The secret to that perfect diner-style crust? It’s all in the smash.

If you’ve ever had a smash burger at a restaurant and thought, I wish I could make these at home — good news: you absolutely can! Today I’m making smash burgers right in my own kitchen using my Pampered Chef tools, and I promise you, these are going to become a regular in your dinner rotation.

The crispy, lacy edges. The melty cheese. The whole thing comes together faster than a drive-through run. Let’s do this!

What You’ll Need

• 1 lb ground beef (80/20 is ideal — the fat = the flavor!)
• Salt and pepper
• American cheese slices
• Burger buns
• Your favorite toppings (lettuce, pickles, onion, special sauce — go wild!)
• Pampered Chef Nonstick Flat Griddle or a 12” Cast Iron Skillet
• A sturdy spatula for smashing

That’s really it. Simple ingredients, big results.

Step-by-Step Instructions

1. Portion your beef. Divide your ground beef into loosely packed balls, about 2–3 oz each. Don’t overwork the meat — just a gentle roll in your hands is all you need. The less you handle it, the more tender your burger will be.

2. Toast your buns first! Turn your griddle to medium heat, place your buns cut-side down on the griddle for 30–60 seconds until lightly golden.  I do like to spread my buns with a bit of butter, but you don’t have to. Toasting the buns is chef’s kiss — don’t skip it! Remove and set aside.

3. Get your griddle screaming hot. Place your griddle over medium-high heat and let it preheat for a few minutes. You want it really hot — that’s what creates the gorgeous brown crust that makes smash burgers so irresistible. A drop of water should sizzle and evaporate immediately. You might want to turn on your fan and open a window!

4. Place the ball and smash! Set a beef ball on the hot griddle and immediately smash it down firmly with your spatula — press hard and hold for a few seconds. You’re going for a thin, wide patty. This is the fun part! The smash maximizes the contact between the meat and the hot surface, which is exactly what creates that crispy, caramelized crust.

5. Season and cook. Sprinkle the top of each patty with salt and pepper right after smashing. Let the burgers cook undisturbed for about 2 minutes –  you’ll see the edges turn brown and crispy. Don’t be tempted to move them early!

6. Flip and add cheese. Flip each patty with a thin, firm spatula (you want to get under all those crispy edges!). Immediately lay a slice of American cheese on top. Cook for just 1 more minute — American cheese melts fast and perfectly.

7. Build your burger. Stack, top, and serve immediately. Smash burgers are best eaten hot, right off the griddle!

Tips for the Best Smash Burger

• 80/20 beef is non-negotiable. Leaner beef won’t give you the same juicy, crispy result. Trust me on this one.
• Smash fast and hard. Once that beef hits the hot surface, you have a small window — smash it immediately before it starts to cook and set.
• One flip only. Resist the urge to flip more than once. Let the crust develop fully before you touch it.
• Don’t skip the cheese. Adding it right after the flip lets it melt perfectly from the residual heat.

Why I Love This Method

• Fast — Dinner is on the table in under 20 minutes
• Budget-friendly — Ground beef goes a long way!
• Crowd-pleaser — Kids and adults both go crazy for these
• Easy cleanup — One griddle, one spatula, done

Want to check out the Pampered Chef tools I used? Check them out here!

Have you tried making smash burgers at home? Drop a comment below and let me know what toppings you loaded yours up with — I’d love to hear!