Smash Burgers

Smash burgers

Smash burgers is a well known technique. I think it’s a great way to make really tasty burgers, here’s how I make mine.

Even hungry meat lovers are big fans of the smash burger. If you want that oversize portion all you have to do is stack ’em high. 2 or 3 patties in a bun, that will please all carnivores.

Servings 1 people
Prep Time 10 minutes
Cook Time 10 minutes
Start the grill 30 minutes


  • 7 oz ground beef
  • 1 hamburger bun
  • 2-3 tbsp lemon curd
  • 2-3 tbsp cole slaw
  • lettuce
  • salt
  • pepper


The patty

  • Get ground beef with higher fat content. I recommend a 70/30 mix. If
    it’s too lean it won’t get you that extra flavor. Plus the fat is needed
    when searing.

The seasoning

  • Basically: none. Don’t do anything. It’s that easy. If you want to add spices/flavors, do it when the burgers are done.

The prep

  • Again: don’t do anything. Just take the ground beef out of the package.
    Don’t press it or knead it. Just cut out as many 4 oz patties as you
    need. Avoid going bigger than 4 oz. If you want more meat, then make
    more patties instead.

The tools

  • You need a grill, a cast iron pan (or similar, just avoid non-stick
    pans), a steel spatula and a burger press (or a sauce pan). The bottom
    of a sauce pan can be used as a burger press if you don’t have one.


  • Dump half a chimney of charcoal or briquettes in a pile in your grill.
    Let it burn with full oxygen supply. Once you have glowing embers (and
    it’s hot), place the cast iron pan on the grates, or lower if possible.
    Wait a minute or two for the pan to get up to temp. Now place one of the
    beef patties in the center of the pan and press down hard for 10
    seconds using either the burger press or the sauce pan. You want the
    burger to be 1/2″ thick, or slightly thinner even. Leave it in the pan
    for a minute or so. Don’t touch it. When the juices come out on top it
    is time to start gently scraping it off the pan. Make sure the crust
    stays on the burger and not in the pan. Flip it once and season with
    salt and pepper. Place a slice of cheese on top. Leave it for 45-60
    seconds and then remove the patty from the pan. Now repeat with the
    second patty.

Stack 'em high

  • Begin by spreading an even layer of lemon curd on both the top and the
    bottom bun. Place a good dollop of cole slaw on the bottom bun. Then add
    the first patty, some lettuce, the second patty and some lettuce again.
    Your burger is now done. Dig in!

YouTube video

Here’s a video showing you how:

2 thoughts on “Smash burgers”

    1. The good thing about a grill is that you can get it hotter than your average stove. Aim for 500°-600°F (260°-315°C) and you’re golden.

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