Ground Beef
$2.29per plate
Prep
10 min
Ground Beef · Smash Burger
Smash Burger
A smash burger gets its crust from one move: pressing thin balls of beef flat the instant they hit a screaming-hot pan, so the surface caramelizes fast and hard. This version stacks two smashed patties per burger with melted American cheese and a quick mayo-ketchup sauce, ready in 20 minutes on the stovetop. Four double-smash burgers come to about $8.94, or $2.23 each. It is a distinct technique from our stovetop burger guide, built for a thin, wide, deeply crusted patty instead of a thicker one.
$2.23per plate
Estimated recipe total
$8.94 · serves 4
Cook
10 min
Total
20 min
Serves
4
Recipe from Budget Plates · https://www.budgetplates.com/smash-burger-recipe
Equipment
- Flat griddle or heavy cast iron skillet
- Stiff, flat spatula or a dedicated burger press
- Instant-read thermometer
Smash burger tips
- Do not crowd the pan - smash 2 to 3 patties at a time so each one gets full contact and doesn't steam.
- Smash once and leave it alone. Pressing again after the crust starts to form squeezes out juice instead of adding crust.
- Expect visible smoke at this heat - that is normal for the technique, not a sign something is wrong. Cook with ventilation on.
1 How to make it
1
Portion the beef
Divide the pound of ground beef into 8 loosely rolled 2 oz balls, about 1/8 lb each. Do not pack them tight. Keep them cold until you are ready to cook.
2
Heat the pan
Heat a flat griddle or heavy cast iron skillet over medium-high to high heat until it is fully hot - a drop of water should skitter and evaporate almost instantly on contact. A flat surface, not a ridged grill pan, is what lets the smash make full contact.
3
Smash
Working in batches of 2 to 3 balls so the pan is never crowded, place the balls on the hot surface and immediately smash each one firmly and evenly with a stiff spatula, holding pressure for 10 to 15 seconds, until about 1/4 inch thick or thinner. Smash once per patty; do not press again after it is down.
4
Season and sear
Salt and pepper the exposed top of each patty right away. Cook undisturbed for 2 to 3 minutes, until a deep, lacy brown crust forms and the edges look fully set. Do not move the patties before the crust sets, or the crust tears instead of releasing.
5
Flip and melt the cheese
Flip each patty once and immediately top with a slice of cheese. Cook 1 to 2 more minutes.
6
Check doneness
Check the internal temperature of each patty with an instant-read thermometer. Pull them at 160 F - the USDA-safe minimum for ground beef. A thin smashed patty can look done by color well before or after it actually is, so the thermometer decides, not the crust color.
7
Toast the buns
Toast the split buns face-down in the rendered fat on the same griddle for 30 to 60 seconds, until golden.
8
Build the burgers
Stir the mayonnaise and ketchup together for the sauce. Stack two patties per burger and build with the sauce, sliced onion and pickles. Serve immediately - thin patties cool and lose their crust fast, so these are best eaten right away rather than held.
2 Cheaper ingredient swaps
- Ground turkey or chicken for beef. Cooks the same way but will not develop the same deep crust, since leaner meat has less fat to render. Add a teaspoon of oil to the pan.
- Shredded cheese for slices. Any melting cheese you already have works fine in place of American slices.
- Texas toast or dinner rolls for buns. If buns are not on sale, two slices of sandwich bread or a split dinner roll carry a smash burger just as well.
3 Budget tips
- Ground beef is cheapest in 3 lb family packs. Portion and freeze what you do not use as pre-formed balls for next time.
- 80/20 beef is the right fat content for a smash burger; leaner beef costs more and will not crust as well in a hot pan.
- Buns freeze well. Buy them on markdown and pull out only what you need.
- See more recipes priced per serving in the Budget Plates Index.
4 Storage, freezing & reheating
Fridge
Store cooked patties and toppings separately in airtight containers in the fridge for up to 3 days. Keep buns at room temperature so they do not go soggy.
Freezer
Freeze raw, formed patty balls in a single layer, then bag them for up to 2 months - they smash and cook straight from frozen with a few extra minutes. An assembled burger does not freeze well; the bun turns soggy once thawed.
Reheating
Reheat a cooked patty in a covered skillet over medium-low with a few drops of water for about 2 minutes so it warms through without drying out further. A thin smash patty will not regain its original crust on reheat.
5 Nutrition (per serving)
Calories
610
Protein
32g
Fat
40g
Carbs
29g
Estimates per assembled double-smash burger, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
What makes a smash burger different from a regular burger?
The technique: a loosely formed ball of beef is smashed flat the instant it hits a screaming-hot pan, so the surface sears hard and fast into a deep, lacy crust. A regular burger is shaped into a thicker patty ahead of time and cooked at a gentler pace.
How long do you cook a smash burger?
About 2 to 3 minutes on the first side, then 1 to 2 minutes after flipping - roughly 4 minutes total for a thin smashed patty. Pull it at 160 F measured with an instant-read thermometer, the USDA-safe minimum for ground beef.
Do you need a griddle to make a smash burger?
No. A flat, heavy cast iron or stainless skillet works the same way. What matters is a flat, very hot surface - a ridged grill pan will not let the patty make full contact when you smash it.
How is $2.23 a plate figured?
About $8.94 for four double-smash burgers, so $2.23 each. The ground beef is the biggest cost; the sauce and toppings add only about a dollar total.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 12-inch nonstick skillet. A wide nonstick skillet browns ground meat, fries rice, and builds a one-pan sauce with less oil and easier cleanup. Best for everyday stovetop dinners like skillet meals, fried rice, pasta sauces, and patties.
- Cast iron skillet. Cast iron holds heat for a deep sear and moves from stovetop to oven, and it lasts for decades with basic care. Best for searing chops and chicken, and recipes that start on the stove and finish in the oven.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
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