Smash Burgers on The Baking Steel - Baking Steel ®

How to Make Crispy Juicy Smash Burgers at Home

Jul 24, 2025
GriddleSmashburger

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.

Baking Steel Mini heating up to make smash burgers
The Baking Steel Mini getting up to temp.

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

  1. Preheat your Baking Steel griddle over high heat for ~10 minutes until very hot.
  2. Divide beef into 4 x 3–4 oz (85–115g) balls. Do not overwork.
  3. 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.
  4. Cook 30–60 seconds until the edges are deeply browned and lacy.
  5. Scrape to release and flip. Add cheese. Cook another 30–45 seconds.
  6. 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.

Finished smash burger with crispy edges on the Baking Steel

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

Do I need a Baking Steel? You can use cast iron, but the Baking Steel’s heat retention gives a more even, repeatable crust.

How hot should the surface be? As hot as your setup allows—aim for 500–550°F. Preheat thoroughly.

Can I cook multiple at once? Yes, leave space so steam doesn’t soften the crust.

Want a flattop at home? Try the Baking Steel Griddle.