GrillGrate logo

Cart

Loading

Grate Smash Burgers

by | Published Jun 24, 2019 | Last updated Apr 1, 2021 | 21 comments

Prep Time10 minsCook Time10 minsTotal Time20 minsYields1 Serving
smash burgers
Nutrition Facts

Serving Size 8 yummy smash burgers

Directions

1

Begin by portioning the ground beef into 3 oz balls.

2

Flip your GrillGrates over so that rails are facing down and preheat your grill to medium high (about 500°F at the surface).

3

Scrape any debris off the flat side of your GrillGrates.

4

Once the grill is preheated, pour a little vegetable oil onto a paper towel. Use a pair of tongs to wipe the flat side of your GrillGrates down.

5

Place a 3 oz ball of ground beef onto the grill and using the GrateTool or a spatula "smash" the burger flat. Season with salt and pepper.

6

Repeat until all 8 ground beef balls have been placed and smashed.

7

By the time you have smashed the 8th burger you will be able to flip the first smashed burger you put on the grill.

8

After flipping the burgers add the cheese. Continue to cook until the cheese has melted.

9

Remove from grill.

10

Place burgers on buns and enjoy your Grate Smash Burger.

Ingredients

 1.5 pounds 80/20 Ground Beef
 Salt and pepper
 8 slices of cheese- your choice (optional)
 8 burger buns

21 Comments

  1. Jeff Castro

    Curious on smashburgers. Will the heat of the upside down grate prevent the meat from squeezing through the openings when you smash the burger? Really enjoy using these grates. Thanks.

    Reply
    • Chef Michael

      A bit of meat squeezes into the holes but sets up and releases when you go to flip them. It adds an interesting texture.

      Reply
  2. Jeff Rogers

    Do these burgers get that sear?

    Reply
    • Chef Michael

      Yes burgers will get a really nice sear with GrillGrates

      Reply
  3. Paul

    Tonight will be the first time using the bottom side of the grates on my Green Egg. I have had the grates for about 4 months and cook at least once a week on the egg using the grates. Do I need to clean the bottom side before using?

    Reply
  4. Mike

    Here’s an additional step that I do. Reconstitute some dehydrated onion flakes with some water in the microwave (about 10 seconds on High). Put these on the flat side of the Grill Grate after wiping down with the vegetable oil. Put the ball of meat on top of the onions and smash. When turning over the patties, make sure you turn the onions over with it.

    Reply
    • Brad Barrett

      What a grrrrrate tip on the onion flakes Mike!

      Reply
    • David

      Mike is Einstein! Great tip.

      Reply
    • Brian Blasko

      The onions sound like a great idea. I’m going to try it tonight.

      Reply
      • Meagan Bryson

        Awesome!

        Reply
  5. TIM ADAMS

    I grind my own hamburger,this time did a packer brisket(after trimming the unusable fat)did the double grind at medium.8oz each.Cooked on Weber Genesis II gas grill indirect to 120deg then on grill grate(flat side down)to finish medium.Was unhappy with texture.Would flipping the GG to flat side up make me happier with texture& can I still smash@8oz or not smash or split the two 8 oz balls into 4 4oz.sorry for the long question

    Reply
    • Meagan Bryson

      Just to clarify – you want to make sure you’re only smashing on the flat side.

      You can smash on wax paper first and then put on your flat side. We would also recommend two small 4 oz burgers, you’ll definitely get more crisp that way.

      Reply
    • Scott F

      Tim, I’m late to the party, reading this post and your question. I’ve been making smash burgers for over a year, using the flat side of the grill grates. You want the grates hot and over direct heat. The key to these burgers is to quickly sear the outside of the burger, while cooking the center without drying it out. At first glance, you’ll think the burger is burnt. Just like a wood fired pizza, the outside of a smash burger is charred (not burnt), sealing in some of the fat. This is a very quick process, you need to have everything prepped before the first ball of meat is smashed – and you want these burgers smashed relatively thin. You may even see some grate through the meat (not paper thin, but possibly broken) – you do not want a thick burger. Once you start to see some of the fat bubbling up, through the uncooked side, it’s probably time to flip (but take a peek and look for the char first). These are “small” burgers, if you want a larger burger, stack two, don’t make a larger patty. We do not eat burgers any other way. If the weather is bad and we can’t use the grill, I use a large cast iron skillet on the stovetop (messy, but does the job).

      Reply
  6. Dale A Nick

    I never thought about flipping the Grill Grates even after all these years that I’ve loved them. Thanks for the idea. I’ll have to give it a try!!

    Reply
  7. Shannon.Sachon@gmail.com

    Just getting into grilling and these tips everybody provides on this forum are absolutely fabulous. Cheers!

    Reply
    • Emily Astin

      Shannon, we love to hear that! Grill On!

      Reply
  8. Robert Jason

    Agree with Shannon. Really feels like a club. No “grill shaming!” haha After purchase perks like yours are tops. Everyone be well…it’s grillin’ time!!

    Reply
  9. sailouterbanks@gmail.com

    I did the Oklahoma version with paper thin cut sweet onion. After you smash the burger down, top with a big pile of the super thin onion and press it into the patty. When you flip and smash again the fat on the grill caramelizes the onion. I used an mandoline slicer to get the onion super thin. I made a double for myself. Amazing… you are welcome

    Reply
  10. protonest@protonmail.com

    Nice tips. Thank You. 🙂

    Reply
  11. Robert Jason

    Hi…LOVE my Grill Grates! Gonna try smash burgers tonight…with the “Smokist” pouch. Do you recommend placing the pouch on the flat part of the grill or the normal side…which I’m using for other items?
    Wet chips or dry?

    Thanks,
    RJ

    Reply

Submit a Comment

Your email address will not be published. Required fields are marked *