Smash burgers work in pub kitchens for three reasons: cheap kit (a flat-top and a heavy press), fast output (under four minutes from raw to pass), and the kind of flavour that lands without asking too much from the diner. Thin patties, lacy crisp edges and melted American cheese hit better than a thick grind every time.
This build is designed for consistency at volume. The sauce can be prepped two days ahead. The patties are portioned to 80g, which keeps cook time predictable and lets you run the double at a price point most pub menus need from a burger.
Serves: 1 | Prep: 10 min (plus sauce prep) | Cook: 4 min | Suitable for: Bar food, casual dining, specials board
Ingredients
Per burger
- 2 × 80g ground beef patties (80/20 chuck blend — fat content is non-negotiable)
- 2 slices American-style processed cheese
- 1 brioche bun, split
- 1 tbsp unsalted butter (for toasting bun)
- Flaked sea salt and cracked black pepper
The smash sauce (makes approx. 20 portions)
- 200ml good-quality mayonnaise
- 60ml yellow American mustard
- 40ml ketchup
- 2 tbsp finely diced gherkins + 1 tsp gherkin brine
- 1 tsp white wine vinegar
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
Standard build
- Shredded iceberg lettuce
- 3–4 slices bread-and-butter pickles
- 3–4 slices white onion, paper-thin
- Smash sauce (both bun halves)
Method
1. Make the sauce Combine all sauce ingredients and mix until smooth. Refrigerate in a labelled squeeze bottle. Holds well for 48 hours. The sauce should be tangy, lightly sweet and mildly smoky — adjust gherkin brine for acidity.
2. Prep the patties Scale beef to 80g portions and roll loosely into balls — do not compact. Keep refrigerated until service. Do not season in advance; the salt draws moisture and costs you the crust.
3. Toast the bun Butter both cut faces of the brioche and toast cut-side down on a flat-top or dry griddle until golden. Remove and dress both halves with smash sauce.
4. Smash and cook Heat the flat-top to maximum — 230–250°C is the target. Place the beef ball, season with salt and pepper, then press firmly with a heavy burger press or stiff spatula for 10 seconds until the patty is thin and flat (roughly 10–11cm diameter). Do not move for 90 seconds. You want a deep mahogany crust and lacy browned edges before you flip.
5. Cheese and stack Flip both patties, immediately lay a slice of American cheese on each. Give them 30 seconds. Stack one on the other (cheese inside) and rest on the dressed bottom bun for 15 seconds to let the cheese melt completely.
6. Build and wrap Add onion, pickles and lettuce to the top bun. Close and cut through the middle if the format calls for it. Serve immediately — smash burgers don't wait.
Kitchen Notes
Fat percentage — 80/20 chuck mince is essential. Leaner blends produce a dry, flavourless patty with no crust. If your butcher supplies 20% fat ground beef on request, the quality jump justifies the conversation.
Flat-top temperature — A griddle that isn't hot enough will steam rather than sear. If the kitchen can't hold consistent heat, batch your patties and don't rush the recovery time between orders.
Sauce throughput — The smash sauce recipe above covers roughly 20 burgers. Scale to a 5-litre batch for high-volume service. It also works as a chip sauce or chicken burger dressing.
GP — At current beef prices, the food cost per double smash sits between £1.80 and £2.20 depending on your beef supplier. At a menu price of £13–£15 with sides, the GP runs 75–80% excluding labour.
Cheese — Kraft-style processed slices melt the way this build needs. Higher-quality melting cheeses (raclette, Ogleshield) work on premium menus but add cost and complexity. Stick to the processed slice for volume pub service.
Allergens — Gluten (bun), dairy (cheese, butter, mayonnaise depending on brand), egg (mayonnaise), mustard.