Smash Burgers

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Hello friends,

I know you’ve probably made a ton of smash burgers by now—and maybe you’ve even read a few emails from me about them—but it never hurts to refresh. Let’s be honest: smash burgers are one of the best things you can make on a griddle. For a lot of people, it’s the reason they bought a griddle in the first place. I probably make them more than anything else.

It’s a simple recipe with just a few ingredients, but the little details matter. Here’s what I think is most important:

• Griddle temp: 450 to 500 degrees. It’s gotta be hot.
• Toast your buns first. These cook fast—don’t skip it.
• Smash technique: Two spatulas can work if you flip the ball first, but I think a press gives better results.
• Seasoning: I just use salt and pepper. Fancy seasoning won’t beat good beef and melted cheese.
• Sauce tip: I like the burger sauce from the Angus Beef channel—mayo, mustard, and grated onion. No ketchup or relish, so it’s not as sugary.

You can find my full recipe [on the site here] and, as always, the video is below.

Thanks for reading, and have a great weekend!

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Watch My Video:

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​Cheers,
Johnny

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P.S.

A few folks have asked about the cutting board I used in the video —​
It’s handmade and fits perfectly behind the griddle. You can grab one from masseywoodcraft.com and get 10% off with code Johnny at checkout:
👉 Check it out here​

Use code Johnny at checkout and grab yours here:

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