Smoked Smash Burgers
Smoked smash burgers bring the best of both worlds: wood-fired flavor and a fierce sear from the griddle. With just a few simple steps, you’ll have juicy, smoky smashed patties ready to be loaded up with toppings.
As if smash burgers couldn’t get better, and then they were smoked. You’ll need a smoker and a flat cooking surface such as a griddle, but it’s worth every moment.
Why This Process Works
- Short smoke: Toss the burger patties into the smoker and prep the rest, this doesn’t take much time to add delicious wood-fired flavors.
- Crisp edges: Smoking the burgers for such a short period won’t dry them out, and will still create a crispy crust during the smash.
- New flavor choices: Now that you have a smoked burger, the flavor combinations open up even more. Try a smoky sauce, bacon, cheddar, and all of your favorite toppings you’d reach for with barbecue.
Equipment Needed
- Kitchen scale
- Pellet grill (recommended) or charcoal grill
- Mesh grill mat (optional)
- Griddle or cast iron skillet for searing
- Griddle Spatula
- Burger press
- Seasoning, we recommend Canyon Crust Beef Seasoning
Key Ingredient for Smoked Smash Burgers
No surprise, it’s the beef!
80/20 beef is highly recommended for this recipe, and here’s why:
- The fat-to-meat ratio is generally ideal for burgers, especially smash burgers as they are quite thin.
- Smoking burgers, even for a short amount of time, can dry out the surface. Having a slightly higher fat content ensures that they are ridiculously juicy after smashing.
- Enjoy a crispy crust on your smash burger? You can thank me later. The fat is key for the crust.
How to Prepare Smoked Smash Burgers
- Prep the burger patties. Generally, a 3-ounce portion is optimal for smash burgers, especially if you’re making a double. I’d recommend a 4-ounce portion if the burgers will be single.
Using a kitchen scale, measure out the ground beef into equal portions. Form them with your hands into hockey-puck-shaped patties and place them on a baking sheet. These should rest in the fridge while the smoker preheats.
- Smoke the burgers at a very low temperature. This is where the pellet smoker comes in handy. Preheat the smoker to a temperature of 180-200°F, depending on how low it can go.
The burgers will take on quite a bit of smoke, and we’re not looking to cook them during the process. Let them smoke for 30-40 minutes, depending on how much smoke flavor you’d like.
Pro Tip: Use a mesh grill mat to set the burgers on, if your grates have wide gaps. This allows the burgers to be smoked on all sides while being easily removed.
It’s time to make smoked smash burgers. Get that griddle ready to go!
- Sear the smoked burgers. Preheat the griddle to medium heat during the last 10 minutes of the smoke. Have your choice of toppings ready to go, including the buns for toasting.
We chose shaved jalapenos and onions, similar to the Spicy Southwest Burger recipe.
Place the burgers on the hot surface and smash them down, using a burger press or heavy griddle spatula. Season them, and immediately add your onions and jalapenos if using. - Flip, add cheese, and serve. They don’t take long to cook. Once you see a crust has formed on the bottom, flip, add you choice of cheese and turn the griddle down to low. Remove the burgers and stack them up. It’s time to eat!
Important Tips
Smoked smash burgers come together quickly, especially once the griddle is ready to go. Here are a few tips to help you have the most success:
- Don’t skip the fridge: Chilling the meat once formed into patties will help them keep their shape, and increase the amount of smoke flavor when placed in the smoker. Give them a 30-minute rest before smoking.
- Have everything ready to go: If you’ve made smash burgers before, you know how fast they come together. Make sure you have a tray with all of your toppings, cheeses, and even the buns. Within minutes you’ll be stacking them together and serving.
- Pair with optimal toppings: Purists will say a good burger doesn’t need much more than cheese and a bun. Given that these smash burgers are smoked, they taste great with typical BBQ condiments.
Toppings & Sauces
Try any of these for a super flavorful smoked smash burger!
Frequently Asked Questions
Low, between 180-200°F for about 30-40 minutes depending on the desired smoke flavor. Pellet grills work best for this.
Yes. After smoking the burgers, a griddle plate or cast iron skillet can be added to the grates. It will need to be preheated at a higher temperature before searing.
More Burger Recipes to Fire Up
Don’t leave without knowing what the next burger is going to be on your menu!
- Cowboy Butter Burgers
- Grilled Cheese Burgers
- Hatch Chile Queso Burger
- Luther Burger (Donut Burger)
- Smashburger Tacos
Thank You For Trying Our Recipe!
We’re here to bring people together with bold flavors, using spice and flames to ignite the food and friendships.
If you try this recipe, please consider leaving an honest review below. You can also find more content by following Chiles and Smoke on Instagram, YouTube, and Facebook.
Smoked Smash Burgers
Smoked smash burgers bring the best of both worlds: wood-fired flavor and a fierce sear from the griddle. With just a few simple steps, you’ll have juicy, smoky smashed patties ready to be loaded up with toppings. This recipe is written for 2 burgers with double patties, so adjust accordingly.
- Total Time: 1 hour 10 minutes
- Yield: 2 double burgers 1x
Ingredients
- 12 ounces of ground beef, 80/20, split into 3-ounce portions
- 1 tablespoon Canyon Crust Beef Seasoning
- 1Â jalapeno, sliced thin
- 1/2 small onion, sliced thin
- 4Â slices of mild cheddar or American cheese
- 2Â hamburger buns, brioche or potato
- Mayo or melted butter for toasting
Instructions
- Prep the burgers. Split the meat into equal portions, about 3 ounces for smash burgers. Form them into small patties, keeping them thick, and place them on a baking sheet in the fridge for about 30 minutes while the smoker warms up.
- Smoke the burgers. Set the smoker to a low temperature of about 180-200°F. Remove the burgers from the fridge and place them in the smoker, using a grill mat if available. Allow them to smoke for 30-40 minutes, depending on how much smoke flavor you’d like.
- Smash the meat on the griddle. Preheat the griddle to medium heat during the last 10 minutes of your smoke. Transfer the burgers to the hot griddle, giving them some space between each. Using the burger press, smash them down quite flat. Immediately sprinkle on the seasoning, onions, and peppers if using. Allow the burgers to sear for about 2 minutes before scraping them underneath with the spatula and flipping. Add your choice of cheese and turn the griddle temperature to low to prevent overcooking. Don’t forget to toast the buns.
- Stack and serve. Remove the burgers and stack them on the toasted buns with your favorite toppings.
Notes
- If using a cast iron skillet, preheat it on the stove or smoker during the last 10 minutes of the smoke.
- Have everything ready to go for the griddle. Make sure you have a tray with all of your toppings, cheeses, and even the buns.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Burgers & Sandwiches
- Method: Smoking
- Cuisine: Burger, Dinner
Nutrition
- Serving Size:
- Calories: 600
- Sugar: 6.7 g
- Sodium: 1300.5 mg
- Fat: 26.1 g
- Carbohydrates: 32.7 g
- Protein: 50.7 g
- Cholesterol: 157.7 mg
