Smash burgers are all about contact and heat. Press a beef ball onto a ripping-hot surface and you get instant browning, ultra-crispy edges, and a tender, juicy center. On a Baking Steel, that sear hits harder and stays consistent burger after burger.
Why Smash Burgers Work
More surface area = more browning. Smashing increases contact with the hot steel, triggering the Maillard reaction (aka flavor magic). The Baking Steel’s high-carbon mass stores and delivers heat better than typical home cookware, so your first burger and your fourth get the same edge-to-edge crust.
Smash Burger vs. Regular Burger
| Feature | Smash Burger | Regular Burger |
|---|---|---|
| Thickness | 1/4" (very thin) | 3/4"-1" (thick) |
| Cooking method | Smashed on griddle | Grilled or pan-fried |
| Cooking time | 60-90 seconds per side | 3-4 minutes per side |
| Crust | Crispy, lacy edges | Minimal crust |
| Texture | Crispy outside, juicy inside | Uniform texture |
| Best beef ratio | 80/20 (higher fat) | 85/15 or 90/10 |
Ingredients
- 1 lb (450g) ground beef, 80/20 (makes ~4 small patties)
- 4 slices American or cheddar cheese
- 4 soft buns (brioche or potato)
- Kosher salt & fresh black pepper
- Optional: sliced onion, pickles, shredded lettuce, burger sauce
How to Make Smash Burgers on a Baking Steel
- Preheat your Baking Steel griddle over high heat for ~10 minutes until very hot.
- Divide beef into 4 x 3–4 oz (85–115g) balls. Do not overwork.
- Place 1–2 balls on the steel. Immediately smash very thin with a stiff spatula or press (I drizzle a little olive oil on spatula to prevent sticking). Season.
- Cook 30–60 seconds until the edges are deeply browned and lacy.
- Scrape to release and flip. Add cheese. Cook another 30–45 seconds.
- Toast buns briefly on the steel. Build and serve hot.
Pro Tip: Special Sauce (60-second)
Equal parts: ketchup + yellow mustard + mayo. Stir until smooth.
Want it rounder? Go 2 parts mayo, 1 part ketchup, 1 part mustard. Optional boosts: 1 tsp sweet relish, 1 tsp pickle brine, pinch garlic powder, black pepper, tiny dash 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, standard toppings.
FAQ
What temperature should I cook smash burgers?
Cook smash burgers at 500-550°F on a preheated griddle. This high heat is crucial for creating the Maillard reaction, which gives smash burgers their signature crispy, lacy edges and deep flavor.
How long do you cook smash burgers on each side?
Cook smash burgers 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.
What's the best beef ratio for smash burgers?
80/20 ground beef is the best ratio for smash burgers. The 20% fat content is essential for creating a juicy burger and crispy edges. Leaner beef will result in a drier, less flavorful burger.
How do you get crispy edges on smash burgers?
Crispy edges come from three things: (1) high heat (500-550°F), (2) 80/20 beef (the fat renders and fries the edges), and (3) smashing the burger very thin to maximize contact with the griddle.
What's the difference between a smash burger and a regular burger?
A smash burger is smashed thin on a hot griddle, creating a crispy crust and cooking in under 2 minutes. A regular burger is thicker, cooked over lower heat (grill or pan), and has a uniform texture without the crispy edges.
Can you make smash burgers in the oven?
No, you can't make true smash burgers 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 smash burgers.
What cheese is best for smash burgers?
American cheese is the classic choice for smash burgers because it melts perfectly and has a creamy texture. Cheddar, Swiss, and provolone are also great options.
How thin should smash burgers be?
Smash burgers should be smashed to about 1/4 inch thick. This maximizes surface area for browning and creates the signature crispy edges.
Do you season smash burgers before or after smashing?
Season smash burgers immediately after smashing them on the griddle. This allows the salt and pepper to adhere to the meat and form a flavorful crust.
What's the best griddle for smash burgers?
A heavy-duty griddle with high heat retention is best. The Baking Steel Griddle is ideal because it stores and delivers heat more effectively than cast iron, ensuring a consistent, edge-to-edge crust on every burger.
About the Author
Andris Lagsdin is the founder of Baking Steel and co-author of Baking With Steel with Jesse Olson Moore. After years of experimenting with pizza stones and disappointing results, Andris engineered the Baking Steel—a ¼" thick steel plate that conducts heat 20x faster than ceramic, giving home bakers restaurant-quality crusts.
Want a flattop at home? Try the Baking Steel Griddle.
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