today, we’re going to walk you through every step of making your own smash burgers right in your kitchen. These tips and tricks will have your friends and family swearing you’re running a gourmet burger joint.

Why Smash Burgers?

Unlike thick pub-style burgers, smash burgers are ultra-thin patties that maximize surface area—and flavor! When you flatten the meat against a hot griddle, it creates a caramelized, crispy crust that’s completely addictive. Grab a spatula and let’s get smashing!

What You’ll Need

Smash burgers don’t require fancy equipment, but having the right tools and ingredients definitely makes it easier (and tastier). Here’s our recommended list:

• Ground beef (80/20 blend for juicy burgers). Feel free to portion it precisely with a kitchen scale—here’s the specific one I look to use! Kitchen Food Scale
• Smash burger press – to evenly flatten your patties. Here’s the specific one I look to use! Smash Burger Press
• Wagyu beef tallow – perfect for greasing the griddle and adding rich flavor. Here’s the one I like to use! Wagyu Beef Tallow
• Cast iron reversible grill/griddle top – the best surface for that sizzling crust. Here’s the one I prefer! Cast Iron Reversible Grill
• Cheese slices (American cheese melts like a dream, but Cheddar works, too)
• Flavor Bomb Burger Weber seasoning – or your seasoning of choice, but this one is a total crowd-pleaser. Here’s the specific one I like! Flavor Bomb Burger Weber seasoning
• Soft buns (brioche or potato rolls are a favorite for many burger enthusiasts)
• Your choice of toppings (lettuce, tomatoes, pickles, onions, condiments—go wild!)

Step-by-Step Instructions

1. Portion and Form the Meat

First, decide how big you want your smash patties to be. Typically, 2 to 3 ounces per patty works well (that’s where the kitchen food scale comes in handy!). Gently roll the meat into small balls—no need to overwork it, just enough to keep it together.

2. Preheat Your Griddle

Fire up that cast iron reversible grill/griddle. Here’s the one I use! Let it get nice and hot, around medium-high heat. Add a small spoonful of wagyu beef tallow— I absolutely love this brand! This not only prevents sticking but also boosts that savory flavor.

3. Smash Those Patties

Place each meatball on the hot griddle. Grab your smash burger press— the one I use is a game changer! —and press down firmly for a few seconds. Aim for thin patties with maximum surface contact on the griddle.

4. Season and Sizzle

Once flattened, sprinkle a generous dose of Flavor Bomb Burger Weber seasoning. Here’s the one I like to use! Let the patties cook for 2 to 3 minutes until the edges get those beautiful, crispy crowns. Flip them carefully and top with cheese (if desired). Another minute or two, and boom—your smash patty is ready to devour.

5. Assemble and Enjoy

Toast your buns on the side of the griddle or in a separate pan. Add a little melted wagyu tallow on them for an extra layer of indulgence. Layer your patty, cheese, and all the fixings.

Resist the urge to inhale it in one bite (or not—you do you!). Savor that glorious combo of juicy beef, crispy edges, melty cheese, and fresh toppings.

Helpful Tips

• Don’t over-smash: Press once, then let it cook. Flattening multiple times can squeeze out precious juices.
• Keep it simple: Smash burgers shine best with minimal toppings—lettuce, tomato, onion, pickle, and a favorite sauce are enough.
• Watch your timing: Smash patties are thinner and cook faster than regular burgers, so don’t walk away!

Ready to Smash?

Making smash burgers at home is one of those cooking experiences that’s both straightforward and incredibly satisfying. Armed with your smash burger press, a kitchen scale, and some flavorful wagyu beef tallow, you’ll be churning out burgers that rival your favorite diner. Give it a try—you might just become the go-to smash burger expert among your friends.

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