Name: Smash Burger with Easy Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 lb ground beef (80/20 blend recommended); Salt and pepper, to taste; 4 slices American cheese; 4 brioche burger buns; 1 tablespoon butter (for toasting buns); Optional toppings: shredded lettuce, sliced pickles, sliced tomatoes, diced onions; 1/4 cup mayonnaise; 1 tablespoon ketchup; 1 tablespoon yellow mustard; 1 tablespoon finely chopped pickles or relish; 1/2 teaspoon garlic powder; 1/4 teaspoon smoked paprika; Salt and pepper to taste

A smash burger is my go-to when I want something fast, indulgent, and deeply satisfying. This version features juicy ground beef with crispy, caramelized edges, gooey melted American cheese, and a creamy, tangy sauce that ties everything together. All of it is nestled between golden-toasted brioche buns and customizable with toppings I like best.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Smash Burgers:

1 lb ground beef (80/20 blend recommended)

Salt and pepper, to taste

4 slices American cheese

4 brioche burger buns

1 tablespoon butter (for toasting buns)

Optional toppings: shredded lettuce, sliced pickles, sliced tomatoes, diced onions

For the Easy Sauce:

1/4 cup mayonnaise

1 tablespoon ketchup

1 tablespoon yellow mustard

1/2 teaspoon garlic powder

1 tablespoon finely chopped pickles or relish

1/4 teaspoon smoked paprika

Salt and pepper to taste

Directions

Make the sauce: I mix mayonnaise, ketchup, mustard, chopped pickles or relish, garlic powder, smoked paprika, salt, and pepper in a small bowl. Then I chill it in the fridge until I’m ready to use it.

Toast the buns: I heat a skillet over medium and melt the butter, toasting the cut side of each brioche bun until golden and crispy. I set them aside once done.

Form the patties: I divide the beef into 4 loose balls, about 4 ounces each. I don’t pack them tightly—that’s key for a good smash.

Smash the burgers: On a screaming hot cast-iron skillet or griddle, I place each beef ball and smash it down right away with a heavy spatula or burger press, flattening them to about 1/4-inch thick. I season them with salt and pepper.

Cook and flip: I let them sear for 2–3 minutes until the edges are crispy and dark brown. Then I flip them, top with a slice of cheese, and cook for 1–2 minutes until the cheese melts.

Assemble: I spread the easy sauce on both the top and bottom buns, add the patties, and layer on my favorite toppings. Then I serve them hot and dig in.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Calories: Approximately 560 kcal per serving

Variations

I sometimes switch up the cheese—cheddar, pepper jack, or Swiss all melt beautifully and bring different flavors. If I want a spicy twist, I add jalapeños or a splash of hot sauce to the burger sauce. For a leaner version, I use ground turkey and still get that same smash effect. And when I feel like skipping the bun, I wrap everything in lettuce for a low-carb burger bowl.

Storage/Reheating

Leftover patties can be stored in an airtight container in the fridge for up to 3 days. I like to reheat them in a skillet over medium heat for a few minutes on each side to bring back the crisp edges. The sauce also keeps well in the fridge for up to 5 days in a sealed jar or container. I recommend assembling the burgers fresh when reheating—don’t store them already built, or the buns will go soggy.

FAQs

How do I get the best crispy edges on a smash burger?

I make sure my skillet is extremely hot before adding the beef, and I smash the patties right away to maximize contact with the surface. This is what creates that signature crust.

Can I use leaner beef?

I can, but I don’t recommend going leaner than 85/15. The fat in an 80/20 blend helps keep the burgers juicy and flavorful, especially with such a fast cook time.

What if I don’t have a burger press?

I use a heavy spatula, sometimes with a second spatula or pan to press down harder. The key is to flatten quickly while the meat is still cold and the pan is hot.

Can I make the sauce in advance?

Yes, I often make the sauce a day ahead and let it chill in the fridge. It actually tastes better after sitting for a few hours because the flavors meld together.

Are there gluten-free options?

I swap the brioche bun for a gluten-free bun or use lettuce wraps. I also double-check that the condiments in the sauce are certified gluten-free.

Conclusion

This smash burger with easy sauce is one of my favorite quick meals when I want something crave-worthy without a lot of work. That crispy, juicy beef, melty cheese, and bold, creamy sauce hit every note I’m looking for in a burger. Whether it’s a weeknight dinner or a casual get-together, I always come back to this recipe—it never disappoints.

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