A smash burger is a thin beef patty pressed hard against a screaming-hot surface so the edges crisp up and the middle stays juicy. This version adds bacon and melted cheese on a brioche bun, and the whole thing comes together in 25 minutes. If you have never made burgers from scratch, this is a good place to start — the technique is simple and the results are hard to argue with.
Why this recipe works
Two things make this work. First, smashing the ball of beef flat the moment it hits the hot pan maximizes contact with the cooking surface, which creates a browned, slightly crispy crust through the Maillard reaction — that is the same process that makes a seared steak taste better than a boiled one. Second, the cheese goes on right after the smash, while the patty is still on the heat, so it melts fully before the burger is assembled. Brioche buns are soft enough that they compress slightly when you hold the burger, which keeps everything from sliding out. Both of these things matter more than any seasoning trick.
Substitutions that actually work
- Ground beef: Use 80/20 (chuck) if you can find it. Leaner blends like 90/10 will give you a drier, less flavorful patty because the fat is doing real work here.
- Cheese: American cheese melts the fastest and most evenly, which is why diners use it. Cheddar works but may not melt as smoothly — go thin-sliced if you use it.
- Brioche buns: A standard potato roll or a soft sesame bun is a fine swap. Avoid anything crusty or thick; it will overpower the thin patty.
- Bacon: Cook it in the same pan before the patties if you want the drippings to add flavor to the beef. Pre-cooked bacon strips save time but skip that benefit.
Mistakes to avoid
- Starting with a cold pan: The pan needs to be fully preheated — cast iron or stainless, medium-high heat, at least two minutes before the beef goes in. A warm pan steams the patty instead of searing it.
- Smashing too late: You have about 10 seconds after the beef ball hits the pan to press it flat. After that the crust starts forming and you will tear the patty if you push down.
- Making the balls too big: One pound of beef divided into four portions is about 4 oz each. Bigger portions take longer to cook through and lose the thin, crispy-edged character that defines a smash burger.
- Skipping the thermometer: Ground beef must reach 160°F (71°C) internal temperature. Because the patties are thin they cook fast, but fast does not always mean done — check with an instant-read thermometer the first few times you make this.
- Pressing down after the initial smash: Skip pressing the patty again mid-cook — it squeezes out the juices you want to keep inside.
Irresistible Smash Burger with Bacon
Ingredients
- 1 pound ground beef
- 4 slices bacon
- 4 medium brioche buns
- 4 slices cheese (cheddar, American, or your favorite variety)
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
Notes
Nutrition
Frequently asked questions
Do I need a special smash burger press or tool?
No — a heavy spatula or the flat bottom of a small saucepan works fine. The key is applying firm, even pressure across the whole patty in one motion, which any flat, heavy surface can do.
Can I cook the bacon and the patties at the same time?
It is easier to cook them separately. Cook the bacon first, set it aside on a paper towel, then cook the patties in the same pan — you get the flavor from the drippings without managing two things at once on a very hot surface.
How do I know when the patty is actually done?
Use an instant-read thermometer and look for 160°F (71°C) at the center of the patty. At 4 oz and smashed thin, that usually takes about 2 minutes per side on high heat, but pan temperature varies, so the thermometer is more reliable than timing alone.
If you liked this one
- Ultimate Avocado Bacon Smash Burger
- NYC Bacon Smash Burger
- Five Guys BLT Smash Burger
- Perfect Bacon Double Cheeseburger