SPG Smash Burgers (The Ultimate Homemade Smash Burger)
These SPG smash burgers are juicy, crispy-edged, and packed with bold steakhouse flavor — powered by Chimi Boss Blends SPG Triple Threat seasoning. Thin beef patties smashed onto a screaming hot griddle or cast iron skillet create the most incredible caramelized crust, then stacked with melted American cheese, caramelized onions, and special sauce on a toasted brioche bun.
The secret to the perfect smash burger is simplicity — quality beef, the right seasoning, and high heat. SPG Triple Threat delivers the classic salt, pepper, and garlic combination that makes the natural beef flavor shine without overcomplicating things. The result is a burger that tastes like it came from a gourmet burger joint — made right in your own kitchen.
Once you make smash burgers at home you'll never go back to regular burgers again.
Used in this recipe
Chimi Boss Blends SPG Triple Threat
The classic salt, pepper & garlic blend that makes every smash burger taste like a steakhouse creation.
Shop SPG Triple Threat →Why You'll Love These SPG Smash Burgers
Insane crispy crust
Smashing the beef onto a hot surface creates the most incredible caramelized edges you've ever tasted on a burger.
Classic steakhouse flavor
SPG Triple Threat delivers the perfect salt, pepper, and garlic seasoning that lets the beef flavor shine.
Ready in 15 minutes
Smash burgers are one of the fastest gourmet meals you can make at home.
Better than any fast food burger
Once you taste a proper homemade smash burger there's no going back.
Ingredients
For the Smash Burgers
1 lb 80/20 ground beef
1 ½ tbsp Chimi Boss Blends SPG Triple Threat seasoning
4 slices American cheese
1 tbsp butter or oil for the griddle
Special Sauce
3 tbsp mayonnaise
1 tbsp ketchup
1 tbsp yellow mustard
1 tsp pickle juice
½ tsp garlic powder
For the Burgers
4 brioche buns, toasted
1 white onion, thinly sliced
Dill pickles
Shredded lettuce
Tomato slices
How to Make SPG Smash Burgers
1) Prepare the Beef Balls
Divide the ground beef into 4 equal balls — about 4 oz each. Do NOT season yet and do NOT overwork the meat. Keep them loose and just shaped into rough balls. Refrigerate until ready to cook.
2) Make the Special Sauce
Combine mayonnaise, ketchup, mustard, pickle juice, and garlic powder in a small bowl. Mix well and refrigerate until ready to use.
3) Heat the Griddle
Heat a cast iron skillet or flat griddle over high heat until screaming hot — about 3–4 minutes. Add butter or oil and let it smoke slightly. This extreme heat is what creates the incredible crust.
4) Smash the Burgers
Place beef balls onto the hot griddle. Immediately use a heavy spatula or burger press to smash them flat as hard as you can. Season generously with SPG Triple Threat seasoning right after smashing. Cook for 2–3 minutes without touching until the edges are deeply caramelized and crispy.
5) Flip and Cheese
Flip the patties with a thin metal spatula — you should hear a satisfying sizzle. Immediately place a slice of American cheese on each patty. Cook for another 1 minute until the cheese is fully melted and gooey.
6) Build the Burger
Spread special sauce on both sides of the toasted brioche bun. Stack caramelized onions on the bottom bun, add the double smash patty stack, then top with pickles, lettuce, and tomato. Serve immediately while everything is hot.
Double Smash Burger
For the ultimate smash burger experience stack two patties per burger. Cook both patties at the same time, then stack them together with cheese between the layers and on top. This is the way.
Serving Ideas
Classic Smash Burger Combo
Serve with crispy fries or onion rings and a cold drink for the ultimate burger night experience.
SPG Smash Burger Bowl
Skip the bun and serve the patties over shredded lettuce with all the toppings for a low-carb version.
Smash Burger Sliders
Make smaller 2 oz patties and use slider buns for the perfect game day appetizer — everyone will demolish these.
Tips for the Perfect Smash Burger
• Use 80/20 beef — the fat content is essential for flavor and juiciness. Leaner beef won't give you the same result.
- Get the pan screaming hot — this is the most important step. Medium heat won't give you the crust you need.
- Smash hard and fast — smash within the first 30 seconds of hitting the pan before the meat sets.
- Season after smashing — season the top of the patty right after smashing for maximum crust flavor.
- Don't press again after flipping — you'll squeeze out all the juices. One smash, one flip.
- American cheese only — it melts perfectly and is the authentic smash burger choice.
Storage & Reheating
Smash burgers are best eaten fresh — the crispy crust doesn't survive storage well. If you have leftovers, store patties in an airtight container in the fridge for up to 2 days. Reheat in a hot cast iron skillet for 1–2 minutes per side to bring back some of that crust. Store buns and toppings separately.
Make It Even Better with Chimi Boss Blends
Chimi Boss Blends SPG Triple Threat is the perfect smash burger seasoning — bold salt, pepper, and garlic in one shake. No measuring, no mixing, just consistently perfect flavor on every single burger.
Try SPG Triple Threat on: steaks, grilled chicken, roasted potatoes, vegetables, and eggs.
Love SPG flavor? Try these other bold recipes — SPG Picanha Steak, Grilled Ribeye with Cowboy Butter, and Chimichurri Steak.
