My brother-in-law really drives me nuts sometimes. He KNOWS I love thick, juicy burgers. I’ve posted them. I talk about them. I adore them. So what does he do? He sends me an article to read about how thinly smashed burgers are the best. Thanks, Brian. Real nice. Don’t just disagree, give me a published article to back it up.
There was only one thing I could do: Call on my burger obsessed friend, Jeff, hold a meeting (dinner), grab a few waters (beers), and make these smash burgers to prove Brian wrong.
The process couldn’t be more fun. Mix your ground beef with ingredients and roll into balls about the size of an orange (or smaller if you prefer). You need to start with the balls so you can properly smash them. That’s the whole point.
I used my cast iron skillet on the grill. You could definitely do these inside if you prefer…but I think you know my preferences. Jeff bought a cast iron griddle just for burgers. I will say, it makes grilling several burgers easier and the surface is perfect.
You need TWO good spatulas to really have smashing success. (See what I did there?) I used my Weber flat spatula, intended for fish…but perfect for smashing. Make sure your skillet is piping hot before starting. This is basically searing a burger. Very hot, very fast. After 3-5 minutes, flip it. A few more minutes – done.
There…is a slight chance…Brian MAY have been right. Jeff and I are completely obsessed with Smash Burgers now. We mix and match flavors like Baskin Robbins…except I think we’re already over 31 different varieties. The science behind smash burgers is interesting – I invite you to do the research yourself. But when that beef gets good and crispy brown….happy bellies follow.
I love these SO much that I’m starting a whole series on Burgers – with an emphasis on Smash. We’re calling it, The Ultimate Burger Guide. And over time, I think you will agree.
Now go do your best Hulk impression and SMASH!
Grilled Smash Burger
- 1 lb ground beef
- 1 tbs salt
- 1 tbs pepper
- 1/2 tbs granulated garlic
- Combine ingredients in a bowl and make into orange sized balls.
- Set up your grill for direct cooking - searing. Yes, I would throw some wood on there.
- Put your cast iron skillet/griddle on your grill and let it get hot - may take a few minutes.
- Once hot, take one of your balls of meat, put it on there and SMASH.
- Cook for 3-4 minutes, flip - being careful to get completely under the crispy crust - and cook for 3-4 more minutes.