Smash Burgers

Smash Burgers

For years we made burgers with onions, breadcrumbs, mustard, cumin… They were good. Then we saw someone make a Smash burger and had to try it. OMG, they’re the best burgers yet.

Try them before you decide these are just a fad and no different from any other burger. You’ll be happy you did, and it will save you a stack of time.

The most important thing here is to make sure your mince has a good amount of fat, at least 15%. Go see your butcher and get some aged beef mince, you won’t regret it. 

Cooking surfaces

Small Cast Iron Skillet

BBQ Temperature


For the burger

  • 500g beef mince, I use mince with 15% or more fat, it’s got flavour
  • Maldon salt

Other ingrdients

  • 4 x Brioche rolls
  • Gem lettuce leaves
  • Mayo
  • Ketchup
  • Pickles
  • Plastic burger cheese


  • Big Green Egg Skillet
  • Big Green Egg burger press

Quote me for a skillet

New Field


To make the burgers

  1. Split your 500g of mince into four and roll into balls.
  2. Setup your Egg for a direct cook at 250°C with a cast iron pan or plancha as your cooking surface.
  3. Place the balls into or onto your surface and use the burger press to squish them until they are just over 1/2 cm thick.
  4. Cook for about 2-3 minutes until a crust has formed, and then flip.
  5. Cook for another 2 minutes and then serve.

To assemble your burger

  1. Cut your roll and put a good dollop of mayo on the bottom of the bun.
  2. Add a gem lettuce leaf.
  3. Pop on the burger.
  4. Add you other toppings.
  5. Close your bun.

Yes, it is really as simple as that.

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