“You win some, you lose some with this Smashburger recipe!”

At first I wasn’t so sure about the flat, well done discs they called smashburgers, but fair is fair, I’ve changed my mind and I’m sure these will please you too. The biggest difference between these and a thicker grilled burger is smashburgers aim for maximum caramelization. You literally smash the burger on a hot plate, making the entire surface crispy and brown. This results in a wonderfully roasted flavour that makes you forget about any pink centres. You win some, you lose some. For the best smash effect you cook the burger on one side only, you only flip to melt the cheese

The ingredients:

(serves 4)
  • 16 rashers smoked bacon
  • 21 oz (600g) burger meat
  • Salt and freshly ground black pepper
  • 8 slices of cheddar
  • 4 burger buns
  • 8 tbsp Smokey’s Bold & Beefy BBQ sauce (see recipe)
Crispy onion rings
  • 3 white onion, cut into rings
  • 17 fl oz (½l) buttermilk
  • 10½ oz (300g) flour
  • 1 tbsp cayenne pepper
  • salt


  • Deep fryer with oil
  • BBQ or grill
  • Plancha or large cast iron skillet
  • Large spatula or trowel

How to make:

Duration: prep 3 hours

Cooking: about 1/2 hours


Soak the onion rings in the buttermilk and leave to marinate in the fridge for at least 2 hours. Heat a deep fryer to 190 °C (374 °F). remove the onion rings from the buttermilk and shake dry. Mix the flour and the cayenne pepper and dredge a third of the onion rings. Shake to remove excess flour and deep fry until golden brown and crispy. Season with salt and set aside. Repeat for the rest of the rings.


Heat a BBQ or grill for direct grilling to 200 °C (392 °F). Cook the bacon until crispy and set aside.

On the BBQ heat a plancha or large cast iron skillet until it starts to smoke. Shape the burger meat into 8 balls, then place two balls on the plancha and use a trowel or spatula to press the burgers down on the hot plate, very hard (you’re smashing!). Lightly sprinkle with salt and pepper and leave the burger to cook on one side until almost completely well done. Scrape the burger off the plate with the spatula, flip and place your cheese slices on the crispy side.


Meanwhile, toast a burger bun on the BBQ. Layer on the BBQ sauce, two cheeseburgers, two rashers of crispy bacon and a handful of onion rings. Make sure the plancha is good and hot before repeating with the other burgers.

Items used for this recipe:

forged churrasco spies
Enkele spies
Smokey premium charcoal
Smokey's Premium
Blend Charcoal
Tamahagane Chef's knife 150mm
Chef's knife
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