Break the cardinal rule of grilling -- don't press the patties! -- with this diner-style smash burger, made on the grill in a cast-iron griddle or skillet. The recipe comes from Weber's Ultimate Grilling, a new book by the grill company's resident chef, Jamie Purviance.

Source: Midwest Living


Recipe Summary

20 mins
28 mins


Ingredient Checklist


Instructions Checklist
  • Prepare a gas or charcoal grill for direct cooking over medium-high heat (400° to 450°). Place a cast-iron griddle* on grill grate, close the lid, and preheat until very hot, 5 to 10 minutes. Meanwhile, prepare Special Sauce: Stir together mayonnaise, ketchup, minced dill pickle, mustard and hot sauce.

  • In a small bowl, stir together kosher salt, sugar, black pepper and onion powder. Divide ground beef round into four pieces. Do not shape into patties, but season on both sides with salt mixture.

  • Lightly brush the hot griddle with vegetable oil. Place ground beef portions on griddle, well-spaced. Immediately smash each into a patty about 1/4-inch thick with a wide, sturdy spatula. Close lid and cook for 3 to 4 minutes. Clean the spatula, then scrape patties from the griddle and flip. Smash again, close lid, and cook to medium (160°), 3 to 4 minutes more. (If adding cheese, do so in the last minute of cooking.) Serve on toasted sesame seed buns with thinly sliced onion, tomato, torn lettuce and Special Sauce.

*Gear tip

A griddle pan (or a large, short-handled skillet) makes a grill more multifunctional: Fry onions for brats or char peppers for fajitas. Plus, you can use it indoors over two burners. Lodge sells a nice reversible version for $55.

Nutrition Facts

539 calories; fat 30g; cholesterol 81mg; saturated fat 8g; carbohydrates 37g; mono fat 10g; poly fat 8g; trans fatty acid 1g; insoluble fiber 2g; sugars 7g; protein 28g; vitamin a 264.5IU; vitamin c 4.7mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 8.5mg; vitamin b6 0.5mg; folate 80mcg; vitamin b12 2.5mcg; sodium 762mg; potassium 453mg; calcium 91mg; iron 4.4mg.