How to Make to Make Smashburgers on a Griddle

🎯 Why This Smashburger Stands Out

Working on a super‑hot griddle, our friend, Benton Palmer with @GrillThisSmokeThat, delivers smashburgers that hog every inch of crust, flavor, and melty cheese goodness. This isn’t just “make a burger”—it’s a masterclass in crispy-edge science and cheese-dripping glory.

Your go‑to guide for crispy edges, juicy centers, and pure burger bliss (along with some sides!)

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Checklist: What You’ll Need

• Flat-top griddle, pre‑heated high (450–500 °F)
• 80/20 ground beef, balls weighed at 2–3 oz each
• Heavy-duty spatula or burger press (parchment paper optional)
• Salt & pepper or your favorite smash‑specific rub
• American cheese slices
• Butter and hamburger buns

 

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Step 1 – Heat It to the Limit

Kick your griddle up to around 450–500 °F — this is the temperature where magic happens. If the griddle is dry (free from excess oil and grease), you will get a better crust on your burger.

 

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Step 2 – Beef Ball Prep

Divide 80/20 ground beef into ~ 2 oz balls. Keep them chilled until just before smash time. Smaller patties = more edge surface = more crust.

Pro Tip: When you make the ground beef into balls, be sure not to overwork the balls; keep the meat loosely fitted. This will help in giving the patties a nice lacy edge.

 

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Step 3 – Smash Like You Mean It

Place a ball on the hot griddle and smash immediately, holding the press down for about 5-7 seconds to let juices settle. Then smash—hard and flat—with a spatula or press. Use parchment between the spatula and the patty to avoid sticking if needed.

Remember: Thinner = nicer, crispier edges. Thicker = wrong type of burger.

 

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Step 4 – Season Generously

Now that it's smashed and sizzling, hit it with SPG, Cubano, or your favorite Lane’s rub for bold flavor. Don't be shy—it’s not the time for moderation.

 

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Step 5 – Flip Once, Flip Right

Cook the smashed patty for 1.5–2 minutes, until edges are deeply browned. Then flip only once to keep that crust intact. A good rule of thumb for when it's time to flip is when you see the juices starting to show up.

 

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Step 6 – Cheese It Up

Slap a slice of cheese on the flipped burger. Cover it if you’ve got a melting dome or metal bowl, and add a splash of water. The water basically steams the cheese and melts it super fast and better, just like your willpower near bacon.

 

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Step 7 – Toast Those Buns

Two ways to handle the buns - Before or During

1. Things move fast when doing smashburgers, so one trick is to go ahead and throw the buns on the griddle before you start the burgers. Just butter the buns and toss them on. Toast them until golden brown and slightly crispy.

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2. While the cheese melts, butter and toast your buns on the same griddle until golden and slightly crisp. That extra crunch completes the texture party.

 

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Step 8 – Build & Stack

Stack patties hamburger-style— double up for maximum goodness. Add optional griddled onions (for that authentic Oklahoma twist), then slap on top and enjoy. Sauce is optional—this burger is already winning.

Optional: Hit it with a swipe of Lane’s Sorta White Sauce or your favorite sauce of choice.

 

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💡 Pro Tips from our Griddle Video

• Adding too much salt early will leach juices—season after the smash, not before.
• If your griddle is well-seasoned, skip oil—but butter the buns for toasty flavor.
• Use a press for uniform thinness, but a heavy spatula does the trick, too.
• Watch the edges when cooking—they’re the doneness indicator.

 

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FAQs About Smashburgers on a Griddle