Smash burger on the BBQ or plancha — technique & recipe | The Rub Kitchen
In recent years, the smash burger has evolved from an American street food phenomenon to one of the most popular BBQ trends in the Netherlands and Germany. And rightly so: the technique is simple, but the result — a thin, crispy-caramelized burger with a maximum Maillard crust — is hard to match on a regular grill. The secret lies in one movement: pressing hard on a sizzling hot griddle.
What is a smash burger?
A smash burger is a burger where a ball of ground meat is pressed down hard (“smashed”) immediately after being placed on a glowing hot griddle or pan. The result is a very thin burger (5–6 mm) with maximum contact area on the hot griddle — and thus an extreme Maillard crust over the entire surface. The inside remains juicy due to quick cooking; the outside is crispy and deep brown.
The smash burger originated in the US — Steak ‘n Shake claims its invention in the 1930s, but the real revival began around 2010 with Smashburger and later the burger culture around Five Guys and similar chains. It is now a worldwide trend.
The right meat
- Fat percentage is crucial — use ground meat with at least 20% fat (80/20). Lean ground meat makes a dry smash burger. Ground beef is standard; 70/30 is ideal for maximum flavor.
- Coarsely ground or self-ground — fine supermarket ground meat works, but coarsely ground is better. Grinding your own with chuck or brisket gives the best texture.
- Weight per ball — 80–90 grams per burger. After smashing, this becomes a thin disc of ±12 cm in diameter. If you use a double smash? Then 2 × 80 grams.
- Cold from the fridge — warm ground meat sticks to the smasher and gives a less beautiful crust. Form the balls just before use.
The technique step-by-step
- Heat the griddle to 250–280°C — plancha, cast iron skillet, or cast iron BBQ attachment. Test with a drop of water — evaporates immediately? Ready.
- No oil needed — the fat in the ground meat is enough. At most a very thin layer of neutral oil.
- Place ball and smash immediately — place the ground meatball on the griddle and press down hard within 10 seconds with a smasher (heavy metal spatula or meat tamper). Maintain pressure for 10 seconds.
- Season after smashing — immediately after smashing, sprinkle salt and pepper (or your rub) over the top.
- Do not move — let the burger sit for 90 seconds to 2 minutes. The crust will form. Only move it when it releases.
- Flip and cheese — flip the burger and immediately place cheese on it. Cover with a steel bowl or lid so the cheese melts. Another 60 seconds.
- Double smash — place two balls next to each other, smash both, stack after flipping.
Rub on a smash burger
The classic smash burger is seasoned with only coarse sea salt and black pepper — simple and effective. If you want more character, there are two moments to add a rub:
- After smashing, before flipping — sprinkle the rub over the top immediately after pressing. The rub bakes into the crust of the top side when the burger is flipped.
- Mix through the ground meat — mix the rub through the ground meat before forming the balls. Note: do not overmix, otherwise the burger will become tough.
Best rubs for smash burgers:
- Memphis BBQ Rub — paprika, brown sugar, garlic. Classic American profile, perfectly matches the sweet-smoky taste of a caramelized burger.
- Tex-Mex BBQ Rub — cumin, chili, garlic. Gives the burger a Southwestern character — delicious with jalapeño and guacamole.
- Korean BBQ Rub — for a KBBQ smash: soy, sesame, gochugaru. Combine with kimchi and sriracha mayo.
The bun and toppings
A smash burger requires a soft, lightly toasted bun — a brioche bun or potato roll. Toast the bun on the same griddle in the burger fat. Hard buns don't work — the thin burger disappears into them.
Classic toppings:
- American cheese (melts fastest and most evenly)
- Thin slices of onion — raw or caramelized on the griddle
- Pickle — acidity balances the fat
- Smash sauce — mayo, ketchup, mustard, pickle relish
- Iceberg lettuce — freshness and crunch
Smash burger on the BBQ (without plancha)
No plancha? Use a heavy cast iron skillet or a cast iron grill plate on the BBQ. Heat the pan on the BBQ with the lid closed to maximum temperature. The result is identical — it's about the hot flat surface, not the specific appliance.