Learn how to make Smash Burgers by simply following this restaurant method to achieve that authentic fast food flavor and texture. Grab your griddle and make these smash burgers outside on your grill.
We’re smashing this burger on our MAK Two-Star General Grill adding a little smoky element as well if you’re craving a tasty fast food-style burger. You can check out our roundup of pellet grills here to learn why the MAK is our favorite pellet grill.
When we think of a smash burger, we think of a classic diner, where a burger is cooked on a flat top grill, there are smells of grease and fries in the air, and there is always a messy plate at the end of the meal.
There is no better way to do it than using a good griddle attachment on your home grill; in our case, we’re using our MAK Grill with the griddle accessory that sets right over the direct heat making for the ultimate smash burger. If you’re new to the smash burger movement, it’s all about replicating that diner or classic fast food burger experience with the following technique right at home.
How to make the ultimate smash burger. On your Grill!
Homemade Smash Burger Recipe 🔗
These Homemade Smash Burgers are the ultimate juicy restaurant burger lovingly grilled in your own backyard. They're buttery, crispy, and made with good, simple ingredients. There's no need to spend a ton of dough in a burger joint when you can make your own amazing smash burger at home!
Prep: 10min
Total: 18min
Serving Size: 1 serving
Nutrition Facts: calories 598 kcal, Carbohydrate 26 g, Protein 28 g, Fat 42 g, Saturated Fat 17 g, Cholesterol 119 mg, Sodium 945 mg, Fiber 1 g, Sugar 6 g, servingSize 1 serving
Ingredients:
- 2 pounds 85/15 ground chuck
- 8 slices American cheese
- 8 hamburger buns
- 1 medium yellow onion
- ¼ cup clarified butter (AKA ghee)
- 2 Tablespoons Hey Grill Hey Beef Seasoning (or equal parts salt, pepper, and garlic powder.)
- ¼ cup mayonnaise
- 3 dill pickles
- 2 Tablespoons BBQ sauce
Instruction:
- Preheat the grill. Preheat your flat-top grill, griddle, or 12" cast iron skillet to medium-high heat.
- Form the meat patties. Divide the ground beef into 8 even sections. Loosely form the meat into balls and set aside.
- Make the homemade burger sauce. Combine all ingredients for the burger sauce in a small bowl and stir to combine.
- Grill the onions and smash the burgers. Spread some clarified butter on the grill or cast iron skillet and add the onions. Grill the onions until they start to soften. Divide the onions into 8 sections on your grill. Place a meat "ball" on top of each pile of onions and smash the ball flat with a spatula.
- Grill the smashburgers. Season the flattened meat patties with Beef Seasoning and cook for 3-4 minutes. Flip the burgers, add a slice of American cheese to each patty, and continue grilling for 3-4 minutes.
- Toast the buns. While the burgers are cooking, melt more clarified butter on the cast iron skillet next to the burgers and place the buns cut side down on the grill. Brush more butter on the tops of the buns and toast for 1-2 minutes until the buns begin to turn golden brown. Do not flip.
- Assemble the smashburgers. Remove the buns and meat from the grill. Place a dollop of burger sauce on the bottom bun, top with a cheesy patty and grilled onions, and finish with a bun. You can also make these with a double patty and 4 buns, if desired.
FAQ
Can you do a Smashburger on a grill?
Burgers should be placed on the Cinder, pressed firmly against the grill with a spatula or Cinder lid, seasoned with salt and pepper, and cooked for 5 minutes before being turned over and adding cheese.
How do you cook smash burgers on a gas grill?
After placing the “meat balls” on the grill grate and “smashing” each one into a burger shape with a spatula, season with All-Purpose Spice Rub (2 Tbsp) and cook for 4 minutes. Flip each burger and season with AP Rub once more.
How hot should a grill be for smash burgers?
However, since adding salt to ground beef too soon can cause it to become tough, season the patties with plenty of kosher salt and freshly ground black pepper after they’ve been formed and just before you intend to put them on the grill.