10 Best Smash Burger Recipes That Will Transform Your Backyard BBQ Game

Look, smash burgers changed my life. That crispy, lacy edge from pressing the patty flat on a screaming hot griddle? Nothing else comes close.

I’m sharing my favorite smash burger recipes that actually work. No fancy equipment needed. Just a hot pan and a little confidence. You’re gonna love these.

1. Classic American Smash Burger

Ingredients:

4 oz ground beef (80/20 blend)
1 potato bun
2 slices American cheese
2 pickle slices
1/4 small onion, diced
1 tbsp ketchup
1 tbsp mustard
2 lettuce leaves
Salt and black pepper to taste
1 tsp butter for toasting bun

Instructions:

Step 1: Get your griddle or cast iron skillet really hot over medium high heat. I’m talking smoking hot, trust me on this.

You want to see a little shimmer on the surface. This is where the magic happens. The beef needs that intense heat to form the crust. Don’t rush it.

If your pan isn’t hot enough, you’ll just steam the meat instead of getting that crispy edge. Wait an extra minute if you need to.

Step 2: Roll the beef into a loose ball and drop it on the hot surface. Immediately press down hard with a sturdy spatula for about 10 seconds.

Really commit to the smash. I use the back of another spatula for extra pressure. You want the patty super thin, like almost see through at the edges.

Season generously with salt and pepper right after smashing. The beef should sizzle loud when it hits the pan. That’s the sound of flavor being created, honestly.

Step 3: Let it cook untouched for 2 minutes until the edges turn dark brown and crispy. Resist the urge to peek or move it around.

Those crispy lacy edges form when you leave it alone. I learned this the hard way by flipping too early about a hundred times. The crust needs time to develop properly.

Watch for the edges to curl up slightly and turn almost black in spots. That’s exactly what you want. Not burnt, just deeply caramelized.

Step 4: Flip the patty, immediately add the cheese, and cook for another minute. The residual heat melts the cheese perfectly.

Butter your bun halves and toast them cut side down on the griddle next to the burger. Takes about 30 seconds for golden brown perfection.

Stack everything together: bottom bun, patty with melted cheese, pickles, onions, ketchup, mustard, lettuce, top bun. Smells amazing already.

2. Oklahoma Onion Smash Burger

Ingredients:

4 oz ground beef (80/20 blend)
1 potato bun
1/2 small onion, sliced paper thin
2 slices American cheese
2 pickle slices
1 tbsp mustard
Salt and black pepper to taste
1 tsp butter for toasting bun

Instructions:

Step 1: Slice your onion as thin as humanly possible. Like, you should almost be able to see through the slices.

A mandoline slicer makes this easier, but a sharp knife works fine. I just go slow and steady. The thinner the onions, the better they caramelize into the beef.

Separate the onion slices into rings and pile them loosely. You’ll need a generous handful for each burger.

Step 2: Form a loose beef ball and place it directly on top of the onion pile on your cutting board. Press the onions into the meat with your hands.

Really pack them in there. They should stick to the beef like they’re glued on. This is the secret to Oklahoma style burgers, seriously.

The onions become part of the patty. When you flip it, they’ll be stuck to the meat and get all caramelized and sweet. So good.

Step 3: Heat your griddle until it’s screaming hot, then place the patty onion side down. Smash it hard with your spatula for about 10 seconds.

Season the beef side with salt and pepper. The onions are cooking underneath, getting all sweet and crispy. You’ll start smelling them in about a minute.

Let it cook for about 3 minutes. The onions need extra time to caramelize properly. Don’t rush this step. Patience pays off here.

Step 4: Flip the burger to reveal those gorgeous caramelized onions. Add cheese immediately and cook for another minute or two.

The onions should be golden brown and slightly charred in spots. If they look pale, give them another 30 seconds. Toast your bun with butter on the side.

Build your burger with mustard, pickles, and that beautiful onion covered patty. This is my favorite part. The onions add so much flavor you won’t believe it.

3. Bacon BBQ Smash Burger

Ingredients:

4 oz ground beef (80/20 blend)
1 potato bun
3 strips bacon, cooked crispy
2 slices cheddar cheese
2 tbsp BBQ sauce
2 crispy onion rings (or fried onions)
Salt and black pepper to taste
1 tsp butter for toasting bun

Instructions:

Step 1: Cook your bacon first until it’s really crispy, then set it aside on paper towels. I usually make extra because I always end up eating a few pieces.

Save about a tablespoon of the bacon grease in the pan. You’ll use this to cook the burger, and it adds incredible flavor. Way better than plain oil.

Heat the bacon grease over medium high heat until it starts to shimmer. The pan should be hot but not quite as intense as the other recipes.

Step 2: Form your beef ball and drop it into the bacon grease. Smash it down hard with your spatula, season with salt and pepper.

The bacon fat makes the crust even better. It gets this smoky, savory thing going that’s honestly addictive. Let it cook for 2 minutes without touching it.

You’ll see the edges getting dark and crispy. The whole kitchen smells like a backyard cookout right now. This is where it gets good.

Step 3: Flip the patty and immediately layer on the cheddar cheese and bacon strips. The heat will start melting everything together.

Cook for another minute while you toast the bun. Butter both sides and get them golden on the griddle. Only takes about 30 seconds per side.

The cheese should be fully melted and starting to drip down the sides. That’s exactly what you want. Pull it off the heat.

Step 4: Spread BBQ sauce on the bottom bun, add the cheesy bacon burger, then top with crispy onion rings and more BBQ sauce if you want.

The onion rings add crunch that balances the soft bun and juicy beef. I learned this trick from my dad, actually. He always added crunch to burgers.

Close it up and press down gently. Everything should squish together perfectly. Grab extra napkins because this one’s messy in the best way.

4. Mushroom Swiss Smash Burger

Ingredients:

4 oz ground beef (80/20 blend)
1 brioche bun
1 slice Swiss cheese
1/2 cup sliced mushrooms (cremini or button)
2 tbsp butter, divided
1 clove garlic, minced
2 lettuce leaves
Salt and black pepper to taste

Instructions:

Step 1: Melt 1 tablespoon of butter in a pan over medium heat and add your sliced mushrooms. Season with a pinch of salt and pepper.

Cook them until they release their moisture and start to brown, about 5 minutes. Add the minced garlic in the last minute. Stir it around so the garlic doesn’t burn.

The mushrooms should be golden and smell incredible. Set them aside but keep them warm. They’re going on top of the burger later.

Step 2: Crank the heat to medium high and let the pan get really hot again. Form your beef into a ball and drop it in.

Smash it down hard with your spatula, season with salt and pepper. The mushroom butter left in the pan adds extra flavor to the crust. Perfect.

Let it cook for 2 minutes until you see those crispy edges forming. Don’t move it around. Just let it do its thing.

Step 3: Flip the patty and add the Swiss cheese on top. Cook for another minute while the cheese melts into all those little holes in the meat.

Swiss gets stretchy when it melts, which is exactly what you want. Toast your brioche bun with the remaining butter. Brioche is slightly sweet and works perfectly here.

The combination of mushrooms and Swiss is classic for a reason. It just works, you know?

Step 4: Build your burger starting with lettuce on the bottom bun, then the cheesy patty, then pile those garlic mushrooms on top.

The warm mushrooms kind of steam into the cheese. Everything melds together. Add the top bun and you’re done. Simple but so satisfying.

Too thick? You can always press down on the assembled burger to make it easier to bite. I do this every time, honestly.

5. Spicy Jalapeño Smash Burger

Ingredients:

4 oz ground beef (80/20 blend)
1 potato bun
2 slices pepper jack cheese
3 fresh jalapeño slices
2 tbsp chipotle mayo
1/4 cup pickled jalapeños
2 lettuce leaves
Salt and black pepper to taste
1 tsp butter for toasting bun

Instructions:

Step 1: Mix together your chipotle mayo if you’re making it from scratch. Just combine mayo with a bit of chipotle in adobo sauce and a squeeze of lime.

Or grab store bought if you’re short on time. Both work great. Set it aside for later.

Heat your griddle or pan over medium high heat until it’s really hot. You know the drill by now. Hot pan equals crispy crust.

Step 2: Form the beef ball and smash it hard on the hot surface. Season immediately with salt and pepper.

Lay the fresh jalapeño slices directly on top of the raw patty while it cooks. They’ll soften and char slightly as the burger cooks. Learned this from a taco truck actually.

Let it cook for 2 minutes. The jalapeños will start to blister and smell amazing. This is the fun part.

Step 3: Flip the burger so the jalapeños are now against the griddle, getting charred and caramelized. Add the pepper jack cheese to the top side.

Cook for another minute or so. The cheese melts while the jalapeños get crispy. Toast your bun with butter until golden.

Wondering if you can skip the fresh jalapeños? You can, but they add so much. The pickled ones are tangy, the fresh ones are bright and spicy.

Step 4: Spread chipotle mayo on both bun halves. This is key for the right amount of heat and creaminess.

Layer lettuce on the bottom, then the burger with charred jalapeños and melted cheese, then pile on some pickled jalapeños. Top it off and take a bite.

Not sure when it’s spicy enough? Taste as you go. You can always add more pickled jalapeños on top if you want extra heat. I usually do.

6. Smash Cheeseburger Sliders

Ingredients:

8 oz ground beef (80/20 blend), divided into 4 small portions
4 slider buns
4 slices American cheese
8 pickle chips
1/4 cup diced onions
2 tbsp ketchup
1 tbsp mustard
Salt and black pepper to taste
2 tsp butter for toasting buns
Sesame seeds (optional)

Instructions:

Step 1: Divide your beef into four equal portions, about 2 oz each. Roll them into loose balls.

These cook faster than full size burgers, so keep an eye on them. Heat your griddle over medium high heat until it’s nice and hot.

You can cook all four at once if your pan is big enough. Just give yourself space to flip them without knocking into each other.

Step 2: Drop all four beef balls on the griddle and smash them immediately. Season with salt and pepper right away.

Really press them thin. Sliders should be small but still have that crispy edge. Cook for about 90 seconds since they’re thinner than regular burgers.

The smaller size means they cook through faster. Watch the edges. They should be getting dark and lacy already.

Step 3: Flip each slider and add a slice of cheese to each one. Cook for another minute while you butter and toast all the slider buns.

I like to toast slider buns extra crispy because they’re softer and smaller. They need that structure to hold up to the juicy patty. Only takes about 30 seconds.

Everything should be ready at the same time. Pull the buns when they’re golden, and the sliders when the cheese is melted.

Step 4: Build each slider with ketchup and mustard on the bottom bun, then the cheesy patty, pickles, and diced onions on top.

These are perfect for parties or when you want variety. I make these every Sunday during football season. My friends always request them.

Looks messy right now? That’s fine. Just stack them on a platter and watch them disappear. People love sliders.

7. Breakfast Smash Burger

Ingredients:

4 oz ground beef (80/20 blend)
1 English muffin or potato bun
1 slice American cheese
1 fried egg
3 strips bacon, cooked crispy
1/2 avocado, sliced
Salt and black pepper to taste
1 tsp butter for toasting bun

Instructions:

Step 1: Cook your bacon first until crispy, then set it aside. Fry an egg in the same pan with a little of that bacon grease.

I like my egg over medium so the yolk is still runny but the white is set. Cook it however you like though. Sunny side up works great too.

Set the egg aside and keep it warm. Wipe out most of the grease but leave a thin coating. Crank the heat to medium high.

Step 2: Form your beef ball and drop it on the hot surface. Smash it hard, season with salt and pepper.

This burger is all about layering flavors. The beef is the base, but the egg and bacon make it breakfast worthy. Cook for 2 minutes.

The crispy edges are still happening even though this is a breakfast situation. That texture contrast is everything. Trust the process here.

Step 3: Flip the patty and add the cheese immediately. Cook for another minute while you toast your English muffin or bun with butter.

English muffins are my favorite for breakfast burgers. Those nooks and crannies catch all the egg yolk. But a regular bun works fine if that’s what you have.

Everything should be finishing up at the same time. The cheese is melted, the muffin is toasted. You’re almost there.

Step 4: Build it starting with the bottom muffin half, then the cheesy burger, then layer bacon strips, avocado slices, and top with the fried egg.

When you bite into this, the yolk breaks and runs down into everything. Honestly, easiest step. Just stack it all up and enjoy.

Only have olive oil instead of butter? That works. The bacon grease adds most of the flavor anyway. This is my favorite weekend breakfast.

8. Garlic Parmesan Smash Burger

Ingredients:

4 oz ground beef (80/20 blend)
1 brioche bun
2 tbsp grated parmesan cheese
2 tbsp garlic butter
1/4 cup crispy fried onions
2 lettuce leaves
1 slice provolone cheese
Salt and black pepper to taste

Instructions:

Step 1: Make your garlic butter by mixing softened butter with minced garlic and a tablespoon of grated parmesan. Set aside half for the burger and half for the bun.

Heat your griddle over medium high heat. You want it hot but not crazy hot since we’re using butter that can burn. Medium high is perfect.

The garlic butter is going to flavor everything. This is the secret ingredient that makes this burger different from all the others.

Step 2: Form your beef ball and drop it on the hot griddle. Smash it hard and season with salt and pepper.

Let it cook for 2 minutes until those edges are crispy. The smell of beef hitting hot metal never gets old, right?

Don’t walk away during this step. I burned this once by checking my phone. Stay focused and watch those edges.

Step 3: Flip the patty and immediately add the provolone cheese and a dollop of garlic butter right on top.

The butter melts into the cheese and down into the burger. Cook for another minute or two. Toast your brioche bun with the remaining garlic butter.

The bun should smell like garlic bread when it’s done. Golden brown, crispy, buttery. This is where it gets good.

Step 4: Build your burger with lettuce on the bottom, the garlicky cheesy patty, a generous sprinkle of parmesan, and pile those crispy fried onions on top.

The parmesan adds a salty, nutty flavor. The fried onions give you crunch. Everything works together. Close it up and press down gently.

Pause here. Take a second to appreciate what you just made. This burger is restaurant quality, and you did it at home.

9. Tex Mex Smash Burger

Ingredients:

4 oz ground beef (80/20 blend)
1 taco shell or crispy tostada (base)
1 flour tortilla (top wrap)
1/2 cup shredded cheddar cheese
1/4 cup shredded lettuce
2 tbsp diced tomatoes
2 tbsp sour cream
1 tbsp salsa
1 tbsp taco seasoning
Salt and black pepper to taste

Instructions:

Step 1: Mix the taco seasoning into your ground beef before forming it into a ball. This adds flavor throughout the patty, not just on the outside.

Heat your griddle over medium high heat until nice and hot. This setup is different but still follows the same smash burger rules. Hot pan, quick cook.

The taco seasoning will smell amazing when it hits the heat. Your whole kitchen is about to smell like a taco shop.

Step 2: Drop the seasoned beef ball on the griddle and smash it hard. You don’t need extra salt since the taco seasoning has plenty.

Just add black pepper if you want. Cook for 2 minutes until the edges are crispy and dark. The seasoning creates an even better crust than plain beef.

Watch it closely. The spices can burn faster than plain meat. But you want that char. It tastes incredible.

Step 3: Flip the patty and immediately add a generous amount of shredded cheddar on top. Cook for another minute or two.

While that’s happening, warm your flour tortilla on the griddle for about 10 seconds per side. Just until it’s pliable and slightly toasted.

The taco shell stays crispy. Don’t heat that one. It’s your crunchy base layer.

Step 4: This is the fun part. Place your taco shell on a plate, add the cheesy burger patty, then layer lettuce, tomatoes, sour cream, and salsa.

Use the flour tortilla to wrap around everything like you’re making a taco burger hybrid. Honestly, this is messy but so worth it.

Quick check: wondering if you can use a regular bun instead? You can, but the taco shell crunch is really what makes this special. Give it a try.

10. Double Smash Burger Deluxe

Ingredients:

8 oz ground beef (80/20 blend), divided into two 4 oz portions
1 sesame seed bun
4 slices American cheese (2 per patty)
4 pickle chips
1/4 cup special sauce (mayo, ketchup, relish, mixed)
2 lettuce leaves
1/4 small onion, diced
Salt and black pepper to taste
1 tsp butter for toasting bun

Instructions:

Step 1: Make your special sauce by mixing mayo, ketchup, and sweet pickle relish. Taste it and adjust to your preference.

Some people add a little mustard or hot sauce too. I keep mine simple with just those three ingredients. Set it aside.

Heat your griddle over medium high heat. This burger has two patties, so you need space to cook them both at once.

Step 2: Form two beef balls and drop them both on the hot griddle at the same time. Smash each one hard with your spatula.

Season both with salt and pepper immediately. They should be cooking side by side. This is where things get serious.

Let them cook for 2 minutes each. You want both patties to develop those crispy edges at the same time. The timing matters here.

Step 3: Flip both patties and add two slices of cheese to each one. Yes, double cheese on double patties. This is a deluxe burger after all.

Cook for another minute while you toast your sesame seed bun with butter. The bun needs to be sturdy enough to hold all this beef and cheese.

Both patties should be done at the same time. The cheese should be melted and drippy. Pull them off the heat.

Step 4: Build your burger starting with special sauce on the bottom bun, then lettuce, then one cheesy patty, then more sauce, pickles, onions, the second cheesy patty, more sauce, and the top bun.

This burger is tall. Really tall. You might need to press down on it or use a toothpick to hold it together. I usually cut mine in half.

Hold on. Take a picture before you eat this because it looks amazing. Then dive in. This is the ultimate smash burger experience.

Final Thoughts

You’re doing great. These burgers don’t have to be perfect. They just need to be hot, crispy, and cheesy. That’s it. Let me know which one you try first, because I’m always curious what people gravitate toward. Enjoy every single bite.