How to make the perfect smash burger – top tips from Char-Broil and Pit Boss ambassador and BBQ master Jack Rowbottom
There’s nothing quite like the sound of a ball of beef hitting a super-hot griddle.
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That satisfying sizzle is the first sign you’re going to bite into something special.
Smash burgers have taken the UK by storm in recent years, and for good reason: crispy, caramelised edges, a juicy centre, and a technique that looks effortless but relies on getting a handful of details just right.
To help home cooks nail the technique, Char-Broil + Pit Boss ambassador and BBQ master Jack Rowbottom (@jacksmeatshack) shares his top tips. From choosing the right mince to knowing exactly when to flip, whether you’re cooking on a dedicated
griddle or a steel frying pan, these simple steps will take your burger game to the next level.
Ian Clifford, Head of Sales UK and Ireland at Char-Broil and Pit Boss, says: “A smash burger might look simple, but it’s actually a real test of technique. You need the right mince, the right heat, and the confidence to leave it alone once it hits the
grill. Jack’s tips take away the guesswork and show just how easy it is to get restaurant-quality results at home.”
Jack’s essential guide to making the perfect smash burger
Fatty mince is key
Jack’s top tip is to look for beef mince with 20% fat which provides the ideal amount of fat to meat ratio to ensure the best flavour for your burger.
“I prefer to use beef for smash burgers, with the flavourful fat content ensuring you don’t need to add extra fat or oil to the cooking surfaces,” says Jack.
However, he doesn’t rule out pork or even turkey or chicken thigh mince, but advises that you’ll need to add fat to the cooking surface to help with the flavour and to stop it sticking, as well as monitor the heat, so the meat doesn’t dry out. Use Spanish
avocado oil with these leaner meats, as it has a high smoke point and a good, mild flavour.
Size is everything
Jack recommends using a 125g ball of beef mince, no bigger or you lose the thinness of the smashed patty. “Stick to his recommended weight and the thinner, crispier and quicker your smash burger will cook,” says Jack. “If you use good quality
mince, you don’t need to add any other ingredients or flavours. The meat will speak for itself!”
Use the right surface
Jack recommends a hot, flat surface for the ideal smash burger. Ideally a BBQ griddle like the Char-Broil Versa-Tile or the Pit Boss plancha but you can also use a cast iron pan or a stainless steel pan, just keep the temperature at a high constant heat.
Patience is everything
Don’t be tempted to move the meat around too much while your smash burger is cooking. The key is to let the ball of meat sit, render a bit of fat out of it, then press it nice and flat (we’re talking millimetres thin) against the surface. And don’t press it more than once. Sprinkle a bit of salt and pepper then leave it alone.
“Don’t fight the meat. Let the Maillard reaction do its thing—that deep golden browning that creates incredible flavour,” explains Jack. “Once it’s properly seared, it’ll release naturally from the grill. When it’s ready, flip it, add salt, pepper and cheese to the top and cover again with the BBQ lid to allow it to steam.”
If you don’t have a BBQ with a lid, you can instead use a frying pan with a lid or a burger cloche to trap in the heat while the patty cooks.
Be prepared
Once your smashed patty is ready, you’ll want to plate it up as soon as possible.
“Have everything ready in advance,” Jack advises. “All your sides, cheese slices unwrapped, fried onions and sauces all ready and waiting. Lightly toast your burger buns next to the burger as it’s finishing off, allowing the bread to soak up some of the fat and gain structural integrity, ready to hold the burger and any other sauces and toppings you want to add.”
Whatever you select to add to your smashburger, Jack’s mantra is that humble ingredients will always be elevated by good bbq technique. Enjoy!