These Grilled smash burgers are simple to make, but SO FREAKING GOOD! If you love burgers at home, you need to do a smash burger!
Ground beef with some Salt pepper and garlic, smashed into a scorching hot griddle, until they’re perfectly browned. I have a hard time making burgers any other way these days.
Smash burgers are exactly what they sound like.
By taking the meat and literally smashing it to a griddle, your increasing the amount of that lovely crisp seared meat texture and flavor that everyone dreams of achieving.
And when they’re nice and thin like that, it really gives it that “burger joint” vibe. Something my kids absolutely love.
No kidding. I haven’t made my famous grilled burgers since I started doing burgers this way because the kids will only eat these.
Kind of makes me sad ?.
What you need to think about when making a smashburger, is as much meat touching the heat as possible. Here are some tips.
Smashing down a burger without pulling it off of the griddle may take a few attempts your first go around, so you may want to make a few extras just in case.
The trick is being deliberate. press hard and use a second spatula to help distribute the weight evenly. I like to hold it for a few seconds so that the heat from the griddle “grabs” the meat while it sears.
Slide the spatula off of the top of the burger while pressing to get it as flat as possible. The more you do this the easier and more natural it becomes.
DO NOT MOVE the burger until you start to see juices coming through the top of the burger. Then deliberately, and confidently, use your spatula to get the burger off the griddle without leaving anything behind.
Once its flipped, immediately add your cheese and let it melt.
This is where your creativity comes in. I love doubling up my smashburgers. Sometimes I’ll add some grilled onion in between as well.
I don’t like to mask up too much of the flavor of the burgers so I keep the condiments simple – ketchup mustard pickle
And when in doubt add a little bacon. No body will complain about a little bacon on a smashburger.
And if they do, kindly, yet firmly ask them to leave.
And the bun matters. Get a nice artisan style bun. I used Dave’s Killers Bread [disclaimer: IG post was sponsored, but not the blog post – but they’re so good I had to mention it!] buns and they went so good together!
I’m definitely going to have to make a smash burger reel on this recipe again and show how to do it with the luxury of a full size flattop, because a toasted bun is a must, but can be hard when grilling at a high heat.
Everything can be cooked at once and makes life so much easier. Plus, it’s the ultimate dad achievement!