These easy smash burgers have crispy edges, juicy centers, and creamy burger sauce. A quick, high-protein dinner with an easy paleo option!
These easy smash burgers with burger sauce have crispy caramelized edges, juicy centers, and all the classic burger toppings piled onto a toasted bun or crunchy lettuce wrap. The homemade burger sauce is creamy, tangy, a little smoky, and loaded with chopped pickles for the perfect finishing touch.
Instead of forming thick burger patties, the beef is divided into smaller portions and smashed directly onto a screaming-hot skillet. That extra contact with the pan creates the deeply browned, crispy edges that make a smash burger so good.
Serve them as double burgers for a satisfying, protein-packed dinner that’s ready in about 25 minutes. Use your favorite gluten-free bun, a paleo-friendly bun, or crisp iceberg lettuce to keep them paleo.
Why You’ll Love These Smash Burgers
These burgers look indulgent, but they’re surprisingly simple to make at home. You only need a handful of ingredients, and almost all the flavor comes from properly browning the beef and adding plenty of the homemade burger sauce.
They’re:
- Quick and easy: The patties cook in just a few minutes.
- Protein-packed: Two beef patties make each burger especially satisfying.
- Full of flavor: Crispy browned beef, pickles, onions, and creamy sauce give you everything you want in a burger.
- Easy to customize: Serve them on gluten-free buns, paleo buns, or lettuce wraps.
- Great for weeknights: There’s very little chopping or prep involved.
- Paleo friendly: Choose compliant condiments and a lettuce wrap or paleo-friendly bun.
What Is a Smash Burger?
A smash burger is made by placing a loosely formed ball of ground beef onto a very hot skillet or griddle and immediately pressing it into a thin patty.
Unlike a traditional burger, you don’t shape the patties ahead of time. Smashing the beef directly against the hot cooking surface creates maximum contact with the pan, giving the burger its signature dark, crispy, caramelized crust.
The trick is to smash the burger only once, right at the beginning. Once that crust starts forming, leave the patty alone until it’s ready to flip.
The Best Beef for Smash Burgers
For the juiciest burgers with the best crispy edges, I recommend 85/15 ground beef.
You can use leaner beef if you prefer, but a little fat helps the patties brown properly and keeps them juicy despite their short, high-heat cooking time.
There’s also no need to mix anything into the ground beef. Eggs, breadcrumbs, coconut aminos, or Worcestershire sauce aren’t necessary here. Keeping the beef simple gives you the best classic smash burger texture.
Homemade Smash Burger Sauce
The burger sauce might be my favorite part of this recipe!
It’s creamy, tangy, savory, and just slightly smoky, with little bits of pickle throughout. It takes about two minutes to stir together and is so much better than plain mayonnaise or ketchup.
For the sauce you’ll need:
- Paleo-friendly mayonnaise
- Paleo-friendly ketchup
- Yellow mustard
- Dill pickles
- Pickle juice
- Garlic powder
- Onion powder
- Smoked paprika
- sea salt
Don’t skip the pickle juice! It adds acidity, loosens the sauce just enough, and gives it that classic burger-sauce flavor.
How to Make Smash Burgers
1. Make the burger sauce
Whisk together all of the burger sauce ingredients until well combined. Cover and refrigerate it while you prepare the burgers.
Making the sauce first also gives the flavors a few minutes to blend.
2. Portion the beef
Divide the ground beef into 8 equal portions and very gently form each into a loose ball.
Don’t tightly pack or knead the meat. Looser portions create more irregular edges when they’re smashed, which means more crispy browned bits.
3. Heat your skillet
Heat a large cast-iron skillet or flat-top griddle over medium-high to high heat until it’s very hot.
The hot cooking surface is essential here. If the skillet isn’t hot enough, the beef will steam rather than develop that deeply browned crust.
4. Smash the patties
Place a few beef balls onto the skillet, leaving enough space between them to spread.
Put a small piece of parchment paper over each ball and use a burger press or sturdy spatula to press firmly until each patty is about 1/4-inch thick.
Remove the parchment and season the patties immediately after smashing.
5. Let them brown
Cook the patties without moving them for about 2 minutes, or until you can see browned, crispy edges forming around the outside.
6. Scrape and flip
Use a thin spatula to firmly scrape underneath each burger, making sure you get all of that browned crust.
Flip the burgers and cook for another 45-90 seconds. Don’t press them down again after flipping!
7. Build your double burgers
Stack two patties for each burger and add your favorite toppings and plenty of burger sauce!
How I Like to Build the Perfect Smash Burger
You can layer the toppings however you like, but this combination gives you a great balance of crunch, acidity, and creamy sauce:
Bottom bun → burger sauce → shredded iceberg lettuce → thinly sliced red onion → first smash patty → pickles + burger sauce → second smash patty → more burger sauce → top bun
Putting some of the pickles and sauce between the two patties is especially good! You get burger sauce and tangy pickle in almost every bite without covering up all those crispy beef edges.
Paleo Smash Burger Option
For a completely paleo-friendly burger, serve the patties in large iceberg lettuce leaves instead of a traditional bun.
Iceberg works especially well because it’s crisp and sturdy enough to hold the double burger.
Use two overlapping leaves if needed, and make sure your mayonnaise, ketchup, mustard, and pickles fit your dietary needs.
You can also use your favorite paleo-friendly burger bun if you prefer a more traditional burger, or make my paleo hamburger bun recipe!
Best Smash Burger Toppings
Keep the toppings fairly simple so the crispy beef and burger sauce remain the stars.
My favorites are:
- Dill pickle slices
- Thinly sliced red or white onion
- Shredded iceberg lettuce
- Tomato
- Avocado
- Dairy-free cheese, if desired
- Extra burger sauce
If you aren’t strictly paleo, a toasted gluten-free bun is also a great option.
Tips for the Crispiest Smash Burgers
Use a very hot cooking surface. The pan needs to be sizzling hot before the beef goes in.
Don’t tightly pack the beef. Loosely formed beef balls produce irregular, crispy edges.
Smash immediately. Press the burger as soon as it hits the skillet.
Smash only once. Don’t press the patties again after they’ve started cooking or after you flip them.
Use parchment paper. A small square between the meat and your press keeps the beef from sticking.
Don’t overcrowd the skillet. Cook in batches if necessary so every patty gets plenty of direct heat.
Scrape before flipping. Use a thin metal spatula and really scrape underneath the patty so the browned crust stays attached to the burger rather than the skillet.
What to Serve with Smash Burgers
These burgers are great with just about any simple summer side. Try them with:
- Crispy roasted potatoes or sweet potato fries
- Coleslaw
- Potato salad
- Cucumber salad
- Grilled vegetables
- Zucchini fries
- A simple green salad
- Fresh fruit
They’re also perfect for an easy burger night when you want something that feels special without spending much time in the kitchen.
How to Store and Reheat Smash Burgers
Smash burgers are best right off the skillet, while the edges are still crispy.
If you do have leftovers, store the cooked patties separately from the buns, lettuce, and toppings in an airtight container in the refrigerator for up to 3-4 days.
For the best texture, reheat the patties in a hot skillet for a minute or two per side. The microwave works in a pinch, but the skillet does a better job of bringing back some of the crispness.
The burger sauce can be stored covered in the refrigerator for several days.
Frequently Asked Questions
What is the secret to a good smash burger?
The two biggest factors are high heat and firm contact with the cooking surface. Start with loosely formed ground beef, place it on a very hot skillet, and smash it immediately into a thin patty. Then leave it alone long enough for a dark crust to develop before flipping.
Should you put oil in the pan for smash burgers?
Usually very little oil is necessary because the beef releases fat as it cooks. If you’re using a well-seasoned cast-iron skillet and 85/15 ground beef, you may not need any. If your skillet tends to stick, lightly coat it with avocado oil.
Why shouldn’t you smash a burger after flipping it?
The initial smash helps create contact between the meat and skillet. Pressing the burger later in the cooking process can squeeze out juices without giving you the same browning benefit.
What kind of ground beef is best for smash burgers?
I prefer 85/15 ground beef. It contains enough fat to brown beautifully and stay juicy without making the burgers excessively greasy.
Can I make smash burgers without a burger press?
Yes. Use a sturdy metal spatula with a flat surface and place parchment paper between the spatula and beef. Press firmly for several seconds immediately after the beef hits the skillet.
Can I make these smash burgers paleo?
Yes! The burger patties themselves are naturally paleo. Use paleo-friendly mayonnaise, ketchup, mustard, and pickles for the sauce and serve the burgers in iceberg lettuce wraps or with a paleo-friendly bun.
Can I make the burger sauce ahead of time?
Yes. In fact, the flavor is even better after it has had a little time to sit. Prepare it ahead and refrigerate it in a covered container until you’re ready to serve the burgers.
What lettuce is best for a burger wrap?
Iceberg lettuce is my favorite because it’s crisp, sturdy, and large enough to wrap around a double burger. Using two overlapping leaves makes the wrap even easier to hold.
Easy, Crispy Smash Burgers for Burger Night
These homemade smash burgers prove you don’t need a restaurant or outdoor grill to make an incredible burger. The combination of crispy browned beef, tangy pickles, crunchy lettuce, onion, and creamy burger sauce makes every bite ridiculously satisfying.
Serve them piled onto your favorite bun for the ultimate burger-night dinner, or go with the crunchy iceberg lettuce wrap for an easy paleo option.
Either way, don’t forget the extra burger sauce!
More Easy Dinner Recipes
If you love easy, flavor-packed dinners like these smash burgers, try some of my other quick favorites:
- Greek Chicken Zucchini Boats
- Cilantro Lime Chicken
- Spinach Artichoke Chicken
- One Skillet Lemon Chicken with Zucchini
- Shrimp Taco Bowls
- Paleo Burgers with Buns and Sauce
- Burger Bowls with Fries
- Chicken and Broccoli Stir Fry
Easy Smash Burgers with Burger Sauce
Ingredients
For the burger sauce:
- 1/3 cup paleo-friendly mayonnaise
- 2 tablespoons paleo-friendly ketchup
- 1 tablespoon yellow mustard
- 2 tablespoons dill pickles minced
- 1 teaspoon pickle juice
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- generous Pinch sea salt to taste
For the smash burgers:
- 1 1/4 pounds ground beef preferably 85/15
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon avocado oil for frying the patties
For serving:
- 4 paleo-friendly burger buns lettuce wraps, or toasted grain-free buns
- Thinly sliced dill pickles
- Thinly sliced onion
- Shredded lettuce
- Sliced tomato optional
- Paleo-friendly or dairy-free cheese optional
- Extra burger sauce
Instructions
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Make the burger sauce. Whisk together the mayonnaise, ketchup, mustard, chopped pickles, pickle juice, garlic powder, onion powder, smoked paprika, and salt. Refrigerate while you prepare the burgers. Making it first gives the flavors a few minutes to blend.
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Portion the beef. Divide the beef into 8 equal portions, about 2 1/2 ounces each. Very gently roll each portion into a loose ball.
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The important part: do not pack the beef tightly. Loosely formed beef gives you those irregular, crispy edges when smashed.
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Combine the salt, pepper, garlic powder, and onion powder in a small bowl. Don't mix the seasoning into the meat—I would season the outside once the beef hits the skillet. This keeps the texture tender and makes the recipe much faster.
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Get the pan extremely hot. Heat a large cast-iron skillet or griddle over medium-high to high heat until very hot. A drop of water should sizzle immediately.
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If your beef is 85/15 and your cast iron is well seasoned, you probably won't need oil. Otherwise, wipe the skillet with a very thin layer of avocado oil.
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Smash the burgers. Working in batches so the pan isn't crowded, place 2–4 beef balls in the skillet, leaving several inches between them.
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Immediately place a square of parchment over each ball and press very firmly with a burger press or sturdy spatula until the patty is about 1/4 inch thick.
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Peel off the parchment and generously sprinkle the patties with the seasoning mixture.
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Cook for about 2 minutes, until the edges look deeply browned and crisp and juices begin pooling on top.
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Scrape and flip. Use a thin, sturdy spatula to firmly scrape underneath each patty so you keep all the browned crust attached.
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Flip and cook for another 45-60 seconds. If you're using cheese, add it immediately after flipping. Stack two patties together for each burger.
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Assemble. Spread burger sauce generously over the bottom bun. Add shredded lettuce, the double smash patties, pickles, onion, tomato if using, and another spoonful of sauce. Serve immediately and enjoy!
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