Juicy, Crispy-Edged Smash Burgers You Can Grill in Just 20 Minutes

There’s something unbeatable about a smash burger: that loud sizzle as the beef hits blazing-hot iron, the waft of buttery toasted buns, and those lacy, crisp edges that shatter slightly when you bite in. The centres stay juicy and rosy, while the outside turns deeply browned and intensely savoury. It’s the kind of quick-fire burger that’s perfect for sunny garden cooking, casual weekends, or anytime you want maximum flavour with minimal fuss. Because everything cooks so fast over high heat, have your toppings ready and waiting.

At a Glance

• Prep Time: 15 mins
  
• Cook Time: 5 mins
  
• Total Time: 20 mins
  
• Servings: 4
  
• Yield: 4 smash burgers
  

Why You’ll Love It

• Crispy edges, juicy middle: high heat creates a deeply browned crust while keeping the centre tender.
• Seriously quick: once the griddle is hot, the patties cook in seconds.
• Simple ingredients: beef, buns, butter, cheese - then dress it your way.
• Perfect for outdoor cooking: ideal for the grill when you want fast, flavour-packed food.
• Flexible topping-friendly: keep it minimal or pile it high.

Ingredients

Ingredient	Quantity
Hamburger buns	4
Butter, softened, or as needed	2 tablespoons
Ground chuck beef (80% lean)	1 pound (about 450 g)
Parchment paper, cut into squares	4 (6-inch) squares (about 15 cm)
Salt	to taste
American cheese	4 slices
Burger toppings of choice	as needed

Instructions

1. Preheat the grill and heat the iron. Preheat an outdoor grill for high heat and lightly oil the grate. Set a cast iron flat-top griddle or large cast iron frying pan onto the grill and preheat until smoking.
2. Toast the buns. Spread butter on the inside of the buns and toast on the flat-top until lightly browned. Set aside.
3. Portion and smash. Form meat into 8 loosely-packed balls, 2 ounces each. Do not pack the meat tightly, as this will prevent it from smashing properly. Place each ball on the hot flat-top, cover with a piece of parchment (to prevent sticking to the spatula; re-use each parchment square on a second patty) and immediately smash down to a 1/4 inch thickness using 2 stiff, sturdy spatulas that are criss-crossed to get proper leverage as you press down. You may also use the bottom of a small frying pan. Sprinkle the meat with salt.
4. Sear, flip, cheese, stack. Grill for about 45 seconds, until the edges are dark brown and the centres are a light pink colour. Using a bench scraper or firm spatula, gently scrape up the patties, flip over and immediately cover 4 of them with cheese. Grill an additional 15 to 20 seconds; stack the plain patties over the cheese-covered patties so you have 4 stacks. Move each stack to a bun and serve with your favourite toppings.

Pro Tips

• Choose the right mince and keep it cold: Don’t use meat that is leaner than 80/20 for best results, and make sure the meat is very cold before cooking.
• Don’t overwork the meat: Shape the beef into loosely-packed balls - packing it tightly stops the patty from smashing properly and can reduce those crisp edges.
• Smashing without sticking: Always use the parchment squares between the spatula and the meat to prevent sticking (and re-use each square on a second patty).
• If you’ve only got one spatula: Wrap your other hand in an old tea towel for protection and use it to press down on the spatula with both hands.
• Get the bun just right: Instead of buttering the buns, you can grease them with the drippings from the beef for extra savoury flavour.

Variations

• Make thicker patties (if you prefer): You can make 4 (4-ounce) patties instead of 8 (2-ounce) patties, but thinner patties give you more crispy surface area.
• Cheese options: American cheese freshly sliced from the deli is brilliant here, but individually wrapped slices work too.
• Keep toppings minimal: Try it the simple way with pickles, mayonnaise, and onions.
• Dress it up your way: Go classic or go wild - add whatever burger toppings of choice you like.

Nutritional Information

Nutrient	Amount per serving
Calories	632 kcal
Protein	29 g
Fat	47 g
Carbs	22 g

Full Nutrition Facts (per serving)

Item	Amount	% Daily Value*
Total Fat	47g	60%
Saturated Fat	22g	110%
Cholesterol	138mg	46%
Sodium	781mg	34%
Total Carbohydrate	22g	8%
Dietary Fibre	1g	4%
Protein	29g	58%
Potassium	369mg	8%

*Percent Daily Value information is provided as stated in the recipe data.

Serving Suggestions

• Classic pub-style: serve with chips and crunchy gherkins on the side.
• Summer BBQ plate: pair with corn on the cob, a crisp slaw, or a simple green salad.
• Sauces & extras: add mayonnaise, mustard, burger sauce, sliced onions, and pickles (or any toppings you love).
• Drinks: great with an ice-cold lager, fizzy lemonade, or a simple iced tea.

Storage & Reheating

• Best eaten fresh: smash burgers are at their crispiest straight off the hot plate.
• If you must store: keep leftover patties and buns separate in the fridge, then reheat patties quickly in a hot cast iron pan to revive some browning before assembling.