Family Table: A Smashing Success

July 23, 2026

By Cristen Clark

Classic beef smash burgers are quick, flavorful and built on a simple technique rather than a long list of ingredients. This is one of our favorite family meals in the summer. My son, Barrett, makes his own burger sauce, that adds a nice burst of savory flavor alongside crisp lettuce, tomatoes and onions from our garden. 

The heart of a great smash burger is the sear. Start with ground beef that has enough fat to keep it flavorful, ideally an 80/20 blend. Instead of shaping traditional patties, gently form the meat into loose balls. This light touch helps keep the beef’s texture nice and tender. Before flipping, you can add a little bit of Barrett’s burger sauce to the beef; the mayonnaise in the sauce will enhance browning and add a subtle richness. 

Heat a cast-iron skillet or flat griddle until it is nice and hot. Once the beef hits the surface, press it down firmly with a spatula. This step is what creates that signature thin patty with deeply caramelized edges. The goal is maximum contact with the pan, which allows the beef’s natural sugars to develop a rich, browned crust. 

Resist the urge to move the burger too soon. Let it cook undisturbed for a couple of minutes so the crust can form properly. When the edges look crisp and browned, flip it once and add a slice of cheese for melted perfection. 

The bun plays an important role as well. A soft bun, lightly toasted in butter, adds just the right balance of texture and richness. It should support the burger without overpowering it. 

What sets this smashburger apart is Barrett’s burger sauce. The combination of mayonnaise, ketchup, a touch of mustard, and finely chopped pickles adds creaminess and a bit of tang. It complements the savory beef and crisp edges without taking over. When you add the sauce under the burger, the mayonnaise helps keep the fresh ingredients from making the bun soggy. 

Keep the toppings straightforward, with a garden-inspired influence. Thinly sliced onion, lettuce and tomato all work well. The goal is balance, letting each layer contribute without competing. The richness of Iowa beef plays well with the freshness from the garden. 

With the right heat, a simple sauce and a focus on technique, smash burgers deliver big flavor in a short amount of time. It is a dependable, satisfying way to get a great meal on the table.

Classic Beef Smash Burgers

Servings: 4 burgers 

Smash Burger Patties 

• 1 ½ pounds ground beef, 80/20, divided into 8 portions (roughly 3 ounces each) 
• Seasoned salt (I use a blend of Lawry’s and Cavender’s), to taste 
• Ground black pepper, to taste 
• 4 slices American cheese 

Barrett’s Burger Sauce 

• ½ cup mayonnaise 
• 1 teaspoon paprika 
• ½ teaspoon onion powder 
• ½ teaspoon garlic powder 
• 2 teaspoons mustard 
• 2 tablespoons minced bread & butter pickles 
• 1 tablespoon pickle brine 
• ¼ teaspoon Worcestershire sauce 
• 1 large pinch of freshly cracked black pepper 

Toppings

• 4 hamburger buns 
• 4-8 large garden lettuce leaves 
• 1 large garden tomato, sliced 
• ½ red onion, sliced into thin rings 
• 12 bread and butter pickle slices 

Portion Beef & Prep Toppings

Divide beef into 8 even portions, about 3 ounces each. Loosely roll portions into balls, then cover and refrigerate while preparing remaining ingredients.  

Prepare lettuce, then slice tomatoes and onions. 

Cook the Patties

Cut four pieces of square parchment paper to use when cooking burger patties.

In a cast-iron skillet or griddle over medium-high heat, place 2–4 burger balls. Working quickly, place a square of parchment paper over the meat and use a burger press or spatula to firmly smash straight down 
into a thin patty.  

Once the patties are smashed, peel back the parchment paper and discard it, then season the patties with seasoned salt and pepper. Cook for 2–3 minutes and flip with a metal spatula. Cook for another minute. Top half the patties with sliced cheese and cover cheese with the second patty. Repeat with remaining burgers and transfer them to a platter as they finish cooking. Toast buns if desired. 

Assemble Burgers

Place sauce on bottom of bun. Top with sliced pickles, lettuce, tomato and red onion. Add a double patty and top with a bun. Serve immediately.

Photo credit: Devin Benish