How To Make The Ultimate Freddy’s Smashburger | Easy Griddle Recipes

If you’re craving that thin, crispy-edged burger that Freddy’s is famous for, you’re going to love this homemade Freddy’s smashburger copycat recipe. We recreated the full Freddy’s experience right in our backyard using the Traeger Flatrock griddle, complete with juicy double smash patties, melty American cheese, hand-cut shoestring fries, and that signature Freddy’s fry sauce and seasoning.

This meal isn’t just a fast-food favorite, it’s a family favorite. My brother Warden (who swears Freddy’s is the best burger around) joined me to cook this up, and we walked away convinced it might just be better than the original.

You can watch the full cookout, step-by-step, on our YouTube channel, The Bates Kitchen. We cover every detail, from smashing patties to perfecting the fries. Scroll down for the youtube video!

Tips for the Best Smashburger Experience
    •    Use high-fat beef (80/20) for juicy patties and crispy edges
    •    Smash while cold and don’t flip too early—let that crust develop
    •    Soaking and chilling the fries makes a huge difference in texture
    •    Keep toppings simple and let the burger speak for itself

This Freddy’s copycat recipe is a hit with kids and adults alike. It’s perfect for weekend cookouts, family nights, or anytime you want that classic drive-thru flavor without leaving the house.

Looking for more griddle recipes? Subscribe on YouTube and follow along as we recreate our favorite meals, one backyard session at a time.

Freddy’s Smashburger Recipe | Easy Griddle Smashburger re-creations

Recipe by Zach Bates

0.0 from 0 votes

Servings

4-6

servings

Cook Mode

Keep the screen of your device on

Ingredients

• 
  For the Burger

• 2.5 lb 80/20 or 75/25 Ground beef

• 4-8 Hamburger buns, buttered and toasted

• 1 jar Dill pickle chips

• 1/2 Onion, diced

• Mustard

• For the Seasoning (Burgers and Fries, I typically use one batch for burgers and a second for fries)

• 1 Tbsp Kosher Salt

• 2 tsp Paprika

• 1 tsp Garlic Powder

• 1 tsp Onion Powder

• 3/4 tsp Sugar

• 1/2 tsp Black Pepper

• 1/4 tsp Smoked Paprika

• Shoestring Fries

• 3 lb Russet potatoes, Thinly sliced

• Fry seasoning

• Fry Sauce (I also dip my burgers in this)

• 1/2 cup Mayo

• 3 Tbsp Ketchup

• 1 Tbsp Dill Pickle Juice

• 1/2 tsp Garlic Powder

• 1/4 tsp Smoked paprika

• 1 pinch Sugar (Optional*)

Directions

• Prepare your fry sauce, and place in refrigerator to chill.
• (Skip to step 5 if using frozen fries, or making burgers only)
  Thinly slice your potatoes into shoestrings and blanch in salted boiling water, for 90-120 seconds, in batches, then immediately place into ice bath. Remove from ice bath, dry, and and chill in fridge for 30 minutes.
• Prepare your dry seasoning (fry and burger seasoning)
• Preheat your oil (I use beef tallow) to 375 and begin cooking fries until golden once heated. Continue with recipe as fries cook!
• Preheat your griddle, Butter your buns, toast, and set aside.
• Place balls of ground beef several inches apart on griddle. Immediately, smash firmly for that crispy edge, using parchment paper if needed.
• Season the upright side with your dry seasoning blend, and allow to cook around 70% through. (Around 1.5-2 minutes)
• Flip once and add a slice of american cheese to each patty
• Stack two patties on the bottom bun, top with 3-4 pickle slices, a spoonful of diced onions, and a squiggle of mustard.
• Add top bun and enjoy!

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Recipe Video

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