The smashed cheeseburger is a masterclass in Maillard reaction, transforming simple ground beef into a crispy, juicy delicacy. These six recipes showcase a spectrum of techniques, ranging from the classic diner-style smash to innovative twists like the Oklahoma onion-infused patty and the toastie-style hybrid. You will find variations using premium brisket blends, lean beef for calorie-conscious eaters, and creative toppings like herb-infused dips or Parmesan crusts. Whether you are a beginner looking for a quick 10-minute meal or a culinary enthusiast ready to grind your own ribeye, these recipes offer a comprehensive guide to achieving the perfect crust. This comparison breaks down the essential differences in meat selection, cooking surfaces, and assembly to help you master the art of the smash.
J. Kenji López-Alt
Focuses on the classic diner technique using a brisket and chuck blend for optimal fat content.
Key ingredients
1 (split) Brioche bun · Two 2.25 oz balls (total 4.5 oz) Ground beef (brisket and chuck blend) · To taste Salt · To taste Pepper · For toasting buns Butter … +5
Cooking with Kian
Features freshly ground ribeye and paper-thin onions smashed directly into the meat.
Key ingredients
Approx. 1.5 lbs Ribeye steak (for fresh ground beef) · 2 medium White onions · 1 slice per burger American cheese · Enough for 6 buns Burger bun dough (Homemade) · 1 egg Egg wash (for buns) … +8
J. Kenji López-Alt
Emphasizes the use of a razor scraper to maximize crust development on a smoking hot pan.
Key ingredients
4 ounces (divided into two 2-ounce balls) Ground beef chuck (at least 20% fat) · 1 piece Soft hamburger bun · 適量 Butter (for toasting) · 1 slice American cheese · 適量 Thousand Island style sauce (or mayonnaise/ketchup) … +3
Pitmaster X
Uses a unique Parmesan cheese crust and a fresh herb dip for the buns.
Key ingredients
300-400g Beef chuck · 1 small White onion · 2 pieces Shallots · 3-4 pieces Pickles (Gherkins) · 1 bunch Fresh herbs (Parsley/Chives) … +5
The Golden Balance
Utilizes 95/5 lean beef and a Greek yogurt-based sauce to reduce calories.
Key ingredients
2/3 lb (portioned into two 1/3 lb balls) 95/5 Lean Ground Beef · Light spray Oil spray · 1 tbsp A1 Sauce · 1 tbsp Worcestershire Sauce · to taste Salt and Black Pepper … +8
Andy Cooks
Combines a smashed burger with a toastie maker for a crunchy, golden-brown exterior.
Key ingredients
250g (9 oz) Beef mince (80/20 fat ratio) · 1, thinly sliced Onion · 2 tbsp Mayonnaise · 1 tbsp Ketchup · 1 tsp Yellow mustard … +7
Uses a specific brisket and chuck blend with Pasmayo (garlic mayo).
Features freshly ground ribeye and homemade burger bun dough.
Uses standard ground beef chuck (20% fat) and Thousand Island style sauce.
Includes Parmesan cheese for the crust and a fresh herb dip (parsley/chives).
Uses 95/5 lean beef, A1/Worcestershire glaze, and Greek yogurt-based sauce.
Uses white tin loaf bread instead of buns and butter for the exterior crust.
Standard griddle smash using a razor scraper to lift patties.
Onions are smashed directly into the meat in a cast iron pan.
Uses a trowel to smash on an ungreased, smoking hot pan.
Smashes beef on top of sautéed onions and Parmesan cheese.
Uses parchment paper during the smash to prevent sticking with lean meat.
Cooks the patty then finishes the entire assembly in a toastie maker.
Rich, fatty, and classic diner flavor profile.
Intense caramelized onion sweetness and savory ribeye depth.
Focused on the pure, intense crust flavor from high-heat searing.
Umami-forward due to the Parmesan crust and fresh herb brightness.
Tangy and savory notes from A1, Worcestershire, and mustard.
Texturally crunchy with a classic toasted butter flavor.
For a quick, classic experience, Kenji's recipes are the gold standard. If you want a gourmet twist, try Pitmaster X's Parmesan crust or Kian's ribeye onion smash. For those watching their macros, The Golden Balance offers a clever, high-protein alternative.