What Is a Smash Burger and How Is It Made?

A smash burger is a thin burger patty pressed onto a very hot griddle, which gives it crispy edges and a deeply browned crust. This guide explains how the method works, how it differs from a classic burger, how to make one at home and what separates a good smash burger from a bad one.

What exactly is a smash burger?

The name comes from the verb smash. The mince is not shaped into a disc in advance; it goes onto the hot griddle as a ball and is pressed with a spatula into a thin patty.

That simple difference changes everything: instead of a thick patty that stays pink inside, you get a thin one with lacy, crispy edges and a dark brown crust, cooked in two to three minutes.

How is a smash burger made? (step by step)

The whole method takes a few minutes, but the order matters:

1. Heat the griddle. A griddle or cast-iron pan should be hot enough to sizzle the moment the beef touches it. On a lukewarm surface the meat flattens but does not sear, and releases its juices.
2. Shape the mince into balls. Balls of about 70 g are enough. Don't overwork the mince; just gather it lightly.
3. Place the ball on the griddle and smash it straight away. Within the first 30 seconds, press down firmly with a wide, sturdy spatula. The patty should be very thin.
4. Leave it alone. Don't move the patty after smashing; this is when the crust forms.
5. Season after smashing. Salt and pepper the top.
6. Flip once. When the edges darken, scrape under the patty (keeping the crust attached) and flip it in one go.
7. Add the cheese immediately. Put a slice of cheddar on top as soon as you flip; the remaining heat melts it.
8. Build the burger. Stack the patties in the bun with the cheese between them.

Why is it smashed?

Smashing increases the area of beef in contact with the griddle. At high heat, the Maillard reaction takes place on that surface: proteins and sugars react to form a brown, crispy, intensely flavoured crust.

On a thick patty this crust stays limited to two surfaces. A smash patty is thin and wide, so the ratio of crust to beef is much higher. That is where the typical "seared beef" flavour of a smash burger comes from.

What is the difference between a smash burger and a classic burger?

Both can be great; they offer different things. A classic burger puts the juiciness of the beef first, a smash burger the flavour of the seared crust.

Which beef makes a good smash burger?

The quality and fat content of the beef decide the result:

• Around 20% fat. Leaner mince dries out quickly in a thin patty and the crust stays weak.
• Fresh. Thawed beef releases its juices and steams instead of searing when smashed.
• Coarsely ground. Very finely ground mince turns pasty and the patty loses its texture.

We make our patties with fresh, never-frozen Angus beef; it is prepared fresh every day and smashed onto the griddle when your order comes in.

Which cheese and sauces go with it?

The classic partner for a smash burger is cheddar: it melts quickly and spreads between the two hot patties. Add caramelised or crispy onions, pickles and a good sauce, and the balance is complete.

Two examples from our menu:

On our menu

Chef SpecialCustomer favourite

The chef's own recipe: double patty, double cheddar and special sauces. 140 g beef.

See the menu

On our menu

Big Boss210 g

210 g beef with caramelised onions, truffle aioli and melted cheddar. For serious smash fans.

See the menu

We make our sauces (ranch, dip, mexico and avocado) in our own kitchen. You can see every item and its description on our menu page.

Which bun is used for a smash burger?

The bun has to hold the burger together without getting in the way of the beef. Smash burgers usually use soft, slightly sweet buns toasted on the inside; the toasted surface absorbs the juices from the patty and sauce so the bun doesn't turn soggy. That is why brioche is a common choice: the Cheese Classic Burger on our menu is served in a brioche bun.

What are the most common mistakes when making one at home?

Smash burger or thick burger: which is for you?

Both can be great; it depends on what you want from a burger:

• If you love a seared, crispy beef flavour: a smash burger, where the crust makes up most of the patty.
• If you want a pink, juicy middle: a thick burger, where you can choose the doneness.
• If you want it fast: a smash burger; the thin patty cooks in minutes.
• If you want cheese in every bite: a double smash burger, with the cheese melting between the patties.

How do you eat a smash burger at a restaurant?

The best moment for a smash burger is the first few minutes after it leaves the griddle, when the crust is at its crispiest. At a restaurant, eat it without waiting. Holding the bun with gentle pressure stops the patties and sauce from sliding. If you order delivery, open the box as soon as it arrives; bread left in a closed box goes soft from the steam.

A short smash burger glossary

Where can you eat a smash burger in Istanbul?

We explain how to recognise a good smash burger and what to watch for when ordering in our Istanbul smash burger guide.

In Istanbul we make our smash burgers at two branches, with the same beef and the same sauces. Smash House Nişantaşı is a few minutes from Osmanbey metro, and Smash House Sirkeci is two minutes from Sirkeci Station and Marmaray, a short walk from Sultanahmet. Both stay open late; hours and directions are below, and current prices are in the PDF menu.