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There’s something undeniably satisfying about a smash burger—the crispy, caramelized edges, the juicy center, and that perfect sizzle as it hits the griddle. Unlike thick, fancy patties, smash burgers embrace simplicity and flavor in every bite. Whether you’re firing up a cast iron skillet or a flat-top grill, this no-frills classic proves that thinner really is better when it comes to burgers. Let’s dig into what makes smash burgers so irresistible—and how you can make the perfect one at home.

When it comes to burgers, nothing beats the simplicity and flavor of a good smash burger. Thin, crispy-edged patties, cooked hot and fast, are the ultimate comfort food. And for me, the secret to smash burger greatness starts with two things: bacon grease and a hot griddle.

Instead of using oil or butter, I coat the griddle with leftover bacon fat. It adds a rich, smoky flavor and helps achieve that signature crispy sear when the beef hits the surface. Pressing the patty down flat gives you maximum surface area for browning, and it’s pure burger bliss.

While most people default to American cheese, I go for sharp cheddar. It brings a little more bite and depth of flavor, and pairs perfectly with the beef and bacon essence from the grill. It doesn’t melt quite as neatly, but I think the flavor more than makes up for it.

Here’s the real kicker: caramelized onions are a must. Slow-cooked until golden and sweet, they add an irresistible layer of richness and balance out the savory elements. Pile them right on top of the melted cheddar—trust me, it makes the whole burger sing.

Keep the bun simple and lightly toasted, maybe add a little fry sauce, and you’ve got a smash burger that’s smoky, cheesy, sweet, and perfectly crispy in every bite.

What is a smash burger and where did they start?

The history of the smash burger goes back decades, long before it became a food trend. The technique—smashing a ball of ground beef onto a hot griddle—originated in Midwestern diners, where cooks discovered that pressing the patty created crispy, caramelized edges and locked in juicy flavor. This method quickly gained popularity for its speed, simplicity, and unbeatable taste. Chains like Steak ’n Shake and Smashburger later helped popularize the style nationwide. Today, smash burgers are a favorite among home cooks and burger lovers who crave that perfect sear. Wondering what a smash burger is? It’s flavor, texture, and nostalgia in every bite.

Bekah’s Tips!

• When it comes to making the perfect smash burger, seasoning takes a back seat to technique. While a sprinkle of salt and pepper is all you really need, the real flavor comes from the crispy seared crust created during the smash. Pressing the beef onto a ripping hot griddle triggers the Maillard reaction, which caramelizes the meat’s natural sugars and fats into a deeply savory, golden crust. That intense, beefy flavor is what sets smash burgers apart. So skip the complicated spice blends—when your crust game is strong, the burger practically seasons itself with every sizzling press.
• Always always always save your bacon fat! It adds so much flavor to any dish and it’s literally free! I bought a metal pitcher off of amazon with a strainer on it for bacon fat and it’s so useful! Check it out on our store front here.
• After you’re done making the burgers, put down some more bacon grease to toast the buns in! Toasted buns are a non negotiable for me because it prevents them from getting soggy as soon as you add your patty.
• A lot of people put the onions down first and then smash the burger onto them. It adds so much flavor to the meat, but in my opinion, it’s a lot harder to get a good sear with the onions between the patty and the griddle. I just grill them to the side of the patties and then add them on later.
• It is SO much easier to make smash burgers when you have a griddle like a Blackstone. Ours is a Members Mark brand from Sam’s Club. It works great. It doesn’t have to be a nice, expensive one to work well!
• Make it with our Smoky Burger and Fry Sauce and our restaurant quality fries. One of my family’s favorite meals! Especially for summer holidays.
• I slice my onions with a mandolin so they are extra thin. But I only do it with a guard. I sliced off the tip of my pointer finger one time. It was SO painful and took forever to heal. If you don’t have a guard, just use a knife. It will work just as well!

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