Smash Burgers on a Collapsible Grill Griddle Plate
Crispy-edged smash burgers on a carbon steel griddle plate over charcoal, sized for a collapsible grill.
Smash burgers need a screaming-hot flat surface, which is exactly what a carbon steel griddle plate over a bed of coals gives you. Thin patties, hard press, deep crust, done in minutes.
Ingredients
- 1 lb ground beef, 80/20
- Salt and pepper
- 4 slices American cheese
- 4 soft buns, buttered
- 1 small onion, very thinly sliced (optional)
- Pickles, mustard, sauce of choice
Method
- Divide the beef into 8 loose balls (2 oz each). Keep them cold.
- Light a full chimney and pour the coals under the griddle half. Put a grate on the other half for toasting buns.
- Preheat the griddle 5 to 8 minutes, until a drop of water vanishes almost instantly. Wipe on a thin film of oil.
- Place two or three balls on the griddle, spaced well apart. Smash each flat with a sturdy spatula (a second spatula pressing on top helps). Hold 10 seconds. Season.
- Optional: press a pinch of onion into the top of each patty before flipping.
- Cook about 2 minutes until the edges are deeply browned. Scrape under each patty and flip.
- Add cheese and stack two patties per burger. Cook about 1 minute more, until cooked through to 160°F.
- Toast buns cut-side down on the grate over the cooler side. Build and serve.
Tips
- Smash only once, right away. Pressing later squeezes out juice.
- A cast iron press or a second spatula gives a thinner, crispier patty.
- Scrape the plate between batches.
Safe internal temperatures
Check the thickest part with an instant-read thermometer, away from bone. These are USDA minimum safe temperatures; tougher cuts like brisket and ribs are cooked well past them for tenderness.
| Food | Minimum internal temperature |
|---|---|
| Beef, pork, lamb and veal steaks, chops and roasts | 145°F, then rest 3 minutes |
| Ground beef, pork, lamb and veal (burgers, fresh sausage) | 160°F |
| Chicken and turkey, whole, pieces or ground | 165°F |
| Fish and shellfish | 145°F, or flesh opaque and flakes with a fork |
| Egg dishes | 160°F; cook eggs until yolks and whites are firm |
| Precooked sausage, hot dogs and leftovers | Reheat to 165°F |
Cooking notes for a collapsible grill
A collapsible grill puts food close to the coals, so things brown faster than on a tall backyard cooker. Pat food dry, oil the food rather than the grate when you can, and leave it alone until it releases. Keep a clean platter for cooked food, separate from the one that carried raw meat. And cook to temperature, not time: wind, charcoal type and how full the grill is all change the clock.
Taking this cook on the road
- Prep and marinate at home; pack in sealed containers in cook order.
- Raw meat sealed at the bottom of a cold cooler (40°F or below).
- Bring two sets of tongs, a thermometer, soap and water.
- Pack a lidded metal can for ash and follow the site's rules.
Questions people ask
What temperature should smash burgers reach?
Ground beef should reach 160°F. Thin smash patties get there fast; check one with a thermometer.