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Memorial Day All-American Smash Burgers

April 29, 2026 15 Min Read
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Updated on May 27, 2026

Memorial Day cooking has a certain sound to it: the sizzle of beef hitting a hot griddle, the little scrape of a spatula under a crisp burger edge, the laughter of people gathering around a table before the first big bite. These Memorial Day smash burgers are made for that kind of moment: simple, nostalgic, and deeply satisfying without being complicated.

A smash burger is not trying to be fancy. That is part of its charm. It is beef, salt, heat, cheese, a soft bun, and the kind of browned crust that makes everybody suddenly quiet for a second. The magic happens when loosely packed beef is pressed firmly onto a very hot cooking surface, creating more contact with the pan and more browning. That browning is connected to the Maillard reaction, a heat-driven process between sugars and proteins that creates the deep color, aroma, and savory flavor we love in seared foods.

Because this recipe is tied to Memorial Day, it is worth holding both things together: good food and meaningful remembrance. Memorial Day began as Decoration Day after the Civil War and is now observed to honor those who died in service to the United States. Today, many families gather around cookouts, parades, cemetery visits, flags, and quiet moments of reflection.

So let this burger be easy, generous, and grounded. Cook it safely, serve it hot, pile the platter high, and let the table feel like one of those down-to-earth American meals where everyone reaches for napkins, extra pickles, and one more helping of something homemade.

Quick Recipe Snapshot

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Servings: 4 double smash burgers
  • Difficulty Level: Easy to moderate
  • Best For: Memorial Day cookouts, summer gatherings, family burger night, casual entertaining
  • Expected Result: Thin, juicy smash burger patties with deeply browned crispy edges, melted cheese, toasted buns, and classic cookout flavor

Why You’ll Love This Recipe

  • It delivers restaurant-style crispy burger edges without needing special restaurant equipment.
  • The ingredient list stays classic, affordable, and easy to find.
  • Double patties give you more browned surface area and more melty cheese.
  • The recipe works on a cast-iron skillet, stainless pan, or flat-top griddle.
  • It is fast enough for a weeknight but festive enough for Memorial Day.
  • The toppings are flexible, so every guest can build their burger their way.
  • Food safety guidance is built in, including safe burger temperature and storage.

Cultural and Seasonal Background

Hamburgers hold a strong place in American food culture, especially around warm-weather gatherings. The exact origin story is debated, and several cities, cooks, fairs, and restaurants have claimed a role in shaping the modern burger. Smithsonian Magazine notes that the hamburger’s beginnings are hazy, but it also points to the rise of hamburger stands and early chains, especially White Castle in the early 20th century, as part of how the burger moved into the center of American eating.

The smash burger is a particular style within that broader burger story. Instead of forming a thick patty, the cook places a loose ball of ground beef onto a hot griddle or skillet and presses it thin right away. That technique increases contact between meat and metal, helping create the browned crust that defines the style. Serious Eats explains that smashing early, while the beef is still loose and before it has cooked through, creates more crust without the same drying effect as pressing later in the cooking process.

For Memorial Day, burgers are common because they fit the relaxed rhythm of late May: outdoor tables, easy sides, cold drinks, and food that can be cooked quickly for a crowd. Still, the holiday itself is not only the unofficial start of summer. Memorial Day honors U.S. military personnel who died in service, and the National Moment of Remembrance is observed at 3:00 p.m. local time. A thoughtful cookout can make room for both gratitude and gathering.

Why This Recipe Works

This recipe works because it respects the three big rules of a great smash burger: cold beef, high heat, and fast cooking.

Cold beef holds together better when it hits the pan. A hot cast-iron skillet or griddle gives the meat immediate surface contact, which encourages browning. The patties are pressed only once at the beginning, then left alone so the crust can form. Moving them too early tears the browned layer away before it has a chance to become crisp.

The beef ratio matters too. An 80/20 ground beef blend gives enough fat for flavor and moisture while still forming a good crust. The patties are small, about 3 ounces each, so they cook quickly and stack beautifully. American cheese is used because it melts smoothly and gives that classic cookout cheeseburger flavor.

Food safety also matters. Ground beef should be cooked to 160°F as measured with a food thermometer, and color alone is not a reliable doneness guide. USDA guidance also recommends inserting the thermometer from the side of a burger toward the center for the most accurate reading.

Ingredients

For the Smash Burgers

1 1/2 pounds 80/20 ground beef
This gives the best balance of beefy flavor, moisture, and crisp edge potential. Avoid overworking it so the texture stays tender.

1 1/4 teaspoons kosher salt
Salt seasons the beef and helps the savory crust taste bold. Add it after smashing so it stays on the surface and does not tighten the meat too early.

1 teaspoon black pepper
Pepper brings gentle heat and classic burger flavor.

1/2 teaspoon garlic powder
Adds a familiar cookout-style savory note without overpowering the beef.

8 slices American cheese
American cheese melts quickly and evenly, making it ideal for thin patties.

4 potato buns or soft hamburger buns
Potato buns are tender but sturdy enough to hold juicy patties, sauce, and toppings.

1 tablespoon unsalted butter or neutral oil, for toasting buns
Butter adds flavor; neutral oil helps prevent sticking and encourages browning.

Suggested Toppings

Dill pickle chips
Bright, tangy crunch balances the richness of the beef and cheese.

Thinly sliced white onion or red onion
Adds sharpness and freshness.

Shredded lettuce
Keeps the burger crisp and classic.

Thin tomato slices
Adds juiciness and a fresh summer feel.

Simple Burger Sauce

1/3 cup mayonnaise
Creamy base for the sauce.

2 tablespoons ketchup
Adds sweetness and tang.

1 tablespoon yellow mustard
Gives classic burger-shop flavor.

1 tablespoon finely chopped pickles or relish
Adds texture and acidity.

1/2 teaspoon smoked paprika, optional
Adds a subtle smoky note without needing a grill.

Ingredient Notes and Smart Substitutions

For the beef, 80/20 ground chuck is the classic choice. You can use 85/15, but the patties may be slightly less juicy. Very lean beef can dry out quickly because smash burgers are thin and cook fast.

For cheese, American cheese gives the smoothest melt. Cheddar, pepper jack, Colby jack, or provolone can work, but they may not melt as evenly in the short cooking time.

For buns, potato buns, brioche buns, sesame buns, or classic white hamburger buns all work. If using a larger bun, make slightly wider patties so the burger feels balanced.

For gluten-sensitive guests, use gluten-free buns and check that sauces, pickles, and seasonings are gluten-free. For dairy-free burgers, skip the cheese or use a dairy-free meltable slice. For egg-free sauce, choose an egg-free mayonnaise-style spread.

For a lighter topping style, use lettuce, tomato, onion, pickles, and mustard. For a richer cookout version, add bacon, grilled onions, or extra burger sauce.

Ingredients for homemade Memorial Day smash burgers with ground beef, cheese, buns, pickles, and fresh toppings.

Equipment You’ll Need

  • Cast-iron skillet, stainless steel skillet, or flat-top griddle
  • Sturdy metal spatula or burger press
  • Parchment paper squares, optional but helpful for smashing
  • Instant-read food thermometer
  • Small mixing bowl for sauce
  • Butter knife or spoon for spreading sauce
  • Tongs
  • Plate or tray for cooked patties
  • Cutting board and knife for toppings

Step-by-Step Directions

1. Prepare the sauce and toppings.

In a small bowl, stir together mayonnaise, ketchup, mustard, chopped pickles, and smoked paprika if using. Refrigerate until ready to serve. Slice onions, tomatoes, and pickles. Keep cold toppings chilled until serving.

This step makes burger assembly smoother. Smash burgers cook quickly, so everything should be ready before the beef hits the pan.

2. Portion the beef gently.

Divide the ground beef into 8 loose portions, about 3 ounces each. Roll very lightly into rough balls. Do not pack them tightly.

Loose beef spreads more easily when smashed and creates those uneven, lacy edges that crisp beautifully.

3. Preheat the skillet or griddle.

Place a cast-iron skillet, heavy stainless skillet, or flat-top griddle over medium-high to high heat for several minutes. The surface should be very hot before cooking. If using a stovetop, turn on a fan or open a window because smash burgers can smoke.

A hot surface is what creates fast browning. If the pan is only warm, the meat will steam instead of sear.

4. Toast the buns.

Lightly butter or oil the cut sides of the buns. Place them cut-side down on the hot surface for 30 to 60 seconds, until golden. Remove and set aside.

Toasting adds flavor and creates a light barrier so the buns do not become soggy once the sauce and burger juices hit.

5. Smash the patties immediately.

Place 2 to 4 beef balls on the hot surface, leaving space between them. Top each with a small square of parchment if desired, then press firmly with a burger press or sturdy spatula for 8 to 10 seconds. Smash each patty thin, about 1/4 inch thick.

Smash only at the beginning. Pressing later can squeeze out juices after the meat has started to cook.

Why the Maillard Reaction Makes Everything Delicious

6. Season the patties.

Sprinkle the smashed patties with salt, pepper, and garlic powder while the first side cooks.

Seasoning after smashing keeps the beef tender and helps the seasoning stay on the crust.

7. Cook the first side without moving.

Let the patties cook for about 2 minutes, or until the edges are browned, crisp, and lacy. Do not slide them around.

The crust needs uninterrupted contact with the pan. If the patty resists when you try to lift it, give it a few more seconds.

8. Scrape, flip, and add cheese.

Use a thin metal spatula to scrape firmly underneath each patty, keeping the browned crust attached. Flip the patties, then immediately place a slice of cheese on each one. Cook for 1 to 2 minutes more.

The cheese should melt quickly. Check that the beef reaches 160°F using an instant-read thermometer inserted from the side toward the center. Ground meat and sausage are listed at 160°F on FoodSafety.gov’s safe minimum internal temperature chart.

How to Properly Use a Meat Thermometer

9. Stack the patties.

For each burger, stack two cheesy patties together. This gives you double the crust, double the cheese, and a balanced burger height.

10. Build and serve.

Spread sauce on the toasted buns. Add shredded lettuce, tomato, onions, pickles, and the double cheese patties. Cap with the top bun and serve immediately while hot.

Smash burgers are best right away, when the edges are crisp and the cheese is still soft.

Finished double smash cheeseburger with crispy beef patties, melted cheese, pickles, and toasted bun.

Pro Tips for Best Results

  • Keep the beef cold until just before cooking.
  • Use a hot, heavy cooking surface for better browning.
  • Smash within the first 30 seconds of cooking.
  • Do not press the patties again after the first smash.
  • Use parchment paper between the beef and press to prevent sticking.
  • Scrape firmly under the patty so the crust stays attached.
  • Toast the buns before cooking the beef.
  • Cook in batches so the pan temperature does not drop too much.
  • Use a thermometer rather than judging burger doneness by color.
  • Serve immediately for the best crisp-edge texture.

Common Mistakes to Avoid

Mistake 1: Packing the beef too tightly.
Quick fix: Keep the beef loose and gently portioned.

Mistake 2: Using a lukewarm pan.
Quick fix: Preheat the skillet until it is very hot before adding beef.

Mistake 3: Smashing too late.
Quick fix: Smash immediately after the beef touches the pan.

Mistake 4: Moving the patties too soon.
Quick fix: Let the crust form before scraping and flipping.

Mistake 5: Using a flexible spatula.
Quick fix: Use a stiff metal spatula or burger press.

Mistake 6: Forgetting food safety.
Quick fix: Cook ground beef to 160°F and use a thermometer.

Mistake 7: Building burgers too early.
Quick fix: Assemble right before serving so the buns stay fresh.

Flavor Variations

Classic Diner Smash Burger:
Add shredded lettuce, pickles, onions, tomato, American cheese, and burger sauce.

BBQ Bacon Smash Burger:
Top with crisp bacon, barbecue sauce, pickles, and cheddar or American cheese.

Fried Onion Smash Burger:
Add thinly sliced onions directly on top of the beef right after smashing, then flip so the onions cook into the patty.

Spicy Jalapeño Smash Burger:
Use pepper jack cheese, pickled jalapeños, and a little hot sauce in the burger sauce.

Southern-Style Smash Burger:
Top with pimento cheese, pickles, and shredded lettuce.

Mushroom Swiss Smash Burger:
Use sautéed mushrooms, Swiss cheese, and a little Dijon mayo.

Serving Suggestions

Serve these Memorial Day smash burgers with classic cookout sides like potato salad, coleslaw, grilled corn, watermelon wedges, baked beans, kettle chips, or macaroni salad. For a fresh plate, add a simple cucumber tomato salad or grilled vegetables.

For drinks, lemonade, iced tea, sparkling water with lemon, root beer, or fruit punch all fit the relaxed cookout mood. For a festive table, arrange toppings in small bowls so guests can build their own burgers. A platter of toasted buns, hot patties, pickles, onions, lettuce, tomato, and sauces makes the meal feel abundant without being fussy.

Because Memorial Day carries a deeper meaning, consider leaving a small space in the day for remembrance: a quiet toast, a moment of silence, a visit to a memorial, or a simple note of gratitude before everyone eats.

Memorial Day cookout table with smash burgers, toppings, corn, watermelon, potato salad, and lemonade.

Storage, Freezing, and Reheating

Cooked burger patties should be refrigerated in shallow, airtight containers within 2 hours of cooking, or within 1 hour if the outdoor temperature is above 90°F. FoodSafety.gov notes that bacteria grow quickly between 40°F and 140°F and recommends prompt refrigeration for perishable foods.

Store cooked patties in the refrigerator for 3 to 4 days. FoodSafety.gov lists cooked meat or poultry leftovers at 3 to 4 days refrigerated and 2 to 6 months frozen for quality.

To freeze, cool patties completely, wrap individually, and store in a freezer-safe bag or container for up to 2 to 3 months for best quality.

To reheat, warm patties in a skillet over medium heat until hot, or reheat in the oven at 325°F. Leftovers should be reheated to 165°F.

Avoid reheating fully assembled burgers with lettuce, tomato, and sauce because the toppings will wilt. Store patties, buns, and toppings separately when possible.

Make-Ahead Tips

You can make the burger sauce up to 3 days in advance and store it covered in the refrigerator.

Toppings can be washed, sliced, and stored separately earlier in the day. Keep tomatoes, lettuce, onions, and pickles chilled until serving.

The beef can be portioned into loose balls a few hours ahead. Place them on a lined tray, cover, and refrigerate until cooking. Do not leave raw beef at room temperature while guests arrive.

Toast buns just before cooking if possible. If preparing for a crowd, you can toast them in batches and keep them loosely covered, but they are best fresh.

Frequently Asked Questions

What is the best beef for Memorial Day smash burgers?

Use 80/20 ground beef, preferably ground chuck. It has enough fat for flavor, moisture, and crisp edges without becoming greasy when cooked hot and fast.

Can I make smash burgers on the grill?

Yes, if your grill has a flat-top griddle, cast-iron griddle, or plancha. Smash burgers need a flat surface. If you place the beef directly on grill grates, it will not smash properly and may fall through.

Why do smash burgers get crispy edges?

The crispy edges come from pressing loose beef onto a very hot surface, creating more contact between the meat and pan. That contact encourages browning and crust formation.

Should I season the beef before forming the balls?

For the most tender texture, season after smashing. Mixing salt into the beef too early can make the patties firmer and denser.

How do I know when smash burgers are done?

Use an instant-read thermometer. Ground beef should reach 160°F. Do not rely on color alone because cooked ground beef can look brown before it is safe or stay pink after reaching a safe temperature.

Can I make these without cheese?

Yes. Skip the cheese and build the burger with sauce, pickles, lettuce, onion, and tomato. The crispy beef crust will still carry plenty of flavor.

How many patties should I make per person?

For classic double smash burgers, plan on two 3-ounce patties per person. For lighter appetites, one patty per bun may be enough.

Can I use turkey or chicken instead of beef?

You can, but the flavor and texture will be different. Ground poultry should be cooked to 165°F, not 160°F, according to FoodSafety.gov’s temperature chart.

Final Thoughts

A good Memorial Day recipe should feel welcoming without forgetting what the day means. These All-American smash burgers sit right in that balance. They are humble, flavorful, familiar, and made for gathering, but they also leave room for gratitude. Food has a way of helping people pause. It brings everyone to the same table, even if only for a few minutes, and sometimes that is where the best conversations begin.

What makes this burger special is not a long list of ingredients. It is the technique. Cold beef, a hot pan, one firm smash, a little patience, and the confidence to let the crust form. That is it. The result is a burger with crisp edges, a juicy center, melted cheese, and a toasted bun that catches all the good stuff without falling apart.

For a holiday cookout, these burgers are practical too. You can prep the sauce, toppings, and beef portions ahead of time, then cook the patties quickly when everyone is ready to eat. Guests can build their own, kids can keep theirs simple, and the people who love extra pickles, onions, or sauce can go all in.

Serve them with potato salad, corn, watermelon, lemonade, or whatever feels like home. Keep the food safe, keep the mood easy, and let the meal be both delicious and meaningful. That is the Fly By Eats way: comforting food, real-life cooking, cultural respect, and a table that makes people feel invited.

Quick Recipe Card
Recipe Name

Memorial Day All-American Smash Burgers

Description

Crispy-edged double smash burgers made with 80/20 ground beef, melty American cheese, toasted buns, classic toppings, and a simple burger sauce. Perfect for Memorial Day cookouts and summer family gatherings.

Prep Time

20 minutes

Cook Time

15 minutes

Total Time

35 minutes

Servings

4 double burgers

Ingredients

Burgers

  • 1 1/2 pounds 80/20 ground beef
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 8 slices American cheese
  • 4 potato buns or hamburger buns
  • 1 tablespoon unsalted butter or neutral oil, for buns

Burger Sauce

  • 1/3 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon finely chopped pickles or relish
  • 1/2 teaspoon smoked paprika, optional

Toppings

  • Dill pickle chips
  • Thinly sliced onion
  • Shredded lettuce
  • Thin tomato slices
Instructions
  1. Stir together mayonnaise, ketchup, mustard, chopped pickles, and smoked paprika. Refrigerate until serving.
  2. Prepare toppings and keep them chilled.
  3. Divide beef into 8 loose 3-ounce balls. Do not pack tightly.
  4. Preheat a cast-iron skillet, stainless skillet, or griddle over medium-high to high heat.
  5. Butter or oil the cut sides of buns and toast for 30 to 60 seconds. Set aside.
  6. Place beef balls on the hot surface, leaving space between them. Smash each thin with a burger press or sturdy metal spatula for 8 to 10 seconds.
  7. Season with salt, pepper, and garlic powder.
  8. Cook undisturbed for about 2 minutes, until edges are browned and crisp.
  9. Scrape under each patty, flip, and top with cheese. Cook 1 to 2 minutes more, until cheese melts and beef reaches 160°F.
  10. Stack two patties per bun. Add sauce and toppings. Serve immediately.
Notes
  • Smash the beef immediately after it hits the pan.
  • Do not press again after the first smash.
  • Use a thermometer to confirm doneness.
  • Cook in batches to keep the pan hot.
  • For a spicy version, add jalapeños and pepper jack cheese.
Storage

Refrigerate cooked patties in airtight containers within 2 hours, or within 1 hour if the temperature is above 90°F. Store for 3 to 4 days. Reheat leftovers to 165°F. Freeze cooked patties for up to 2 to 3 months for best quality.

Nutrition Disclaimer

Nutrition information, if provided, is an estimate and may vary based on ingredients and preparation methods.

References

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