These Easy Homemade Smash Burgers Are Better Than Restaurant Burgers! Recipe

I love making my smash burger recipe using 1.5 lbs ground chuck seasoned with salt and cracked black pepper. I smash and griddle each patty until beautifully caramelized then top it with melted American cheese on soft brioche buns. Fresh sliced pickles and a homemade burger sauce bring everything to life.

I’ve always believed that the best burger recipe is one that keeps things simple yet super tasty. These Easy Homemade Smash Burgers Are Better Than Restaurant Burgers!

hold a special place in my heart because they take ordinary ingredients like 1.5 lbs ground chuck, salt, and fresh cracked black pepper to create a flavor explosion. When you smash the patties on the griddle, you get that irresistible caramelization that makes them so memorable.

I like to slip a slice of American cheese on each patty as soon as it comes off the griddle, while toasting 4 hamburger buns brings it all together. I also use my homemade burger sauce with mayo, ketchup, yellow mustard, sweet pickle relish, and garlic powder that adds a kick you just can’t ignore.

Throw in some sliced pickles and red onions and you have a meal that’s both fun and satisfying enough for any beef dinner. Enjoy this classic twist on grilled burgers!

Why I Like this Recipe

I gotta say, this is hands down the best burger recipe ever. I mean, I like traditional grilled burgers and all, but these smash burgers just hit different. They’re thin-pressed and cook super fast while getting a crazy crispy, caramelized edge that makes every bite so satisfying. I even love that my homemade burger sauce, which I use on every burger, stays fresh in the fridge for days. Overall, making them feels kinda fun and reminds me of those chill summer cookouts with friends.

1. I love how the patties get that amazing crispy edge while still stayin really juicy.
2. The burger sauce is a game changer for me, adding just the right tangy kick.
3. It feels really fun and easy to make, even on a busy day.
4. I appreciate that I can use simple ingredients to create something that tastes so special.

Ingredients

• The 1.

  5 lbs ground chuck provides lots of protein and juicyness, making your burger super satisfying.

• Salt and fresh cracked black pepper boost the natural flavors of the meat in each bite.
• The hamburger buns are mainly carbohydrates that create a soft, filling base for all the toppings.
• The American cheese slice adds a melty, creamy taste while also giving a bit of extra protein.
• The burger sauce, with mayo, ketchup and relish, gives a tangy, slightly sweet kick that ties everything together.

Ingredient Quantities

• 1.5 lbs ground chuck (80/20 for extra juicyness)
• Salt, to taste
• Fresh cracked black pepper, to taste
• 4 hamburger buns (brioche or plain work great)
• 4 slices American cheese (or any cheese you like melting)
• Vegetable oil, just a bit for greasing the griddle
• Sliced pickles, as much as you want
• Sliced red onions, if you are into that
• Optional lettuce or tomato for topping
• Burger Sauce:
  • 1/2 cup mayo
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 2 tablespoons sweet pickle relish
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste

How to Make this

1. In a small bowl, mix together ½ cup mayo, 2 tablespoons ketchup, 1 tablespoon yellow mustard, 2 tablespoons sweet pickle relish, ½ teaspoon garlic powder, and a pinch of salt and pepper; set this burger sauce aside.

2. Preheat your griddle or skillet over medium-high heat and lightly grease it with a bit of vegetable oil.

3. Divide
1.5 lbs of ground chuck into 4 equal balls.

4. Place one ball on the hot griddle and immediately season it generously with salt and cracked black pepper.

5. Smash the ball down firmly with a spatula until it’s about ¼ inch thick, letting it get really flat so it cooks evenly and caramelizes on the edges.

6. Cook for about 2 minutes until the bottom is dark and crispy, then flip the patty and place a slice of American cheese on top so it meltys nicely.

7. While the patties are finishing up, lightly toast your 4 hamburger buns on the griddle so they’re a bit crispy.

8. Once the patties are cooked through, transfer them to the buns.

9. Spread a good dollop of your homemade burger sauce on both bun halves.

10. Top your burger with as many sliced pickles and red onions as you like and add optional lettuce or tomato if you are into that. Enjoy your smash burger!

Equipment Needed

1. Small bowl for mixing the burger sauce
2. Measuring cups and spoons for accurate ingredient portions
3. Griddle or skillet, preheated for cooking patties and toasting buns
4. Spatula sturdy enough to smash and flip the burger patties
5. A brush or paper towel to lightly grease the cooking surface with vegetable oil

FAQ

These Easy Homemade Smash Burgers Are Better Than Restaurant Burgers! Recipe Substitutions and Variations

• Ground chuck – you can use ground sirloin or brisket, but be careful the fat ratio might change the juicyness
• American cheese – try cheddar or Swiss if you want a different flavor, they’re melty and tasty too
• Hamburger buns – if you can’t find brioche you may use potato rolls or even ciabatta buns for a bit of a twist
• Mayo in the burger sauce – Greek yogurt is a healthier choice that still gives creaminess, though it might add a tangy flavor
• Yellow mustard – dijon mustard is a good alternative if you like a slight kick in your sauce

Pro Tips

1) Make sure your griddle is hot enough before you drop the patties on, cause a proper sizzle is what makes that awesome crust. If it ain’t hot enough, you might end up with a soggy burger.
2) Try to handle the meat as little as possible when forming the balls. Overworking it can kill its juiciness, so just form them lightly and let the heat do its magic.
3) When you smash the patty, press it down really firm and quick. This helps lock in all the flavors and gets those crispy edges, which are the best part of a smash burger.
4) If you wanna take the flavor up a notch, let the cheese melt completely over the patty before you get it off the pan. That way, you get every bite coated in melty goodness.