30 Unique Smash Burger vs Regular Burger Ideas to Help You Pick Your Favorite

You’ve probably argued at a cookout: is it the thin, crispy edge of a smash burger or the juicy, taller bite of a regular burger that wins? Whether you're team smash or team regular, this long list of flavorful builds will help you decide once and for all which you prefer. I’ll walk you through 30 creative smash burger vs regular burger ideas, from classic cheddar doubles to vegan smash versions and global-inspired flavors.

Keep a cast iron skillet or a flat griddle warmed and ready—smash burgers need heat to get that crisp edge, while regular burgers benefit from a steady medium heat. And check doneness with an instant-read thermometer so you nail juiciness every time. Ready to pick a favorite? Scroll through these 30 recipes and pin the ones you want to try.

1. Classic Smash Burger vs Regular Burger — Two Ways to Do It

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Two classic styles, side-by-side. The smash version is thin, with crisp, caramelized edges and melty American cheese. The regular version is thicker and juicier, with a soft center and more pronounced beef flavor. Both are perfect for a weekend grill-off and will please crowds who love texture. Use a sturdy spatula for smashing and a cast iron skillet for even heat.

Ingredients

• For both patties: 1.5 lb ground chuck (80/20), divided
• Smash: 6 buns (potato or sesame), 6 slices American cheese, 1 tsp kosher salt, 1 tsp black pepper, 2 tbsp vegetable oil
• Regular: 3 buns, 3 slices cheddar, 1 tsp kosher salt, 1 tsp black pepper, 1 tbsp olive oil
• 6 lettuce leaves, 6 tomato slices, 6 dill pickle slices, burger sauce (1/2 cup mayo + 2 tbsp ketchup + 1 tbsp pickle relish)

Instructions

1. Divide meat: smash into 6 loosely packed 2.5 oz balls; regular into 3 6-oz patties. Season both sides with salt and pepper.
2. Heat a cast iron skillet or griddle over high for smash and medium-high for regular.
3. For smash: add 1 tsp oil, place meat ball, press with a heavy spatula or burger smasher for 10 seconds to 1/8" thickness. Cook 2–2.5 minutes until edges brown. Flip, add cheese, cook 30–45 seconds.
4. For regular: add 1 tbsp oil, cook patties 3–4 minutes per side for medium (target 160°F). Use an instant-read thermometer to check.
5. Toast buns on skillet for 30 seconds, assemble with sauce, lettuce, tomato, pickles.
6. Rest regular patties 3 minutes before serving.

How to Serve It

Serve both on sturdy buns with extra sauce on the side. Garnish with extra pickles and a sprinkle of flaky sea salt. Store leftovers in airtight food containers up to 3 days. Make-ahead patties freeze well—stack with parchment between patties.

2. Double Cheddar Smash Burger

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If cheese edge-gratification is your thing, the double cheddar smash is all about cheese-on-cheese and crispy beef edges. Sharp cheddar melts beautifully and pairs with a tangy house sauce. This is a true indulgence for cheese lovers who crave that buttery, savory aroma.

Ingredients

• 1.5 lb ground beef (80/20), divided into 6 balls
• 6 slices sharp cheddar
• 6 brioche buns
• 3 tbsp butter, softened
• 1 tsp kosher salt, 1 tsp black pepper
• 1/2 cup mayo, 1 tbsp Dijon mustard, 1 tbsp pickle relish
• 1 small red onion, thinly sliced
• 1 tbsp vegetable oil

Instructions

1. Mix sauce: mayo, mustard, relish. Chill.
2. Heat griddle to high and grease with oil.
3. Smash each ball with a heavy spatula to thin patties. Cook 2–2.5 minutes until crisp edges appear.
4. Flip, layer 1 slice cheddar, then another thin patty and cheese for double stacked melt. Cook 30–45 seconds.
5. Toast buns with butter briefly on the griddle.
6. Assemble with sauce, onion slices. Serve hot.

How to Serve It

Serve with kettle chips or shoestring fries. Keep leftover patties in glass meal prep containers for up to 3 days and reheat briefly in a skillet to revive the crust.

3. Bacon & Caramelized Onion Regular Burger

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This regular burger embraces slow-cooked sweet onions and smoky bacon. The thicker patty stands up to the rich toppings, offering a satisfying meaty bite with sweet and savory contrasts. Fans of brunch flavors will adore this one.

Ingredients

• 1.5 lb ground chuck (80/20), shaped into 3 6-oz patties
• 6 slices smoked bacon
• 2 large yellow onions, thinly sliced
• 2 tbsp butter, 1 tbsp olive oil
• 3 brioche buns
• 3 slices sharp cheddar
• 1 tsp kosher salt, 1 tsp black pepper
• 2 tbsp Worcestershire sauce

Instructions

1. Cook bacon until crisp; set aside on paper towel.
2. In same skillet, add butter and oil, cook onions on medium-low for 20–25 minutes until deep brown; stir occasionally.
3. Mix beef with Worcestershire, form patties, season.
4. Cook patties in skillet over medium-high 4–5 minutes per side for medium (target 160°F).
5. Add cheese in last minute; rest patties 3 minutes.
6. Assemble with bacon and caramelized onions.

How to Serve It

Serve with a side salad or sweet potato fries. Store extras in airtight food containers for up to 3 days. Reheat patties gently in a skillet.

4. Truffle Mushroom Swiss Smash Burger

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Earthy mushrooms and melty Swiss with a hint of truffle make this a luxe smash. The thin patty maximizes crispy edges, while the mushroom jam adds umami depth. Perfect for date night or when you want something special without fuss.

Ingredients

• 1.5 lb ground beef (80/20), divided into 6 balls
• 8 oz cremini mushrooms, sliced
• 2 tbsp butter, 1 tbsp olive oil
• 6 slices Swiss cheese
• 6 brioche or potato buns
• 1 tsp truffle oil (optional)
• 1 tsp kosher salt, 1 tsp black pepper
• 2 cloves garlic, minced
• 2 tbsp balsamic vinegar

Instructions

1. Sauté mushrooms with butter and garlic on medium-high 6–8 minutes; add balsamic and reduce 2 minutes. Finish with truffle oil.
2. Heat griddle high; smash patties thin for 2–2.5 minutes until edges brown.
3. Flip, add Swiss, and top with mushrooms; cook 30–45 seconds.
4. Toast buns lightly.
5. Assemble and serve immediately.

How to Serve It

Garnish with microgreens and extra mushrooms. Store mushroom jam in mason jars up to 5 days. Reheat gently before serving.

5. Spicy Jalapeño Pepper Jack Smash Burger

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For heat lovers, pepper jack and fresh jalapeños add a lively kick. The smash method brings charred flavor while pepper jack liquefies into the crevices. Great for weeknight dinners when you want big flavor fast.

Ingredients

• 1.5 lb ground beef, divided into 6 balls
• 6 slices pepper jack cheese
• 3 fresh jalapeños, sliced (remove seeds to reduce heat)
• 6 burger buns
• 1/2 cup mayonnaise, 2 tbsp lime juice
• 1 tsp chili powder, 1 tsp kosher salt, 1 tsp black pepper
• 1 tbsp vegetable oil
• 1/2 cup pickled red onions (optional)

Instructions

1. Mix mayo and lime for spicy mayo.
2. Heat griddle very hot; add oil.
3. Smash each ball thin, cook 2–2.5 minutes until crisp.
4. Flip, top with pepper jack and jalapeños, cook 30–45 seconds.
5. Toast buns and spread spicy mayo.
6. Assemble and serve with pickled onions.

How to Serve It

Serve with an ice-cold lager or a lime margarita. Store extra mayo in a glass jar for up to 4 days.

6. Blue Cheese & Caramelized Pear Regular Burger

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This regular burger pairs tangy blue cheese with sweet caramelized pear, creating a balanced sweet-salty profile. The thicker patty resists the moistness of the pears and keeps the bite hearty.

Ingredients

• 1.5 lb ground beef, shaped into 3 patties
• 2 pears, cored and thinly sliced
• 2 tbsp butter, 1 tbsp brown sugar
• 1/2 cup crumbled blue cheese
• 3 brioche buns
• 1 tsp kosher salt, 1 tsp black pepper
• 2 tbsp balsamic reduction (store-bought or homemade)

Instructions

1. Caramelize pears in butter and brown sugar over medium heat 6–8 minutes until golden.
2. Season patties; cook on medium-high 4–5 minutes per side for medium.
3. In final minute, top with blue cheese to melt slightly.
4. Toast buns briefly.
5. Assemble with pears and a drizzle of balsamic reduction.
6. Let rest 3 minutes before serving.

How to Serve It

Pair with a full-bodied red wine. Store components separately in airtight food containers and assemble when ready.

7. Smash Burger vs Regular Burger: BBQ Bacon Edition

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Smash or regular—both shine with BBQ and bacon. The smash version gets smoky, crisp edges coated in sticky sauce; the regular style holds juicy meatiness for bigger bites. This one settles the smash burger vs regular burger debate in backyard BBQ style.

Ingredients

• 1.5 lb ground beef, divided (smash) / formed into 3 patties (regular)
• 6 slices smoked bacon
• 1 cup BBQ sauce, plus extra for glazing
• 6 slices cheddar
• 6 burger buns
• 1 tsp kosher salt, 1 tsp black pepper
• 2 tbsp vegetable oil

Instructions

1. Cook bacon until crisp; chop.
2. For smash: heat griddle high, smash thin, cook 2–2.5 minutes, flip and brush BBQ, add cheese.
3. For regular: cook patties 4–5 minutes per side, brushing BBQ in last 2 minutes.
4. Toast buns briefly and brush with a little BBQ.
5. Assemble with bacon and extra sauce.
6. Rest regular patties 3 minutes.

How to Serve It

Serve with coleslaw or baked beans. Store sauce in glass jars. Leftovers keep 3 days refrigerated.

8. Greek Lamb Regular Burger with Tzatziki

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A lamb burger brings Mediterranean flavors: tangy tzatziki, cucumber, and feta. The regular burger format lets the lamb stay juicy and slightly pink in the center. This is a bright, herb-forward twist on typical beef.

Ingredients

• 1.5 lb ground lamb, formed into 3 patties
• 1 cup tzatziki (store-bought or homemade)
• 1/2 cup crumbled feta
• 1 small cucumber, thinly sliced
• 3 pita or burger buns
• 2 tbsp chopped fresh mint, 2 tbsp chopped parsley
• 1 tsp kosher salt, 1 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Mix lamb with mint, parsley, salt, and pepper; form patties.
2. Heat skillet over medium-high, add oil.
3. Cook patties 4–5 minutes per side until internal 160°F.
4. Toast pitas briefly.
5. Assemble with tzatziki, cucumber, and feta.
6. Rest 3 minutes before serving.

How to Serve It

Serve with lemon wedges and a Greek salad. Store tzatziki in airtight containers for up to 3 days.

9. Black Bean Smash Burger (Vegan-Friendly)

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A smash-style veggie patty gets crispy edges when pressed onto a hot skillet. This black bean version uses cornmeal for a textured exterior and bold spices for savory flavor—great for meat-free nights and easily made gluten-free with the right bun.

Ingredients

• 2 cans (15 oz each) black beans, drained and rinsed
• 1/2 cup panko (use gluten-free if needed)
• 1/4 cup cornmeal
• 1/4 cup finely chopped red onion
• 2 cloves garlic, minced
• 1 tsp cumin, 1 tsp smoked paprika
• 2 tbsp lime juice
• 1/4 cup chopped cilantro
• 2 tbsp olive oil
• 6 whole grain or gluten-free buns
• 1 avocado, sliced

Instructions

1. Mash beans with a fork leaving some texture. Mix in panko, cornmeal, onion, spices, lime, and cilantro. Chill 15 minutes to firm up.
2. Divide into 6 patties or balls.
3. Heat skillet with oil to medium-high. Place patties and press lightly to thin for a smash-style crisp; cook 3–4 minutes per side until golden.
4. Flip and brown second side.
5. Toast buns if desired.
6. Serve with avocado slices.

How to Serve It

Top with slaw or chipotle mayo. Store patties in airtight containers in the fridge for 3 days or freeze separated by parchment.

10. Turkey & Avocado Regular Burger (Healthier Option)

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Turkey burgers are lean and pair beautifully with creamy avocado and peppery arugula. The regular burger thickness keeps turkey moist and flavorful. Use a quick pan-sear and an instant-read thermometer to avoid dryness.

Ingredients

• 1.5 lb ground turkey (dark and light mix), divided into 3 patties
• 1 ripe avocado, mashed with 1 tsp lime juice
• 3 whole grain buns
• 1 tsp kosher salt, 1 tsp black pepper
• 1 tsp garlic powder
• 1 tbsp olive oil
• 1/2 cup arugula, 3 tomato slices
• 2 tbsp mayo (optional)

Instructions

1. Season turkey with salt, pepper, and garlic powder; form 3 patties.
2. Heat skillet over medium-high and add oil.
3. Cook patties 5–6 minutes per side until internal 165°F.
4. Toast buns briefly.
5. Spread avocado mash on buns, add arugula and tomato, place patty.
6. Rest 3 minutes before serving.

How to Serve It

Serve with a side salad or roasted veggies. Store extra patties in glass meal prep containers for up to 3 days.

11. Bison Smash Burger (Keto-Friendly)

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Bison is leaner than beef, so smash it thin to get those browned edges without overcooking. Served in a lettuce wrap, it’s a great keto option with big flavor and a satisfying char.

Ingredients

• 1.5 lb ground bison, divided into 6 balls
• 6 slices provolone cheese
• 6 large butter or romaine lettuce leaves (for wraps)
• 1 tsp kosher salt, 1 tsp black pepper
• 2 tbsp butter or oil for skillet
• 1/4 cup sliced pickles
• 1/4 cup mustard (optional)

Instructions

1. Heat skillet high and add fat.
2. Smash each ball thin and cook 1.5–2 minutes until edges brown.
3. Flip, add provolone, cook 30 seconds.
4. Assemble in lettuce leaves with pickles and mustard.
5. Serve immediately.

How to Serve It

Serve with roasted radishes or a green salad. Store cooked patties in airtight containers up to 3 days.

12. Smash Burger vs Regular Burger: Korean Kimchi & Gochujang Twist

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Korean flavors bring tangy, spicy complexity. The smash version gets crunchy kimchi atop caramelized edges, while the regular patty gives a bolder beef center to stand up to gochujang glaze. A delicious way to compare smash burger vs regular burger with bold umami.

Ingredients

• 1.5 lb ground beef, for smash (6 balls) or regular (3 patties)
• 1/2 cup kimchi, chopped
• 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp honey
• 6 slices mozzarella or American
• 6 buns
• 2 green onions, sliced
• 1 tbsp sesame oil, 1 tsp sesame seeds

Instructions

1. Mix gochujang, soy, honey; set aside.
2. Heat skillet high for smash; medium-high for regular.
3. Smash patties thin, cook 2–2.5 minutes, flip, brush glaze, add cheese.
4. For regular, cook 4–5 minutes per side, brushing glaze in last 2 minutes.
5. Top with chopped kimchi and green onions.
6. Serve immediately.

How to Serve It

Serve with kimchi fries or pickled radish. Store kimchi in its jar and burgers in airtight containers.

13. Hawaiian Teriyaki Regular Burger with Grilled Pineapple

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Sweet grilled pineapple and teriyaki add tropical brightness to a regular burger. The thicker patty balances the juicy pineapple and sticky glaze—perfect for summer cookouts.

Ingredients

• 1.5 lb ground beef, formed into 3 patties
• 3 pineapple rings, grilled
• 6 tbsp teriyaki sauce
• 3 slices Swiss cheese
• 3 burger buns
• 1 tsp kosher salt, 1 tsp black pepper
• 1 tbsp vegetable oil

Instructions

1. Grill pineapple rings 2–3 minutes per side until lightly charred.
2. Heat skillet or grill; cook patties 4–5 minutes per side brushing teriyaki in last 2 minutes.
3. Add Swiss cheese to melt.
4. Toast buns lightly.
5. Assemble with pineapple and extra teriyaki.
6. Rest patties 3 minutes before serving.

How to Serve It

Serve with grilled corn and coleslaw. Store pineapple and patties separately in airtight containers.

14. Breakfast Burger with Fried Egg & Hash Brown (Regular)

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Breakfast flavors shine on a regular burger: fried egg, melted cheese, and a crisp hash brown make this a hearty morning-meets-dinner treat. The thicker patty prevents the yolk from overwhelming the sandwich.

Ingredients

• 1.5 lb ground beef, shaped into 3 patties
• 3 large eggs (fried, sunny-side)
• 3 frozen hash brown patties, cooked
• 3 slices cheddar
• 3 burger buns
• 1 tbsp butter, salt and pepper to taste

Instructions

1. Cook hash browns according to package until crisp; keep warm.
2. Cook patties 4–5 minutes per side for medium, add cheese in final minute.
3. Fry eggs sunny-side in butter until whites set, yolk slightly runny.
4. Toast buns lightly.
5. Assemble: bun, patty, hash brown, fried egg.
6. Serve immediately.

How to Serve It

Add ketchup or hot sauce on the side. Store components separately in airtight containers.

15. Tex‑Mex Guacamole Regular Burger

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Guacamole and crunchy tortilla strips bring Tex‑Mex flair to a regular burger. The juicy patty stands up to moist guac and maintains satisfying texture.

Ingredients

• 1.5 lb ground beef, shaped into 3 patties
• 2 ripe avocados, mashed with lime and salt
• 1/2 cup diced tomato, 1/4 cup chopped cilantro
• 3 buns
• 1/2 cup crushed tortilla chips
• 1 tsp cumin, 1 tsp chili powder
• 1 tbsp olive oil

Instructions

1. Prepare guacamole and chill.
2. Season patties with cumin and chili powder.
3. Cook patties 4–5 minutes per side until done.
4. Toast buns and spread guac.
5. Top with crushed tortilla chips for crunch.
6. Serve immediately.

How to Serve It

Pair with corn on the cob or chips and salsa. Store guac in airtight containers with plastic wrap pressed to surface to limit browning.

16. Mushroom Swiss Regular Burger with Duxelles

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A refined mushroom duxelles adds depth to a classic Swiss burger. The regular patty keeps the meat juicy and provides a big, satisfying bite.

Ingredients

• 1.5 lb ground beef, shaped into 3 patties
• 10 oz mushrooms, finely chopped
• 2 tbsp butter, 1 small shallot minced
• 3 slices Swiss cheese
• 3 buns
• 1 tbsp thyme, 1 tsp salt, 1 tsp pepper
• 1 tbsp olive oil

Instructions

1. Sauté shallot and mushrooms in butter until all moisture evaporates, 8–10 minutes. season with thyme.
2. Cook patties 4–5 minutes per side, add Swiss to melt.
3. Toast buns.
4. Spread duxelles on patties, assemble.
5. Rest 3 minutes before serving.
6. Serve warm.

How to Serve It

Serve with a simple arugula salad. Store duxelles in mason jars for up to 5 days.

17. Peanut Butter & Bacon Smash Burger

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Peanut butter and bacon offer a sweet-salty combo that pairs unexpectedly well with beef. Smash technique creates crispy edges that harmonize with the creamy nut butter.

Ingredients

• 1.5 lb ground beef, divided into 6 balls
• 6 tbsp creamy peanut butter (smooth)
• 6 slices bacon
• 6 burger buns
• 1 tsp kosher salt, 1 tsp black pepper
• 6 slices cheddar (optional)
• 1 tbsp vegetable oil

Instructions

1. Cook bacon until crisp; set aside.
2. Heat griddle high; smash patties thin and cook 2–2.5 minutes until crust forms.
3. Flip, optionally add cheddar, cook 30–45 seconds.
4. Toast buns and spread peanut butter on bottom bun.
5. Top with patty and bacon.
6. Serve immediately.

How to Serve It

Serve with sweet potato fries or a simple salad. Store peanut butter in pantry and patties in airtight containers.

18. Southern Pimento Cheese Regular Burger

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Pimento cheese delivers creamy, tangy Southern flair. The regular burger's heft lets the pimento cheese shine without overwhelming the patty.

Ingredients

• 1.5 lb ground beef, formed into 3 patties
• 1 cup pimento cheese (store-bought or homemade)
• 3 buns
• 1/2 cup bread-and-butter pickles
• 1 tsp kosher salt, 1 tsp black pepper
• 1 tbsp olive oil
• 1 leaf lettuce per burger

Instructions

1. Heat skillet and cook patties 4–5 minutes per side until desired doneness.
2. In last minute, spoon pimento cheese on patties to warm slightly.
3. Toast buns, assemble with pickles and lettuce.
4. Rest 3 minutes before serving.
5. Serve while cheese is soft and melty.
6. Store leftovers separately.

How to Serve It

Pair with baked beans or collard greens. Store pimento cheese in airtight containers up to 5 days.

19. Avocado Ranch Smash Burger (California‑Style)

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Avocado and ranch add creamy, herbaceous balance to a crispy smash patty. The thin patty soaks up sauce and delivers crunchy flavor with a soft, cool topping.

Ingredients

• 1.5 lb ground beef, divided into 6 balls
• 2 avocados, mashed
• 1/2 cup ranch dressing
• 6 buns
• 1 tsp kosher salt, 1 tsp pepper
• 1 tbsp lime juice
• 1/4 cup chopped cilantro
• 1 tbsp vegetable oil

Instructions

1. Mix avocado with lime and cilantro; season.
2. Heat griddle high; smash patties thin and cook 2–2.5 minutes.
3. Flip, add cheese if desired, cook 30–45 seconds.
4. Spread ranch on bun and top with avocado mash.
5. Assemble and serve immediately.
6. Store avocado mixture in glass jars with plastic wrap on surface to reduce browning.

How to Serve It

Serve with sweet potato fries. Leftover avocado should be eaten within 24 hours.

20. Caprese Italian Regular Burger with Pesto

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Italian-inspired caprese flavors—fresh mozzarella, tomato, and basil pesto—elevate a regular burger into a bright, summery meal. The thicker patty stays juicy with cool mozzarella slices.

Ingredients

• 1.5 lb ground beef, formed into 3 patties
• 6 slices fresh mozzarella (or 3 thick slices)
• 3 ripe tomato slices
• 3 tbsp basil pesto
• 3 ciabatta or burger buns
• 1 tsp kosher salt, 1 tsp black pepper
• 1 tbsp olive oil
• Fresh basil leaves

Instructions

1. Heat skillet; cook patties 4–5 minutes per side until desired doneness.
2. Add mozzarella in final minute to melt slightly.
3. Toast buns and spread pesto.
4. Assemble with tomato and basil leaves.
5. Rest patties 3 minutes before serving.
6. Serve immediately.

How to Serve It

Pair with a light pasta salad. Store leftover pesto in mason jars.

21. Sriracha Honey Smash Burger

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Sweet heat shines in this sriracha-honey glaze. The smash method locks in char while the sticky sauce clings to crispy edges—an addictive combination.

Ingredients

• 1.5 lb ground beef, divided into 6 balls
• 3 tbsp sriracha, 3 tbsp honey
• 6 burger buns
• 6 slices Monterey Jack cheese
• 1 tsp kosher salt, 1 tsp black pepper
• 1 tbsp vegetable oil
• 2 tbsp mayonnaise (optional)

Instructions

1. Mix sriracha and honey; set aside.
2. Heat griddle to high; smash patties thin and cook 2–2.5 minutes.
3. Flip and brush glaze; add cheese, cook 30–45 seconds.
4. Toast buns and spread mayo if desired.
5. Assemble and serve hot.
6. Store glaze in glass jar for up to 1 week.

How to Serve It

Serve with crunchy slaw to balance heat. Leftovers keep in airtight containers.

22. Smoky Chipotle Regular Burger

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Smoky chipotle flavors pair well with a substantial regular patty. The depth of smoky pepper plays off the beef’s natural richness.

Ingredients

• 1.5 lb ground beef, formed into 3 patties
• 1/2 cup mayo, 1–2 tbsp chipotle in adobo (to taste)
• 3 slices pepper jack
• 3 buns
• 1 tsp kosher salt, 1 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup pickled jalapeños (optional)

Instructions

1. Mix mayo with minced chipotle to make sauce.
2. Cook patties 4–5 minutes per side until desired doneness.
3. Add cheese in final minute to melt.
4. Toast buns and spread chipotle mayo.
5. Assemble with pickled jalapeños.
6. Store sauce in glass jar.

How to Serve It

Pair with grilled veggies or corn. Keep sauce chilled in airtight containers.

23. BBQ Pineapple Smash Burger with Cheddar

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Sweet pineapple and tangy BBQ are a classic combo. The smash technique crisps the patty while letting the BBQ cling to its edges.

Ingredients

• 1.5 lb ground beef, divided into 6 balls
• 3 pineapple rings, grilled
• 6 tbsp BBQ sauce
• 6 slices cheddar
• 6 buns
• 1 tsp kosher salt, 1 tsp black pepper
• 1 tbsp vegetable oil

Instructions

1. Grill pineapple rings until caramelized, 2–3 minutes per side.
2. Heat griddle and smash patties thin; cook 2–2.5 minutes.
3. Flip, brush BBQ, add cheddar, cook 30–45 seconds.
4. Toast buns.
5. Assemble with pineapple and extra BBQ.
6. Serve hot.

How to Serve It

Serve with coleslaw or grilled corn. Store pineapple rings in airtight containers.

24. Black & Blue Smash Burger (Blue Cheese Crumbles)

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Crispy edges plus tangy blue cheese make for bold bites. Smash technique intensifies caramelization and provides contrast to creamy blue cheese.

Ingredients

• 1.5 lb ground beef, divided into 6 balls
• 1/2 cup crumbled blue cheese
• 6 buns
• 1 tbsp balsamic glaze
• 1 tsp kosher salt, 1 tsp black pepper
• 1 tbsp vegetable oil
• 1 small shallot, thinly sliced

Instructions

1. Heat griddle high; smash patties thin and cook 2–2.5 minutes.
2. Flip, top with blue cheese crumbles, cook 30–45 seconds.
3. Toast buns lightly.
4. Top patties with shallots and a drizzle of balsamic glaze.
5. Assemble and serve.
6. Store blue cheese in original packaging and patties in airtight containers.

How to Serve It

Pair with a crisp salad or sweet potato fries. Leftovers keep 2–3 days refrigerated.

25. Gluten‑Free Lettuce Wrap Smash Burger

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For gluten-free eaters, a lettuce wrap preserves smash burger texture without the bun. Crisp edges and tangy toppings make this a refreshing, low-carb option.

Ingredients

• 1.5 lb ground beef, divided into 6 balls
• 6 large butter lettuce leaves
• 6 slices cheddar or dairy-free cheese (optional)
• 1/2 cup sliced tomatoes
• 6 pickle slices
• 1 tbsp vegetable oil
• 1 tsp kosher salt, 1 tsp black pepper
• 1/4 cup ketchup or burger sauce

Instructions

1. Heat griddle high; smash patties thin and cook 2–2.5 minutes.
2. Flip and add cheese if using; cook 30–45 seconds.
3. Prepare lettuce leaves and toppings.
4. Place patty in lettuce leaf with tomato, pickle, and sauce.
5. Serve immediately so lettuce stays crisp.
6. Store patties in airtight containers.

How to Serve It

Serve with cucumber salad. Lettuce wraps are best eaten fresh.

26. Vegan Smashed Chickpea Burger

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Chickpeas smashed on a hot skillet get delightful crispy edges. Tahini and lemon brightens the nutty chickpea flavor for a satisfying plant-based smash.

Ingredients

• 2 cans (15 oz) chickpeas, drained and rinsed
• 1/2 cup rolled oats
• 1/4 cup chopped parsley
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp cumin, 1/2 tsp smoked paprika
• 6 tbsp tahini sauce or vegan mayo
• 6 buns (vegan if needed)
• 2 tbsp olive oil

Instructions

1. Mash chickpeas leaving texture; mix in oats, parsley, garlic, spices, and lemon. Chill 15 minutes.
2. Form into 6 patties.
3. Heat skillet with oil; smash patties slightly and cook 3–4 minutes per side until golden.
4. Toast buns if desired.
5. Spread tahini sauce and assemble with arugula.
6. Store patties in airtight containers for up to 3 days.

How to Serve It

Serve with a side salad or roasted veggies. Freeze patties separated with parchment for longer storage.

27. Slider Trio — Mini Smash Sampler

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Can't pick one? Make sliders—three small smash patties let you sample multiple flavor combos. Great for parties or tasting sessions.

Ingredients

• 1.5 lb ground beef, divided into 12 balls (approx 1.5 oz each)
• 12 mini slider buns
• 6 slices cheddar, cut in half
• 1/2 cup pickles, 1/2 cup caramelized onions, 1/2 cup spicy mayo (for variety)
• 1 tbsp vegetable oil
• Salt and pepper to taste

Instructions

1. Heat griddle high with oil.
2. Smash each ball thin and cook 1.5–2 minutes until edges crisp.
3. Flip, add toppings accordingly, cheese melts in 30–45 seconds.
4. Toast slider buns briefly.
5. Assemble each slider with chosen toppings.
6. Serve immediately.

How to Serve It

Serve on a wooden platter with cocktail picks. Store extras in airtight containers.

28. Teriyaki Salmon Burger (Regular)

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Try seafood on a burger—teriyaki-glazed salmon patties deliver umami and a lighter bite. Regular patties keep their texture and don't fall apart under sauce.

Ingredients

• 1.5 lb salmon fillet, skin removed and roughly chopped
• 2 green onions, chopped
• 1/2 cup panko
• 1 egg
• 3 tbsp teriyaki sauce
• 3 buns
• 1 cup cabbage slaw
• 1 tbsp mayonnaise
• 1 tsp sesame oil

Instructions

1. In a food processor or bowl, combine salmon, green onions, panko, and egg. Form into 3 patties.
2. Heat skillet with oil; cook patties 3–4 minutes per side until cooked through.
3. Brush with teriyaki sauce in last minute.
4. Mix slaw with mayo and sesame oil.
5. Assemble and serve.
6. Store patties in airtight containers up to 2 days.

How to Serve It

Serve with a citrusy salad. Use a food processor to finely chop salmon if you prefer.

29. Lamb Burger with Tzatziki & Mint (Smash)

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Smashing lamb thin creates crisped edges and concentrates the lamb’s rich flavor. Tzatziki and mint bring brightness and cool the savory meat.

Ingredients

• 1.5 lb ground lamb, divided into 6 balls
• 1 cup tzatziki
• 1/4 cup chopped fresh mint
• 6 buns or flatbreads
• 1 tsp kosher salt, 1 tsp black pepper
• 1 tbsp olive oil
• 1 small red onion, thinly sliced

Instructions

1. Heat griddle high with oil.
2. Smash lamb balls thin and cook 2–2.5 minutes until edges brown.
3. Flip and warm tzatziki on top of bun or dollop after cooking.
4. Toast buns briefly.
5. Assemble with mint and sliced onion.
6. Serve immediately.

How to Serve It

Serve with lemon wedges and Greek salad. Store tzatziki in airtight containers.

30. Asian Peanut Sesame Burger (Regular)

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A savory peanut-sesame glaze and fresh cucumber make this regular burger unexpectedly fresh and nutty. The patty’s thickness balances the bold sauce.

Ingredients

• 1.5 lb ground beef, formed into 3 patties
• 1/3 cup peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar
• 1 tsp sesame oil, 1 tbsp honey or maple
• 1/2 cup thin cucumber slices
• 3 buns
• 1 tbsp chopped cilantro
• 1 tsp kosher salt, 1 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Mix peanut butter, soy, rice vinegar, sesame oil, and honey into a glaze. Thin with water if needed.
2. Cook patties 4–5 minutes per side until desired doneness.
3. Brush glaze over patties in the last minute to warm.
4. Toast buns, assemble with cucumber and cilantro.
5. Rest patties 3 minutes.
6. Serve warm.

How to Serve It

Serve with Asian slaw or steamed edamame. Store glaze in glass jar for up to 1 week.

Try a few of these back-to-back and you’ll quickly see how technique changes flavor: a smash burger emphasizes caramelized crust and a playful crunch, while a regular burger celebrates a juicier, meat-forward bite. Pin the ones you want to test, and start with tools that make a real difference—my go-to is a sturdy cast iron skillet and an instant-read thermometer for perfect results every time. Which style are you trying first: crispy smash or thick and juicy regular? Share these with friends and plan a tasting night to decide your favorite.