A History of the Smash Burger: Origins, Evolution, and Influence

The smash burger has transformed from a simple cooking technique in a Kentucky restaurant to a worldwide phenomenonthat’s changed how people think about hamburgers. The first smash burger was created in the mid-20th century at Dairy Cheer restaurant in Kentucky, when an employee pressed down on a beef patty with a heavy bean tin, discovering that the increased contact with the griddle produced superior flavour.

What started as a happy accident now defines modern burger culture. Funny how the best ideas often just sort of happen, right?

This cooking method fixes a classic problem with thick burgers: they often cook unevenly and miss out on great flavour. By pressing the meat flat against a blazing hot griddle, the smash burger creates a crispy, caramelised crust through the Maillard reaction, while the inside stays juicy.

The technique spread from that little Kentucky spot to fast-food chains and indie burger joints everywhere. It’s wild how quickly a good idea catches on.

What is a Smash Burger?

A smash burger is a hamburger where a ball of ground beef gets pressed firmly onto a hot griddle or skillet. This creates a thin patty with crisp edges and a deeply browned surface.

The smashing turns plain ground beef into a patty with a crunchy crust outside and a juicy middle. It’s a simple move, but it makes a huge difference.

Smash Burger Definition and Characteristics

To make a smash burger, start with a loosely packed ball of ground beef. Flatten it against a scorching hot surface, and you’re halfway there.

The key is the pressure. That’s what gives you maximum contact between meat and grill, which means more flavour.

Most folks use an 80/20 meat-to-fat ratio. That extra fat keeps things moist and helps hold the patty together when you smash it down.

Finely ground beef works best—it just behaves better under pressure. You don’t want a patty that falls apart at the first sign of trouble.

The finished smash burger stands out. The edges get crispy and caramelised, but the centre stays tender.

It’s much thinner than a regular burger—usually just a quarter inch thick or less. That means more surface area for toppings and, honestly, it’s just easier to eat with one hand.

The Smashburger Technique Explained

The technique comes down to timing and the right tools. Cooks drop a ball of beef onto a preheated griddle or flat-top grill set to high heat.

Within seconds, they press down hard—using a burger press, spatula, or whatever heavy object’s handy. The smashing has to happen fast and with real force to get the meat thin enough.

Chefs watch for bubbles on top, just like pancakes, then flip the patty to build that crust. But only one side should get the crust—otherwise, it burns, and nobody wants that.

The whole process takes just a few minutes. Cheese goes on after flipping so it melts right into the hot patty.

Once the cheese melts, you pull the burger off the grill fast to keep it from overcooking. Blink and you’ll miss it.

Why Thin Patties Matter

Thin patties bring out the best flavour through the Maillard reaction. When beef hits extreme heat, amino acids transform and create all sorts of new, complex flavours.

The browned crust tastes smoky and savoury—something thick burgers can’t really replicate. More surface area means more crust, plain and simple.

Since a smashed burger spreads out, nearly all the meat touches the griddle. Thick patties leave a lot of meat untouched by the heat, so you miss out on those deep flavours.

Thin patties also cook faster and more evenly. There’s no raw centre to worry about, and that speed is why smash burgers work so well at fast-casual restaurants that need quick service.

Classic Burger vs. Smash Burger

The real difference is in how you make them and how they taste. Classic burgers use thick, pre-formed patties—usually half an inch or more—that cook slowly and get those familiar grill marks.

Smash burgers need a hands-on approach. You have to press them down yourself, right on the grill. Classic burgers? Just toss them on and flip once.

Feature	Classic Burger	Smash Burger
Patty Thickness	Half inch or thicker	Quarter inch or less
Cooking Method	Placed and flipped	Smashed then flipped
Texture	Juicy throughout	Crispy exterior, juicy interior
Cooking Time	Longer	Faster
Crust Development	Char marks	All-over caramelised crust

The eating experience changes too. Classic burgers are big, often a sit-down affair. Smash burgers? You can eat them one-handed, and they’re still packed with flavour.

---

The Origins of the Smash Burger

The smash burger popped up in 1960s America. A cook at Dairy Cheer in Ashland, Kentucky, pressed ground beef flat onto a hot griddle and found it created patties with way more flavour.

This little trick solved the problem of standard burgers that never quite cooked right in the middle. Plus, those crispy edges? That’s what people remember.

Early History and Thin Patty Burgers

American diners had been serving thin-patty burgers since the early 1900s. Their flat griddles and fast service just made thin patties a natural fit.

The trick of pressing burgers flat helped avoid undercooked middles. Diner cooks stacked thin patties with griddled onions and got them out to customers in a flash.

Sometimes cooks smashed burgers to make the meat go further when feeding big crowds. But for a long time, nobody really noticed how much better it tasted—at least, not officially.

It wasn’t until the 1960s that people started paying attention to the flavour boost from this method. Funny how it took so long.

The Dairy Cheer Story

Bill Culvertson ran Dairy Cheer, a little hamburger stand in Ashland, Kentucky. In the 1960s, one of his cooks started smashing ground beef onto the griddle with a 10-ounce tin of beans.

Flattening the beef increased the surface area in contact with the hot griddle. That led to even browning and the crispy, lacy edges that make smash burgers so good.

Culvertson saw the value right away. This method turned out ultra-thin patties with flavour that left standard burgers in the dust, all thanks to the Maillard reaction working its magic on the hot surface.

Debated Attributions and Historical Claims

The first smash burger restaurant didn’t show up until the 1960s, but nobody’s quite sure of the exact date. Lots of burger joints have tried to claim the invention over the years.

The Smashburger chain in Denver, which opened in the 2000s, didn’t invent the technique—even though the name might make you think so. The original smash burger came decades earlier.

Some food historians believe the method goes back to early 20th-century diners. But since small places like Dairy Cheer didn’t keep much documentation, it’s tough to say for sure.

Most stories credit Ashland, Kentucky, as the birthplace of the intentional smash burger technique. It’s got that ring of truth, at least.

---

Technical Innovations and Cooking Science

The smash burger’s popularity comes down to smart equipment choices and a bit of science. High-heat cooking surfaces and good timing bring out all those complex flavours, and quality ingredients make a big difference.

The Role of the Flat-Top Grill

The flat-top grill is the heart of smash burger cooking. Its big, flat surface holds steady temperatures between 200-230°C, letting you cook several patties at once with even heat.

Cast iron griddles and commercial flat-tops keep their heat when cold beef hits them. That thermal mass keeps the temperature from dropping, which is crucial for a proper sear.

The specialised cooking technique really needs that high, steady heat to make the signature crust. Restaurant-grade grills are thicker and recover heat fast, but home cooks can use cast iron skillets for similar results.

The smooth cooking surface lets you press the burger down hard with a press or spatula—no bumps or ridges to get in the way. That direct contact is what gives you the thin, crispy patty, and the beef’s fat melts right onto the grill.

Unlocking Flavour: The Maillard Reaction

The science behind smashing burgers is all about the Maillard reaction. When beef hits temperatures above 140°C, amino acids and sugars combine and create hundreds of new flavour compounds and that irresistible browning.

Smashing maximises the meat’s contact with the hot grill, so you get more Maillard browning and deeper flavour. The thin patty cooks fast—usually just 2-3 minutes total—so you don’t lose moisture.

Pressing the beef flat gives you a crispy outside and a juicy centre. The high heat caramelises the surface before the inside dries out, creating that awesome balance between crunchy edges and a tender middle.

Certified Angus Beef and Quality Ingredients

Picking the right beef really shapes the final burger. Certified Angus Beef stands out, meeting ten standards for marbling, maturity, and appearance, so you know what you’re getting every time.

The sweet spot for fat content is 80% lean and 20% fat. This 80/20 mix gives you juicy, flavourful burgers without drenching the bun in grease.

Go higher on fat and you’ll get flare-ups on the griddle. Too lean, and you’re chewing on dry, tough patties—nobody wants that.

Fresh beef, never frozen, works best for smash burgers. Freezing forms ice crystals that dump extra moisture into the pan, ruining that sought-after crust.

Letting the beef come to room temperature helps it sear better than if it’s still cold from the fridge. Honestly, it’s a small detail that makes a big difference.

Loose-formed beef balls keep the texture right before smashing. If you overwork or pack the meat too tight, you’ll end up with dense patties that just don’t crisp up well.

---

Rise and Expansion of Smash Burgers

Smash burgers started as a regional trick and then, somehow, became a nationwide obsession. Strategic restaurant launches and fast-casual chains really pushed the crispy, quick-cooked style into the spotlight.

The Impact of Fast Food Chains

Fast food chains helped spread the smash burger method across America in the mid-20th century. In the 1960s, a Dairy Cheer fry cook in Ashland, Kentucky created the first smash burger, way before any chain slapped the name on a sign.

By the 1950s, smash burgers were already part of American fast food. Thicker patties from chains like McDonald’s eventually took over, but the smash technique stuck around in diners and small-town joints where speed and flavour still mattered.

Fast food operations liked smashing because it sped up cooking and maximised the burger’s crust. That efficiency was a lifesaver in busy restaurants trying to keep up with hungry crowds.

The Smashburger Restaurant Chain

Tom Ryan kicked off Smashburger in 2007 in Denver, Colorado. He’d worked at McDonald’s and Pizza Hut, and wanted to shake up the burger scene by making smashing the main event.

The chain took off fast, hitting over 100 locations in just five years. By 2012, Smashburger had more than 200 spots in the U.S. and caught the eye of Jollibee Foods Corporation.

Smashburger set itself apart by using fresh, never-frozen beef and local ingredients. At its peak in 2015, the brand had over 370 locations worldwide, pretty much making "smashburger" a household name.

Shake Shack and Modern Smashburger Culture

Shake Shack jumped in and changed the game, too. They took the thin-patty idea and amped it up with better ingredients and a modern vibe.

As the 2010s rolled on, Shake Shack and Five Guys started competing for the same crowd, both offering their own takes on the smash burger. This rivalry made it harder for brands to stand out but definitely got more people talking about smash burgers.

The promise of a quick, flavour-packed burger at a fair price really drove the smash burger boom. People loved getting fresh, tasty burgers without the fuss of a sit-down meal or sky-high prices.

---

Smash Burger Variations and Menu Innovations

Smash burgers aren’t just beef and cheese anymore. Creative toppings, wild side dishes, and even food trucks have pushed the boundaries of what a smash burger can be.

Signature Smashburgers and Customisation

Today’s smash burger spots craft signature builds that highlight local flavours or premium ingredients. The BBQ bacon smash burger is a big hit, mixing smoky sauce with crispy bacon.

Double and triple stacks are common now, stacking thin patties for extra crispy edges without making the burger a chore to eat. Customisation’s everywhere—think:

• Cheese options (American, cheddar, blue cheese)

• Premium toppings (caramelised onions, pickles, jalapeños)

• Sauces (special mayo, chipotle sour cream, mustard)

• Toasted buns (brioche, potato rolls, milk rolls)

Plant-based versions with fermented mushrooms mimic the texture and crust surprisingly well. Some kitchens even slather mustard on one side before grilling for a tangy, savoury crust—without that sharp vinegar bite.

Popular Pairings and Side Dishes

Smash burgers usually come with sides that balance all that savoury goodness. Sweet potato fries bring a little sweetness, while classic chips still have their fans—especially with creative dips.

Some places go all out with dipping stations: gravy with pork scratchings, cheese sauce with bacon crumbs. Hand-spun milkshakes often round out the meal, making it feel a bit more indulgent but not over the top.

Chefs have started using smash burger mince on loaded fries, pizza, and even inside spring rolls. The viral smash burger taco mashes up formats by using a tortilla as the base.

Smashburgers in Food Trucks and Pop-Ups

Food trucks love smash burgers because they’re simple to make and quick to serve. All you need is a flat-top griddle and a burger press—no fancy kitchen required.

Pop-ups drum up excitement with limited runs and social media hype. Smash burgers are compact and easy to eat on the go, so they fit right in with street food.

Mobile chefs often try bold flavours that might not fly in a permanent spot. If a flavour combo takes off, it can make the jump to a brick-and-mortar menu. The fast pace matches the food truck scene perfectly.

---

Global Spread and Cultural Influence

The smash burger started in Kentucky back in the 1960s, but its global rise really kicked off between 2019 and 2025. Modern food culture’s love of simplicity and quality made the smash burger cool again, especially for folks who care about flavour and craftsmanship.

International Smash Burger Trends

The new wave began in Paris with Dumbo in 2019, where they matched minimalist, space-age interiors with tight, focused menus. That vibe spread fast all over the world.

London’s Supernova took the idea to Bahrain, and indie burger joints popped up in Porto (Brusco), Cape Town (BRASH), Santiago (Brutal), and Manila (Bun Run). French chain Junk brought the trend to Soho, showing smash burgers work for both independents and big chains.

The pandemic gave the trend a boost, launching spots like Gotham Burger Social Club in NYC. London got in on it too, with Bake Street, The Plimsoll, Mana, and Bun & Sum all jumping on board between 2023 and 2025. Some copied American classics like In-N-Out or Shake Shack, with places like Jupiter Burger even mimicking In-N-Out’s animal-style, and many swapping brioche for Martin’s potato rolls.

The Role of Social Media and Food Criticism

Instagram and TikTok fuelled the smash burger trend as food influencers showed off how to make the perfect smash burger at home. The burger’s visual punch—those lacy-edged patties and slick plating—made it a natural for social media feeds.

The hype around smashed burgers just exploded as platforms spotlighted new restaurant launches and menu rollouts. Food critics pointed out the format’s accessibility, since smaller patties keep smash burgers more affordable than the usual burgers, but you still get that rich, caramelised flavour.

The format’s nostalgic pull really hit home for people of all ages. Restaurants started rolling out sleek interiors and quirky mascots, copying each other for looks and to keep things running smoothly.

It’s kind of comforting, but you have to wonder—does all this sameness squeeze out creativity in food culture, or does it just make things easier for everyone?