How to Make Smash Burgers on a Gas Grill

Want crispy, restaurant-style smash burgers without buying a separate flat-top grill? You can make them outside on a gas grill using a cast-iron skillet or griddle plate.

The secret is a very hot cooking surface, loosely formed beef, and a firm smash during the first few seconds of cooking. This creates the thin, crispy edges that make smash burgers so good while keeping the center juicy.

Why Make Smash Burgers Outside?

Cooking smash burgers outside keeps the heat, smoke and grease splatter out of your kitchen. A gas grill also provides plenty of heat for creating a dark, flavorful crust.

You should never try to smash the meat directly onto traditional grill grates. Place a flat cast-iron skillet or griddle plate on the grates first. You do not need a separate outdoor flat-top grill.

Smash Burger Recipe

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Servings: 4 double smash burgers

Equipment

• Gas grill

• Large cast-iron skillet or grill-safe griddle plate

• Sturdy metal spatula with a flat edge

• Meat thermometer

• Heat-resistant grilling gloves

• Small squares of parchment paper, optional

Ingredients

For the burgers

• 1 pound 80/20 ground beef

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 8 slices American or cheddar cheese

• 4 hamburger buns

• 1 tablespoon butter or cooking oil

• Dill pickle slices

• Thinly sliced onion

• Shredded lettuce, optional

For the burger sauce

• ½ cup mayonnaise

• 2 tablespoons ketchup

• 1 tablespoon yellow mustard

• 1 tablespoon finely chopped dill pickles

• 1 teaspoon pickle juice

• ¼ teaspoon garlic powder

How to Make Smash Burgers on a Gas Grill

1. Make the burger sauce

Combine the mayonnaise, ketchup, mustard, chopped pickles, pickle juice and garlic powder in a small bowl. Cover and refrigerate the sauce while preparing the burgers.

2. Form the beef

Divide the cold ground beef into eight equal portions of approximately two ounces each. Gently form each portion into a loose ball.

Do not tightly pack or press the meat. Loosely formed beef spreads more easily and develops better crispy edges when smashed.

Keep the beef refrigerated until the grill and cooking surface are completely heated.

3. Preheat the grill and cast iron

Place the cast-iron skillet or griddle plate directly on the grill grates. Preheat the gas grill on high with the lid closed for approximately 10 to 15 minutes.

The cooking surface needs to be extremely hot before adding the meat. A surface temperature of approximately 450°F to 500°F works well.

Use heat-resistant gloves when handling anything near the hot cast iron.

4. Toast the buns

Lightly butter the cut sides of the hamburger buns. Place them cut-side down on the cast iron for about 30 to 60 seconds, or until lightly toasted. Remove and set aside.

5. Smash the burgers

Place two or three beef balls on the hot cooking surface, leaving enough room between them to spread.

Immediately cover each ball with a small square of parchment paper. Press firmly with the metal spatula for approximately 10 seconds, creating a very thin patty. Remove the parchment.

Season the patties with salt and pepper.

Only smash the meat once, at the beginning of cooking. Pressing it again later can force out the juices.

6. Cook until the edges are crispy

Cook the patties without moving them for approximately two minutes. The edges should appear dark brown and crispy, and juices should begin collecting on the surface.

Slide the spatula firmly underneath each patty, scraping against the cast iron so the browned crust stays attached to the burger.

7. Flip and add cheese

Flip each patty and immediately add a slice of cheese. Cook for approximately one to two more minutes.

For a double smash burger, stack one cheese-covered patty on top of another.

Ground beef should reach an internal temperature of 160°F as measured with a food thermometer.

8. Assemble the burgers

Spread burger sauce on both sides of each toasted bun. Add the double patties, pickles, sliced onion and any other desired toppings.

Serve immediately while the patties are hot and the edges are still crispy.

Tips for the Best Smash Burgers

• Use 80/20 ground beef for the best balance of flavor and moisture.

• Keep the meat cold until it reaches the grill.

• Form loose beef balls instead of tightly packed patties.

• Preheat the cast iron thoroughly before cooking.

• Smash each patty immediately after it touches the cooking surface.

• Use a firm metal spatula with a thin, flat edge.

• Scrape underneath the crust before flipping.

• Cook in batches instead of overcrowding the surface.

• Have every topping ready before cooking because smash burgers cook quickly.

Smash Burger Topping Ideas

Keep things traditional or create a burger bar for outdoor entertaining. Popular toppings include:

• Grilled onions

• Bacon

• Jalapeños

• Sautéed mushrooms

• Avocado

• Barbecue sauce

• Hot honey

• Pepper jack cheese

• Fried eggs

• Crispy onion strings

What to Serve With Smash Burgers

Complete your outdoor meal with french fries, grilled corn, potato salad, coleslaw, baked beans or grilled vegetables.

For easy cleanup, prepare the toppings and side dishes before heating the grill.

Frequently Asked Questions

Can you make smash burgers directly on grill grates?

No. The meat will push through the openings instead of forming a flat, crispy patty. Place a cast-iron skillet or griddle plate on the grill grates to create the flat cooking surface you need.

Can I make smash burgers without a burger press?

Yes. A strong metal spatula works well. Place a square of parchment paper between the beef and spatula to prevent sticking. If necessary, use a second spatula to apply additional pressure.

What temperature should a gas grill be for smash burgers?

Preheat the grill on high until the cast-iron surface reaches approximately 450°F to 500°F. The hot surface is what produces the signature browned crust.

What kind of ground beef makes the best smash burgers?

An 80/20 ground-beef blend is ideal because it contains enough fat to produce a flavorful, juicy burger with crispy edges.

Should I smash the burgers more than once?

No. Smash each burger firmly during the first few seconds of cooking, then leave it alone. Pressing the burger again later can release moisture and make it less juicy.

How do I know when the burgers are safely cooked?

Use a food thermometer to confirm that the ground beef has reached an internal temperature of 160°F.

Can I prepare the patties ahead of time?

You can divide the beef into loose balls several hours in advance. Cover and refrigerate them until the grill is completely preheated. Do not flatten them before cooking.

Make Outdoor Cooking More Convenient

An outdoor kitchen gives you preparation space, organized storage, refrigeration and cooking equipment in one convenient backyard setup.

Sunzout offers customizable outdoor kitchens and complete island configurations for patios of different sizes. Use our online configurator to explore your options, or request a free 3D design before ordering.

Start planning your outdoor kitchen at www.sunzoutoutdoor.com.