If you’ve never had a smash burger before, now’s the time. This method gives your burger an insane crust and juicy center that puts regular burgers to shame — and it’s just plain fun to make.
Why I Love This Recipe
Lately I’ve been using my smoker a lot for BBQ, but after getting a flat top grill add-on, I’ve been obsessed with smash burgers. They’re quick, satisfying, and unbelievably tasty. I’ve made them half a dozen times in just a few weeks, and they’re always a hit.
Tools of the Trade
If you’ve got a flattop, awesome — but a cast iron skillet or a flattop griddle that can sit on your grill works just as well. For smashing, you just need something flat and heavy. Wax paper helps keep your press from sticking to the meat. And don’t forget a big spatula for flipping.
Burger Prep
Start by mixing about 1 tbsp of your favorite rub into 2 pounds of 80/20 ground beef. Divide into quarter-pound balls — no need to form patties. Fire up your grill, smoker (with a flattop insert), or cast iron pan to around 400°F. You can check by sprinkling water on the surface — if it sizzles and dances, you’re good to go.
Smash and Sear
Drop a bit of butter on the hot surface, then place a meatball on top. Put wax paper over the ball and smash it flat with your press for about 10 seconds. Remove the wax paper and sprinkle more rub on top.
After 2–3 minutes, flip the burgers. You should see a glorious sear. Add more seasoning and top with cheese right after flipping. Cook until the internal temp hits 165°F — it won’t take long since they’re thin.
Final Thoughts
Smash burgers are super adaptable:
- Meat Mix: I love 80/20 for juiciness, but we’ve also tried 90/10 with good results.
- Cheese Choices: American is classic, but cheddar dill or pepper jack take it to another level.
- Buns: Toast them on the flattop with a bit of butter — total game changer.
- Variations: We even did a ground chicken version with dill and other seasonings — it smashed and seared beautifully.
This is one of those meals that’s easy enough for a weeknight dinner and satisfying enough to serve at a weekend cookout.
🔥 So fire up the pit, and let’s grill and chill.
Smash Burgers (Crispy, Juicy, and Ridiculously Easy)
Equipment
- Hamburger Press
- Wax Paper
- Large Spatula
- Flat Top Grill (use a cast iron pan or a flattop grill insert if you don't own a flattop grill)
Ingredients
- 2 lb 80/20 Ground Beef
- 3 tbsp Favorite Steak Rub (or equal parts salt, pepper, garlic powder)
- 1/4 cup Butter
Instructions
- Mix ground beef with 1 tbsp of your preferred seasoning.2 lb 80/20 Ground Beef, 3 tbsp Favorite Steak Rub
- Form into 1/4 pound balls (roughly 8 total).
- Preheat your grill, smoker, or flattop to 400°F (surface should sizzle when flicked with water).
- Place your flattop or cast iron pan on grill/smoker to heat up.
- Drop a small dollop of butter onto the hot surface and place a beef ball on top.1/4 cup Butter
- Cover with wax paper and smash flat using a hamburger press for 10 seconds.
- Remove wax paper and sprinkle a bit of rub on the smashed patty.
- Repeat for as many patties as your surface can hold.
- Cook for 2–3 minutes on the first side without moving.
- Flip the patties, season the other side, and top with cheese if desired.
- Continue cooking until internal temperature reaches 165°F.
- Remove from heat and rest briefly.
- Serve on buns with your favorite toppings and enjoy!
🛠️ Tools & Ingredients I Use
