Classic Smashburger Recipe
This classic smashburger recipe brings together rich, beefy flavor with a crispy-edged cooking technique for the ultimate griddle experience. Featured on Griddle Nation, hosts Nate Lippy and CJ Fraizer combine high-heat cooking with simple ingredients to create a bold, satisfying burger that’s easy to recreate at home.
The Inspiration
Inspired by the viral smashburger trend and classic American diner culture, this recipe captures the magic of high-heat griddle cooking. On Griddle Nation, Nate Lippy and CJ Fraizer explore internet-famous dishes and bring them into real kitchens with approachable techniques. This smashburger is a perfect example—taking a trending favorite and refining it into a reliable, flavor-packed staple. The crispy, lacy edges paired with juicy beef and soft brioche buns create a balance that burger lovers crave, making it a go-to recipe for both beginners and seasoned home cooks.
This recipe reflects the heart of Griddle Nation: approachable cooking that delivers big, bold results. It’s not about overcomplicating the process—it’s about understanding the method and letting high heat, quality beef, and simple toppings shine. Whether you’re a burger purist or someone who loves piling on toppings, this smashburger provides the perfect foundation.
Ingredients
- 4 Schweid & Son’s Chuck Brisket Blend Smashburger Patties
- 4 Pairs of Brioche Burger Buns
- Salt and Pepper to Taste
- Graza Frizzle High Heat Cooking Oil
- Oklahoma Style: 1 White Onion Thinly Shaved
- Additional Toppings if Desired: American Cheese slices, Lettuce, Tomato, Onion, Pickles, Ketchup, and Mustard
Methods
- Preheat griddle to high heat. Allow 10-15 minutes, or until the surface darkens and light smoke appears.
- Add a thin layer of Graza oil, then lay the smashburger patties down.
- After cooking for 15 seconds, smash the meat to flatten using a large spatula or burger press, until edges get lacy and thin.
- If using onions, add a handful of shaved onions to the top of the burger.
- After cooking first side for 1 minute, or until the edges are crispy looking, flip the burger and cook the other side.
- After both sides are crispy and golden brown, add cheese slices to the burgers. This will act as the glue to hold any broken edges together.
- You can either steam the buns on top of the burger with a splash of water and a basting dome or place the buns flat side down on the griddle for a toasted bun.
- Build your burger with the fixin’s of your choice and enjoy!
Serving Suggestions
This classic smashburger recipe is perfect for casual gatherings, whether you’re hosting a backyard barbecue, preparing a quick weeknight dinner, or serving up crowd-pleasing bites on game day. Pair these burgers with crispy fries, kettle chips, or a tangy coleslaw for a well-rounded meal. For drinks, consider serving with a cold craft beer, a refreshing soda, or even a milkshake for a nostalgic diner-style experience. When entertaining, set up a build-your-own burger station with a variety of toppings and sauces so guests can customize their smashburgers exactly to their taste, making the meal interactive and fun.
If you’re entertaining guests, this recipe becomes even more fun as part of a build-your-own burger setup. Arrange a spread of toppings such as lettuce, tomatoes, pickles, onions, and sauces, allowing everyone to customize their own burger. This interactive approach not only enhances the dining experience but also makes hosting easier, as guests can tailor their meals to their preferences. Whether served simply or dressed up with all the fixings, these smashburgers are guaranteed to be a crowd-pleaser.
Final Thoughts
This classic smashburger recipe is a celebration of bold flavor and simple technique, combining crispy textures with juicy, satisfying bites. Inspired by Griddle Nation, it showcases how high heat and quality ingredients can transform an everyday burger into something truly memorable. Whether you’re cooking for friends, family, or just yourself, this recipe delivers consistent, crave-worthy results every time.