Healthy Smash Burger

I make smash burgers when the burger craving hits and the grill feels like too much work. A few beef balls, one hot skillet, one dramatic smash, and suddenly everyone is hovering around the stove. Add iceberg, red onion, pickles, and a toasted bun, and it’s burger night with crispy edges and zero backyard setup!

This version is especially handy for Father’s Day, Memorial Day, the 4th of July, or any night when the grill is already calling your name. I like brioche here, but I usually hollow it out a little so it holds the burger without taking over the plate!

The sauce is creamy, tangy, and a little pickle-y from the relish, which is exactly what I want on a smash burger. Pile on the crisp lettuce, juicy tomato, red onion, and pickles, and the whole burger gets that fresh, crunchy finish you want with a hot, cheesy patty!

Before You Get Started

A few smart prep steps make this healthy smash burger recipe much easier once the skillet gets hot.

• Beef choice: Use 1 pound of 90% lean ground beef for a smash burger with lean beef that still has enough moisture for quick, hot cooking.
• Bun options: Use hollowed-out brioche buns, lighter burger buns, regular hamburger buns, light English muffins, or butter lettuce!
• Sauce and toppings: Make the special sauce and prep the lettuce, tomato, onion, and pickles before cooking so you can build the burgers right away!
• Tools: Choose a cast iron skillet, stainless steel skillet, griddle, or Blackstone with a sturdy metal spatula or burger press.

How to Make a Smash Burger for Beginners

This easy smash burger recipe moves quickly, so have everything close by before the beef hits the pan.

1. Make The Special Sauce

Stir together the nonfat Greek yogurt, light mayo, ketchup, sweet relish, minced onion, Worcestershire sauce, sweet paprika, hot sauce if using, salt, and pepper. Set it aside while you prep the rest of the burgers.

Pro tip: Taste the sauce after it sits for a few minutes. The onion and relish settle in, and you can adjust with more hot sauce, paprika, salt, or pepper.

2. Prep The Buns And Toppings

If using brioche, gently remove some of the soft bread from the inside of the top and bottom bun, keeping the edges intact. Toast the buns plain if you like a little extra structure.

Pro tip: A toasted bun helps hold the sauce and toppings, especially if you are adding juicy tomato slices.

3. Portion The Beef

Press the beef into an even rectangle. Cut it in half lengthwise, then in half crosswise to make 4 sections. Cut each section in half again so you have 8 equal 2-ounce portions, then roll each portion into a loose ball.

Pro tip: Keep the beef loose. Tightly packed meat makes the patties denser and harder to smash thin.

4. Heat The Cooking Surface

Preheat your skillet, griddle, or Blackstone over high heat until the surface is very hot. Add the beef in batches if needed so the patties have room to spread.

Pro tip: The beef should sizzle loudly as soon as it touches the pan. That hot surface is what helps create the browned crust.

5. Smash And Season

Add the beef balls to the hot surface and immediately press each one into a thin patty, slightly larger than the bun. Generously sprinkle smash burger seasoning on the burger patties!

6. Flip And Add Cheese

Cook for 1-2 minutes, until the bottoms are deeply browned and the edges are crisp. Scrape firmly under each patty with a metal spatula, flip, and add cheese to half of the patties.

Pro tip: Scrape under the crust as you flip so the browned bits stay attached to the burger.

7. Stack And Build

Place one plain patty on top of each cheese-topped patty to make 4 double burgers. Once the cheese melts, transfer the burgers to the buns and add sauce, lettuce, tomato, onion, and pickles.

Blackstone or Outdoor Griddle Method

This method is great for summer holidays and cooking several burgers at once.

Preheat the griddle over high heat. Lightly oil the surface only if needed, then add the beef balls with space between each one. Smash, season, flip, add cheese, stack, and build the burgers just like the skillet method!

Recipe Tips and Tricks

These are the little burger-night notes that make the biggest difference.

• Use parchment for sticking: Place a small square of parchment between the beef and the burger press if the meat sticks while smashing.
• Season after smashing: Sprinkle the seasoning on the flattened patties so it stays on the surface and helps keep the meat tender.
• Watch the edges: Look for lacy, browned edges before flipping. Pale edges usually mean the patty needs a little more time.
• Use thin cheese slices: Thin American cheese melts quickly, which helps the stacked patties hold together. Swiss, cheddar, and pepper jack also work.
• Try caramelized onions: Use caramelized onions instead of raw red onions for a softer, sweeter topping.

Serving Ideas

These sides fit right in with burger night, cookouts, and easy summer dinners.

• The Best Coleslaw with Greek Yogurt: Creamy, crunchy slaw works as a side or piled right on the burger.
• Crispy Baked Potato Wedges: These are the potato side I’d put next to any burger, especially with extra sauce for dipping!
• Fries on the side: Serve these smash burgers with Baked Sweet Potato Fries or Baked Skinny Fries Made with Potatoes and Turnips for a crispy, burger-night side!
• Easy Corn Salad: Fresh corn, cucumbers, tomatoes, and basil make a colorful summer side.
• Easy Grilled Vegetables: Toss vegetables on the grill while the burgers cook for an easy cookout plate!
• Baked Potato Chips: Homemade chips are crispy, snacky, and great with the Greek yogurt burger sauce!
• Cucumber Tomato and Avocado Salad: Cool cucumbers, juicy tomatoes, and creamy avocado make this a fresh, easy side for hot smash burgers!

Storage & Reheating

Here is how to keep leftover patties tasting their best.

• Storage: Store cooked patties in an airtight container in the fridge for up to 3-4 days, separate from buns, sauce, and toppings.
• Freezer: Freeze cooked patties for up to 3 months with parchment between them so they separate easily.
• Reheating: Reheat patties in a hot skillet for the best texture, or microwave in short bursts until warmed through.
• Leftovers: Chop leftover patties into Burger Bowls or a Cheeseburger Salad, tuck them into Grilled Cheeseburger Wraps, or serve them over Easy Roasted Potatoes with sauce and pickles!