Loaded Smash Burger
So you’re craving something juicy, crunchy, and slightly excessive—but also too lazy to stand over a grill for an hour? Same.
Loaded Smash Burger: thin, crispy-edged patties, melty cheese, and a dangerously good garlic butter drizzle. This is burger therapy—fast, loud, and totally worth the nap afterward.
Why This Recipe is Awesome
Because it’s ridiculously simple and brutally satisfying. Smash burgers turn boring ground beef into crispy-edged goodness with almost zero finesse required.
The garlic butter topping? That’s the cheat-code flavor that makes every bite feel gourmet. It’s fast, it’s forgiving, and yes—idiot-proof (I say that lovingly).
Ingredients You’ll Need
- 1 lb (450 g) ground beef, 80/20 blend (fat = flavor, don’t be shy)
- 4 burger buns (potato or brioche preferred)
- 4 slices American or cheddar cheese
- 1 medium yellow onion, thinly sliced
- 2 tbsp vegetable oil (for the griddle)
- Garlic Butter Topping:
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 tsp lemon juice (optional, brightens it up)
- 1 tbsp chopped parsley (optional)
- Loaded toppings: lettuce, tomato slices, pickles, crispy bacon (4 strips), and your favorite sauce (special sauce, mayo, or ketchup + mayo mix)
- Salt and freshly ground black pepper
Step-by-Step Instructions
- Prep everything first. Slice onions, wash lettuce, set out cheese and buns. Make 4 loose balls of beef (~4 oz / 110 g each). Tip: don’t overwork the meat.
- Make the garlic butter. In a small pan, melt butter over low heat. Add minced garlic, cook 30–45 seconds until fragrant (don’t brown), then stir in lemon juice and parsley. Remove from heat and set aside. This is your flavor flex.
- Preheat the griddle/skillet. Heat a heavy skillet or griddle over medium-high until very hot. Add oil and let it shimmer. You want a FAST sear.
- Smash time. Place a meat ball on the hot surface and immediately press down with a spatula (use a second spatula or a heavy press) until it’s about ¼ inch thick. Season with salt and pepper. Repeat for remaining balls (work in batches if needed).
- Cook until edges crisp. Cook 2–3 minutes until the edges are deeply browned and browned crust forms. Flip once. Immediately add a slice of cheese to each patty. Cook another 45–60 seconds. Do not press after flipping.
- Toast the buns & crisp the onions. While patties cook, toast buns face-down on the griddle for 30–45 seconds. In the same pan, toss onion slices to char lightly if you like them caramelized.
- Assemble the Loaded Smash. Spread sauce on the bottom bun, add lettuce, tomato, then stack 1–2 patties (go double if you dare). Add pickles, bacon, onions, and drizzle 1–2 tsp garlic butter over the top patty—this is the money move. Cap it, press gently, and serve.
- Eat immediately. Burgers hate waiting. Nap optional.
Nutritional facts
| Serving | Calories | Total Fat | Saturated Fat | Protein | Carbs | Sodium |
|---|---|---|---|---|---|---|
| 1 Loaded Smash Burger (approx.) | 720 kcal | 44 g | 18 g | 38 g | 34 g | 920 mg |
Short note: This is a calorie-dense comfort meal—high in fat and protein, moderate in carbs. Great for refueling after heavy activity or when you need serious comfort food. IMO, balance it with a light salad or share it if you’re trying to be reasonable. Also: swapping leaner beef or skipping bacon cuts calories notably.
Common Mistakes to Avoid
- Not preheating the pan. If the surface isn’t screaming hot, you’ll get sad steamed burgers instead of crispy edges. Rookie mistake.
- Pressing after the flip. Don’t squeeze out the juices—let the crust do its job.
- Overworking the meat. Compacting the patties kills tenderness. Gently ball, then smash.
- Using low-fat beef. You can, but 80/20 gives that perfect crust and juiciness. Otherwise expect dry sadness.
- Skipping the garlic butter. Technically optional, but why would you?
Alternatives & Substitutions
- No brioche? Use whole-wheat or regular burger buns. Toast them for better texture.
- Want lower calories? Use 90/10 beef, single patty, and skip bacon. You lose a little juiciness—compensate with a teaspoon of olive oil on the patty instead.
- Dairy-free? Swap butter for vegan butter and cheese for a plant-based slice. Still good, still cozy.
- Short on time? Use pre-minced garlic in the butter—fine in a pinch.
Personal note: I prefer real butter and real cheese—it’s the lazy luxury lifter here. But substitutions work fine when life gets weird.
FAQ (Frequently Asked Questions)
Q: Can I make these on a regular frying pan?
Yes—use a heavy-bottomed skillet and crank the heat. Cast iron is ideal for that crust.
Q: Can I cook smash burgers on a grill?
You can, but smashing on a flat surface (griddle/skillet) gives the best crust. On a grill, use a cast-iron griddle plate.
Q: Can I use frozen patties?
You can, but fresh balls smashed at the moment taste way better. Frozen → more steam, less crisp.
Q: Can I use margarine instead of butter?
Technically yes, but why hurt your soul like that? Butter = better flavor.
Q: How do I keep buns from getting soggy?
Toast them and spread sauce sparingly on the bottom bun. Garlic butter on top adds flavor without soaking the bun.
Q: Can I prep ahead?
Form the meat balls ahead and refrigerate up to 24 hours. Do not smash until ready to cook.
Q: Are these freezer-friendly?
Cooked patties freeze fine, but the garlic butter is best made fresh.
Final Thoughts
You’ve got speed, crunch, and a buttery garlic finish that’ll make friends suspiciously grateful. This recipe is perfect for a weeknight win or a show-off weekend meal (but low-effort). Now go impress someone—or yourself—with your new culinary move. You’ve earned it. 🍔
