Once upon a time, I made an ebook called “Chris Loves Burgers” because it’s true – I do! You can find a link for it, along with 3 of my favorite burger recipes, in this post here, but one thing the eBook fails to have a recipe for is smash burgers. The smash burger is the ultimate burger experience. You have more crust, which means more texture and flavor. Stacked, thin patties with that browning will win over thick patties every time, and when you layer in American cheese (which is the prime cheeseburger cheese–doesn’t matter what the haters say), you get a more favorable cheese-to-meat ratio. But ultimately, you need a good flat cooking surface to smash them on, and the Dometic Twin Eagles Teppanyaki is the perfect flat-top grill for the job. Keep scrolling for a surprise!
Back when we shared the reveal of the outdoor kitchen, I specifically raved about how the Teppanyaki flat top is ideal for making smash burgers, but you can cook practically anything on it: bacon & eggs, pancakes, grilled sandwiches, tacos, kebabs, and more traditionally, hibachi style stir-fry. Because of the flat surface, a teppan is going to catch all the yummy juice flavors, as opposed to a grill. Also, the thermostatically controlled burners are a unique feature of the teppanyaki and really helps ensure consistent results. And when it comes to smash burgers, you want to retain all that juice from a flat top.
The first time I had a smash burger was from a small diner in Louisiana, the name of which I can’t even remember. I was 20, it was a crazy hot day, and I had been out on a bike all morning. We stopped for lunch at this diner, and I just remember eating that cheeseburger, the crispy fries, chasing it all down with a cold pop. It was a moment of bliss that I don’t know can ever be recreated. I don’t think I could find that restaurant again even if I tried.
This smash burger isn’t breaking any new ground (I even use Kraft singles), but it is nailing every detail for the perfect burger experience. The seasoning, the sauce, the pickles. The addition of the caramelized onions are one of my favorite details, and it all just works. But it’s also super easy to build from if someone wants to get more complicated with it. But I’d encourage keeping it simple the first go around.
We recently completed our exterior renovation, front and back, and I think you could have guessed that the outdoor kitchen is my favorite of all. Since its’ completion in December, I’ve used it every moment I could, but this will be my first summer with it, and I’m practically giddy.
My biggest priority for the outdoor kitchen was getting to use the most premium grilling products I’ve had my eyes on for years – the Twin Eagles Collection by Dometic Home. I raved about my ongoing crush on them in my ultimate grill guide, so getting to team together to make this outdoor kitchen a reality has been such a bucket-list item.
The reality of being able to cook the burgers from start to finish in this kitchen is a pinch-me moment. I’m talking chopping, mixing the sauce, prepping and refrigerating the pickles, to cooking, assembling, and serving the burgers. There’s not a lot of going back and forth inside to outside, which is just downright convenient.
The tastiest smash burgers recipe
Smash Burgers – Way Better Than Grilled
Ingredients:
For cooking the burgers
- 3 lb 85/15 grass fed ground beef
- 1 yellow onion thinly sliced with a mandolin slicer
- beef tallow
For the burger dust
- 1/2 cup kosher salt finely ground
- 2 tbsp black pepper finely ground
- 2 tbsp garlic powder finely ground
- 1 tbsp onion powder finely ground
For the burger sauce
- 1 part spicy pepper relish
- 2 parts ketchup
- 3 parts mayo or veganaise
For the fridge pickles
- 1/2 hot house cucumber sliced 1/8-1/4 in thick with the mandolin so theyu0026#39;re uniform
- 1 cup water
- 1 1/2 cups distilled white vinegar
- 1 tbsp salt
- 2 tbsp honey
- 2 garlic cloves stemmed, smashed
- 3 sprigs fresh dill
More Optional Toppings
- thick-sliced tomato
- American cheese singles
Directions:
Make the pickles
- In a pot, combine the water, vinegar, salt, and honey. Bring to a boil.
- While thatu0026#39;s heating, add the cucumber slices to a canning jar, layered with garlic cloves and dill.
- Once the brine boils, turn off the heat and pour the liquid into the jar, making sure all the cucumbers are covered. Cover loosely and set aside to cool for 30 minutes, then put in the fridge for up to a month. Can be used immediately.
Other Prep
- Make the burger dust by adding the ingredients to a spice grinder or small-capacity food processor. Run it until itu0026#39;s a very fine powder. Place in a spice shaker and use for all kinds of things, but burgers especially.
- Make the burger sauce by whisking together the ingredients. Put in a jar with a lid and store in the fridge for up to a month or more.
- Portion the patties into 16 balls. Leave them as balls of beef – do not smash at this time.
Cook the burgers
- Heat your flat top cooker to 375. Brush some beef tallow across the whole surface.
- Add the onions in small piles, evenly spaced out. Sprinkle a little of the burger dust on each, then place one of the balls of beef on top of each pile of onions. Sprinkle more of the burger dust on each beef portion.
- Spray a spatula or burger press with a little avocado oil. Use it to smash the beef ball into the onions on the flat top.
- Once the patty looks like itu0026#39;s cooked more than halfway through, use a large spatula or scraper to scrape the onions and patty up and flip over. If desired, add a slice of American cheese on each patty.
Assemble the burgers
- Stack the patties in twos. On your bun or lettuce wrap, add your sauce, tomato slice, the burger patties, and pickles. A little more sauce if desired. Enjoy!
We did the 1/2 cup salt and it was waaaay too salty 🤪
It’s just a powder to dust on the buns. You don’t use all of it ;)
½ cup of salt can’t be right. We are going to try ½ tbsp. Excited to try tonight.
It’s just a powder to dust on the burger buns. You don’t use all of it! ;)
These smash burgers look so delicious. I can’t wait to try them. Keep the recipes coming for the flat-top grill.
Looks great! We make your hash all the time. What can I substitute for the spicy pepper relish in the sauce?
Chris, you’ve just unlocked the secret to my heart! 🍔😋 Seriously, these look insanely delicious. Can’t wait to fire up the grill and try my hand at creating burger perfection.