These cast iron smash burgers, prepared on the grill, will be the only way you make burgers from now on. This smash burger recipe is so simple, but leaves you with juicy tender beef with melted cheese on top. These smash burgers are topped with a special sauce on top, for the ultimate burger recipe.

What’s a smash burger?

Smash burgers are when you flatten beef burger patties on a flat hot surface. By doing this, it increases the surface area of the burger and a maillard reaction occurs, giving you a browned crispy edged beef patty. Since smash burgers are so thin, they also cook very quickly.

Less is more

This smash burger recipe seems almost too simple to live up to the hype, but sometimes less is more. For the beef, I use 80/20 ground chuck. 80% lean beef to 20% fat, the extra fat gives these burgers extra flavor. If you’re feeling adventurous, you can do a mixture of half ground chuck and half ground brisket if you can find some. Seasoning is just kosher salt and ground black pepper.

Flat cook surface on grill

In order to smash the burgers flat and thin, you’ll need a flat surface. I use a large cast iron skillet on the grill, but you can also use a flat cast iron griddle too (you’ll be able to cook more at a time). The grill has to be HOT in order to achieve the flavorful browned crust on the smash burgers. The grill should be 450F and one to temperature, allow the cast iron to heat up for 5 minutes prior to adding the beef.

Smashing the burgers

1. Use a piece of parchment paper between the beef and the spatula. This will keep the spatula from sticking to the meat.
2. Some spatula’s aren’t strong enough to smash the meat down all the way, so I recommend using two to help press it down (or a burger press is ideal if you have one).
3. Once you’ve smashed the burger down, due to the high heat and thin patty it will cook quickly. Repeat with another patty alongside.

1. Cook the smash burger on the first side for 1 minute and 30 seconds.
2. Flip the smash burger and immediately put the cheese on, cook 30 more seconds for the cheese to melt. I use fresh American cheese from the deli, it melts great on the smash burgers. Repeat steps with remaining beef.

Special sauce

As good as these smash burgers are on their own, this special sauce takes them to the next level! This special burger sauce is so easy to make and only four ingredients: ketchup, mayo, mustard, and pickles.

Skeptical of the combination of condiments? Don’t be! This special sauce will change your burger game forever. You can make the special burger sauce ahead of time and store in an airtight container in the refrigerator.

Assembling your smash burger

I like to keep it simple with these smash burgers, I use a brioche bun that I toasted on the grill, and lettuce. Feel free to add toppings, but remember less is more. These smash burgers are meant to be served as a double patty since they are so thin.

Smash burger tips/FAQ’s

• Use 80/20 ground chuck. If you’re feeling adventurous, use half ground chuck and half ground brisket.
• You’ll need a flat surface on the grill. Large cast iron skillet or a flat cast iron griddle to cook more at a time.
• The grill has to be HOT. 450F, allow the cast iron to heat up for 5 minutes prior to adding the beef.
• Use a piece of parchment paper between the beef and the spatula. This will keep the spatula from sticking to the meat.
• Some spatula’s aren’t strong enough to smash the meat enough. Use two spatula’s to help press it down (or a burger press is ideal if you have one).
• Cook the smash burger on the first side for 1 minute and 30 seconds.
• Flip the smash burger and immediately put the cheese on, cook 30 more seconds for the cheese to melt. Use fresh American cheese from the deli, it melts great on the smash burgers.
• Don’t forget the special sauce!!
• Can I make this inside? Because of the high heat needed for these burgers, it will be very smokey. So if you don’t mind your smoke alarm going off…

Looking for more grilling recipes?

• The best grilled chicken marinade
• Blue cheese burgers
• Fall-off-the-bone dry rub ribs
• Jerk chicken skewers

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