Easy Grilled Smash Burgers

There’s something about a burger that just hits different when you cook it right. I’m talking about that crispy, caramelized crust you get from smashing the patty onto a hot grill. The edges get all brown and crispy while the inside stays juicy. It’s the kind of burger that makes you wonder why you’d eat any other kind.

I know what you’re thinking—grilled smash burgers sound tricky. But here’s the thing: they’re actually easier than you’d expect. You don’t need any fancy equipment, just a good spatula and a hot grill. The secret is in that smash. You press down hard for just a few seconds, and the heat does all the work.

What makes these burgers really special is the combo of quality beef and simple seasonings. I’m using butter on the buns and bacon because, well, why not? These burgers come together fast, which means less time at the grill and more time actually enjoying dinner with everyone.

What Kind of Ground Beef Should I Use?

For smash burgers, the 80/20 ground beef called for in this recipe is really your best bet. That ratio means 80% lean meat and 20% fat, which gives you enough fat to keep the burgers juicy and flavorful while they cook on the grill. If you go leaner, like 90/10, your burgers might end up dry and less tasty since smash burgers cook quickly at high heat. You can find 80/20 ground beef at pretty much any grocery store, and it’s often labeled as “ground chuck” – just ask your butcher if you’re not sure. Whatever you do, don’t buy the pre-formed patties for this recipe since you need loose ground beef to properly smash on the grill.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Ground beef: The 80/20 ratio is really important for smash burgers – you need that fat content to get a good crust and keep the patties juicy. You could try 85/15 if you want slightly less fat, but don’t go leaner than that or your burgers will be dry.
• Cheddar cheese: Any melty cheese works great here. Try American for that classic diner taste, pepper jack for some heat, or Swiss if you prefer something milder.
• Buns: Regular hamburger buns are perfect, but brioche buns add a nice buttery flavor, or potato buns give you a softer texture. Just toast them lightly before assembling.
• Bacon: If you’re not a bacon fan or want to skip it, the burgers will still be great. You could also swap it for sautéed mushrooms or caramelized onions for extra flavor.
• Garlic powder: Onion powder works just as well if that’s what you have in your spice cabinet, or use a combination of both for more depth.

Watch Out for These Mistakes While Grilling

The biggest mistake people make with smash burgers is pressing down on them multiple times during cooking, which squeezes out all those flavorful juices and leaves you with a dry patty – smash once when you first put the meat on the griddle, then leave it alone.

Another common error is using lean ground beef, but the 80/20 ratio in this recipe is perfect because that extra fat creates the crispy, caramelized crust that makes smash burgers so good.

Make sure your griddle is screaming hot before you add the meat balls, as a properly preheated surface is what creates that dark, crispy edge, and don’t flip too early – wait until you see the edges turning brown and crispy before making your move.

Finally, resist the urge to smash the patties paper-thin, as going too flat can cause them to cook unevenly and even burn in spots, so aim for about 1/4-inch thickness after smashing.

What to Serve With Grilled Smash Burgers?

Smash burgers are pretty hearty on their own, so I like to keep the sides simple and classic. Crispy french fries or sweet potato fries are always a crowd-pleaser, and they’re perfect for dipping in ketchup or mayo. A cool, crunchy coleslaw helps balance out the richness of the beef and bacon, plus it adds a nice refreshing contrast. If you want something lighter, a simple side salad with ranch dressing or some pickle spears work great too.

Storage Instructions

Store: If you have leftover cooked patties, let them cool completely and store them in an airtight container in the fridge for up to 3 days. Keep the buns and toppings separate so everything stays fresh and doesn’t get soggy.

Freeze: You can freeze the cooked patties for up to 3 months. Just wrap each one individually in plastic wrap, then put them all in a freezer bag. Raw patties work great too – form them into balls, freeze on a baking sheet, then transfer to a freezer bag so you can grab however many you need.

Reheat: Throw frozen or refrigerated patties back on the grill or in a skillet over medium heat until warmed through. If they’re frozen, they’ll take about 5-7 minutes per side. Add the cheese during the last minute so it gets all melty again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2900-3200
• Protein: 165-185 g
• Fat: 210-230 g
• Carbohydrates: 110-130 g

Ingredients

For the burger patties:

• 2 lb Schweid & Sons 80/20 ground chuck
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 tablespoon yellow mustard (for searing)
• 8 slices Kerrygold Aged Cheddar

For assembly:

• 4 brioche buns
• 2 tablespoons unsalted butter (for toasting buns)
• 8 strips crispy bacon, drained

Step 1: Prepare the Grill and Cook the Bacon

• 8 strips bacon

Preheat your grill to high heat (around 400°F or higher) and place a cast iron griddle or flat-top surface on the grates.

While the grill heats, lay the bacon strips directly on the grill grates and cook until crispy, about 5-7 minutes, turning occasionally.

Transfer the cooked bacon to a paper towel-lined plate to drain and cool slightly.

Keep the griddle hot for the burgers.

Step 2: Portion and Season the Meat

• 2 lb ground chuck
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder

While the grill is heating, divide the ground chuck into 8 equal portions of about 3-4 ounces each and gently form them into loose balls without overworking the meat—overhandling develops gluten and creates tough, dense patties.

In a small bowl, combine the kosher salt, black pepper, and garlic powder.

Have this seasoning mixture ready and the balls ready to go on the griddle; we’ll season just before cooking for maximum flavor.

Step 3: Sear and Smash the Patties

• 4 portioned meat balls from Step 2
• 1/2 tablespoon yellow mustard
• 1/2 of seasoning mixture from Step 2

Brush the hot griddle lightly with yellow mustard (this adds incredible flavor and helps with browning).

Place 4 meat balls on the griddle and immediately sprinkle with half of the seasoning mixture from Step 2.

Using a flat spatula, press down firmly on each ball to create a thin, wide patty about 1/4-inch thick—this maximizes surface area for browning and creates the signature crispy, caramelized crust that makes smash burgers special.

Let them cook undisturbed for 2-3 minutes until a golden crust forms.

Step 4: Flip, Cheese, and Finish Cooking

• 8 slices cheddar cheese
• second batch of 4 portioned meat balls from Step 2
• 1/2 tablespoon yellow mustard
• 1/2 of seasoning mixture from Step 2

Carefully flip each patty using your spatula and immediately top each with a slice of cheddar cheese.

Cook for another 2-3 minutes until the cheese is melted and the bottom develops the same golden crust as the top.

I like to tent a loose piece of foil over the burgers for the last minute to help the cheese melt faster while still maintaining that crust.

Meanwhile, repeat the searing process with the remaining 4 meat balls and second half of seasoning.

Step 5: Toast the Buns

• 4 brioche buns
• 2 tablespoons unsalted butter

Split the brioche buns and lightly butter the cut sides using the unsalted butter.

Place them on the cooler edges of the grill (or a separate cooler part of your griddle) cut-side down for 1-2 minutes until they’re golden brown and slightly crispy.

Watch them carefully so they don’t burn—toasted buns add texture and prevent soggy burgers.

Step 6: Assemble and Serve

• cooked patties from Steps 3 and 4
• toasted buns from Step 5
• crispy bacon from Step 1

Place two smash burgers from Steps 3 and 4 on each toasted bun bottom, then top with 2 strips of crispy bacon from Step 1.

Cap with the bun top and serve immediately while everything is still hot and the cheese is melted.

The combination of the crispy, browned patties, melted cheese, and crispy bacon on a toasted bun is pure smash burger perfection.