Once a humble diner staple, the smash burger has taken the food world by storm in recent years, evolving from a regional favourite into a worldwide obsession. With its thin, crispy-edged patties, seared to perfection on a hot griddle, the smash burger offers an irresistible combination of flavour and texture. This must-have menu item has a long history of delighting hungry customers, first cropping up on the burger scene in the 1930s. So why is it only now having its moment in the sun?

Some trace the current smash burger obsession back to 2007, when the Smashburger chain of restaurants first opened in Denver, Colorado. The brand, which now has more than 200 outposts all over the world, quickly gained a following for its simple approach, favouring thin, perfectly caramelised beef patties with minimal toppings over the towering burgers that were fashionable at the time. The phenomenon soon spread overseas, with Australia, Canada and the UK all seeing a surge in demand for this style of burger in the 2020s. The craze is interesting, however, because smash burgers aren’t new at all.

Harmony Lunch in Waterloo in Ontario, Canada claimed to have invented a kind of smash slider back in the 1930s, while the Dairy Cheer restaurant in Kentucky in the US still calls itself the 'home of the smash burger'. Dairy Cheer's story is that, in the 1960s, an employee flattened burger patties onto the grill using a can of beans. The smash burger also bears a resemblance to the Oklahoma onion burger, which was created in the 1930s. Whatever the origin story, though, the question remains: why bother smashing burgers in the first place?

As any burger chef will tell you, it's all about that crispy crust. To create the perfect smash burger, first you form a ball – not a patty – of roughly 5oz (150g) of beef. The beef should be somewhere in the meat-to-fat ratio of 80:20 or 70:30. Once the flattop grill is smoking hot, you drop a ball onto it and then immediately squash it into a flat, wide circle using a heavy press or spatula. The wider surface area of the patty cooks hard and fast on the grill, creating deliciously caramelised edges and a crispy crust. After just a couple of minutes, the burgers are done and ready for assembly.

That may sound relatively straightforward, but a lot of science, skill and history goes into every bite. The wide patty is, for example, a perfect vehicle for the Maillard reaction: a chemical reaction that happens when amino acids and reducing sugars combine. All you really need to know is the Maillard reaction is why browned food tastes so good – especially burgers and steaks.

The actual smashing of each burger is also crucial. Only one smash is needed, right at the beginning of the grilling process; any more than that will drive out that all-important fat. The patty needs to be just thick enough so that you can really taste the flavour of the beef, but not so thick that it'll take too long to cook and render all its fat. The result should be a perfectly juicy, crispy-edged patty that needs very little adornment. It's this simplicity (as well as the amazing taste) that seems to have captured the attention of modern fast food lovers.

However, the first smash burgers came to prominence in hard times largely for economic reasons. The Oklahoma onion burger was notably invented during the Great Depression as a way of making a cheaper cut of beef go further while still being delicious. This 1930s version is credited to Ross Davis of the Hamburger Inn in El Reno, who would smash a pile of fried onions into every patty to keep costs down. His invention was an instant hit, and it remains one of the USA’s most legendary regional burgers.

Much more recently, smash burgers were the big winners at the UK's 2024 National Burger Awards, with entries from The Beefy Boys in Hereford, Fattso's in Bristol and Bun & Sum in London all featuring smashed or Oklahoma-style patties. Australia has similarly fallen for the smash burger, with restaurants such as 300 Grams in Melbourne and Jumbo in Adelaide getting customers very excited. Europe hasn't missed out on the smash burger trend, either.

Restaurants such as Dumbo in Paris and Goldies in Berlin have also been revelling in the new demand for the smash burger. Elsewhere, Honbo in Hong Kong and Singapore has been noted for its exceptional patties, while Toronto's Rudy is the hot place to go in Canada. The US has been riding the smash burger wave the longest, though, with favourite spots from Smacking Burger in New York City to LA's Goldburger. With new smash burger joints popping up all over the world, this is one fast food trend that's here to stay.

Hungry for more? Click or scroll through our gallery to discover the burgers that changed the world, from the first patties to modern innovations.

As burger chefs the world over look back to the past to inspire the burger trends of the future, it's worth remembering how far the humble burger has come. From the earliest incarnation of the patty to legendary launches and game-changing cooking techniques, here we reveal the most influential burgers of all time, counting down to the most iconic of all. 

We've based our ranking on the enduring popularity of each dish in its place of origin and beyond, and on the opinions of our well-travelled (and well-fed) team. The list is unavoidably subjective.​

The idea of subverting convention by festooning this classic fast food with luxury ingredients is alive and well in the Netherlands. In 2021, Robbert Jan de Veen, the owner of De Daltons in Voorthuizen, broke the record for the world’s most expensive burger with a Wagyu brisket, white truffle and Beluga caviar creation that invited deep-pocketed diners to taste burger heaven. It cost €5,000 (around £4,305/$5,924), with the money going to national food banks. The bun is infused with Dom Perignon Champagne and coated in gold leaf, while the patty is topped with king crab and vintage Iberico ham. It’s a long way from the classic burger’s humble beginnings.

Who gave the humble beef burger its first luxury lobster upgrade? While the modern surf 'n' turf (or 'beef and reef') meal can be traced to 1960s America, its burger origins are elusive. Some claim that lobster-topped burgers were fairly common in the US by 2005, but it was the launch of restaurant Burger & Lobster in London's upmarket Mayfair in 2011 that really brought the combo to wider attention. The Beast Burger – a 10oz (280g) patty of Nebraskan beef, lobster, brie, truffle and tarragon mayo – has helped make the chain popular around the world.

When Impossible Foods launched its own plant-based patty in 2016, it chose soy protein as its route to a tasty vegan patty. Global attention came thanks to a tie-up with Burger King in 2019, with the Impossible Whopper (first launched across 59 locations in St Louis) becoming a global sensation. A plant-based take on the iconic Whopper – also flame-grilled and served with the classic tomatoes, lettuce, pickles and condiments – the burger preceded the McPlant, the rival offering from BK's big competitor.

When Michelin-starred chef Heston Blumenthal set his sights on creating the ultimate burger for his 2007 television series In Search of Perfection he set about the process with absolute attention to detail – and started his research at Louis' Lunch. The result was a 32-ingredient burger that took an incredible 30 hours to make: every element was considered, including the construction of the patty to ensure diners munched down onto the cut ends of vertical meat fibres, rather than biting into stringy strands of muscle. A version of what was dubbed the 'Blumenburger' still pulls punters to Heathrow Airport's Perfectionists' Café.

Featuring beetroot, a fried egg and even a slice of pineapple all stacked up alongside the classic beef patty, The Kiwi Burger is nothing if not a unique flavour bomb. As the name suggests, it first became popular in New Zealand and even appeared on McDonald's menus in NZ in the 1970s. In 2001, the burger achieved global stardom, when New Zealand–born chef Peter Gordon co-founded Gourmet Burger Kitchen in London and added the item to the menu.

A hunger for fusion food and the rise of Instagram has resulted in some surprising foodie mash-ups. One of the most feted in the burger world is the ramen burger. Created in 2013 by chef Keizo Shimamato, this viral success saw a beef patty seasoned with a secret soy-based sauce and sandwiched between locally made ramen noodles fried into crisp 'buns'. The item made its debut at Brooklyn's Smorgasburg street food market, where it quickly became a mainstay. In 2016, Keizo opened Ramen Shack in New York City, with the ramen burger the star of the menu. It closed in 2019.

So where did the term 'hamburger' originate? In the 1800s, the German port city of Hamburg was famed for its beef, with the ‘rundstück warm' (a bread roll filled with roast meat, sauces, pickles and mustard) a particularly popular choice. Beef offcuts were then put to good use in Hamburg steak. This burger-like dish was made possible thanks to inventor Karl Drais's meat grinder, which turned beef trimmings into a quick, cheap meal. By 1845, meat grinders had become more commonplace in the US, meaning that America's burgeoning German population could recreate (and sell) the much-loved item.

It was reportedly a kitchen blunder that first caused a cook at Memphis institution Dyer's to deep fry hamburgers in beef fat leftover from a pan of previous patties. That was in 1912, and the burger joint has never looked back. Today, strained burger grease (also known as 'vitamin G') is added to that original batch of oil, ready for the next day's cooking. Mustard, onion and a pickle remain the only toppings served on the Dyer's Single, so discerning diners are guaranteed an authentic taste of burger history.

What could better the classic combo of juicy beef burger and fluffy white bun? How about adding melted butter to the mix? Wisconsin has been home to butter burgers since the 1930s when Solly's Grille began spooning butter made in the state (known as 'America's dairyland') over its patties. Add in stewed onions and you have an iconic dish that's now enjoyed all over the Midwest. Every restaurant has its own policy on the distribution of butter, but head to Solly's to sample what many locals feel is the most indulgent.

The Fat Boy is a lip-smackingly tasty burger that emerged from the Greek food scene in 1950s Winnipeg. Attributed to Gus Scouras, a migrant from Greece who opened several fast food joints, including Junior's, Fat Boy patties are served slathered in a chilli meat sauce, mayo and plenty of toppings. The big, messy sandwich is a maximalist celebration of a burger and very much a two-handed eating experience.

He might not have created the first gourmet burger, but chef Daniel Boulud upped the ante when he launched his now-closed New York bistro in 2001. The huge patty in his iconic DB was made from ground sirloin, rib-eye and flat iron steak and was seared on the outside but left rare inside. Nestled within, a thick layer of braised beef short ribs provided extra flavour and succulence. And at the heart of the patty? A nugget of foie gras. The DB Burger was served with tomato confit within a toasted, brioche-like potato bun.

Ever squished a little cheese into the centre of your homemade beef patties? You've made a Juicy Lucy! Or is that a Jucy Lucy? Two Minneapolis restaurants located on the same street have a long-established (albeit friendly) rivalry over who invented this melt-in-the-middle burger. The 5-8 Club and Matt's Bar have both been slinging these iconic, cheese-filled burgers on the griddle (and dividing opinion as to who serves the best) since the mid-1950s.

They say necessity is the mother of invention, and the deprivation of Depression-era Oklahoma saw the creation of a cheaper-to-make beef patty that's still wowing diners today. It was in the small town of El Reno that Hamburger Inn owner Homer Davis started adding a generous helping of wafer-thin sliced onion to his minced beef. The restaurant where Homer invented this moist, flavourful burger has since closed, but the recipe lives on at Hamburger Inn in the town of Ardmore, where Oklahoma onion burgers have been steamed on the griddle since 1938.

What went on to become one of the world's most recognisable burgers, the Whopper began life back in the late 1950s, when BK co-founder James McLamore was feeling the heat from a competitor in the chain's home state. Following the 'bigger is better' philosophy, the 4oz (110g) flame-grilled Whopper gave hungry burger fans a hefty meal, inspiring other fast food chains to also offer supersized burgers. Nearly 70 years on, Burger King remains 'the Home of the Whopper'.

There's nothing like a celebrity endorsement to turbocharge a trend, so when John Lennon and Yoko Ono began visiting SEED, a macrobiotic restaurant in London in the 1960s, they had a big impact on the fortunes of owner Gregory Sams. But his bigger breakthrough came in the early 1980s when Gregory decided to transform the seitan, tamari, oat and aduki patty he made for his restaurant into something more commercial. After six months of experimentation, the first dry burger mix was born, and the idea of a veggie burger began to enter the public consciousness.

In 2013, amid mounting concerns around the environmental impact of beef, researchers at Maastricht University in the Netherlands were ready to show the world a prototype for the future. The lab-grown patty, unveiled at a London news conference, was made of millions of lab-grown cells cultured from stem cells extracted from a living cow. The burger was declared to be tasty, with a mouth-feel akin to meat, but was said to lack succulence. It cost an estimated €250,000 (around £212,000/$331,000) to produce. Today, huge investment in the process has brought costs down to around €9 (just under £8/$10) per burger.

The debate rages on over who created the first gourmet burger, but chef Sang Yoon may just edge it. In 2000, he added a small kitchen to a bar and put an eye-catching burger on the menu at Father's Office. Inspired by French onion soup and made with 100% dry-aged chuck, the patty was intended to be cooked medium-rare – as you might a steak – and topped with Gruyère, caramelised onions and rocket. It was served in a split baguette toasted with a little garlic butter (but never ketchup) and remains one of America's most iconic modern-day burgers. 

While burger chefs all over America might have been smashing their patties into the hot plate in search of extra flavour for years, it was the Dairy Cheer hamburger shop in Ashland, Kentucky that made a selling point of the technique in the 1960s. The story goes that proprietor Bill Culvertson clocked an employee's trick of pressing patties against the cooking surface with a bean can. The Ashland outlet has closed, but a Dairy Cheer in Pikeville, some 100 miles south, still claims to be the 'Home of the Smashburger'.

A burger backed by Snoop Dogg, Bill Gates and Leonardo DiCaprio? Say hello to The Beyond Burger, a patty made with meatless protein technology that burst onto the burger scene in 2015. Carefully designed to mimic real meat, the Beyond Burger is a mix of plant-based isolates: pea and rice protein, sunflower lecithin, coconut oil and potato starch. The 'bleeding' beetroot centre caused controversy on launch, but the Beyond Burger kickstarted a huge category for plant-based patties and is on the burger menu in many restaurants worldwide.

Few burger joints have roots that can be traced back to 1895, but fourth-generation family business Louis’ Lunch has always been a bit unique. Its famous hamburger sandwich – a blend of five cuts of beef ground together daily, cooked between cast-iron grills and served between slices of white toast – has been recognised by the Library of Congress as the birthplace of the hamburger sandwich. Today, burger fans still enjoy the dish, keen for an authentic taste of 19th-century America.

It took a special burger to capture consumer attention in the golden age of the fast food chains but in 1986, Five Guys managed to gain cult status for its offering. The key to success for the Murrell family, who launched the franchise, was a back-to-basics approach: a no-freezer policy meant that the two patties in a regular burger were always made with fresh meat. Today, a rich bread bun made with a little more egg and a sweeter flavour profile acts as a delicious contrast to the rustic patties. Diners can also choose up to 15 toppings to add to their burgers.

If you’re a fan of the bacon cheeseburger, you owe a word of thanks to Dale Mulder. It was in 1963 that this A&W franchisee (now serving as chairman of the whole chain) reacted to a customer trend of asking for a rasher of bacon to be placed within burger buns. The Bacon Cheeseburger went up on the menu board and the burger world was never the same again.

It's more than 75 years since In-N-Out was founded on a philosophy of speedy service, with the first drive-thru speaker rig-up allowing motorists to order in person without leaving their car. But the chain's most famous offering – the Double-Double – was born in 1966. Reputedly created after diners began asking for double the meat and cheese, this hefty, stacked burger quickly achieved legendary status and remains the go-to order for many today.

When the first White Castle joint opened in Wichita, Kansas in 1921, locals may not have realised that they were watching burger history unfold. The restaurant's original 'slider' was a small, square patty featuring holes stamped into the beef to allow steam to escape while it cooked. The burger's iconic status comes in part from its reach: White Castle has a strong claim to being the US's first burger chain, with multiple stores opening across the state from the early 1920s onwards. By 1927, it was selling those now legendary sliders in bags to go.

It might not look like the iconic dish we know today, but a recipe published in The Art of Cookery Made Plain and Easy by Hannah Glasse is one of the earliest known mentions of what we might call a hamburger. It dates back to 1747 when the English cook served her minced beef dish on toasted bread alongside a condiment called 'catsup' (later known as 'ketchup').

Arguably the world's most famous burger, the Big Mac (first trialled in Pittsburgh) overshadowed the rest thanks to the might and reach of McDonald's. The franchise, begun by the McDonald brothers in California in 1940, is now the world's largest fast food chain. The popularity of the signature burger, which is double stacked around an extra layer of bun with cheese, pickles, minced onions, lettuce and 'special sauce', means an estimated 2.4 million are sold each day.

This is the burger that inspired them all. Food historians date the invention of the cheeseburger to 1924 when 16-year-old Lionel Sternberger decided to melt cheese onto a hamburger at his father's sandwich shop, The Rite Spot, in Pasadena, California. The exact details are sketchy, but an old menu from the long-since closed joint on display at the Pasadena Museum of History names it the ‘Aristocratic Hamburger’, on sale for 15 cents and described as ‘the original hamburger with cheese'. This simple dish has gone on to inspire legions of others, across the USA and beyond.

Now learn all about the US restaurants bringing back old-school burger recipes

Last updated by Luke Paton.