Smash Burgers are a special kind of burger that has you saving the flattening for ON the grill. It makes sure as much of the actual burger as possible is in contact with your flat top, and makes the BEST crust.

Smash Burgers

These smash burgers are not only easy to make,  but they are also fast and everyone will LOVE these one-of-a-kind burgers.

These burgers are cooked on a flat-top griddle, which gives them their signature “crust”. It also gives them all the flavor. If you’ve never had a burger like this, don’t wait. You’ll never go back.

How do you cook Griddle Smash Burgers?

The only way to really cook a smash burger is by using a proper flat top. Outside of a commercial kitchen, that usually means firing up your propane-powered flat top grill, such as the Blackstone or Camp Chef Flat Top Griddles. 

You could also use a gas stove and a high-quality cast-iron pan, but smashing in that type of setup can get a little difficult if you don’t have an actual burger press. (There’s a link for the one I recommend down in the recipe if you are interested.)

You gently roll the meat into a ball that’s about the size of an orange, season with salt and pepper, and place on the pre-heated grill.

More Blackstone Recipes here!

Then, as soon as you have them on the grill you smash them down until they are flat.

You could use a bacon press if you have one, or long spatulas. Just make sure they are STRONG spatulas because you really need to apply significant pressure.

When you smash your burgers, don’t be alarmed. Your edges will not be uniform, and that’s exactly what you want to achieve.

Make this with a Smoked Baked Potato!

Cook until your edges are nice and brown, season the uncooked side, and then flip. The beauty of these burgers it that they cook quickly, and they are thin enough that you don’t really have to worry about undercooking them. 

Top with your favorite kind of cheese, cover with a melting lid (also linked below), melt that cheese and GET EATING.

Get the ULTIMATE Bacon Onion Smash Burgers recipe!

How do you serve smash burgers?

Choose your favorite kind of bun, and take into consideration how many toppings you plan on serving. If you are offering “the works”, choose a sturdy bread that will hold up to lots of toppings and condiments. I also recommend giving the buns a good toast on the oiled griddle before the burgers go on. 

Different types of rolls that would be GREAT for Smash Burgers:

1. Pretzel Roll
2. Kaiser Roll
3. Onion Roll
4. Potato Roll
5. Sesame Seed Bun
6. Ciabatta Roll

With a lot of toppings you want to choose a roll that is sturdy, but not hard.

If you are just serving a cheeseburger, potato buns or brioche buns would work. Even just plain old cheapy generic hamburger buns would be just fine, really. That’s what you see pictured here. 

Get my easy Side Dish recipes!

What toppings and condiments go on Smash Burgers?

Condiments:

• Ketchup
• Mustard
• Mayo
• Aioli
• Thousand Island Dressing (can we say Big Mac?)
• Ranch Dressing
• Steak Sauce
• BBQ sauce
• Pizza sauce (Pizza burgers)

Toppings:

• Lettuce
• Tomato
• Onion (raw or grilled)
• Bacon
• Pickles
• Avocado
• Chiles

Don’t forget the cheese! Any variety you want, as long as it melts well. Cheddar, American, Pepper Jack, Provolone, Mozzarella, Colby Jack, Gouda, etc. Pick your favorite!

I like to set up a buffet-style table, and let your family or guests go wild.

What do you serve with smash burgers?

As with any classic burger bash, you can choose what you and your family or guests love the most. Any kind of potatoes from French Fries to Smashed Potatoes will work. Any kind of veggie selection either raw or cooked. Pasta salads such as my Grilled Caesar Pasta Salad, Greek Pasta Salad, or my classic Tuna Pasta Salad with Dill.

Keeping it simple? Serve on paper plates and offer a big bowl of chips. You can go big or you can go small, depending on the occasion.

These Smash Burgers will become a regular on your rotation of quick, easy, and delicious meals to serve when you are short on time and don’t want to hit up the drive-through.