Rodeo Smash Burgers

I love BBQ sauce on a burger. And I love onion rings. And I love my burgers smash burger-style. So why not combine all three of my loves into one great, delicious dinner-sized burger! These rodeo smash burgers deliver on taste. And bonus! You don’t even need a side dish! All you need is in one bite!

Rodeo Smash Burgers

So Many BBQ Sauces

You can use any BBQ sauce you like. Go sweet one night. Maybe try a little spicy the next. If you’re using a gas grill to make your burgers, you might want a smoky BBQ sauce to give your burgers that ‘hot off the charcoal grill’ flavor. Whatever you use, you can’t go wrong with these rodeo smash burgers.

The equipment

Here’s the equipment I use. You can get by using two cast iron skillets. Use a larger skillet for cooking the burgers, and a smaller one to smash the burgers and keep them flat. Since I’m a cooking gadget collector, I prefer to use a few more tools.

The griddle

First, a griddle. You can buy griddles that sit on top of your grill grates or ones that replace them. Just about every grill I have has a griddle on it. I use them for a lot of things, not just smash burgers. You want one that can be placed over the hottest part of your grill so it gets screaming hot.

A burger press

Next, you need a burger press. You can use a heavy cast iron skillet, like I mentioned. Or get a burger press. For easy cleanup I wrap mine in foil first. When I’m done, just peel off the foil and toss. Super easy. Get a press that’s at least big enough to cover two burgers. You only smash one at a time, but if you want to keep them flat, you want to rest the press on top so bigger (and heavier) is better. Plus I’ve found that a bigger, heavier press tends to stay on the burgers whereas a smaller, lighter one is hard to keep centered on the burgers, specially if you have a bunch of them cooking at once.

A dome

Next up, a dome. While not 100% required, it does speed the time it takes to melt the cheese and it does it in a nice even fashion. In my opinion you don’t really need one if you’re using a super melty cheese, such as American, but for thicker slices like say a deli pepper jack, you want the cheese to melt before you over-cook the burger and that’s where a dome comes in handy.

Cleaning time!

Lastly, you need something to clean your griddle. I like to clean mine when I’m done cooking, but you can do it at the start instead. I use one of these pad holders with a griddle cleaning pad. Then I add a bit of water to my griddle then use the pad (connected to the holder) to scrub off any big chunks and get up some of the grease. I don’t go crazy with it, I always heat the heck out of my griddle before cooking, but I get the worst. The long arm on the pad holder makes it perfect for scrubbing a hot griddle, too.

Also try my taco smash burgers!

Rodeo Smash Burgers
Print Pin
5 from 1 vote

Rodeo Smash Burgers

Try different BBQ sauces for different tastes!
Course Main
Cuisine American
Keyword smash burger
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2
Calories 486kcal

Ingredients

Instructions

  • Fire up your grill for medium-high heat. Place a griddle or a large cast iron pan over the highest heat.
  • Season the ground beef with the salt and pepper, mix and form into two 4 ounce balls (not patties!).
  • Place the balls of beef on the griddle and let cook for one minute. Just let them cook, don’t mess with them.
  • Take your press and flatten out the patties. I like to use the point of the press and work my way around the ball first, doing a little section at a time and then finally I press down on the entire patty to flatten it out. You can also just flatten out the ball all at once. At this point I also like to season the patties some more.
  • Let the patties cook until you start to notice a little char along the edges. Flip, season again if desired, and continue cooking another minute or so until the other side is charred. The burgers are thin so they will cook very quickly so watch out.
  • Top patties with cheese and let cook another 30 seconds to melt the cheese.
  • Remove patties from grill and toast buns if desired.
  • Slather insides of buns with mayonnaise.
  • Add patties to bun bottoms. Top with onion rings and BBQ sauce.

Notes

After you make a few smash burgers the process becomes very easy and always delivers great results.

Nutrition

Calories: 486kcal | Carbohydrates: 22g | Protein: 27g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 102mg | Sodium: 639mg | Potassium: 386mg | Fiber: 1g | Sugar: 4g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 302mg | Iron: 4mg

Nutritional values are approximate.

Smash Burger Royale

I’d be more than happy if every day was ‘smash burger day’. I love them. I love the thin patties. The crunchy edges. The seasoned patties. The great toppings. Everything about them makes me happy. Sometimes I keep them simple, sometimes I don’t. My smash burger royale isn’t complicated, but it sure is good. Actually, I’d call it great.

Smash Burger Royale

Classic Tastes

Once you’ve made a smash burger or two you’ll find them to be as easy to make as the non-smash ones. And like any other burgers, they’re open to all sorts of toppings. Sometimes I go crazy. Sometimes I go classic. This smash burger royale is more classic. And it’s definitely fantastic.

The equipment

Here’s the equipment I use. You can get by using two cast iron skillets. Use a larger skillet for cooking the burgers, and a smaller one to smash the burgers and keep them flat. Since I’m a cooking gadget collector, I prefer to use a few more tools.

The griddle

First, a griddle. You can buy griddles that sit on top of your grill grates or ones that replace them. Just about every grill I have has a griddle on it. I use them for a lot of things, not just smash burgers. You want one that can be placed over the hottest part of your grill so it gets screaming hot.

A burger press

Next, you need a burger press. You can use a heavy cast iron skillet, like I mentioned. Or get a burger press. For easy cleanup I wrap mine in foil first. When I’m done, just peel off the foil and toss. Super easy. Get a press that’s at least big enough to cover two burgers. You only smash one at a time, but if you want to keep them flat, you want to rest the press on top so bigger (and heavier) is better. Plus I’ve found that a bigger, heavier press tends to stay on the burgers whereas a smaller, lighter one is hard to keep centered on the burgers, specially if you have a bunch of them cooking at once.

A dome

Next up, a dome. While not 100% required, it does speed the time it takes to melt the cheese and it does it in a nice even fashion. In my opinion you don’t really need one if you’re using a super melty cheese, such as American, but for thicker slices like say a deli pepper jack, you want the cheese to melt before you over-cook the burger and that’s where a dome comes in handy.

Cleaning time!

Lastly, you need something to clean your griddle. I like to clean mine when I’m done cooking, but you can do it at the start instead. I use one of these pad holders with a griddle cleaning pad. Then I add a bit of water to my griddle then use the pad (connected to the holder) to scrub off any big chunks and get up some of the grease. I don’t go crazy with it, I always heat the heck out of my griddle before cooking, but I get the worst. The long arm on the pad holder makes it perfect for scrubbing a hot griddle, too.

Also try my taco smash burgers!

Smash Burger Royale
Print Pin
5 from 1 vote

Smash Burger Royale

Once you've made a smash burger or two you'll find them to be as easy to make as the non-smash ones.
Course Main
Cuisine American
Keyword smash burgers
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 612kcal

Ingredients

Instructions

For the smash burgers

  • Fire up your grill for medium-high heat. Place a griddle or a large cast iron pan over the highest heat.
  • Add the oil and spread out a bit. Crack the eggs onto the oiled griddle.
  • Wait until the white is completely opaque then gently flip the eggs. Season with salt and pepper.
  • Cook another 30 seconds then remove to a plate.
  • Season the ground beef with the salt and pepper, mix and form into four 4 ounce balls (not patties!).
  • Place the balls of beef on the griddle and let cook for one minute. Just let them cook, don’t mess with them.
  • Take your press and flatten out the patties. I like to use the point of the press and work my way around the ball first, doing a little section at a time and then finally I press down on the entire patty to flatten it out. You can also just flatten out the ball all at once. At this point I also like to season the patties some more.
  • Let the patties cook until you start to notice a little char along the edges. Flip, season again if desired, and continue cooking another minute or so until the other side is charred. The burgers are thin so they will cook very quickly so watch out.
  • Top patties with cheese and let cook another 30 seconds to melt the cheese.
  • Toast the buns. Remove, add the patties.
  • Add remaining ingredients to assemble the burgers.
  • Devour immediately.

Notes

After you make a few smash burgers the process becomes very easy and always delivers great results.

Nutrition

Calories: 612kcal | Carbohydrates: 28g | Protein: 35g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 289mg | Sodium: 1010mg | Potassium: 662mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1034IU | Vitamin C: 10mg | Calcium: 356mg | Iron: 5mg

Nutritional values are approximate.

Five Alarm Smash Burgers

If you’re going to take the time to fire up a grill for burgers, there’s no point in making boring ones. These Five Alarm smash burgers pack a lot of flavor in each and every bite. Along with a bit of heat. And they’re messy. Messy is good. Always. Things drip out when you take a bite. They’re supposed to. But don’t waste those yummy juices. Take that last bite of the bun and use it to scoop them up for that last parting delicious bite.

Five Alarm Smash Burgers

A Little Heat. A Lot Of Flavor.

Once you’ve made a smash burger or two you’ll find them to be as easy to make as the non-smash ones. Before long you’ll be a master at it, making great burgers like these Five Alarm smash burgers. These are actually a take on a similar burger that used to be available at Red Robin. They should put them back on the menu. They’re great burgers, smashed or not.

The equipment

Here’s the equipment I use. You can get by using two cast iron skillets. Use a larger skillet for cooking the burgers, and a smaller one to smash the burgers and keep them flat. Since I’m a cooking gadget collector, I prefer to use a few more tools.

The griddle

First, a griddle. You can buy griddles that sit on top of your grill grates or ones that replace them. Just about every grill I have has a griddle on it. I use them for a lot of things, not just smash burgers. You want one that can be placed over the hottest part of your grill so it gets screaming hot.

A burger press

Next, you need a burger press. You can use a heavy cast iron skillet, like I mentioned. Or get a burger press. For easy cleanup I wrap mine in foil first. When I’m done, just peel off the foil and toss. Super easy. Get a press that’s at least big enough to cover two burgers. You only smash one at a time, but if you want to keep them flat, you want to rest the press on top so bigger (and heavier) is better. Plus I’ve found that a bigger, heavier press tends to stay on the burgers whereas a smaller, lighter one is hard to keep centered on the burgers, specially if you have a bunch of them cooking at once.

A dome

Next up, a dome. While not 100% required, it does speed the time it takes to melt the cheese and it does it in a nice even fashion. In my opinion you don’t really need one if you’re using a super melty cheese, such as American, but for thicker slices like say a deli pepper jack, you want the cheese to melt before you over-cook the burger and that’s where a dome comes in handy.

Cleaning time!

Lastly, you need something to clean your griddle. I like to clean mine when I’m done cooking, but you can do it at the start instead. I use one of these pad holders with a griddle cleaning pad. Then I add a bit of water to my griddle then use the pad (connected to the holder) to scrub off any big chunks and get up some of the grease. I don’t go crazy with it, I always heat the heck out of my griddle before cooking, but I get the worst. The long arm on the pad holder makes it perfect for scrubbing a hot griddle, too.

Also try my taco smash burgers!

Five Alarm Smash Burgers
Print Pin
5 from 1 vote

Five Alarm Smash Burgers

These Five Alarm smash burgers pack a lot of flavor in each and every bite.
Course Main
Cuisine American
Keyword smash burger, spicy
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 3765kcal

Ingredients

For the chipotle mayonnaise

For the burgers

Instructions

For the chipotle mayonnaise

  • Combine all ingredients.
  • Cover and refrigerate until ready to use.

For the burgers

  • Fire up your grill for medium-high heat. Place a griddle or a large cast iron pan over the highest heat.
  • Season the ground beef with the seasoning, mix and form into four 4 ounce balls (not patties!).
  • Place the balls of beef on the griddle and let cook for one minute. Just let them cook, don’t mess with them.
  • Take your press and flatten out the patties. I like to use the point of the press and work my way around the ball first, doing a little section at a time and then finally I press down on the entire patty to flatten it out. You can also just flatten out the ball all at once. At this point I also like to season the patties some more.
  • Let the patties cook until you start to notice a little char along the edges. Flip, season again if desired, and continue cooking another minute or so until the other side is charred. The burgers are thin so they will cook very quickly so watch out.
  • Top patties with cheese and let cook another 30 seconds to melt the cheese.
  • Toast the buns. Remove.
  • Add the patties to the bottom buns. Top with tomato, jalapeno, salsa and lettuce.
  • Slather top buns with the mayonnaise mixture and serve.

Nutrition

Calories: 3765kcal | Carbohydrates: 222g | Protein: 164g | Fat: 256g | Saturated Fat: 84g | Polyunsaturated Fat: 70g | Monounsaturated Fat: 76g | Trans Fat: 6g | Cholesterol: 519mg | Sodium: 45042mg | Potassium: 7214mg | Fiber: 73g | Sugar: 77g | Vitamin A: 46606IU | Vitamin C: 286mg | Calcium: 2222mg | Iron: 64mg

Nutritional values are approximate.

Pizza Smash Burgers

It’s gonna be messy. Juices are gonna run down your forearm. Pizza sauce too. Cheese is gonna drip onto your lap. All your favorite pizza flavors on a convenient grilled burger. No boring burger here. Pizza smash burgers are a wonderful way to change up your burger routine. The big thin patties are perfect for loading up the toppings so go big and enjoy!

Pizza Smash Burgers

You can go ‘loaded’ or ‘lightly loaded’ with these pizza smash burgers. I tried them both ways and both were great. More pepperoni. More pepperoncini. More cheese. Or not.

You can also add your other favorite pizza toppings, such as mushrooms or olives. Go crazy with it!

The equipment

Here’s the equipment I use. You can get by using two cast iron skillets. Use a larger skillet for cooking the burgers, and a smaller one to smash the burgers and keep them flat. Since I’m a cooking gadget collector, I prefer to use a few more tools.

The griddle

First, a griddle. You can buy griddles that sit on top of your grill grates or ones that replace them. Just about every grill I have has a griddle on it. I use them for a lot of things, not just smash burgers. You want one that can be placed over the hottest part of your grill so it gets screaming hot.

A burger press

Next, you need a burger press. You can use a heavy cast iron skillet, like I mentioned. Or get a burger press. For easy cleanup I wrap mine in foil first. When I’m done, just peel off the foil and toss. Super easy. Get a press that’s at least big enough to cover two burgers. You only smash one at a time, but if you want to keep them flat, you want to rest the press on top so bigger (and heavier) is better. Plus I’ve found that a bigger, heavier press tends to stay on the burgers whereas a smaller, lighter one is hard to keep centered on the burgers, specially if you have a bunch of them cooking at once.

A dome

Next up, a dome. While not 100% required, it does speed the time it takes to melt the cheese and it does it in a nice even fashion. In my opinion you don’t really need one if you’re using a super melty cheese, such as American, but for thicker slices like say a deli pepper jack, you want the cheese to melt before you over-cook the burger and that’s where a dome comes in handy.

Cleaning time!

Lastly, you need something to clean your griddle. I like to clean mine when I’m done cooking, but you can do it at the start instead. I use one of these pad holders with a griddle cleaning pad. Then I add a bit of water to my griddle then use the pad (connected to the holder) to scrub off any big chunks and get up some of the grease. I don’t go crazy with it, I always heat the heck out of my griddle before cooking, but I get the worst. The long arm on the pad holder makes it perfect for scrubbing a hot griddle, too.

Also try my taco smash burgers!

Pizza Smash Burgers
Print Pin
5 from 1 vote

Pizza Smash Burgers

All your favorite pizza flavors… on a burger!
Course Main
Cuisine American
Keyword pizza, smash burgers
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 500kcal

Ingredients

For the smash burgers

Instructions

For the smash burgers

  • Fire up your grill for high heat. Place a griddle or a large cast iron pan over the highest heat.
  • Season the ground beef with the salt and pepper, mix and form into four 4 ounce balls (not patties!).
  • Place the balls of beef on the griddle and let cook for one minute. Just let them cook, don't mess with them.
  • Take your press and flatten out the patties. I like to use the point of the press and work my way around the ball first, doing a little section at a time and then finally I press down on the entire patty to flatten it out. You can also just flatten out the ball all at once. At this point I also like to season the patties some more.
  • Let the patties cook until you start to notice a little char along the edges. Flip, season again if desired, and continue cooking another minute or so until the other side is charred. The burgers are thin so they will cook very quickly so watch out.
  • Top patties with pepperoni, cheese, sauce and pepperoncini.
  • Toast the buns. Remove, add the patties.
  • Devour immediately.

Notes

Serve with plenty of napkins!

Nutrition

Calories: 500kcal | Carbohydrates: 24g | Protein: 29g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 99mg | Sodium: 1811mg | Potassium: 496mg | Fiber: 1g | Sugar: 4g | Vitamin A: 233IU | Vitamin C: 3mg | Calcium: 164mg | Iron: 4mg

Nutritional values are approximate.

Taco Smash Burgers

It’s gonna be messy. Juices are gonna run down your forearm. Cheese sauce is gonna drip in your lap. Taco sauce is gonna get on your face. That’s how taco smash burgers are supposed to be. Messy. And fantastic. Thin, hot burger patties with the right crust around the edges make for the perfect canvas for great taco flavors.

Taco Smash Burgers

I was going to add variations to these taco smash burgers. But I decided not too. You don’t need variations. I don’t need variations. Just make them like the recipe says and get to devouring them. Don’t over-think them. They’re great. Just enjoy them and look forward to the next time you make them!

The equipment

Here’s the equipment I use. You can get by using two cast iron skillets. Use a larger skillet for cooking the burgers, and a smaller one to smash the burgers and keep them flat. Since I’m a cooking gadget collector, I prefer to use a few more tools.

The griddle

First, a griddle. You can buy griddles that sit on top of your grill grates or ones that replace them. Just about every grill I have has a griddle on it. I use them for a lot of things, not just smash burgers. You want one that can be placed over the hottest part of your grill so it gets screaming hot.

A burger press

Next, you need a burger press. You can use a heavy cast iron skillet, like I mentioned. Or get a burger press. For easy cleanup I wrap mine in foil first. When I’m done, just peel off the foil and toss. Super easy. Get a press that’s at least big enough to cover two burgers. You only smash one at a time, but if you want to keep them flat, you want to rest the press on top so bigger (and heavier) is better. Plus I’ve found that a bigger, heavier press tends to stay on the burgers whereas a smaller, lighter one is hard to keep centered on the burgers, specially if you have a bunch of them cooking at once.

A dome

Next up, a dome. While not 100% required, it does speed the time it takes to melt the cheese and it does it in a nice even fashion. In my opinion you don’t really need one if you’re using a super melty cheese, such as American, but for thicker slices like say a deli pepper jack, you want the cheese to melt before you over-cook the burger and that’s where a dome comes in handy.

Cleaning time!

Lastly, you need something to clean your griddle. I like to clean mine when I’m done cooking, but you can do it at the start instead. I use one of these pad holders with a griddle cleaning pad. Then I add a bit of water to my griddle then use the pad (connected to the holder) to scrub off any big chunks and get up some of the grease. I don’t go crazy with it, I always heat the heck out of my griddle before cooking, but I get the worst. The long arm on the pad holder makes it perfect for scrubbing a hot griddle, too.

Also try my bacon guacamole smash burgers!

Taco Smash Burgers
Print Pin
5 from 1 vote

Taco Smash Burgers

Messy goodness with great taco-inspired flavors.
Course Main
Cuisine American
Keyword smash burgers, spicy
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 479kcal

Ingredients

For the smash burgers

Instructions

For the smash burgers

  • Fire up your grill for high heat. Place a griddle or a large cast iron pan over the highest heat.
  • Season the ground beef with the taco seasoning, mix and form into four 4 ounce balls (not patties!).
  • Place the balls of beef on the griddle and let cook for one minute. Just let them cook, don't mess with them.
  • Take your press and flatten out the patties. I like to use the point of the press and work my way around the ball first, doing a little section at a time and then finally I press down on the entire patty to flatten it out. You can also just flatten out the ball all at once. At this point I also like to season the patties some more.
  • Let the patties cook until you start to notice a little char along the edges. Flip, season again if desired, and continue cooking another minute or so until the other side is charred. The burgers are thin so they will cook very quickly so watch out.
  • Add the nacho cheese sauce. If desired, cover in a dome to help the cheese melt and get it warmed completely.
  • Toast the buns. Remove, add the patties and serve with taco sauce, tomato slices and lettuce.
  • Devour immediately.

Notes

The more napkins you use, the better the smash burger.

Nutrition

Calories: 479kcal | Carbohydrates: 27g | Protein: 25g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 586mg | Potassium: 512mg | Fiber: 2g | Sugar: 6g | Vitamin A: 758IU | Vitamin C: 9mg | Calcium: 112mg | Iron: 4mg

Nutritional values are approximate.

Double R Bar Smash Burgers

I was lucky as a kid because for a while we lived near a Roy Roger’s Restaurant. My favorite burger as a tyke was the Double R Bar burger. It wasn’t anything fancy, pretty much your standard burger, but it was topped with seared ham. Ham. And no ketchup or anything like that for me. BBQ sauce. For some reason my kid taste buds screamed for that combination. Many years later I make them at home, with a slight twist. Beyond the Double R Bar smash burger. I might put a bit more on them than just BBQ sauce, but they’re still mighty darned good.

Double R Bar Smash Burgers

There’s Nothing Wrong With Simple

This isn’t some kinda fru-fru fancy, thick, topped-with-stuff-you-can’t-pronounce burger. It’s a good ole backyard burger. Double R Bar smash burgers just have that slight twist that makes you think “hey, even if it’s simple, it’s special”.

The equipment

Here’s the equipment I use. You can get by using two cast iron skillets. Use a larger skillet for cooking the burgers, and a smaller one to smash the burgers and keep them flat. Since I’m a cooking gadget collector, I prefer to use a few more tools.

The griddle

First, a griddle. You can buy griddles that sit on top of your grill grates or ones that replace them. Just about every grill I have has a griddle on it. I use them for a lot of things, not just smash burgers. You want one that can be placed over the hottest part of your grill so it gets screaming hot.

A burger press

Next, you need a burger press. You can use a heavy cast iron skillet, like I mentioned. Or get a burger press. For easy cleanup I wrap mine in foil first. When I’m done, just peel off the foil and toss. Super easy. Get a press that’s at least big enough to cover two burgers. You only smash one at a time, but if you want to keep them flat, you want to rest the press on top so bigger (and heavier) is better. Plus I’ve found that a bigger, heavier press tends to stay on the burgers whereas a smaller, lighter one is hard to keep centered on the burgers, specially if you have a bunch of them cooking at once.

A dome

Next up, a dome. While not 100% required, it does speed the time it takes to melt the cheese and it does it in a nice even fashion. In my opinion you don’t really need one if you’re using a super melty cheese, such as American, but for thicker slices like say a deli pepper jack, you want the cheese to melt before you over-cook the burger and that’s where a dome comes in handy.

Cleaning time!

Lastly, you need something to clean your griddle. I like to clean mine when I’m done cooking, but you can do it at the start instead. I use one of these pad holders with a griddle cleaning pad. Then I add a bit of water to my griddle then use the pad (connected to the holder) to scrub off any big chunks and get up some of the grease. I don’t go crazy with it, I always heat the heck out of my griddle before cooking, but I get the worst. The long arm on the pad holder makes it perfect for scrubbing a hot griddle, too.

Also try my Ultimate Smash Burgers with Secret Spicy Sauce.

Double R Bar Smash Burgers
Print Pin
5 from 1 vote

Double R Bar Smash Burgers

A fun take on the Roy Rogers hamburger chain's popular burger.
Course Main
Cuisine American
Keyword smash burgers
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 576kcal

Ingredients

For the smash burgers

For the burger topping

Instructions

For the smash burgers

  • Fire up your grill for high heat.
  • Place a griddle or a large cast iron pan over the highest heat.
  • Season the ground beef with salt and pepper and form into four 4 ounce balls (not patties!).
  • Place the balls of beef on the griddle and let cook for one minute. Just let them cook, don't mess with them.
  • Take your press and flatten out the patties. I like to use the point of the press and work my way around the ball first, doing a little section at a time and then finally I press down on the entire patty to flatten it out. You can also just flatten out the ball all at once. At this point I also like to season the patties some more.
  • Let the patties cook until you start to notice a little char along the edges.
  • Flip, season again if desired, and continue cooking another minute or so until the other side is charred. The burgers are thin so they will cook very quickly so watch out.
  • Add the cheese slices. If desired, cover in a dome to help the cheese melt.
  • Meanwhile, place the ham onto the griddle and let brown, cooking for about 2 minutes.
  • Flip and cook another minute to get a little color on the other side. Remove.
  • Toast the buns.
  • Slather one side of each bun with your desired condiments.
  • Remove the patties from the grill and place on top of the bun bottoms.
  • Add the ham, followed by the onion, tomato, lettuce and pickles, as desired.

Notes

Serve with plenty of napkins.

Nutrition

Calories: 576kcal | Carbohydrates: 27g | Protein: 34g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 119mg | Sodium: 976mg | Potassium: 648mg | Fiber: 2g | Sugar: 6g | Vitamin A: 694IU | Vitamin C: 10mg | Calcium: 317mg | Iron: 4mg

Nutritional values are approximate.

Bacon Guacamole Smash Burgers

Very few things go together as great as guacamole, bacon, cheese, onion and a burger. These bacon guacamole smash burgers are a real winner in our house. I love the coolness from the guacamole on a hot-off-the-grill patty. Smoky bacon is always a great addition. Ooey, gooey cheese is a must. A little onion adds a great crunchiness. Every bite is fantastic.

Bacon Guacamole Smash Burgers

Good Guacamole Makes For A Great Burger

I don’t skimp on the guacamole when I make bacon guacamole smash burgers. Sometimes I’ll use a spicier guac for a little kick. But normal, good-ole mild guacamole is fine too. If you’re looking for heat, you can also add a good pepper jack cheese. Jalapeno jack is a real winner, too.

Delicious Hot Juiciness

I like to serve this burgers as soon as they come off the grill. I love the cool guacamole on the hot patty. Oh, I already said that. Well, I’d apologize for repeating myself but I was remembering just how great every bite was as I was writing this.

The equipment

Here’s the equipment I use. You can get by using two cast iron skillets. Use a larger skillet for cooking the burgers, and a smaller one to smash the burgers and keep them flat. Since I’m a cooking gadget collector, I prefer to use a few more tools.

The griddle

First, a griddle. You can buy griddles that sit on top of your grill grates or ones that replace them. Just about every grill I have has a griddle on it. I use them for a lot of things, not just smash burgers. You want one that can be placed over the hottest part of your grill so it gets screaming hot.

A burger press

Next, you need a burger press. You can use a heavy cast iron skillet, like I mentioned. Or get a burger press. For easy cleanup I wrap mine in foil first. When I’m done, just peel off the foil and toss. Super easy. Get a press that’s at least big enough to cover two burgers. You only smash one at a time, but if you want to keep them flat, you want to rest the press on top so bigger (and heavier) is better. Plus I’ve found that a bigger, heavier press tends to stay on the burgers whereas a smaller, lighter one is hard to keep centered on the burgers, specially if you have a bunch of them cooking at once.

A dome

Next up, a dome. While not 100% required, it does speed the time it takes to melt the cheese and it does it in a nice even fashion. In my opinion you don’t really need one if you’re using a super melty cheese, such as American, but for thicker slices like say a deli pepper jack, you want the cheese to melt before you over-cook the burger and that’s where a dome comes in handy.

Cleaning time!

Lastly, you need something to clean your griddle. I like to clean mine when I’m done cooking, but you can do it at the start instead. I use one of these pad holders with a griddle cleaning pad. Then I add a bit of water to my griddle then use the pad (connected to the holder) to scrub off any big chunks and get up some of the grease. I don’t go crazy with it, I always heat the heck out of my griddle before cooking, but I get the worst. The long arm on the pad holder makes it perfect for scrubbing a hot griddle, too.

Also try my fantastic taco smash burgers.

Bacon Guacamole Smash Burgers
Print Pin
5 from 1 vote

Bacon Guacamole Smash Burgers

Cool guacamole on a hot burger. You can't beat it.
Course Main
Cuisine American
Keyword bacon, guacamole, smash burgers
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 711kcal

Ingredients

For the smash burgers

  • 1 pound ground beef
  • kosher salt to taste
  • ground black pepper to taste
  • 4 hamburger buns
  • 4 slices cheddar cheese
  • 8 slices bacon cooked
  • ½ cup guacamole divided
  • 4 slices red onion optional
  • 8 slices tomato optional

Instructions

For the secret spicy sauce

  • In small bowl, stir together the salad dressing, hot sauce and jalapenos.
  • Cover and refrigerate until ready to serve.

For the smash burgers

  • Fire up your grill for high heat. Place a griddle or a large cast iron pan over the highest heat.
  • Season the ground beef and form into four 4 ounce balls (not patties!).
  • Place the balls of beef on the griddle and let cook for one minute. Just let them cook, don't mess with them.
  • Take your press and flatten out the patties. I like to use the point of the press and work my way around the ball first, doing a little section at a time and then finally I press down on the entire patty to flatten it out. You can also just flatten out the ball all at once. At this point I also like to season the patties some more.
  • Let the patties cook until you start to notice a little char along the edges. Flip, season again if desired, and continue cooking another minute or so until the other side is charred. The burgers are thin so they will cook very quickly so watch out.
  • Add the cheese slices. If desired, cover in a dome to help the cheese melt.
  • Toast the buns. Remove, add the patties and serve topped with two pieces of the bacon and 2 tablespoons each of the guacamole. Add the onion and tomato if using.
  • Devour immediately.

Notes

Scoop up any guacamole that drips off your burger onto your plate with tortilla chips!

Nutrition

Calories: 711kcal | Carbohydrates: 25g | Protein: 34g | Fat: 52g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 693mg | Potassium: 610mg | Fiber: 3g | Sugar: 3g | Vitamin A: 233IU | Vitamin C: 4mg | Calcium: 208mg | Iron: 4mg

Nutritional values are approximate.

Spicy Texas Toast Smash Burgers

Why is it that any burger served on Texas toast just tastes better? There’s just something special about it. It certainly rounds out these great spicy Texas Toast smash burgers. Thin patties, cooked perfectly, with that little crust around the edges. Ooey gooey cheese. Bacon. Roasted jalapenos and caramelized onions. Oh, and a sauce. A fantastic burger sauce. This is my kind of burger.

Spicy Texas Toast Smash Burgers

Stay Cheesy, My Friend

I prefer Colby jack cheese on my spicy Texas toast smash burgers. It’s so creamy and it melts so well. Any good melting cheese will work. But trust me on the Colby jack. If you’re lucky, you can find jalapeno Colby jack. A little more heat is a good thing.

The Right Bread for the Job

Go big with the burger sauce. Don’t just dollop a teaspoon or two on the bread. Load it up. The sauce is fantastic, lightly smoky, lightly spicy. And don’t worry, the Texas toast can more than handle it without getting soggy and leaving you with burger sadness. That isn’t going to happen here.

The equipment

Here’s the equipment I use. You can get by using two cast iron skillets. Use a larger skillet for cooking the burgers, and a smaller one to smash the burgers and keep them flat. Since I’m a cooking gadget collector, I prefer to use a few more tools.

The griddle

First, a griddle. You can buy griddles that sit on top of your grill grates or ones that replace them. Just about every grill I have has a griddle on it. I use them for a lot of things, not just smash burgers. You want one that can be placed over the hottest part of your grill so it gets screaming hot.

A burger press

Next, you need a burger press. You can use a heavy cast iron skillet, like I mentioned. Or get a burger press. For easy cleanup I wrap mine in foil first. When I’m done, just peel off the foil and toss. Super easy. Get a press that’s at least big enough to cover two burgers. You only smash one at a time, but if you want to keep them flat, you want to rest the press on top so bigger (and heavier) is better. Plus I’ve found that a bigger, heavier press tends to stay on the burgers whereas a smaller, lighter one is hard to keep centered on the burgers, specially if you have a bunch of them cooking at once.

A dome

Next up, a dome. While not 100% required, it does speed the time it takes to melt the cheese and it does it in a nice even fashion. In my opinion you don’t really need one if you’re using a super melty cheese, such as American, but for thicker slices like say a deli pepper jack, you want the cheese to melt before you over-cook the burger and that’s where a dome comes in handy.

Cleaning time!

Lastly, you need something to clean your griddle. I like to clean mine when I’m done cooking, but you can do it at the start instead. I use one of these pad holders with a griddle cleaning pad. Then I add a bit of water to my griddle then use the pad (connected to the holder) to scrub off any big chunks and get up some of the grease. I don’t go crazy with it, I always heat the heck out of my griddle before cooking, but I get the worst. The long arm on the pad holder makes it perfect for scrubbing a hot griddle, too.

Spicy Texas Toast Smash Burgers
Print Pin
5 from 2 votes

Spicy Texas Toast Smash Burgers

Juicy, super tasty, slightly spicy smash burgers that you'll make again and again!
Course Main
Cuisine American
Keyword smash burgers, spicy
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 931kcal

Ingredients

For the burger sauce

For the burger topping

  • 1 white onion diced
  • 1 large jalapeno stemmed, seeded and cut into thin rings
  • 1 tablespoon vegetable oil plus another splash or two

For the smash burgers

Instructions

For the burger sauce

  • In small bowl, stir together all ingredients until well combined.
  • Cover and refrigerate until ready to serve.

For the burger topping

  • Heat the oil in a medium skillet over medium heat. Note: You can make this on the grill, just place the skillet over a hot part of the grill. I prefer to make it on the stovetop ahead of time.
  • Add the onion and season with salt. Sauté for 40-45 minutes or until the onions are completely softened and turn golden brown, stirring often.
  • Remove the onions to a plate.
  • Add a splash or two of oil to the skillet and add the jalapeno.
  • Sauté until the jalapenos are softened and are starting to turn golden brown.
  • Remove to another plate and reserve until ready to use.

For the smash burgers

  • Fire up your grill for high heat. Place a griddle or a large cast iron pan over the highest heat.
  • Season the ground beef with salt and pepper and form into four 4 ounce balls (not patties!).
  • Place the balls of beef on the griddle and let cook for one minute. Just let them cook, don't mess with them.
  • Take your press and flatten out the patties. I like to use the point of the press and work my way around the ball first, doing a little section at a time and then finally I press down on the entire patty to flatten it out. You can also just flatten out the ball all at once. At this point I also like to season the patties some more.
  • Let the patties cook until you start to notice a little char along the edges. Flip, season again if desired, and continue cooking another minute or so until the other side is charred. The burgers are thin so they will cook very quickly so watch out.
  • Add the cheese slices. If desired, cover in a dome to help the cheese melt.
  • Toast the bread. Slather one side of each slice with the sauce.
  • Cut the bacon pieces in half and put 3 halves onto 4 of the slices of bread.
  • Remove the patties from the grill and place on top of the slices of bread with the bacon. Top with the onions and some jalapeno slices. Devour immediately.

Notes

Add a little hot sauce to the sauce mix for a little more kick.

Nutrition

Calories: 931kcal | Carbohydrates: 40g | Protein: 37g | Fat: 69g | Saturated Fat: 24g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1607mg | Potassium: 468mg | Fiber: 3g | Sugar: 7g | Vitamin A: 372IU | Vitamin C: 6mg | Calcium: 224mg | Iron: 15mg

Nutritional values are approximate.

Pico de Gallo Smash Burger

You can’t go wrong with these pico de gallo smash burgers. They’re very easy to make and come out very juicy. A simple pico de gallo topping adds flavor and freshness, without outpowering the thin, crispy delicious patty. A little cheese and you’re good-to-go. Nothing fancy here, just a fantastic easy burger.

Pico de Gallo Smash Burger

The Perfect Refreshing Burgers

I make smash burgers a lot. They’re the perfect quick dish. And there are literally an unlimited number of ways to top them. My pico de gallo smash burger is a great example. If don’t have pico in your grocery store, and don’t want to go through the trouble of making it, you can substitute a good chunky salsa.

I like for my pico de gallo to be good and cold before I top my burgers.

The equipment

Here’s the equipment I use. You can get by using two cast iron skillets. Use a larger skillet for cooking the burgers, and a smaller one to smash the burgers and keep them flat. Since I’m a cooking gadget collector, I prefer to use a few more tools.

The griddle

First, a griddle. You can buy griddles that sit on top of your grill grates or ones that replace them. Just about every grill I have has a griddle on it. I use them for a lot of things, not just smash burgers. You want one that can be placed over the hottest part of your grill so it gets screaming hot.

A burger press

Next, you need a burger press. You can use a heavy cast iron skillet, like I mentioned. Or get a burger press. For easy cleanup I wrap mine in foil first. When I’m done, just peel off the foil and toss. Super easy. Get a press that’s at least big enough to cover two burgers. You only smash one at a time, but if you want to keep them flat, you want to rest the press on top so bigger (and heavier) is better. Plus I’ve found that a bigger, heavier press tends to stay on the burgers whereas a smaller, lighter one is hard to keep centered on the burgers, specially if you have a bunch of them cooking at once.

A dome

Next up, a dome. While not 100% required, it does speed the time it takes to melt the cheese and it does it in a nice even fashion. In my opinion you don’t really need one if you’re using a super melty cheese, such as American, but for thicker slices like say a deli pepper jack, you want the cheese to melt before you over-cook the burger and that’s where a dome comes in handy.

Cleaning time!

Lastly, you need something to clean your griddle. I like to clean mine when I’m done cooking, but you can do it at the start instead. I use one of these pad holders with a griddle cleaning pad. Then I add a bit of water to my griddle then use the pad (connected to the holder) to scrub off any big chunks and get up some of the grease. I don’t go crazy with it, I always heat the heck out of my griddle before cooking, but I get the worst. The long arm on the pad holder makes it perfect for scrubbing a hot griddle, too.

Pico de Gallo Smash Burger
Print Pin
5 from 1 vote

Pico de Gallo Smash Burger

A classic burger with a spicy twist on a classic sauce.
Course Main
Cuisine American
Keyword smash burgers, spicy
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 508kcal

Ingredients

For the smash burgers

  • 1 pound ground beef
  • kosher salt to taste
  • ground black pepper to taste
  • 4 hamburger buns
  • 1 cup Mexican cheese blend shredded, divided
  • 1 cup pico de galllo divided

Instructions

For the smash burgers

  • Fire up your grill for high heat. Place a griddle or a large cast iron pan over the highest heat.
  • Season the ground beef and form into four 4 ounce balls (not patties!).
  • Place the balls of beef on the griddle and let cook for one minute. Just let them cook, don't mess with them.
  • Take your press and flatten out the patties. I like to use the point of the press and work my way around the ball first, doing a little section at a time and then finally I press down on the entire patty to flatten it out. You can also just flatten out the ball all at once. At this point I also like to season the patties some more.
  • Let the patties cook until you start to notice a little char along the edges. Flip, season again if desired, and continue cooking another minute or so until the other side is charred. The burgers are thin so they will cook very quickly so watch out.
  • Add 1/4 cup of cheese to each patty. If desired, cover in a dome to help the cheese melt.
  • Toast the buns.
  • Remove, add the patties and serve topped with 1/4 cup of pico de gallo each.

Notes

Also great with shredded cheddar or pepper jack.

Nutrition

Calories: 508kcal | Carbohydrates: 22g | Protein: 30g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 458mg | Potassium: 382mg | Fiber: 1g | Sugar: 3g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 267mg | Iron: 4mg

Nutritional values are approximate.

Juicy Smash Burgers

Oh me. Make me drool. These juicy smash burgers were packed with flavor. And oh, so juicy good! Smashed to perfection and cooked on a hot griddle, the patties get that nice little char around the edges. That crunch. That’s the sign of a good smash burger right there!

Juicy Smash Burgers

Keep It Simple

I tend to keep the toppings on my juicy smash burgers (and all my smash burgers for that matter) pretty simple. The patties are the real star of the show here. So for me, it’s a not-too-strong-of-a-cheese (Swiss), chopped iceberg, a little onion and some ketchup, mayonnaise, and mustard. There’s nothing fancy going on here. The patties have a great texture to them thanks to the bread crumbs. The flavor comes from beef-flavored onion soup mix. And the juiciness comes from adding mayonnaise into the patties. This recipe makes 8 patties, which is a good thing because I could easily eat two!

The equipment

Here’s the equipment I use. You can get by using two cast iron skillets. Use a larger skillet for cooking the burgers, and a smaller one to smash the burgers and keep them flat. Since I’m a cooking gadget collector, I prefer to use a few more tools.

The griddle

First, a griddle. You can buy griddles that sit on top of your grill grates or ones that replace them. Just about every grill I have has a griddle on it. I use them for a lot of things, not just smash burgers. You want one that can be placed over the hottest part of your grill so it gets screaming hot.

A burger press

Next, you need a burger press. You can use a heavy cast iron skillet, like I mentioned. Or get a burger press. For easy cleanup I wrap mine in foil first. When I’m done, just peel off the foil and toss. Super easy. Get a press that’s at least big enough to cover two burgers. You only smash one at a time, but if you want to keep them flat, you want to rest the press on top so bigger (and heavier) is better. Plus I’ve found that a bigger, heavier press tends to stay on the burgers whereas a smaller, lighter one is hard to keep centered on the burgers, specially if you have a bunch of them cooking at once.

A dome

Next up, a dome. While not 100% required, it does speed the time it takes to melt the cheese and it does it in a nice even fashion. In my opinion you don’t really need one if you’re using a super melty cheese, such as American, but for thicker slices like say a deli pepper jack, you want the cheese to melt before you over-cook the burger and that’s where a dome comes in handy.

Cleaning time!

Lastly, you need something to clean your griddle. I like to clean mine when I’m done cooking, but you can do it at the start instead. I use one of these pad holders with a griddle cleaning pad. Then I add a bit of water to my griddle then use the pad (connected to the holder) to scrub off any big chunks and get up some of the grease. I don’t go crazy with it, I always heat the heck out of my griddle before cooking, but I get the worst. The long arm on the pad holder makes it perfect for scrubbing a hot griddle, too.

Also try my Ultimate Smash Burger with Secret Spicy Sauce!

Juicy Smash Burgers
Print Pin
5 from 1 vote

Juicy Smash Burgers

The patties are the real star of the show.
Course Main
Cuisine American
Keyword smash burger
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8
Calories 545kcal

Ingredients

Instructions

  • Place mayonnaise, bread crumbs, onion soup mix and ground beef into a large bowl.
  • Using your hands, combine all the ingredients.
  • Form into 8 equally-sized patties (they'll be just over 5 ounces each).
  • Fire up your grill for direct medium-high heat cooking. You can also use an outdoor or indoor griddle or a large skillet on a stove.
  • Place the patties on grill. Smash down with a spatula or grill press.
  • Grill the burgers for 3-5 minutes per side or until done as desired.
  • Toast the buns as desired.
  • Serve burgers on buns with desired toppings.

Notes

This is not the time for light mayonnaise. Use the real stuff.

Nutrition

Calories: 545kcal | Carbohydrates: 30g | Protein: 25g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 828mg | Potassium: 411mg | Fiber: 1g | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 4mg

Nutritional values are approximate.