In the crowded world of fast-food burgers, the classic Smashburger stands out with its perfectly crispy-edged patties and signature tangy sauce. This copycat recipe brings that restaurant magic home, featuring thin patties with caramelized crusts, soft potato buns, and the one-of-a-kind Smashsauce that skips basic ketchup-mayo for a bold mustard-pickle punch. Simple ingredients come together for uniquely delicious results that rival the original.
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Why is the classic Smashburger so good?
In the crowded world of fast-food burgers, the Smashburger finds a way to stand out. It could be the thin patty with the perfect crust of char and the tender interior. Or perhaps it’s the soft potato rolls adding just enough sweetness to the mix to balance the savory beef and American cheese.
But, most likely it’s the one-of-a-kind Smashsauce that skips the usual ketchup-mayo mix for a bold mayo-and-mustard base spiked with pickle juice and finely diced dills. When you put it all together, you wind up with a burger that is simple, yet uniquely delicious.
Classic Smashburger ingredients and their roles
For the famous Smashsauce, you’ll need:
- Mayonnaise – forms the creamy base of the sauce.
- Yellow mustard – adds tang to help balance out the richness of the mayo.
- Pickle juice – intensifies the zip of the sauce.
- Dill pickle, finely chopped – introduces a little crunch and pops of acidity that work well with the salty beef.
- Vegetable oil – thins out the sauce and helps bring all the other ingredients together.
For the burger patties, you’ll need:
- Ground chuck – provides the perfect balance between beefy flavor and fat content.
- Kosher salt – enhances the taste of the other ingredients.
- Ground black pepper – adds a mild warmth to the patties.
- Seasoned salt – pumps up the flavor profile with several basic seasonings in one convenient ingredient.
- Unsalted butter prevents the patties from sticking to the cooking surface and imparts a unique flavor that oil lacks.
For plating the classic Smashburger, you’ll need:
- Potato buns – lend the structure to the burger and add a touch of sweetness that contrasts wonderfully with the charred flavor.
- American cheese (optional) – turns the burger into a cheeseburger.
- Lettuce – supplies a nice crunch.
- Red onion, thinly sliced – contributes a crunch with a bit of acidity.
- Dill crinkle-cut pickle chips – up the pickle flavor of the sauce and add crunch.
- Tomato slices, thinly sliced – keeps the burger extra juicy.
- Ketchup – brings everything together with a sweet and tart flavor.
How to make Smashburger Classic Smash
To make the Smashsauce:
- In a mixing bowl, stir together the mayo, yellow mustard, pickle juice, finely chopped dill pickle, and vegetable oil.
- Cover with plastic wrap and chill to allow the flavors to blend while you prepare the rest of the classic smash burger recipe.
To prepare the burgers:
- In a small bowl, combine the kosher salt, ground black pepper, and seasoned salt. Mix well and reserve the spice mixture for later.
- Split the ground beef into four equal portions.
- Use damp hands to lightly form the ground beef into balls.
- Sprinkle the spice mixture evenly on all sides of the meatballs and set them aside.
To cook the Smashburgers:
- Heat a regular skillet or griddle over medium-high heat.
- Add half of the remaining unsalted butter and wait until it stops foaming.
- Place two balls of meat on the cooking surface and immediately squash them with a heavy metal spatula or burger press. Press for about ten seconds to ensure they get a good sear on the first side.
- Sprinkle more seasoning mix over the burgers and cook for an additional minute, or until the juices start to pool on top of the patties.
- Flip the patties and season.
- Add a slice of American cheese if using, and cook for a minute or two until the cheese melts, and a crust forms on the other side.
- Place the cooked patties on a plate and cover with aluminum foil to keep warm.
- Repeat with the remaining two patties.
To toast the hamburger buns:
- Melt a tablespoon of unsalted butter in a large skillet.
- Place the buns cut-side down in the skillet and toast until the cut side is golden brown.
- Remove the buns from the skillet and keep them for later.
To assemble the Smashburger Classic Smash like they do at the restaurant:
- Spread two teaspoons of Smashsauce and two teaspoons of ketchup on the cut side of the top bun.
- Lay the cooked patty on the bottom bun and add the dill pickles, sliced red onions, sliced tomato, and lettuce.
- Cover with the top bun and serve immediately.
What to serve with this classic smash burger recipe
Make it a meal by pairing one or more of these recipes with your burger:
Dirty Diet Coke – This tart and creamy creation combines Diet Coke with coconut syrup, vanilla sweet cream, and a squeeze of lime. It is an addictive creation that takes soda into the realm of carefully crafted cocktails.
Logan’s Roadhouse Fried Mushrooms – Skip the fries and munch on something so much better. The crunchy buttermilk breading, with its slight tang, complements the tender, earthy mushrooms perfectly in this creative side dish.
DQ Onion Rings – There are typical onion rings, and then there are DQ Onion Rings. Made with sweet onions coated in buttermilk and then tossed with cracker crumbs, these onion rings are extra light and crispy.
Storage and reheating instructions
Refrigerator Storage: Store cooked patties and toppings separately in airtight containers for up to 2 days. Do not store toasted buns, as they will become soggy.
Reheating Method: Reheat patties with cheese in a preheated oven at 350°F for 8 to 10 minutes. For patties without cheese, reheat for one minute per side in a skillet with butter over medium-high heat for an extra crispy crust.
Freezing: Freeze cooked patties (without toppings) for up to 2 months. Thaw in the refrigerator overnight before reheating. Toast fresh buns and assemble with fresh toppings.
More Smashburger copycat recipes
Favorite restaurant burgers
- Chili’s Big QP Burger
- In-N-Out Animal Style Burger
- Red Robin Bonzai Burger
- Sonic Double Smasher Burger
Check out more of my easy recipes for burgers and the best copycat fast food recipes here on CopyKat!
Smashburger Classic Smash Easy Copycat Recipe
Ingredients
Smash Sauce
- 1/4 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 teaspoon pickle juice
- 1 teaspoon finely chopped dill pickle
- 1/2 teaspoon vegetable oil
Burgers
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon seasoned salt
- 1 1/4 pound ground chuck
- 3 tablespoons butter divided use
- 4 potato buns split
- 4 slices American cheese
Additional Toppings
- 1/4 cup ketchup
- 12 dill crinkle-cut pickle chips
- 8 thin slices red onion
- 8 thin tomato slices
- 4 lettuce leaves
Instructions
- Combine all the ingredients for the Smash Sauce in a small bowl. Mix well and set aside.
- In another small bowl, combine the kosher salt, ground black pepper, and seasoned salt to create a seasoning blend for the burgers.
- Divide the ground chuck into 4 equal portions and roll each portion into a ball. Do not pack them too tightly. Season the outside of each ball with a small pinch of the seasoning blend.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Place the split buns cut-side down in the skillet and cook until lightly browned and toasted, about 30 seconds to 3 minutes.
- Place 1 tablespoon of butter in a large, rip-roaring hot skillet or on a griddle over medium-high heat—avoid using a nonstick skillet, as the burgers will not develop as good of a crust. Add 2 ground beef balls to the skillet. Immediately press down firmly on each ball with a sturdy metal spatula or with a smaller foil-wrapped skillet for about 10 seconds, until the patty is sizzling and very flat. Sprinkle the patties with more of the seasoning blend and cook for another 60 to 90 seconds, until the juices start to bubble through the burger and a deep, rich crust develops.
- Flip the patties with a sturdy metal spatula, making sure to scrape up all the crispy, caramelized bits from the pan. Sprinkle the other side with the seasoning mix and immediately top with 1 slice of American cheese. Cook for an additional 1 to 2 minutes, until the cheese is melted and the burger is cooked to your desired doneness. Remove from the skillet and keep warm.
- Repeat with the remaining 1 tablespoon of butter and 2 beef balls.
- To assemble the Smashburgers, spread about 2 teaspoons of the prepared Smash Sauce on the cut side of each toasted bun, followed by 2 teaspoons of ketchup. Place the cooked burger patty on the bottom bun. Top with 3 dill pickle chips, 2 red onion slices, 2 tomato slices, and a lettuce leaf (in that order). Cover with the top bun and serve immediately.
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