The Flavor Explosion that Conquers Italy – Discover the Perfect Smash Burger!

The smash burger is not just a trend, it’s a true revolution in the world of homemade burgers!

Forget the classic anonymous patties: here we talk about a technique that transforms minced meat into a masterpiece of external crunchiness and incredible internal juiciness.

The secret? A decisive “smash” on a scorching plate that seals in the juices and creates that irresistible crust (the famous Maillard reaction) that makes all the difference.

If you’re looking for the original smash burger recipe, or want to discover the tricks to making it perfect like in the best American diners, you’re in the right place.

This comprehensive guide will reveal step by step how to prepare a mouth-watering homemade smash burger, using a tasty mix of beef and pork for an extra kick and a special sauce with fresh aromas that will win you over.

Get ready to impress everyone with the best smash burger of 2025, following our easy and quick recipe and tips!

Smash Burger 2025: The Ultimate Recipe for a Crispy and Juicy Homemade Result

Difficulty: Very Easy
Cost: Very Economical
Rest time: 2 Minutes
Preparation time: 25 Minutes
Portions: 4
Cooking methods: Stove, Griddle
Cuisine: Italian
Seasonality: All Seasons

Ingredients

15 oz ground beef (Chuck or brisket)
6 oz ground pork (Bacon)
4 sesame buns
4 slices cheddar
1 nut clarified butter
1 pinch black pepper
to taste salt
3/4 cup mayonnaise
1/8 cup ketchup
1 tbsp mustard
1 tbsp apple cider vinegar
1 clove garlic
Half Tropea red onion
1 tsp sweet paprika
2 pickles
4 leaves lettuce
2 tomatoes
4 pickles

Tools

1 Bowl Pyrex
1 Cast iron skillet Lionnese
1 Meat tenderizer Tescoma
1 Spatula Lacor

Steps

Follow these key steps to create double smash burgers that will thrill your taste buds, combining a textbook crispy crust with surprising juiciness, all wrapped in a flavor explosion thanks to our meat mix and special homemade sauce.

The Magic Sauce: Your First Master Touch.

Prepare the special sauce right away: in a bowl, mix mayonnaise, ketchup, mustard, a splash of apple cider vinegar, fresh garlic and grated onion (as listed in the ingredients), a pinch of paprika and, if you like, chopped pickle.
Cover and refrigerate the sauce for at least 20-30 minutes.
The flavors will blend and it will become even tastier!
This sauce is one of the secrets to your smash burger.
Ready-to-Use Patties: The Perfect Blend for the “Smash”.
While the sauce is marinating, focus on the meat: in a bowl, combine ground beef and pork bacon, as listed in the ingredients.
Mix gently, without overworking the meat.
From the total mixture, form 8 soft and equal balls (about 2.6 oz each, you will use two patties for each double burger).
Don’t smash them now!
Cover them and chill in the fridge for 15-20 minutes.
Do not add salt now.
Sprint Cooking on the Griddle: Instant Crunchiness!
Now the fun part, cooking your smash burger: heat a heavy cast iron skillet or griddle very well (it needs to be scorching!).
Grease it with a drizzle of oil or a small amount of clarified butter.
Take a meatball from the fridge and place it on the hot pan.
Immediately, with a meat tenderizer, smash it with determination, forming a thin disc with slightly irregular edges – that’s where it will become crispier!
Only now, salt and pepper the top of the meat.
Cook for 1-2 minutes, until you see a nice dark and inviting crust forming underneath.
Flip the burger, helping with the spatula to lift the crust.
Salt and pepper this side too and immediately place a slice of cheddar cheese on top.
Let it cook for another minute, or until the cheese has melted well.
Do this for all 8 patties, cooking a few at a time to keep the pan always very hot.
Build Your Masterpiece: Assembling the Double Smash Burger.
It’s time to shape your perfect double smash burger!
If you like, quickly toast the inside of the buns.
Spread some of your special sauce on the bun base.
Add a few slices of tomato and some pickles.
Place the first patty with melted cheese, then a fresh lettuce leaf.
Complete the work with the second patty with cheese and a bit more sauce.
Close with the top of the bun.
Everyone to the Table: Serve and Enjoy Your Stellar Smash Burgers!
Your homemade double smash burgers are ready!
Bring them to the table right away, nice and hot.
They are fantastic with a side of crispy fries and your favorite drink.
Get ready to impress and enjoy every bite!
The goal is to have fun in the kitchen and achieve a delicious result.

Tips, Storage, and Variations:

Here are some tips for amazing smash burgers, how to store them, and some ideas for customization!

Pro Tips (Simple but Effective):

Right Meat: The foundation of everything! A good mix of ground beef and fatty pork (like fresh bacon or shoulder, ground) will make a big difference in flavor. Cold is Better: Keep the meat in the fridge until just before cooking. Form the balls gently, without pressing too much.

Super Hot Griddle: Don’t be in a hurry to place the meat on the griddle or pan. It needs to be scorching to create that wow crust!

Smash with Determination: When you place the ball on the griddle, smash it well to make it thin with edges that will become super crispy.

Leave it Alone: Once smashed, don’t move the meat while it cooks the first side. That’s how the magic crust forms.

Scraping is Key: When you flip the burger, use the spatula well to “scrape” all the crispy part off the pan, don’t leave it there!

How to Store Smash Burgers:

Best When Fresh: Smash burgers are at their best eaten right away, hot and crispy.

Leftovers? Cooked Patties: If you have leftovers, store them in the fridge for 1-2 days. You can reheat them in a pan, but they won’t be as crispy as freshly made.

Raw Meat (Balls): Unsalted meatballs can be stored in the fridge, covered, for up to 1 day.

Special Sauce: Homemade sauce lasts well in the fridge, in a closed jar, for 3-4 days.

Creative Ideas for Variations:

Get Creative!

Cheeses: Try with spicy provolone, gorgonzola, smoked scamorza.

Sauces: Dare with barbecue sauce, truffle mayonnaise, or guacamole.

Extra Garnishes: Add crispy bacon, caramelized onions, sautéed mushrooms, a fried egg.

Different Bread: Even the type of bun can change the outcome!

Smoke in the Kitchen? Beware, cooking at high temperatures, especially with pork, might create some smoke. Better to open a window!

FAQ (Questions and Answers)

Questions (FAQ) about Smash Burgers?

Here are simple answers to the most common questions:

What exactly is a “smash burger”?
It’s a type of burger that is smashed directly onto a hot griddle or pan while cooking. This makes it thin, with super crispy edges and a juicy interior. A true delight!
Do I have to use pork along with beef?
This recipe suggests a mix of beef and pork (like bacon or shoulder) because it adds more flavor and tenderness. If you prefer, you can use only ground beef, as long as it’s fatty enough (about 20% fat is good).
What’s the secret to that fantastic crust?
There are three tricks: a very hot skillet or griddle, smashing the meat well at the start of cooking, and not moving the burger while the crust forms on the first side. Simple and effective!
Can I prepare something in advance if I have guests?
Smash burgers are unbeatable when freshly made. However, to speed things up, you can prepare the meatballs beforehand (without salting them and storing them in the fridge), the special sauce, and pre-cut all the vegetables. So, at the moment, you just have to cook and assemble!
What type of pork is best to use for this recipe?
For this recipe, ground fresh bacon or ground pork shoulder are perfect. They have the right amount of fat that makes the burgers tastier, juicier, and helps to create a nice crust. Hope this streamlined version helps!