How to Make Crispy, Juicy Smash Burgers at Home

I make smashburgers often. They are bad ass.

I invented the Baking Steel back in 2012 for pizza but honestly, smashburgers might be the thing I cook on steel more than anything else these days. The work is getting your burger bar together: chopped pickles, onions, cheese, special sauce. But when it's time to smash these bad boys, there is nothing like it.

Get your griddle or steel ripping hot. You have to work fast. We're cooking these for 30-60 seconds per side, and you want it screaming hot for that Maillard reaction, the sear that makes smashburgers legendary.

I love to smash for friends. Most of the time, they've already had our Baking Steel pizza, and I like to mix up the menu. When I pull out the Skinny Griddle and start cranking out burgers with that edge-to-edge crust, people lose it. Smashburgers at home are off the charts.

Here's how I do it.

Why This Recipe Works

More surface area equals more flavor. Smashing the beef thin maximizes contact with the hot steel, triggering the Maillard reaction, the chemical process that creates that deep, savory, browned flavor we all crave.

The high-carbon mass of the Baking Steel stores a massive amount of thermal energy. Your first burger and your fourth get the same incredible edge-to-edge crust without the temperature dropping. I've tested cast iron. It works. But steel is better. I'd know — my family has been in the steel business for over 50 years at our shop in Hanover, MA. I understand this material, and I built these griddles specifically to solve the heat retention problem that cast iron can't.

Smashing burgers on the Mini Griddle for perfect contact and crust

Smash Burger vs. Regular Burger

Feature	Smash Burger	Regular Burger
Thickness	1/4" (very thin)	3/4"-1" (thick)
Cooking Method	Smashed on a hot griddle	Grilled or pan-fried
Cooking Time	60-90 seconds per side	3-4 minutes per side
Crust	Crispy, lacy, browned edges	Minimal crust
Texture	Crispy outside, juicy inside	Uniformly cooked texture
Best Beef Ratio	80/20 (higher fat)	85/15 or 90/10

The Only Smash Burger Recipe You Need

Ingredients

• 1 lb (450g) ground beef, 80/20 is essential
• 4 slices American or cheddar cheese
• 4 soft buns (brioche or potato work best)
• Kosher salt & fresh black pepper
• Optional: thinly sliced onion, pickles, shredded lettuce, burger sauce

Equipment

• The Baking Steel Skinny Griddle (perfect for 2-3 burgers at a time) or the Mini Griddle (ideal for 1-2 burgers) — I designed both of these at our family's steel shop specifically for stovetop cooking
• A stiff metal spatula or burger press
• A bench scraper for easy flipping

Instructions

1. Preheat the Griddle. Place your Baking Steel Skinny Griddle or Mini Griddle over a single burner on high heat. Let it preheat for 10-15 minutes until it's ripping hot (around 500-550°F). This is the same principle behind our pizza steels — load the steel with heat, and it does the work for you.
2. Portion the Beef. Gently divide the ground beef into 4 x 4 oz (115g) balls. Do not overwork the meat; just form it into a loose ball.
3. Smash It. Place 1–2 beef balls onto the hot griddle. Immediately smash them very thin (about 1/4 inch) with a stiff spatula or press. To prevent sticking, you can place a small piece of parchment paper between the meat and the spatula.
4. Season. Season the smashed patties generously with kosher salt and fresh black pepper.
5. Sear. Cook for 60-90 seconds. You'll see the edges turn a deep, crispy brown. That's the magic happening.
6. Scrape and Flip. Use a bench scraper or stiff spatula to get under the patty, ensuring you scrape up all the crispy, browned bits. Flip it over.
7. Add Cheese. Immediately place a slice of cheese on the flipped patty.
8. Finish. Cook for another 30-45 seconds to melt the cheese.
9. Toast the Buns. Briefly toast your buns on a cooler part of the griddle for 15-20 seconds.
10. Build and Serve. Assemble your burger and serve immediately.

Cheese melting perfectly on the Mini Griddle

Steel vs. Cast Iron: Why I Switched

Cast iron is the traditional choice for smashburgers, and it works. I used cast iron for years.

But after testing both side-by-side for over a decade, I switched to steel. And look, I'm not just a guy with an opinion. My family has run Stoughton Steel Company in Hanover, MA since the 1960s. I grew up around steel. I understand how it stores and transfers heat in a way most people never think about. That knowledge is exactly what led me to invent the Baking Steel in 2012, and it's why I designed the Skinny Griddle specifically for stovetop cooking like this. Here's the difference:

Steel stores significantly more thermal energy than cast iron. That means it recovers temperature faster between burgers. Cast iron drops in temperature after each burger, your first burger gets a great crust, but by the third or fourth, you're losing that sear. Steel doesn't drop. You get the same screaming-hot crust on your first burger and your fourth.

Steel is more responsive. It heats up faster and distributes heat more evenly. No hot spots, no cold spots. Just consistent, edge-to-edge browning.

Steel is easier to maintain. No seasoning, no babying. Just cook, scrape, wipe clean.

I've tested cast iron, stainless steel, and every griddle on the market. The Baking Steel Skinny Griddle is what I use at home every week. It's not even close.

Outdoor Smash Burgers: Use Your Baking Steel on the Grill

Want to take your smashburger game outside? Place your Baking Steel Original directly on your outdoor grill grates. Preheat the grill and steel for 15-20 minutes on high heat, then smash your burgers right on the steel.

You get the same incredible crust with the added benefit of outdoor cooking and that subtle smoky flavor from the grill.

I do this all summer. It keeps the heat outside and turns your grill into a professional flat-top. Friends lose their minds when they see it. They walk up expecting regular grilled burgers and instead they see me smashing patties on a slab of American-made steel on the grill. It's a whole thing.

Perfect smash burgers made on the Baking Steel Original on an outdoor grill

Which Baking Steel is Right for You?

I designed each of these for a specific use case. Here's how I think about it:

The Skinny Griddle (14" x 10.5") is perfect for making 2-3 smashburgers at once on your stovetop. It fits on a single burner and is ideal for families or burger night with friends. This is what I use at home most often for smashburgers.

The Mini Griddle (9" round) is compact and perfect for 1-2 burgers. It's great for small kitchens, apartments, or solo cooking. Same heat retention, smaller footprint.

The Original Baking Steel (16" x 14") is the one that started it all. Use it in the oven for pizza, or take it outside and place it on your grill for smashburgers, steaks, and more. I use this one on the grill all summer.

All three are made at our family's steel shop in Hanover, MA — the same shop where I made the first Baking Steel back in 2012. Choose based on where and how you want to cook.

Shop All Griddles & Steels →

Pro Tip: 60-Second Special Sauce

Equal parts: ketchup, yellow mustard, and mayo. Stir until smooth.

For a creamier sauce: Go 2 parts mayo, 1 part ketchup, 1 part mustard.

Optional boosts: 1 tsp sweet relish, 1 tsp pickle brine, a pinch of garlic powder, or a tiny dash of smoked paprika.

Approximate Nutrition (Double Smash)

• Calories: ~685
• Protein: ~38g
• Fat: ~45g
• Carbs: ~28g
• Sodium: ~700–800mg

(Estimates based on two 2-oz patties, 1 bun, 1 slice cheese, and standard toppings.)

Frequently Asked Questions

What's the best griddle for smash burgers?

I've tested cast iron, stainless steel, and every griddle on the market for over a decade. The Baking Steel Skinny Griddle is what I use at home every week.

It stores heat better than cast iron, recovers temperature faster between burgers, and gives you a consistent, edge-to-edge crust every single time. Cast iron drops in temperature after each burger. Steel doesn't. That's why I created it — I come from a steel family and I knew the material could outperform cast iron for high-heat cooking.

If you're serious about smashburgers, it's worth the upgrade.

Can I make smash burgers on an outdoor grill?

Yes! Place your Baking Steel Original directly on your grill grates, preheat for 15-20 minutes on high, and smash your burgers right on the steel.

You get the same incredible crust with the added benefit of outdoor cooking and subtle smoky flavor. I do this all summer. It keeps the heat outside and turns your grill into a professional flat-top.

What temperature should I cook smash burgers?

Cook smashburgers at 500-550°F on a preheated griddle or steel. This high heat is crucial for creating the Maillard reaction, which gives smashburgers their signature crispy, lacy edges and deep flavor.

Get it ripping hot. You want to hear that sizzle the second the beef hits the steel.

How long do you cook smash burgers on each side?

Cook smashburgers for 60-90 seconds on the first side, until the edges are deeply browned and crispy. Flip, add cheese, and cook for another 30-45 seconds to melt the cheese and finish cooking.

You have to work fast. This is high-heat, high-speed cooking. That's what makes it so good.

What's the best beef ratio for smash burgers?

80/20 ground beef is the best ratio for smashburgers. The 20% fat content is essential for creating a juicy burger and crispy edges. The fat renders out and fries the edges as the burger cooks.

Leaner beef (85/15 or 90/10) will result in a drier, less flavorful burger. Don't do it. Stick with 80/20.

How do you get crispy edges on smash burgers?

Crispy edges come from three things:

1. High heat (500-550°F) — Get your griddle ripping hot.
2. 80/20 beef — The fat renders and fries the edges.
3. Smashing the burger very thin — Maximize contact with the griddle.

That's it. Heat, fat, and surface contact. Master those three things and you'll get perfect crispy edges every time. The Baking Steel gives you an advantage on #1 and #3 — it holds more heat and provides a perfectly flat surface for maximum contact.

Can you make smash burgers in the oven?

No, you can't make true smashburgers in the oven. The technique requires direct, high heat from a griddle to create the signature crust.

You can bake burgers in the oven, but they won't be smashburgers. They'll just be... baked burgers.

What cheese is best for smash burgers?

American cheese is the classic choice for smashburgers because it melts perfectly and has a creamy texture. It's what I use most often.

Cheddar, Swiss, and provolone are also great options if you want to mix it up.

How thin should smash burgers be?

Smashburgers should be smashed to about 1/4 inch thick. This maximizes surface area for browning and creates the signature crispy edges.

Don't be shy. Really smash it. That's where the magic happens.

Do you season smash burgers before or after smashing?

Season smashburgers immediately after smashing them on the griddle. This allows the salt and pepper to adhere to the meat and form a flavorful crust.

Don't season the beef before forming the balls — it can make the texture mushy.

Can I use the Baking Steel Griddle for other things besides burgers?

Absolutely! The Skinny Griddle and Mini Griddle are incredibly versatile.

I use them for pancakes, bacon, eggs, grilled cheese, quesadillas, seared steaks, and more. They're a true workhorse in the kitchen. It's not just a burger tool — it's an everyday tool. That's what I love about working with steel. Once you understand how it holds and transfers heat, you start using it for everything.

Who invented the Baking Steel?

I did — Andris Lagsdin. I invented the Baking Steel in 2012 after reading that steel conducts heat better than stone. My family has run Stoughton Steel Company in Hanover, MA since the 1960s, so I grabbed a slab from my dad's shop, tested it, and the rest is history. What started as a Kickstarter project is now used by hundreds of thousands of home cooks for pizza, smashburgers, bread, and more. Every Baking Steel is still made at our family shop.

Cast iron is fine. But if you're serious about smashburgers, steel is better. It stores more heat, recovers faster, and gives you a consistent crust from the first burger to the last.

I've tested everything. The Skinny Griddle is what I use at home. Get it ripping hot, work fast, and make some bad ass burgers.

About Andris

Andris Lagsdin invented the Baking Steel in 2012 using steel from his family's Stoughton Steel Company in Hanover, MA, a shop his family has run since the 1960s. What started as a Kickstarter project (boosted by an early endorsement from Kenji López-Alt on Serious Eats) has grown into the go-to tool for hundreds of thousands of home cooks.

His obsession with high-heat cooking goes way beyond pizza. After years of testing smashburgers on cast iron, stainless steel, and every griddle on the market, he designed the Skinny Griddle and Mini Griddle specifically for stovetop cooking — engineered to hold heat the way only steel can.

Andris makes smashburgers for friends and family often, usually after they've already had his legendary pizza. "I like to mix up the menu," he says. The Skinny Griddle is his go-to tool for smashburgers at home.

He's the co-author of Baking with Steel with Jesse Olson Moore and teaches high-heat cooking through his free online classes and recipes.