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It’s hard to beat a really good smash burger. ♡

Crispy-edged, juicy in the middle, perfectly seasoned, and piled high with all the fixings — this recipe checks all the boxes. Best of all, they’re super-easy to make with just a handful of simple ingredients and can be ready to go in less than 15 minutes!

We usually cook ours on a cast iron skillet or griddle indoors, but they’re just as fun to make on a Blackstone (or your favorite outdoor griddle) when the weather’s nice. The magic, of course, is all in the “smash” — pressing the patties quickly and firmly onto a hot surface to create those irresistible sizzling, golden, caramelized edges while keeping the centers tender and juicy. (Highly recommend adding a burger press to your cart, if you don’t own one already!)

From there, you can go classic with melty cheese, crisp lettuce, fresh tomatoes, and tangy pickles — or mix things up with whatever toppings you love most. I’ve also included a recipe for my favorite zesty burger sauce that always gets rave reviews.

However you top them, these smash burgers never disappoint. So fire up the skillet tonight and let’s smash some burgers!

Smash Burger Tips

Detailed step-by-step ingredients are included in the recipe below, but here are a few tips to ensure that your smash burgers turn out perfectly every time:

• Use 80/20 ground beef for the juiciest flavor. The higher fat content gives the burgers that classic juicy, rich flavor everyone loves. Leaner beef can work too, but the burgers won’t be quite as tender.
• Make loose meatballs, not compact patties. This keeps the burgers more tender and helps them smash more easily on the skillet.
• Smash just once. Avoid pressing the patties down again after the first smash, so that you don’t accidentally squeeze out more of the juices.
• Toast the buns. Buttering and toasting the buns is a small step that’s worth the extra time and adds big flavor.
• Cover to melt the cheese. If your cheese isn’t melting quickly, place a lid over the skillet for a few seconds. The steam will trap in the heat and give you perfectly melty cheese every time.

Recipe Variations

Here are a few more recipe variations that you’re welcome to try with these smash burgers:

• Try a double smash. Smash burgers are thin by design, so stack two patties together if you’re extra hungry.
• Swap the cheese. American cheese is classic and melts beautifully on smash burgers, but cheddar, Swiss, provolone, or pepper jack all work well too.
• Serve with a different sauce. Mix things up by adding on some BBQ sauce, chipotle mayo, or even a drizzle of ranch.
• Add some heat. Top your burger with sliced jalapeños, spicy pickles, chili crunch, or add a pinch of cayenne to the beef.
• Make it vegetarian. Use a plant-based ground “beef” substitute and cook it the same way for a meatless option.

FAQ

Can I make the patties ahead of time? Sure! You can shape the patties a few hours in advance, stack them between layers of parchment paper, store in a sealed container, and refrigerate until ready to cook. Just be sure to keep them cold so they stay juicy once they hit the hot griddle.

Can I freeze smash burger patties? Absolutely. Stack raw patties with parchment sheets in between, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before cooking as directed.

How do I reheat leftover burgers? For best results, reheat the patties quickly in a hot skillet or on the griddle to help the edges crisp back up. (The microwave works in a pinch, but the texture won’t be quite the same.)

How do I make Oklahoma onion smash burgers? I personally love these oniony smash burgers. Simply pile a thin layer of paper-thin sliced onions (I recommend using a mandoline) on top of each beef ball before smashing, pressing the onions directly into the patty as it cooks so they caramelize into the burger. So good!!!

Do I really need a burger press? You can use a sturdy spatula to smash, but a burger press will give you more even edges and consistent caramelization. I’m generally not into single-use kitchen gadgets, but a press is definitely worth it if you make these often!

Smash Burgers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Ali
• Prep Time: 10 mins
• Cook Time: 5 mins
• Total Time: 15 mins
• Yield: 4 servings 1x

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Description

Learn how to make the best juicy, crispy-edged homemade smash burgers with this quick and easy recipe.

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Ingredients

Smash Burger Ingredients:

• 1 pound ground beef (80/20 for best flavor and juiciness)
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• fine sea salt and freshly-ground black pepper
• 4 slices American cheese (or your favorite melt-friendly cheese)
• 4 burger buns, buttered and toasted
• toppings: crisp lettuce leaves, pickles, thinly-sliced onions, tomato slices,  etc.

Favorite Burger Sauce Ingredients:

• 1/2 cup mayo
• 1 tablespoon each: Dijon mustard, ketchup, pickle juice
• 1/2 teaspoon smoked paprika

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Instructions

1. Prep the beef. In a large mixing bowl, gently combine the ground beef, Worcestershire sauce, garlic powder and smoked paprika. Try not to overmix, so that the patties stay tender. Divide into 4 equal portions (about 4 ounces each) and roll into loose balls. Transfer to the refrigerator until just before cooking.
2. Preheat your griddle or skillet. Heat a cast iron skillet or flat-top griddle over medium-high heat until very hot — you want instant sizzle when the meat hits the surface.
3. Smash the burgers. Season the top of each beef ball with salt and pepper. Place 1–2 balls in the hot skillet, seasoned-side down, leaving enough room so they won’t touch after smashing (you may need to work with just one at a time). Immediately lay a piece of parchment paper on top of each and use a burger press or flat metal spatula to firmly smash them down to about ¼-inch thick. Remove the parchment, then let the patties cook undisturbed for 1½–2 minutes, until the edges are deeply browned and crispy.
4. Flip and add cheese. Use a sturdy spatula to flip each patty, firmly scraping the bottom of the pan to keep the crust intact. Immediately top each with a slice of cheese. Cook for another 45–60 seconds until cheese is melted and the burger is cooked through.
5. Assemble & serve. Place patties on toasted buns, add your favorite toppings, and serve immediately while nice and hot.

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Equipment

Burger Press

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9-Inch Cast Iron Skillet

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Hidden veggies reporting for dinner duty! ♡

Yes, I admittedly pull the mom hack of sneaking a bunch of veggies and white beans into our marinara sauce. But honestly? We adults love this recipe just as much as the kids. It’s smooth, cozy, and full of rich tomato-garlic flavor, with a sneaky boost of nutrition blended right in. A dinnertime win for everyone!

The veggies completely melt into the sauce after a quick blend, the beans add extra creaminess and protein without anyone noticing, and a humble can of tomato paste adds a bold boost of concentrated tomato flavor to make this taste like your favorite marinara. Toss it with your favorite pasta, layer it into lasagna, or stash some in the freezer for an easy weeknight win. It’s one to bookmark, for sure!

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Say hello to our boys’ favorite spinach banana muffins — or as Teo proudly calls them, green monster muffins. ♡

This recipe is a fun, “greenified” twist on my go-to healthy banana muffins recipe, which we’ve made at least a million times since having kids. (Truly, it’s the rare baking recipe I have memorized since we make it so often!) I decided to try something fun this St. Patrick’s Day and added in a ton of fresh spinach to surprise the boys with green muffins for breakfast. And sure enough, they were a hit! Also a tiny parenting win getting in some extra greens!

We all love this recipe because it’s super banana-forward, with just the right hint of vanilla and warming spices. It’s naturally sweetened with ripe bananas and maple syrup, made with wholesome oat flour (or you can blend up old-fashioned oats), and the batter comes together effortlessly in the blender — no extra mixing bowls or whisks needed! These banana muffins also freeze beautifully, making them perfect for quick breakfasts or grab-and-go snacks.

So whether you’re making these banana muffins for a festive breakfast, meal prep, or an easy snack, these muffins are as fun as they are nourishing. Everyone in our house loves them!

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This cozy chicken chili is on the menu at our house for the big game! ♡

I loaded up this batch with extra protein from tender shredded chicken, hearty beans, rich bone broth and a (hidden!) cup of cottage cheese blended into the broth to make it perfectly creamy. Everything is then simmered together in a richly-seasoned broth with fire-roasted tomatoes, green chiles and veggies until it’s thick, flavorful and downright irresistible. And with over 32 grams of protein per serving, this chili is guaranteed to keep you fueled up for whatever the day has ahead. It’s a total winner!

To keep things quick and easy, I recommend shredding a rotisserie chicken, but you also cook your own however you prefer. (I usually use this recipe.) Once your ingredients are all prepped, this recipe comes together with just 20 minutes of cook time. And of course, don’t forget to pile each bowl high with all of your favorite toppings — my favorite part of chili night!

However you serve it, this chicken chili is sure to be a hit. Let’s make some!

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The new year is off to a snowy start here in Kansas City with an epic blizzard that has kept us snowed in for the past two days — perfect soup weather! ♡

Yesterday, I whipped up this easy black bean soup recipe that I’ve turned to dozens of times over the years. It’s one of those easy-to-improvise, pantry-friendly, surprisingly-flavorful recipes that always hits the spot. Just grab some canned beans, chop up and sauté whatever veggies are currently in the crisper drawer, simmer everything together in a flavorful broth seasoned with garlic, spices and fresh lime juice. Then pile on your favorite toppings and enjoy!

With less than 5 minutes of prep and a cook time under 30 minutes, this naturally gluten-free and vegan soup is as easy as it is satisfying. The perfect choice for a snow day or anytime you’re craving a hearty, feel-good, protein-packed soup. Let’s make a batch!

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Last winter, my friend Erin invited us over on a chilly evening for steaming bowls of vegetarian pozole — and I haven’t stopped craving it since. ♡

By contrast to traditional Mexican pork pozole, which is made with whole dried chiles and pork and slow-simmered for hours, this vegetarian (also vegan) version comes together in just 30 minutes thanks to a handful of non-traditional shortcuts. First, we’ll pop open a few cans of beans (I like a mix of pinto and white beans) to serve as our main protein source. Second, instead of reconstituting and blending whole dried chiles to season the broth, we’ll save time by using a rich blend of dried spices. And for the final flavor boost, we’ll add in a cup of salsa verde, which adds tangy, smoky depth to the broth. Each spoonful is bursting with savory, smoky, earthy, spicy, rich flavors — guaranteed to warm you up through and through.

I will note that the recipe as written here is definitely on the spicier side, so if you’re sensitive to heat, please see the notes below about how to tone it down. (Or if you love a spicy soup, you can always amp things up!) And definitely do not skip the traditional pozole toppings — crisp cabbage, creamy avocado, crunchy radishes, and zesty cilantro perfectly balance the hearty flavors and textures of this soup.

Ready for a cozy bowl of vegetarian pozole? Let’s do it.

Vegetarian Pozole Recipe | 1-Minute Video

Vegetarian Pozole Ingredients

Here are a few notes about the vegetarian pozole ingredients that you will need to make this recipe:

• Beans: A few simple cans of beans serve as our hearty, creamy, plant-based protein for this vegetarian pozole. I used a mix of pinto and white (Great Northern) beans here, but feel free to mix in black beans, chickpeas, or whatever other legumes you prefer.
• Hominy: A key ingredient in traditional pozole, hominy adds its distinctive chewy texture and light nutty flavor to the soup. You can typically find canned hominy in the canned vegetable section or Mexican section of the grocery store.
• Veggies: We’ll use a mix of sautéed onion, poblano pepper, and garlic as our base veggies for the soup, adding savory earthiness with a bit of heat to the broth. If you are sensitive to spice, I recommend swapping in a bell pepper in place of the poblano, which will have a milder flavor.
• Seasonings: This recipe takes the shortcut of using dried seasonings (rather than working with whole dried chiles) to season the broth, including a mix of ancho chili powder, chili powder, dried oregano, ground cumin, fine sea salt and black pepper.
• Vegetable broth: We’ll use vegetable broth to add another layer of savory flavor to the soup.
• Salsa verde: Mexican salsa verde is another powerhouse ingredient that adds rich seasoning to the broth. Feel free to use whichever brand of salsa verde that you love best, keeping in mind that some brands are considerably spicier than others.
• Lime juice: A generous squeeze of fresh lime juice brightens up the soup and balances out all of the other earthy flavors with a pop of tangy flavor.
• Toppings: Finally, don’t be shy with the toppings here! I recommend a mix of chopped cilantro, crumbled tortilla chips, shredded cabbage, sliced avocado, sliced radishes and/or sour cream.

Recipe Variations

Here are a few more variations that you’re welcome to try with this vegetarian pozole recipe:

• Add extra veggies: Add extra soup-friendly veggies, such as butternut squash, cabbage, carrots, cauliflower, corn, mushrooms, sweet potatoes or zucchini.
• Add extra greens: Add extra greens, such as chopped fresh kale or baby spinach.
• Add tortillas: Add crispy tortilla strips to the soup, as you would in sopa azteca (tortilla soup).
• Add cheese: Add your favorite Mexican melting or crumbled cheese to the soup.

More Vegetarian Soup Recipes

Looking for more easy vegetarian soup recipes to try? Here are a few of our favorites:

• Sopa Azteca (Tortilla Soup)
• Sopa de Ajo (Garlic Soup)
• Extra-Veggie Vegetarian Chili
• Cozy Autumn Wild Rice Soup

Vegetarian Pozole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

• Author: Ali

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Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 1 large poblano pepper, cored and diced
• 4 cloves garlic, minced
• 2 teaspoons each: ancho chili powder, chili powder, ground cumin
• 4 cups vegetable broth
• 2 (15-ounce) cans black, pinto or white beans, rinsed and drained (I used one can pinto and one can Great Northern beans)
• 1 (30-ounce) can hominy, rinsed and drained
• ¾ cup (6 ounces) salsa verde
• 1 teaspoon dried oregano
• 2 tablespoons freshly-squeezed lime juice
• fine sea salt and freshly-ground black pepper
• toppings: chopped cilantro, crumbled tortilla chips, shredded cabbage, sliced avocado, sliced radishes and/or sour cream

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Instructions

1. Sauté the veggies. Heat the oil in a large stockpot over medium-high heat. Add the onion and poblano and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic, ancho chili powder, chili powder, cumin and sauté for 2 minutes, stirring frequently.
2. Simmer. Add the vegetable broth, beans, hominy, salsa verde, oregano and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low (or whatever temperature is needed to maintain a low simmer), cover, and simmer for 10 minutes.
3. Finish. Stir in the lime juice until combined. Taste and season with salt and pepper, or any additional spices that you might like, to taste.
4. Serve. Serve immediately, garnished with all of your favorite toppings, and enjoy!

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Equipment

Ancho Chili Powder

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Chili Powder

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Ground Cumin

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Easy high protein breakfast recipe for the win! ♡

Like probably many of you, I’ve been working lately on trying to start my mornings with a strong boost of protein. And these cute egg bites have become one of my favorite ways to make it happen! They pack 14 grams of protein per serving and are super-easy to customize with your preferred flavor add-ins. We’re partial to this vegetarian mix of sun-dried tomatoes, spinach, basil and feta here in our home lately. But you could easily increase the protein content even more by mixing in some bacon, sausage, smoked salmon, extra cheese, etc.

The great thing about making homemade egg bites (or egg cups, whatever you prefer to call them) is that it’s easy to prep a batch with just 10 minutes of hands-on prep time. They’re considerably more affordable than Starbucks egg bites or many other store-bought versions. They keep well in the fridge or freezer if you’d like to have a grab-and-go option ready for busy mornings ahead. And most importantly, they are just really, really good. Like, considerably more flavorful than any coffee shop or store-bought version I’ve tried.

Let’s make some egg bites!

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Say hello to one of my longtime favorite shortcut recipes — ravioli lasagna. ♡

We’re all big lasagna fans here in our house. But let’s be real, layering up a pan of classic lasagna is a labor of love, and one that rarely seems to fit into my schedule in this season of life with two little ones. Ravioli lasagna, however, couldn’t be easier!

Simply sauté a big pan of Italian sausage, onion and garlic and combine with your favorite marinara to make a quick meat sauce. (Or you can skip the sausage and keep this recipe vegetarian.) Layer the sauce in a baking dish with frozen tortellini (no need to thaw), ricotta and lots of mozzarella. Pop the pan in the oven and bake until the mix is hot and bubbly. Then top with extra Parmesan and fresh basil and dive on in. The ravioli swap magically provides all of the textures and flavors we all love in traditional lasagna without all of the work. And when layered with all of these classic ingredients tastes absolutely delicious.

Feel free to use whatever flavor of ravioli and marinara sauce that you love best. And if you’d like to toss in some extra veggies or greens, by all means, go for it. This recipe is incredibly flexible and reliable. So the next time you’re at the store, pop a few bags of frozen ravioli in your cart and let’s make a big pan of “lasagna” together!

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