Updated 30 September 2026
A smashed burger is the opposite of a thick pub burger. Instead of a fat patty cooked slowly, you press a ball of beef mince flat onto a smoking-hot pan, so it spreads thin and forms a deep brown, lacy, crispy crust. Two of those, stacked with melted cheese in a soft bun, is burger heaven. Here's how to make a smashed burger with cheese at home, and why the mince you choose matters most.
Makes: 4 double burgers | Prep: 10 minutes | Cook: about 10 minutes
The mince matters
A smashed burger needs mince with a decent amount of fat. The fat renders out as the patty hits the pan and effectively fries the edges, which is what makes them crisp and lacy. Lean mince gives a drier, flatter result.
Our 1kg Dry Aged Smashed Burger Beef Mince (£12.99) is made for this job: dry-aged for extra flavour and already seasoned with salt and pepper, so you don't need to season the balls. It's sent frozen, so thaw it fully in the fridge first and keep it cold until it goes in the pan.
Ingredients
- 800g burger mince (8 x 100g balls)
- 8 slices American-style burger cheese or mild Cheddar
- 4 soft brioche or potato buns
- 1 onion, very finely sliced
- Pickles, shredded lettuce and sliced tomato to serve
- A little oil
For the burger sauce - 3 tbsp mayonnaise - 1 tbsp ketchup - 1 tsp American mustard - 1 tbsp finely chopped gherkins, plus a splash of pickle juice - A pinch of smoked paprika
How to make smashed burgers
- Make the sauce. Mix the sauce ingredients and chill.
- Portion the mince. Roll it into 8 loose balls of about 100g. Don't pack them tightly. Keep them in the fridge until you're ready.
- Toast the buns. Split and toast the buns cut-side down in a dry pan. Set aside.
- Heat the pan. Get a heavy cast-iron pan, griddle or plancha as hot as it will go, until it's smoking. Add a few drops of oil.
- Smash. Put 2 balls in the pan, well apart. Cover each with a square of baking paper and press down hard with a sturdy spatula or the base of a pan, until the patty is about 5mm thick. Hold for 10 seconds. Peel off the paper.
- Add onions. Scatter a few slivers of onion on each patty, if you like; they'll steam and soften into the meat when you flip it.
- Cook for 2 minutes without moving, until the edges are deep brown and crisp.
- Flip and cheese. Scrape under the patty with the spatula (you want the crust to come too), flip it, and lay a slice of cheese on top straight away. Cook for another 45–60 seconds.
- Stack. Stack two patties on each bun base with sauce, pickles and lettuce. Serve immediately.
Smashed burger timings
| Stage | Time |
|---|---|
| Smash and hold | 10 seconds |
| First side | about 2 minutes |
| Second side with cheese | 45–60 seconds |
| Total per patty | about 3 minutes |
Because the patties are so thin, they cook through very fast. Burgers are made from minced beef, so the FSA advises cooking them until they are steaming hot throughout, with no pink in the middle and clear juices. A thin smashed patty gets there quickly.
Smashed burger tips
- Smash only once, in the first 30 seconds. Pressing later squeezes out the juices.
- Keep the mince cold. Cold fat renders slowly in the pan, so the patty stays juicy while the edges crisp.
- Use baking paper. It stops the mince sticking to your spatula.
- Scrape, don't lift. The crust is the best bit; a sharp, stiff spatula gets under it.
- Don't overcrowd. Two patties at a time in a normal pan.
Variations
- Bacon smashed burger: add a couple of rashers of crispy streaky bacon to each stack.
- Oklahoma onion burger: press a thick pile of finely sliced onion into the patty as you smash.
- Blue cheese and caramelised onion: swap the cheese for a crumbly blue.
- Spicy: add sliced jalapeños and a dash of hot sauce to the burger sauce.
Ready-made burgers
Short on time? Our Prime Steak Burger 4x 4oz (£8.99) are made from chopped beef steak and go straight on the grill or pan. For a crowd, the Prime Beef Burgers 8x 4oz (£17.98) are handy for the freezer. See how to cook burgers in the air fryer.
More burger and mince recipes
- How to cook smashed beef burgers
- Homemade beef burgers with chips
- Minced beef: lean, steak and burger mince
Browse beef burgers, burgers and sausages and BBQ meat.
Smashed burger FAQs
What mince is best for smashed burgers?
Mince with a good amount of fat (many cooks look for around 15–20%), because it renders in the pan and gives crispy, lacy edges. Our dry-aged smashed burger mince is made specifically for burgers.
How thin should a smashed burger be?
About 5mm. Press it hard, once, straight after it goes in the pan.
How long do you cook a smashed burger?
About 2 minutes on the first side and 45–60 seconds on the second side with the cheese. It must be steaming hot with no pink in the middle.
Why is my smashed burger sticking to the spatula?
Put a square of baking paper between the mince and the spatula when you smash.
Can you make smashed burgers on the BBQ?
Yes, on a flat plancha or a cast-iron pan set on the grill. They need a solid, very hot surface, not grill bars.