This is a Five Guys-style BLT smash burger made at home: two thin 80/20 beef patties pressed hard on a screaming-hot griddle, stacked with crispy bacon, American cheese, lettuce, and tomato on a toasted brioche bun. It comes together fast, uses one pan for almost everything, and tastes like the real thing without the drive.
Why this recipe works
Two things actually drive this burger. First, the smash itself — pressing a loose beef ball flat the moment it hits a very hot surface maximizes contact with the metal, which is what creates those crispy, browned edges. If you wait even 30 seconds before smashing, the proteins start to set and you lose most of that crust. Second, toasting the brioche bun in the leftover bacon fat from the same pan adds flavor and creates a light barrier that keeps the bun from going soggy under the tomato and mayo. Skip adding any seasoning to the beef before smashing — salt draws out moisture and works against the crust you’re trying to build; season the patty right after it hits the griddle instead.
Common problems and fixes
- Patties sticking to the spatula when you smash: Lay a small square of parchment paper between the spatula and the beef ball before pressing. Peel it off immediately after smashing. No extra dishes, and the patty releases cleanly.
- Cheese not melting fully before the patty overcooks: After you flip the patty and lay the cheese on, add a few drops of water to the edge of the pan and cover it loosely with a lid or a metal bowl for 15–20 seconds. The steam melts the cheese fast without steaming the crust away.
- Bacon staying chewy instead of crispy: Start bacon in a cold pan and bring the heat up gradually. This renders the fat slowly and gives you flat, crispy strips. Rushing it on high heat curls the bacon and leaves the fat rubbery.
- Tomato making the bottom bun wet: Pat tomato slices dry with a paper towel before building the burger. One quick press removes enough moisture to make a real difference.
- Burger falling apart when you pick it up: Let the assembled burger sit for 60 seconds before eating. The cheese firms up slightly and binds the stack together.
Storage and reheating
Cooked patties keep in the fridge for up to 3 days in an airtight container. Store bacon separately — it stays crispier that way. To reheat, put the patties in a dry skillet over medium heat for about 2 minutes per side; a microwave works but turns the crust soft. Assembled burgers don’t store well, so keep the components apart until you’re ready to eat. For longer storage, freeze cooked patties between sheets of parchment for up to 2 months and thaw overnight in the fridge before reheating. Always reheat ground beef patties until they reach 160°F (71°C) internally.
Five Guys–Style BLT Smash Burger
Ingredients
Bacon & Toppings
- 6 slices thick-cut bacon Applewood-smoked preferred for depth
- 2 pieces brioche burger buns Buttery, 4–5 inch buns; lightly sweet
- 1 tablespoon unsalted butter For toasting buns
- 4 leaves iceberg lettuce Crisp inner leaves for crunch
- 4 slices ripe tomato Beefsteak or heirloom, 1/4-inch slices
- 6 slices dill pickles Cold, crunchy; sandwich cut or chips
- 0.25 cup thinly sliced yellow onion Optional; raw or quickly sautéed
Peppered Mayo
- 3 tablespoons mayonnaise Duke’s or Kewpie recommended
- 1 teaspoon fresh lemon juice Brightens richness
- 0.25 teaspoon freshly ground black pepper Coarse grind preferred
Patties & Sear
- 14 ounces 80/20 ground beef Divide into 4 balls (3.5 oz each) for double smash per burger
- 1 teaspoon kosher salt Divided, for seasoning patties
- 0.5 teaspoon freshly ground black pepper Divided, for seasoning patties
- 4 slices American cheese Melts perfectly; deli-sliced if possible
- 1 teaspoon neutral oil Canola or grapeseed, for griddle
- 0.5 teaspoon Worcestershire sauce Optional; brush on patties for umami
Instructions
- Preheat the griddle/skillet (5 minutes): Set a heavy griddle or cast-iron skillet over medium-high heat and preheat to about 425°F/220°C. You want it ripping hot so the patties sear instantly.
- Mix the peppered mayo (2 minutes): In a small bowl, stir together mayonnaise, lemon juice, and black pepper until smooth. Cover and refrigerate while you cook.
- Prepare toppings (3 minutes): Rinse and dry lettuce leaves, slice tomato into even 1/4-inch rounds, and set pickles and onions (if using) within easy reach. Keep tomatoes at room temperature for peak flavor.
- Portion the beef (3 minutes): Divide ground beef into four 3.5 oz portions and gently roll into loose balls. Do not over-pack; air pockets help create those lacy smash edges.
- Cook the bacon (8–10 minutes): Lay bacon on the hot griddle and cook, flipping as needed, until deeply golden and crisp. Transfer to a paper towel–lined plate. Reserve 1 teaspoon bacon fat on the griddle for flavor; pour off excess if needed.
- Toast the buns (1 minute): Add butter to the griddle with the reserved bacon fat. Place buns cut-side down and toast until golden, 30–45 seconds. Set aside.
- Smash the patties (2–3 minutes total): Lightly oil any dry spots on the griddle. Place two beef balls down per batch. Immediately cover each with a square of parchment, then press firmly with a solid spatula or bacon press until about 1/4-inch thin. Season with kosher salt and black pepper. Tip: Apply steady, even pressure for 10–15 seconds to maximize contact and crust.
- Sear and flip (1.5–2 minutes): Cook smashed patties until the edges are deeply browned and the top is just turning glossy with fat, 60–90 seconds. Use a sharp metal spatula to scrape and flip—preserve that crust. If using Worcestershire, brush a few drops on the cooked side. Top each patty with American cheese and cook 30–45 seconds more, just until melted. Repeat for remaining patties if cooking in batches.
- Build the BLT (2 minutes): Spread peppered mayo onto both bun halves. Layer bottom bun with lettuce (acts as a moisture barrier), then tomato slices with a pinch of salt. Stack two cheesy patties, top with 3 slices of bacon, pickles, and onions if using. Crown with the top bun.
- Serve immediately: Burgers are best within minutes—listen for the crisp bacon, see the glistening cheese, and inhale that roasted beef aroma. The bun should be warm, lightly squishy, and perfectly toasted.
Notes
Chef’s Tips
- Better smash: Use parchment squares to prevent sticking and keep a thin, even patty. A stiff, flat metal spatula is essential.
- Crust control: Don’t add oil to the meat—oil the griddle lightly instead. Moisture inhibits browning.
- Bacon upgrade: For super-flat, evenly crisp bacon, bake at 400°F/205°C for 12–16 minutes on a rack. Great for batch cooking.
- Lettuce barrier: Placing lettuce beneath the patties protects the bun from tomato juices for a cleaner, crisper bite.
- Substitutions: Use turkey bacon, plant-based patties, vegan mayo, and dairy-free cheese for a satisfying alternative. Gluten-free buns or lettuce wraps work beautifully.
- Tomato choice: In peak season, use heirloom tomatoes; off-season, go for Campari or vine-ripened for better flavor.
Serving Suggestions
- Plate like a pro: Serve on a warm plate with a parchment-lined basket of crispy fries or Cajun-spiced wedges. Add a dill spear for a classic deli touch.
- Color & texture cues: Golden buns, ruby tomato, vibrant green lettuce, lacquered bacon, and cheese that just drapes over the edges—this is your visual green light.
- Drinks: Pair with a vanilla malt, a cold root beer, or a bright, hoppy IPA to cut through richness.
Culinary Context
The BLT is a pillar of American sandwich culture; the smash burger, a diner-born technique that amplifies Maillard flavor. This recipe marries the two—big flavor, quick technique, and a joyful mess—very much in the spirit of generous, griddle-first burger joints.Optional Advanced Instructions
- Make-ahead: Mix peppered mayo up to 3 days ahead. Portion beef into balls, cover, and refrigerate up to 12 hours.
- Parallel workflow: Cook bacon first, toast buns in bacon fat while patties sear, and assemble while cheese melts.
- Beginner alternative: If smashing feels tricky, form 1/3-inch patties and cook 2–3 minutes per side; you’ll lose some lacy edges but retain great flavor.
Timing
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Course
Lunch or DinnerOrigin
American cuisineNutrition
FAQ
Can I use a regular cast iron skillet instead of a flat griddle?
Yes, a cast iron skillet works well for this. Just make sure it’s fully preheated over medium-high heat for at least 3 minutes before the beef goes in — a cold pan is the main reason smash burgers don’t develop a proper crust at home.
Does the beef need to be at room temperature before smashing?
It helps. Taking the beef out of the fridge 15–20 minutes before cooking means the patty cooks more evenly and the center catches up to the crust faster. Cold beef straight from the fridge can leave you with an overcooked edge and a barely-done middle.
Can I make this with pre-formed patties instead of loose balls?
You can, but the results won’t be the same. Loose balls smash into irregular, thin shapes with more surface area and craggier edges, which is exactly what gives smash burgers their crust. Pre-formed patties are more uniform and tend to steam rather than sear.
What if I can’t find brioche buns?
A standard potato roll is the next best option — it’s soft enough to compress with the burger without fighting back, and it toasts well in the bacon fat. Regular sesame seed buns work too, though they’re a bit drier and less forgiving if the burger sits for a minute before eating.