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Smash burgers on the griddle
Outdoor

Smash burgers on the griddle

Crisp, juicy smash burgers made on the griddle. Minced beef is pressed flat against the hot surface for maximum crust, then served in soft burger buns.

EverydayDinnerFamily TimeSummerSpringWinter
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30 min total
4 servings
Easy

Ingredients

servings
Units
  • 1.3 lb Minced beef
  • 4 stk Burger buns
  • 4 stk Cheese slices (e.g. cheddar)
  • 1 stk Onion
  • 1 stk Tomato
  • 4 stk Lettuce leaves
  • 1 tsp Salt
  • ½ tsp Pepper
  • 1 tbsp Oil (for the griddle)

Instructions

  1. 1

    Prep the veg and shape the meat

    1. Slice the onion thinly and cut the tomato into slices.
    2. Divide the minced beef into 4 balls.
    3. Season the meatballs with salt and pepper.
    10 min
  2. 2

    Heat the griddle

    1. Get the griddle properly hot over high heat.
    2. Add a little oil and spread it over the hot surface.
    5 min
    High heat
  3. 3

    Smash and fry the patties

    1. Place a meatball on the griddle and press it flat (smash) with a spatula or flat tool.
    2. Fry for about 2–3 minutes until a dark, crisp crust forms.
    3. Flip the patty and place a cheese slice on top.
    4. Fry another 1–2 minutes until the cheese melts and the meat is cooked through.
    5. Repeat with the remaining patties.
    8 min
    High heat
  4. 4

    Toast the buns

    1. Split the burger buns and toast them briefly on the griddle cut-side down.
    3 min
    Medium heat
  5. 5

    Assemble and serve

    1. Layer lettuce, the cheesed patty, tomato and onion in the toasted buns.
    2. Serve at once while the patties are still hot and crisp.
    4 min

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Details

Nutrition

Calories

890kcal

Protein

55g

Fat

52g

Carbs

58g

Serving Size

550g

Dietary

Allergens

GlutenMælk

Serving

Suggestions

  • • Cook the burgers in batches on the griddle so everyone can eat them hot.

Drink Pairings

  • • Alkoholfrei: Campfire coffee

Side Pairings

  • • Fried potatoes

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 5°C
  • • Method: Store covered and cold if you can.

Tips

Preparation

  • • Shape the meat into balls at home and pack them cold so you can start in minutes.

Cooking

  • • Smash quickly, then leave the patty alone for the best crust.

Serving

  • • A little mustard or ketchup keeps it classic — and you can buy both almost anywhere.

Variations

Flavor

  • Juicy and crisp

Health

  • High in protein

Method

  • Griddle

Toppings

  • Cheese

Author

C

Camilla

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Comments

Author

C

Camilla