Garlic Butter Smash Burgers with Crispy Bacon
These Garlic Butter Smash Burgers deliver everything you crave in a perfect burger: ultra-crispy, caramelized edges, juicy beef, crispy bacon, and an irresistible garlic butter sauce that takes these from good to absolutely unforgettable. The smash technique creates maximum surface contact with the hot pan, developing a lacey, crispy crust while keeping the interior tender and juicy.
Why Smash Burgers Are Superior
The smash burger technique revolutionized home burger cooking by maximizing the Maillard reaction—the chemical process that creates that irresistible brown, crispy crust. When you press a ball of ground beef onto a screaming hot surface, you create more contact area, which means more caramelization and flavor development. This isn't just about texture; it's about unlocking deeper, more complex beef flavors that you simply can't achieve with thick, hand-formed patties. The key is using high heat and applying firm, consistent pressure for those crucial first few seconds.
Traditional thick burgers often suffer from an uneven cook—gray and overcooked on the outside, potentially undercooked in the center. Smash burgers solve this problem elegantly. The thin patty cooks quickly and evenly, developing that coveted crust while the interior remains juicy. The crispy edges become almost bacon-like in their texture, providing a satisfying contrast to the tender center. Combined with the garlic butter that melts into every crevice, you get flavor in every single bite rather than bland spots. This method also means faster cooking times, making weeknight burgers actually feasible.
💡 Professional Tip
Never press down on the burger after the initial smash! Many home cooks make this mistake, squeezing out precious juices. Smash once, walk away, and let the heat do its magic. Resist the urge to flip multiple times—one flip is all you need.
Frequently Asked Questions
The garlic butter can be made up to 3 days ahead and stored in the refrigerator—just bring it to room temperature before using. You can also cook the bacon ahead and reheat it. However, smash burgers are best cooked fresh right before serving, as the crispy crust loses its texture when reheated. You can portion the ground beef into balls ahead of time, but wait to cook them until you're ready to eat.
While you can use 90/10 or 93/7 ground beef, I strongly recommend sticking with 80/20 (80% lean, 20% fat). The higher fat content is crucial for developing that crispy crust and keeping the thin patty juicy. Leaner beef tends to dry out quickly when smashed thin and doesn't create the same flavorful crust. If you're concerned about fat content, it's better to eat these burgers less frequently than to compromise on the quality of the experience.
A cast iron skillet or flat-top griddle is ideal because they retain heat extremely well and create even browning. However, you can use a heavy stainless steel skillet as a second choice. Avoid non-stick pans as they typically can't handle the high heat needed for proper smashing, and they won't create the same crust. If using stainless steel, make sure it's fully preheated and the burgers release naturally when properly seared—don't force them off the pan too early.
American cheese is recommended because it melts beautifully and evenly, but you can absolutely customize to your preference. Cheddar (sharp or mild), Swiss, pepper jack, or even blue cheese work wonderfully. For best melting results, choose cheese sliced thin rather than thick blocks. If using harder cheeses like cheddar, consider covering the pan for the last 30 seconds of cooking to help them melt completely.
Because smash burgers are thin, they cook quickly. The first side is ready to flip when you see a deep brown, crispy crust around the edges and the edges start to curl slightly—usually 2-3 minutes. Don't flip until you see this crust development. After flipping, the second side only needs 1-2 minutes. The burger is done when the cheese is melted and both sides have that characteristic crispy, lacy texture. Since the patty is thin, there's no need for a thermometer, but if you're concerned, it should easily reach 160°F.
Classic burger accompaniments work perfectly: crispy french fries or sweet potato fries, onion rings, coleslaw, potato salad, or a simple green salad. For a complete meal, add pickles, sliced tomatoes, and crispy lettuce directly on the burger. Corn on the cob, baked beans, or macaroni and cheese make excellent side dishes for a cookout feel. Don't forget cold beverages—these rich, savory burgers pair wonderfully with craft beer, lemonade, or classic cola.
Absolutely! While bacon adds incredible flavor and texture, these garlic butter smash burgers are delicious on their own. You can substitute sautéed mushrooms, caramelized onions, or avocado slices for different flavor profiles. If you're vegetarian, you can't replicate the smash technique with veggie patties, but you can still use this garlic butter on grilled portobello mushrooms or plant-based burger patties for amazing flavor.
Store cooked patties separately from buns in an airtight container in the refrigerator for up to 3 days. Reheat patties in a skillet over medium heat for 2-3 minutes per side—don't microwave them as this makes them tough. The garlic butter can be refrigerated for up to a week. Unfortunately, assembled burgers don't store well as the buns become soggy. It's best to only assemble what you'll eat immediately and store components separately.
Recipe Troubleshooting Guide
Burgers Sticking to the Pan
Problem: The burger patties are sticking and tearing when you try to flip them.
Solution: This happens when the pan isn't hot enough or you're trying to flip too early. Make sure your pan is screaming hot before adding the beef—you should see immediate sizzling. Let the first side cook undisturbed for a full 2-3 minutes until a proper crust forms. The burger will release naturally from the pan when it's ready. If it's still sticking, wait another 30 seconds. Using a thin, sturdy metal spatula also helps you get under the patty cleanly.
Not Getting Crispy Edges
Problem: The burgers are cooking through but not developing that signature crispy, lacy crust.
Solution: Increase your heat—the pan needs to be very hot, not just warm. Make sure you're smashing the burgers very thin (about ¼ inch) and applying firm pressure for 10-15 seconds. Don't overcrowd the pan; cook in batches if needed to maintain high heat. Also verify you're using 80/20 ground beef—leaner beef won't render enough fat to create the crust. Finally, don't add oil to the pan; the beef's natural fat is sufficient.
Dry or Tough Burgers
Problem: The burgers are coming out dry and tough instead of juicy.
Prevention: You're likely overcooking them or pressing down after the initial smash. Remember, these thin patties cook quickly—no more than 3-4 minutes total. Remove them as soon as the second side is browned and the cheese melts. Also, never press down on the burger during cooking after the initial smash, as this squeezes out juices. Use 80/20 ground beef rather than lean beef, and handle the meat gently when forming balls—overworking makes them tough.
Garlic Butter Too Hard or Not Spreading
Problem: The garlic butter is too firm to spread on the hot buns or melting unevenly.
Recovery: Make sure your butter is fully softened to room temperature before mixing with garlic—leave it out for 30-60 minutes. If you're in a hurry, cut butter into small cubes to speed softening, but don't microwave it or it will become greasy. Mix the garlic and parsley thoroughly into the butter for even distribution. Apply the garlic butter to the buns while they're hot from toasting so it melts beautifully into all the nooks and crannies.
Burgers Falling Apart
Problem: The patties are breaking apart during or after cooking.
Prevention: Don't overwork the ground beef when forming balls—handle it gently and minimally. Overworking breaks down the protein structure. Make sure each ball is loosely formed and roughly the same size. When smashing, press straight down firmly without twisting or sliding the press. Wait until a full crust develops before flipping—trying to flip too early will cause breakage. Use a wide, thin spatula and support the entire patty when flipping. If you're still having issues, the beef might be too lean or previously frozen and refrozen.
Flavor Balance Issues
Too Sweet: If your bun is too sweet, choose brioche buns with less sugar or switch to potato rolls or classic sesame seed buns. You can also balance sweetness by adding pickles or mustard.
Too Salty: If the burger tastes too salty, reduce the salt in the initial seasoning and rely on the bacon and cheese for saltiness. Make sure you're using unsalted butter in the garlic butter mixture. You can also add fresh tomato slices which provide acidity to balance salt.
Bland: If the burger tastes bland, you may have underseasoned the beef or your garlic butter needs more garlic. Season the beef generously with salt and pepper right before cooking. Add an extra clove of garlic to the butter, and consider mixing in a pinch of garlic powder or onion powder for more depth. Make sure you're getting plenty of caramelization—that's where most of the flavor comes from.
Choosing the Right Ingredients for Maximum Flavor
The foundation of an exceptional smash burger starts at the butcher counter. Ground beef with an 80/20 lean-to-fat ratio is non-negotiable—this higher fat content ensures the crispy crust forms properly and keeps the thin patty juicy despite the high heat. Look for freshly ground beef with a bright red color and visible fat marbling. Avoid pre-formed patties or beef that's been sitting in the case for days. If possible, ask your butcher for chuck that's been ground fresh that day. The quality of your beef will make or break this recipe, so it's worth seeking out a reputable source.
Brioche buns are ideal for smash burgers because their slightly sweet, buttery flavor complements the savory garlic butter and rich beef perfectly. Their structure is sturdy enough to hold all the juices without falling apart, yet soft enough to bite through easily. Look for buns that are fresh and slightly sweet, with a golden color and tender crumb. If brioche isn't available, potato rolls are an excellent substitute. Toast the buns in the residual bacon fat and garlic butter for that restaurant-quality touch—this step prevents soggy bottoms and adds another layer of flavor that elevates the entire burger experience.
Essential Ingredient Notes
- Ground Beef (80/20 Chuck): Always choose freshly ground chuck with 80% lean and 20% fat. The fat is essential for developing the crispy crust and keeping the burger juicy. Avoid pre-formed patties or extra-lean ground beef. Keep the meat cold until you're ready to cook, and handle it minimally to prevent the fat from warming up and making the beef sticky. Form into loose balls, not compact pucks.
- Fresh Garlic: Use fresh garlic cloves that you mince yourself rather than pre-minced jarred garlic. Fresh garlic has a brighter, more pungent flavor that mellows beautifully when mixed with butter. Mince it finely so it distributes evenly throughout the butter. For more intense garlic flavor, add an extra clove or let the garlic sit in the softened butter for 10-15 minutes before using to allow the flavors to meld.
- Quality Bacon: Choose thick-cut bacon with good meat-to-fat ratio. Look for bacon without too many additives or excessive sugar in the cure. Cook it until properly crispy but not burnt—it should shatter when you bite it but still have some chew. The rendered bacon fat left in the pan adds incredible flavor to the burgers, so don't wipe it all out. Save any extra bacon fat for toasting the buns or cooking eggs for breakfast.
Mastering the Smash Burger Technique
The smash technique is deceptively simple but requires confidence and commitment. Start with a screaming hot pan—cast iron is ideal because it retains heat exceptionally well even when you add cold meat. Form your ground beef into loose balls about the size of a tennis ball, roughly 6 ounces each. Place the ball on the hot surface and immediately press down with firm, steady pressure using a stiff burger press or the bottom of a heavy spatula. You want to smash it to about ¼ inch thickness, and this needs to happen within the first 10-15 seconds while the meat is still cold and pliable. This isn't gentle cooking; you're forcefully pressing the beef against hot metal to maximize surface contact and create that coveted Maillard reaction.
Once you've smashed, the most important rule is: leave it alone. Fight every instinct to poke, press, or move the burger. Let it sit undisturbed for 2-3 minutes until deep brown, crispy edges develop and start to curl slightly. The burger will release naturally from the pan when it's ready—if it's sticking, it needs more time. When flipping, use a wide, thin spatula and scrape up all those crispy bits. The second side only needs 1-2 minutes since it's already partially cooked. This is when you add cheese so it melts perfectly. The entire cooking process takes under 5 minutes, which means you need all your components ready to go before you start cooking—have your garlic butter mixed, bacon cooked, and buns ready to toast.
The Perfect Smash: Timing and Pressure
Success comes down to three critical factors: extreme heat (your pan should be at least 450°F), immediate and firm pressure (hesitation means uneven cooking), and patience to let the crust develop fully before flipping. The sound is your guide—you should hear an aggressive sizzle the moment beef hits pan. If you hear a gentle hiss, your pan isn't hot enough. Smash once with authority, then walk away. Trust the process.
Garlic Butter Smash Burgers with Crispy Bacon
📋 Ingredients
For the Garlic Butter
- 4 tablespoons unsalted butter, softenedMust be room temperature for easy mixing
- 3 cloves garlic, mincedFresh garlic only, finely minced
- 1 tablespoon fresh parsley, choppedAdds color and fresh flavor
For the Burgers
- 1 ½ pounds ground beef (80/20 blend)Chuck is ideal; fat content is crucial
- 8 slices baconThick-cut works best
- 4 brioche hamburger bunsFresh, soft, and slightly sweet
- 4 slices American cheeseOr your preferred melting cheese
- 1 teaspoon saltFor seasoning the beef
- ½ teaspoon black pepperFreshly ground preferred
- Optional: lettuce, tomato, picklesFor additional toppings
Instructions
Prepare Garlic Butter
In a small bowl, mix together softened butter, minced garlic, and chopped fresh parsley until well combined. Set aside at room temperature so it stays spreadable. This garlic butter is the secret weapon that elevates these burgers from good to unforgettable.
Cook the Bacon
Place bacon strips in a large cast iron skillet or griddle over medium heat. Cook for 6-8 minutes, flipping occasionally, until bacon reaches your desired level of crispiness. Remove bacon to paper towels to drain. Keep approximately 1 tablespoon of rendered bacon fat in the pan for cooking the burgers—this adds incredible flavor.
Form and Smash Burgers
Divide ground beef into 4 equal portions (approximately 6 ounces each) and gently form into loose balls—don't compact them too much. Season generously with salt and pepper on all sides. Increase heat to high and let the skillet get screaming hot. Place beef balls in the pan with space between them, then immediately press down firmly with a burger press or sturdy spatula for 10-15 seconds until the patty is very thin, about ¼ inch thick. Let cook undisturbed for 2-3 minutes until you see a deep brown, crispy crust forming around the edges.
Flip and Add Cheese
Using a wide, thin spatula, carefully scrape under the burger to release all those crispy bits and flip it in one confident motion. Immediately top each patty with a slice of cheese. Cook for another 1-2 minutes until the cheese is fully melted and the second side develops a golden-brown crust. For extra melty cheese, cover the pan with a lid for the last 30 seconds.
Toast Buns and Assemble
While burgers finish cooking, spread garlic butter generously on the cut sides of each bun. Place buns butter-side down in the same pan (or a separate skillet) and toast for 1-2 minutes until golden brown and crispy. To assemble, spread additional garlic butter on the bottom bun, place the cheese-topped patty on top, add 2 slices of crispy bacon, and finish with any optional toppings like lettuce, tomato, or pickles. Spread garlic butter on the top bun and crown your burger. Serve immediately while hot.
Recipe Notes & Tips
Storage
Store cooked burger patties separately from buns in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for best results—avoid microwaving. Garlic butter can be made ahead and refrigerated for up to 1 week. Assembled burgers are best eaten immediately and don't store well.
Serving Suggestions
Serve these smash burgers with classic sides like french fries, onion rings, coleslaw, or potato salad. Add extra toppings like crispy lettuce, sliced tomatoes, pickles, or caramelized onions. These pair beautifully with cold beer, craft sodas, or thick milkshakes for the ultimate burger experience.
Variations
Customize your burgers by trying different cheeses (cheddar, pepper jack, Swiss, or blue cheese), adding sautéed mushrooms or caramelized onions, using turkey bacon or omitting bacon entirely, or experimenting with different bun types like potato rolls or pretzel buns. You can also add a fried egg on top for a breakfast burger twist.