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Home & Kitchen with Caraway
Crispy-Edge Smash Burgers on a Stovetop Griddle
Key Takeaways
Smash burgers get their signature crispy edges from high heat and full contact with the cooking surface, not thick patties or long cook times.
A flat, evenly heated stovetop griddle makes smash burgers easier, faster, and more consistent than a traditional pan.
Simple ingredients, proper smashing, and patience before flipping are the keys to juicy burgers with deep, caramelized flavor.
There’s something magical about a smash burger done right. Thin, crispy edges. Juicy centers. Deep, savory flavor from direct contact with heat. And the best part? You don’t need a grill or fancy setup to pull it off at home.
At Caraway , we’re big fans of recipes that feel indulgent but stay simple. Smash burgers check every box. And once you master the technique, they’re faster and more satisfying than traditional thick burgers.
What Makes a Smash Burger Different
A smash burger isn’t about thickness or perfection. It’s about maximizing surface contact. When you press the beef directly onto a hot griddle, you create an instant sear that locks in flavor and builds those crave-worthy crispy edges .
Instead of flipping multiple times or cooking low and slow, smash burgers cook quickly and confidently. Less handling. More browning. Better texture.
This is why heat control, the right pan, and the right grill press matter so much.
Ingredients You’ll Need
Smash burgers thrive on restraint. Keep it simple so the beef can shine.
Ground beef (80/20 works best for flavor and juiciness)
Kosher salt and freshly cracked black pepper
Burger buns (soft, lightly toasted)
Cheese slices (American melts best, but use what you love)
Optional toppings: sliced onions, pickles, mustard, or a simple sauce
The Best Pan for Stovetop Smash Burgers
A flat, spacious cooking surface is key. You want room to smash without crowding, plus even heat so every patty browns properly.
This is where a stovetop griddle really shines. A ceramic-coated griddle pan makes the process easier because it heats evenly, releases cleanly, and doesn’t require heavy oils or aggressive scraping.
Our Ceramic-Coated Square Pan Duo was designed exactly for moments like this. The griddle gives you space to cook multiple patties at once, while the non-toxic ceramic coating keeps cleanup refreshingly simple.
Step-by-Step: How To Make Smash Burgers
Start by dividing your beef into loose balls, about 2 to 2½ ounces each. Don’t pack them tightly. The looser the ball, the better the smash.
Preheat your griddle over medium-high heat for a few minutes. You want it hot, but not smoking aggressively. A properly heated surface is what creates that signature crust.
Place the beef balls onto the hot griddle, leaving space between each one. Immediately press them down firmly . Hold the pressure for about 10 seconds. This ensures full contact with the pan and sets the crust.
If you want better browning and crisp edges, a grill press is worth reaching for. Our 6” Grill Press provides even pressure and works easily across grills and stovetop pans.
Season generously with salt and pepper. Let the patties cook undisturbed for about 90 seconds. This is where the magic happens. Resist the urge to move them.
Once the edges look deeply browned and crisp, flip the patties. Add cheese if using, and cook for another 30 to 60 seconds until melted. Smash burgers cook fast, so keep an eye on them.
Transfer to toasted buns and assemble with your favorite toppings.
Tips for Extra Crispy Edges
Don’t overcrowd the pan. Cook in batches if needed.
Smash once and only once. Re-smashing squeezes out juices.
Use parchment between the spatula and beef if sticking is a concern.
Let the burger release naturally before flipping. If it sticks, it’s not ready yet.
A clean, non-stick surface helps here, too. Less sticking means better browning and less oil needed overall.
Frequently Asked Questions
What’s the best beef for smash burgers?
An 80/20 ground beef blend delivers the best balance of flavor and juiciness.
Do I need oil for smash burgers?
Usually no. The fat in the beef is enough, especially on a ceramic-coated griddle. If needed, use a very light coating.
Why won’t my burgers get crispy?
The pan likely isn’t hot enough, or the patties were moved too soon. High heat and patience are key.
Sources:
What Is A Smash Burger? | Smashburger
Toxic truth? The cookware craze redefining ‘ceramic’ and ‘nontoxic’ | The Guardian