Grill Classic Smash Burgers
Thin beef patties smashed paper-thin on a screaming hot grill for maximum crispy edges and double-stacked glory.
- Cook temp
- 500°F
- 260°C · preheat
- Total time
- 13 min
- 5 prep · 6 cook · 2 rest
- Flip at
- 3 min
- of 6 min cook
- Pull at
- 160°F
- USDA safe minimum
How to Make Smashburgers on a Griddle · Meat Church BBQ
Matt Pittman demonstrates smashing ground beef balls paper-thin on an outdoor griddle to develop crispy lacy edges.
- Target //Cook at High Heat for 13 mins (flip at 3 mins).
- Doneness //Pull when internal temperature reaches 160°F (USDA safe minimum). Rest 2 mins before slicing.
- Golden Rule //The entire secret to a great smash burger is maximum contact between meat and hot metal. Smash it flat, leave it alone, and let the Maillard reaction do all the heavy lifting.
- Family Tweak //Skip the onion and pickles for picky eaters. Plain cheese smash burgers with ketchup are a guaranteed kid winner.
Ingredients
- 1 1/2 lbsGround Beef, 80/20 blend
- 8 slicesAmerican Cheese
- 4 piecesBrioche Buns
- 2 tbspButter, for toasting buns
- 1 tspKosher Salt
- 1/2 tspBlack Pepper
- 8 slicesDill Pickles
- 1 smallYellow Onion, thinly sliced
- 2 tbspKetchup
- 2 tbspYellow Mustard
Send to Kroger
Untick anything you already have. One click sends the rest to your own cart.
Adds to your own Kroger cart — you'll sign in with Kroger the first time. Prices and availability depend on your store. Nothing is ordered until you check out at Kroger.
Get to the point
- 1
Divide 1.5 lbs ground beef into 8 equal balls (about 3 oz each). Season with kosher salt and pepper.
- 2
Heat grill or griddle to screaming hot. Place beef balls on the surface and smash flat with a heavy spatula.
- 3
Cook 3 minutes until a deep brown crust forms, flip, add American cheese, cook 2-3 more minutes.
- 4
Stack two patties per bun. Top with pickles, onion, ketchup, and mustard.
Step by step
Tap a step to cross it offForm the Balls
Divide 1.5 lbs ground beef (80/20) into 8 equal balls, about 3 oz each. Do not overwork the meat. Season each ball generously on all sides with kosher salt and black pepper. Butter the insides of 4 brioche buns and set aside.
Why80/20 fat ratio is non-negotiable for smash burgers. Lean beef dries out and will not develop that crispy lacy crust.
Smash and Sear
Heat your grill, griddle, or cast iron to the highest heat possible. Place beef balls on the hot surface and immediately smash each one as flat as possible using a heavy spatula or burger press with parchment paper between. Cook for 3 minutes without touching until a deep brown crust forms.
WhySmash within the first 30 seconds while the meat is still cold. Once it starts cooking, smashing squeezes out juice instead of spreading the patty.
Flip and Cheese
Use a stiff spatula to scrape each patty off the surface, keeping all the crispy bits attached. Flip and immediately place a slice of American cheese on each patty. Cook 2-3 more minutes. The cheese will melt from the residual heat.
WhyAmerican cheese is the classic choice because it melts into a creamy blanket. Do not substitute a cheese that does not melt smoothly.
Stack and Serve
Toast the buttered brioche buns on the grill for 30 seconds. Stack two cheese-covered patties on each bun. Top with dill pickle slices, thin onion rings, ketchup, and yellow mustard. Serve immediately.
WhyTwo thin patties stacked beat one thick patty every time. You get twice the crust surface area and twice the cheese.
- Dad pro tip
- The entire secret to a great smash burger is maximum contact between meat and hot metal. Smash it flat, leave it alone, and let the Maillard reaction do all the heavy lifting.
- Kid & toddler adjustment
- Skip the onion and pickles for picky eaters. Plain cheese smash burgers with ketchup are a guaranteed kid winner.
- Serve with
- Crispy french fries · Classic coleslaw · Onion rings
- Reheating
- Smash burgers are best fresh. If you must reheat, place patties in a hot skillet for 1 minute per side. Do not microwave.
- Calories
- 560
- Protein
- 38 g
- Carbs
- 28 g
- Fat
- 34 g
Nutrition source: USDA FoodData Central #174036. Cook-time basis: Tested on flat-top griddle and cast iron on grill grate over high heat with 80/20 ground beef. USDA FSIS 160°F target for ground beef.
Frequently Asked Questions
How do you reheat leftover grill classic smash burgers without ruining the texture?
Smash burgers are best fresh. If you must reheat, place patties in a hot skillet for 1 minute per side. Do not microwave.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 160°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 2 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
Skip the onion and pickles for picky eaters. Plain cheese smash burgers with ketchup are a guaranteed kid winner.
What are the best side dishes to serve with this?
Recommended sides include Crispy french fries, Classic coleslaw, Onion rings.