Restaurant-Style Smash Burgers at Home, With A Side of Crispy Fries
Crispy, lacy-edged double smash burgers piled with melty cheddar and house sauce on a toasted potato bun, with a big pile of hot, salty homemade fries next to them. It’s burger joint night without leaving the house!
I wanted the whole burger night experience, so I made the fries from scratch too. The trick was timing. I set it up so the burgers cook while the fries cool between fries, which means everything lands on the table hot at the same time. I’ll walk you through all of it!
Ingredients You’ll Need
- Russet potatoes: Russets are starchy, so you get fries that are fluffy inside and crispy outside.
- White vinegar: This goes in the water when you par-cook the fries. I learned this trick from RecipeTin Eats, and it helps the fries hold their shape so they don’t fall apart before they get crispy.
- Neutral oil: Avocado or vegetable oil. Light olive oil works too, since its smoke point is around 400°F.
- 80/20 ground beef: You need the fat. It gives you the crispy crust and keeps the burgers juicy.
- Salted butter: For the griddle. It adds flavor and helps the burgers brown.
- Salt, pepper, and garlic powder: That’s all the seasoning you need. It goes on right after you smash.
- Mild cheddar cheese: Two slices per burger, one for each patty.
- Potato buns: Soft, but sturdy enough to hold a double stack.
- Toppings: Shredded lettuce, sliced tomato, and my house sauce if you like.
The Game Plan
The fries get fried twice and need to cool for 30 minutes in between. That’s your window to make the burgers.
- Cut and par-cook the fries, then let them steam dry.
- Do the first fry, then let the fries cool.
- While they cool, portion the beef and chill it, then prep your toppings.
- Cook the burgers and let them rest.
- Do the second fry.
- Build your burgers and eat!
Before you start, grab 2 sheet pans with cooling racks. You’ll be frying in batches, and you’ll be so glad you have the space.
How to Make Smash Burgers and Fries
Step 1. Prep and par-cook the fries: Cut the potatoes into fries, rinse them, and then simmer them in water with vinegar and salt until they’re just tender. Let them steam dry on a sheet pan.
Step 2. First fry: Fry in batches until they’re just barely golden, then let them cool on a wire rack. Okay, real talk: they’re going to look a little sad, kind of like bad McDonald’s fries. Trust the process!
Step 3. Portion the beef: While the fries cool, roll the beef into balls and chill them. Cold beef is key for that crispy crust.
Step 4. Smash and cook the burgers: Smash the beef flat on a hot buttered griddle under a square of parchment (you can reuse the same square for every burger). Season, then cook until the edges are deep brown and crispy. Flip, add cheese, and stack into doubles. Then toast your bun in the leftover burger grease. So much flavor! If you like to double check doneness, my beef temperature guide has you covered.
Step 5. Second Fry: Use the same oil, but scoop out any floating bits first so they don’t burn. Fry again until golden and crispy, then toss in salt right away.
Step 6. Build and serve: Pile on the sauce, lettuce, tomato, and your double patty, and serve with the hot fries.
Not up for frying tonight?
These burgers are just as good with Crispy air fryer smashed potatoes or Carrot fries. And if it’s grilling season, here’s how to grill the best hamburgers.
Make-Ahead Burger Night
You can do most of the work up to 2 days ahead.
Burgers: Form the patties, cover tightly with plastic wrap, and refrigerate for up to 2 days.
Fries: Cook them through the first fry and let them cool completely uncovered. Then cover with plastic wrap and refrigerate for up to 2 days.
Toppings: Prep these while the fries are cooling. Make the house sauce, slice the tomatoes, and shred the lettuce so everything’s ready to go when the burgers come off the griddle. Burgers wait for no one!
Right before dinner, cook the burgers and do the second fry.
More Burger Night Recipes
If you love these, try these next:
- Burger Bowl with Sweet Potato Fries and House Sauce
- Hawaiian Teriyaki Burgers with Grilled Pineapple
- Chicken and Feta Burgers
Looking for more? Browse all my beef recipes.
Smash Burgers with Crispy Homemade Fries
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Ingredients
French Fries
- 2 lb russet potatoes peeled (3 medium potatoes)
- 1 Tablespoon white vinegar
- 1 Tablespoon kosher salt
- Neutral oil for frying like avocado oil or vegetable oil*
Smashburgers
- 2 lbs ground beef 80/20
- 2 Tablespoons salted butter
- 1 1/2 teaspoons kosher salt
- Black pepper to taste
- Garlic powder to taste
- 10 slices mild cheddar cheese
- 5 Burger buns I used potato buns
- For serving: shredded lettuce, sliced tomato, pickles, house sauce (see notes)
Instructions
- Cut the fries: Use a sharp serrated knife to cut the potatoes into fries. Cut each potato into 1/4-inch slices, then lay them flat, stack 3-4 slices at a time, and cut them into 1/4-inch sticks. Place the fries in a colander and rinse under cold water until the water runs mostly clear.2 lb russet potatoes
- Parboil the fries: Place the fries in a large pot and cover with water. Stir in the vinegar and salt. Bring to a boil over medium-high heat, then reduce the heat to a maintain a very gentle simmer and cook for 6-8 minutes, until just tender, but still holding their shape.1 Tablespoon white vinegar, 1 Tablespoon kosher salt
- Dry the fries: While the fries are simmering, line a large sheet pan with paper towels. Once tender, use a slotted spoon transfer them to the prepared pan in a single layer. Let them steam-dry for 8-10 minutes, until the surfaces are dry.
- First fry: Heat 2–3 inches of neutral oil in a large, heavy-bottomed pot over medium-high heat until it reaches 350°F. Place a wire rack over a sheet pan nearby. Fry the potatoes in small batches for 2–3 minutes, until pale golden. Transfer to the wire rack. Monitor the oil temperature and adjust the heat as needed to maintain 350°F, allowing it to return to temperature between batches Let the fries cool in a single layer for 30 minutes. Remove the pot from the heat and serves the oil for the second fry.Neutral oil for frying
- Form the smash burgers: While the fries are cooling, prepare the burgers. Divide the ground beef into 10 (3.2–oz) portions. Gently roll into balls and refrigerate until ready to cook. Keep the beef cold until it goes on the griddle. Cut a square of parchment paper large enough to cover a flattened patty. You can reuse the same parchment paper for each burger.2 lbs ground beef
- Prepare burger toppings: Make the house sauce, toast buns, slice the tomatoes, and prep the lettuce.5 Burger buns, For serving: shredded lettuce, sliced tomato, pickles, house sauce (see notes)
- Cook the burgers: Heat a large griddle of flat-top grill over medium-high heat. Add half the butter and let it melt. Working in batches, place 5 beef balls on the griddle with enough space to flatten each one. Immediately cover each ball with the parchment paper and use a burger press or a sturdy spatula to press firmly into a very thin patty. Peel back the parchment and season with a portion of salt, pepper, and garlic powder. Cook for 2–3 minutes, then carefully scrape under each patty and flip, add a slice of cheese, and cook for 1–2 more minutes. Transfer to a plate. Repeat with the remaining butter, beef, seasonings, and cheese, Stack the patties in pairs to make 5 double burgers. Cover loosely with foil to keep warm while you finish the fries.1 1/2 teaspoons kosher salt, 2 Tablespoons salted butter, Black pepper to taste, Garlic powder to taste, 10 slices mild cheddar cheese
- Second fry: Reheat the reserved oil to 375°F over medium-high heat. Fry the potatoes in batches for 2–3 minutes, until golden and crisp. Use a slotted spoon to transfer them back to the wire rack. Immediately season each batch with salt.
- Assemble and serve: Place 2 patties on each toasted bun and add house sauce, tomato, lettuce, and other desired toppings. Serve immediately with hot fries.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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