12 Easy Smash Burger Sides & Pairings

A great smash burger deserves great company on the plate. Whether you’re planning a weekend cookout, a game-day spread, or a simple family dinner, these easy sides and pairings turn burger night into an event everyone looks forward to. From crispy fries to creamy coleslaw, each recipe is simple, crowd-pleasing, and ready fast. Fire up the griddle and let’s round out the menu!

Crispy Seasoned French Fries

Golden, crispy, and perfectly seasoned — the classic burger side everyone reaches for first.

• 4 large russet potatoes
• 3 tablespoons vegetable oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional)

1. Cut potatoes into 1/4-inch sticks and soak in cold water 20 minutes; drain and pat dry.
2. Toss with oil, garlic powder, paprika, salt, and pepper.
3. Spread on a baking sheet in a single layer.
4. Bake at 425°F for 25–30 minutes, flipping halfway, until crispy and golden.
5. Sprinkle with parsley and serve hot.

Golden Onion Rings

Crunchy, sweet onion rings with a golden beer-batter crunch — burger night gold.

• 2 large sweet onions, sliced into rings
• 1 cup all-purpose flour
• 1 cup cold club soda or beer
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• Vegetable oil, for frying

1. Whisk flour, garlic powder, paprika, salt, and club soda into a smooth batter.
2. Heat 2 inches of oil in a skillet to 375°F.
3. Dip onion rings in batter, letting excess drip off.
4. Fry in batches 2–3 minutes, turning once, until deep golden.
5. Drain on paper towels and serve immediately.

Creamy Coleslaw

Cool, crunchy coleslaw with a tangy-sweet dressing — perfect next to a hot smash burger.

• 1 small green cabbage, shredded
• 2 carrots, shredded
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

1. Toss shredded cabbage and carrots in a large bowl.
2. Whisk mayonnaise, vinegar, sugar, mustard, salt, and pepper.
3. Pour dressing over vegetables and toss to coat.
4. Refrigerate at least 30 minutes before serving.
5. Adjust salt and pepper to taste and serve chilled.

Loaded Cheese Fries

Crispy fries piled with melted cheese, bacon, and all the fixings — the ultimate shareable side.

• 1 bag (28 oz) frozen French fries
• 2 cups shredded cheddar cheese
• 6 slices bacon, cooked and crumbled
• 1/4 cup sliced green onions
• 2 tablespoons sour cream
• 1 tablespoon ranch dressing (optional)

1. Bake fries at 425°F for 20–25 minutes until crispy.
2. Spread fries on an oven-safe platter and top with cheese and bacon.
3. Broil 2–3 minutes until cheese melts and bubbles.
4. Top with green onions, sour cream, and ranch.
5. Serve immediately while hot and melty.

Sweet Potato Fries

Smoky-sweet oven-baked sweet potato fries with a crispy edge — a lighter classic.

• 3 large sweet potatoes
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Ranch or garlic aioli, for dipping

1. Cut sweet potatoes into 1/4-inch sticks.
2. Toss with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Spread on a parchment-lined baking sheet.
4. Bake at 425°F for 22–28 minutes, flipping halfway.
5. Serve hot with ranch or garlic aioli.

Crunchy Dill Pickle Spears

Cold, crunchy homemade dill pickle spears — the tangy crunch every burger needs.

• 4 pickling cucumbers, quartered lengthwise
• 1 cup white vinegar
• 1 cup water
• 1 tablespoon sugar
• 1 tablespoon kosher salt
• 3 garlic cloves, smashed
• 2 teaspoons dill seeds or 4 fresh dill sprigs

1. Pack cucumber spears into a quart jar with garlic and dill.
2. Bring vinegar, water, sugar, and salt to a boil, stirring to dissolve.
3. Pour hot brine over cucumbers, leaving 1/2-inch headspace.
4. Cool to room temperature, then refrigerate at least 24 hours.
5. Serve chilled alongside burgers.

Baked Mac and Cheese Cups

Portable, crispy-edged mac and cheese cups baked in a muffin tin — a kid-approved side.

• 8 oz elbow macaroni
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 2 cups shredded cheddar cheese
• 1/2 teaspoon mustard powder
• Salt and pepper to taste
• 1/2 cup panko breadcrumbs

1. Cook macaroni until just tender; drain.
2. Melt butter, whisk in flour 1 minute, then whisk in milk until thickened.
3. Stir in cheese, mustard powder, salt, and pepper; fold in macaroni.
4. Spoon into a greased muffin tin and top with panko.
5. Bake at 375°F for 18–20 minutes until golden; cool 5 minutes before serving.

Corn on the Cob with Butter

Buttery, salty grilled or boiled corn — a simple summer cookout essential.

• 6 ears corn, husked
• 4 tablespoons butter, softened
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon chili powder (optional)

1. Bring a large pot of salted water to a boil.
2. Add corn and cook 5–7 minutes until tender and bright.
3. Drain and brush with butter.
4. Season with salt, pepper, and chili powder if using.
5. Serve hot.

Crispy Zucchini Fries

Golden parmesan-crusted zucchini fries — a veggie side that’s dangerously snackable.

• 3 medium zucchini, cut into sticks
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated parmesan
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• Marinara sauce, for dipping

1. Dredge zucchini sticks in flour, dip in egg, then coat with panko-parmesan mixture.
2. Arrange on a greased baking sheet.
3. Bake at 425°F for 18–20 minutes, flipping once, until golden and crisp.
4. Season with salt and Italian seasoning.
5. Serve warm with marinara.

Classic Potato Salad

Creamy, tangy potato salad with eggs and pickles — a picnic-table must-have.

• 2 lbs red potatoes
• 3 hard-boiled eggs, chopped
• 1/2 cup mayonnaise
• 2 tablespoons yellow mustard
• 1/4 cup diced celery
• 1/4 cup diced dill pickles
• 2 tablespoons chopped red onion
• Salt and pepper to taste
• Paprika, for garnish

1. Boil potatoes in salted water 15–18 minutes until tender; drain, cool, and dice.
2. Combine mayonnaise, mustard, salt, and pepper in a large bowl.
3. Add potatoes, eggs, celery, pickles, and onion; toss gently.
4. Refrigerate at least 1 hour.
5. Sprinkle with paprika and serve chilled.

Cheesy Garlic Tater Tots

Crispy tater tots tossed in garlic butter and melty cheese — irresistible.

• 1 bag (32 oz) frozen tater tots
• 3 tablespoons butter, melted
• 2 garlic cloves, minced
• 1 cup shredded mozzarella
• 1/4 cup grated parmesan
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt

1. Bake tater tots at 425°F for 20–25 minutes until extra crispy.
2. Toss hot tots with melted butter, garlic, and salt.
3. Top with mozzarella and parmesan; broil 2 minutes until melted.
4. Sprinkle with parsley.
5. Serve immediately.

Fresh Garden Side Salad

A crisp, colorful garden salad with a zesty homemade dressing — freshness in every bite.

• 6 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup shredded carrots
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon honey
• Salt and pepper to taste

1. Combine greens, tomatoes, cucumber, onion, and carrots in a large bowl.
2. Whisk olive oil, vinegar, honey, salt, and pepper.
3. Drizzle dressing over salad just before serving.
4. Toss gently to coat.
5. Serve immediately.