There’s something about a good burger that just hits the spot, right? Whether it’s a backyard cookout, a game day feast, or just a craving for something indulgent, a great burger can make any meal special. But let me tell you, these Sausage Smash Burgers are next-level delicious! We’re talking crispy edges, juicy centers, melty cheese, and a killer flavor combo from the mix of ground beef and Italian sausage. If you’re looking for a burger that’s easy to make and absolutely packed with flavor, this one’s for you.

Now, if you’ve never tried a smash burger before, you’re in for a treat. Unlike thick, traditional burgers, smash burgers are pressed flat onto a hot skillet or grill, creating that irresistible crispy crust while keeping the inside juicy. And the best part? We’re throwing shredded cheddar right into the patties, so you get cheesy goodness in every bite.

So, grab your skillet, fire up the grill, and let’s get started on making the best sausage smash burgers you’ll ever taste!

What You’ll Need: Ingredients

Before we get cooking, here’s what you’ll need:

For the Patties:

• 1 lb Italian sausage (mild or spicy – totally your call!)
• 1 lb ground beef (80% lean for the perfect balance of juiciness)
• 1 cup shredded cheddar cheese (because more cheese = better burgers)
• Salt and pepper (to taste)
• 1 tbsp olive oil (if using a skillet)

For Assembly:

• 4 brioche buns (because soft, buttery buns make all the difference)
• 1 cup lettuce, shredded
• 1 large tomato, sliced
• ½ red onion, thinly sliced
• Pickles (optional, but highly recommended for that tangy crunch)

For the Sauce:

• ¼ cup mayonnaise
• 2 tbsp Dijon mustard (adds a tangy kick!)

Step 1: Prepare the Meat Mixture

This part is super easy and makes a huge difference in the final flavor. In a large mixing bowl, combine the ground beef and Italian sausage. Use your hands (yep, get in there!) to gently mix everything together until evenly combined. Don’t overwork the meat, though—we still want it tender!

Once mixed, divide the meat into four equal portions and roll them into loose balls. The key here is not to pack them too tightly—you want a loose shape so that they smash down beautifully on the hot surface later.

Step 2: Preheat Your Grill or Skillet

Time to heat things up! If you’re using a grill, set it to medium-high heat. If you’re cooking indoors, grab a cast-iron skillet (or any heavy-bottomed pan) and heat it over medium-high heat.

For skillet cooking, add 1 tbsp of olive oil to prevent sticking. You want the surface hot—almost smoking—before adding the patties. The hotter the surface, the crispier the edges!

Step 3: Smash the Patties

Here’s where the magic happens! Place the meatballs onto the hot grill or skillet, then smash them down firmly using a flat spatula or burger press. The goal is to make them about ½ inch thick. This gives us that signature crispy crust that makes smash burgers so irresistible.

Pro Tip: If you’re using a spatula, place a piece of parchment paper between the meat and the spatula to prevent sticking.

Once smashed, season with salt and pepper—simple but essential for enhancing the flavors.

Step 4: Cook the Patties to Perfection

Once your patties are flattened and seasoned, it’s time to let the heat work its magic.

Let them cook for about 3-4 minutes on the first side.
Resist the urge to press down again! That initial smash is all you need to create that delicious crust. If you keep pressing, you’ll squeeze out the juices, and we definitely don’t want that.

After 3-4 minutes, carefully flip the patties using a sturdy spatula. You should see a deep, golden-brown sear on the cooked side—exactly what we’re aiming for.

Step 5: Add the Cheese

Now, for the best part—the melty cheese moment!

As soon as you flip the patties, sprinkle a generous handful of shredded cheddar directly on top of each one. The heat from the burger will start melting the cheese right away. If you want it extra melty, you can cover the pan with a lid for about 30 seconds to trap in steam and speed up the process.

Pro Tip: If you really want to take things up a notch, try doubling up on the cheese. Add one layer inside the patty (which we already did by mixing cheese into the meat) and another layer on top for ultimate cheeseburger bliss.

Let the patties cook for another 2-3 minutes until the cheese is gooey, melted, and the patties are cooked through.

Step 6: Toast the Buns

While your patties are finishing up, let’s show those buns some love.

A great burger deserves a toasted bun—it’s the difference between an okay burger and an amazing one. Slice your brioche buns in half and place them cut-side down onto the grill or skillet for about 30-60 seconds, just until they’re golden brown and slightly crisp.

Why toast the buns?

• It adds flavor (toasty, buttery goodness!).
• It prevents sogginess from the sauce and burger juices.
• It gives a nice texture contrast to the juicy burger.

If you want to go the extra mile, spread a little butter on the buns before toasting for even more flavor.

Step 7: Build Your Burger

Now for the fun part—assembly!

To make sure every bite is packed with flavor, follow this perfect stacking order:

1. Spread the sauce – Mix ¼ cup mayo with 2 tbsp Dijon mustard and spread it onto the bottom half of the bun. This tangy, creamy combo complements the rich burger flavors perfectly.
2. Add the patty – Place one of those cheese-covered sausage smash patties on top of the sauced-up bun. If you’re feeling extra hungry, stack another patty for a double smash burger (highly recommended!).
3. Layer on the veggies – Add a handful of shredded lettuce, a slice of tomato, and a few thinly sliced red onions for a refreshing crunch. If you’re a pickle lover, this is the time to add those, too!
4. Top it off – Place the top half of the bun on your masterpiece and give it a gentle press to bring everything together.

And just like that—you’ve got yourself a perfectly crafted Sausage Smash Burger! 🎉

Step 8: Serve & Enjoy

These burgers are best enjoyed immediately while the cheese is melty, the bun is warm, and the flavors are at their peak. Serve them with classic sides like:

• Crispy French fries
• A fresh side salad
• Homemade pickles
• Garlic parmesan fries
• A cold beer or soda (because nothing beats that combo!)

However you serve them, one thing’s for sure—these burgers will be a hit! Get ready for compliments, happy tummies, and possibly zero leftovers.

FAQ: Your Sausage Smash Burger Questions Answered

1. Can I use only sausage instead of mixing it with ground beef?

You can, but I wouldn’t recommend it. Italian sausage on its own has a higher fat content and a much more intense flavor. The combination of beef and sausage balances the flavor and texture, giving you a juicier, more well-rounded burger.

2. What’s the best way to get an ultra-crispy crust on my patties?

The secret to a great crust is heat and pressure! Here are my top tips:

• Use a cast-iron skillet – It retains heat better than a regular pan.
• Preheat your cooking surface – The hotter, the better (almost smoking!).
• Smash the patties immediately – Do it within 30 seconds of placing them on the skillet.
• Don’t move them! – Let them cook undisturbed for at least 3-4 minutes to form that crispy, golden-brown crust.

3. Can I make these burgers on a regular grill instead of a skillet?

Absolutely! While cast iron is king for smash burgers, you can still achieve great results on a flat-top griddle or even a regular grill. Just make sure your grill is super hot and use a flat metal spatula to press down the patties.

Pro Tip: If using a traditional grill with grates, place a cast-iron skillet or griddle on top to prevent the patties from falling apart.

4. What type of cheese works best for smash burgers?

Cheddar is amazing, but you can also mix things up! Try these cheeses for different flavors:

• American cheese – Super melty and classic.
• Pepper Jack – Adds a spicy kick.
• Swiss – Great with caramelized onions.
• Provolone – Mild and smooth, pairs well with sausage.

You can even double up on cheese layers if you’re feeling indulgent!

5. What can I do if I don’t have a burger press?

No problem! You can use:

•  A large flat spatula – Press down firmly for a great crust.
• A small pan or pot bottom – Works well as a DIY press.
• Parchment paper – Place it between the patty and your spatula to prevent sticking.

Whatever you use, make sure to apply firm pressure in the first few seconds of cooking!

6. How can I store and reheat leftover burgers?

If you somehow have leftovers (rare, but it happens!), here’s what to do:

• Storing: Keep patties in an airtight container in the fridge for up to 3 days. Keep buns separate to avoid sogginess.
• Reheating: The best way is to reheat in a skillet over medium heat for 1-2 minutes per side. This helps bring back the crispiness. You can also microwave them, but they won’t be as crispy.

7. Can I freeze the patties?

Yes! If you want to meal prep, form the patties and freeze them uncooked. Just place parchment paper between them and store them in a zip-top bag. They’ll last up to 3 months.
To cook, thaw overnight in the fridge and cook as usual.

Conclusion: Why You Need to Try These Sausage Smash Burgers ASAP

Let’s be honest—once you take a bite of these juicy, cheesy, crispy-edged burgers, there’s no going back. Here’s why you’ll love them:

• Insanely flavorful – The Italian sausage + ground beef combo is a game-changer.
• Crispy & juicy – The smash technique gives you that signature crust.
• Cheesy goodness – Cheddar inside and on top? Yes, please!
• Quick & easy – Ready in under 30 minutes.

So what are you waiting for? Fire up the skillet, grab those brioche buns, and get ready for burger heaven!

Happy smashing!

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