Diner Smash Burger Deluxe

Name: Diner Smash Burger Deluxe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb 80/20 ground beef; 4 Potato buns; 8 slices American cheese; 1 cup White onion, shaved; 0.33 cup Mayo; 2 tbsp Ketchup; 1 tbsp Yellow mustard; 1 tbsp Dill pickle relish

Loose-packed beef balls smashed thin on a screaming griddle for lacy, crispy edges. Double-stacked with American, onions, and diner sauce.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 10m
Cook: 10m
Serves: 4
Level: Easy

Ingredients

4servings

80/20 ground beef1 lb
Potato buns4
American cheese8 slices
White onion, shaved1 cup
Mayo⅓ cup
Ketchup2 tbsp
Yellow mustard1 tbsp
Dill pickle relish1 tbsp

Instructions

1
Sauce
Whisk mayo, ketchup, mustard, relish. Chill.
2
Portion
Divide beef into 8 loose 2-oz balls. Do not compact.
3
Smash
On a ripping-hot flat-top, place ball, top with onion, smash paper-thin with a firm spatula. Salt aggressively.
4
Flip & cheese
Flip once crust forms (~90s). Cheese immediately. Stack two per bun with sauce.

Cook it safe

160°F / 71°C — Ground beef, pork, veal, and lamb, measured in the center of the thickest part.

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Calories: 765
Fat: 53g
Carbs: 38g
Protein: 34g

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 5 of 8 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Mandoline slicer

Very thin, even slices are hard to hit consistently with a knife.

Also useful here

Instant-read meat thermometer — This recipe has a target internal temperature, and color is not a reliable way to read it.
Burger smasher / bacon press — Firm, even pressure is what maximises contact with the surface and builds the crust.

These are category recommendations chosen on the criteria above, not tested product picks — we do not run a product testing program. Links go to Amazon search results for the category. As an Amazon Associate, The Neon Griddle earns from qualifying purchases. Nothing here is required to cook the recipe.