Smashed Burger Recipe - How To Make Smashburgers On The Weber Kettle And Drip 'N Griddle Easy

ground beef

🥗Healthier: lean ground turkey

💰Cheaper: ground pork

Lean ground turkey is lower in fat, while ground pork is often less expensive.

burger buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain buns offer more fiber, while white bread can be a budget-friendly option.

Portion the ground beef into approximately 4 to 5 ounce balls, about 2 to 2.5 inches in diameter.

Liberally coat the outside of the beef balls with kosher salt and fresh cracked pepper.

Set up the grill by placing a half basket of lit briquettes into the slow and sear.

Place the dripping griddle pan over the slow and sear to heat up.

Spray the dripping griddle pan with cooking oil and wait for it to sizzle.

Place the formed beef balls onto the griddle and press down firmly using a large metal spatula for about 10 seconds each, aiming for a uniform thickness of about half an inch.

Close the lid and cook the burgers for 2 minutes to maintain even heat.

After 2 minutes, open the lid and move the burgers around for even cooking.

When juices start bubbling up, flip the burgers and cook for another 2 to 3 minutes.

Place a slice of Swiss cheese on each burger to melt before removing them from the grill.

Toast the burger buns and add mayo to the top and bottom of each bun.

Assemble the burger with the smash patty, sautéed onions, and mushrooms, then top with the other half of the bun.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens