Smoky Smash Burgers with Secret Sauce | Keto, Low-Carb

My smoky smash burgers (with secret sauce!) make the perfect summertime crowd pleaser. Grab your trusty cast iron skillet and head out to the grill for a certified hit! Take things up a notch, by grinding your own beef – check out my guide for how to grind your own beef for burgers. Top with my Quick Pickled Jalapeños for an extra kick.

• Facebook
• Twitter
• Instagram
• YouTube
• Pinterest

This post may contain affiliate links. We may receive a commission if you click a link and purchase something that we have recommended.

Hungry for more? Check these out:

• Chicken Kofta
• Blackened Catfish
• Chili Con Carne
• Easy Chicken Salad

Peace, family!

I yell this loudly and proudly for all to hear: make burgers wider, not taller! This is my official take and I will not be budging on it. A mile high burger with all the trimmings looks great visually. And listen – I’ll still happily take one if offered to me. But there’s nothing worse than biting into a burger, and everything goes sliding into your hands, or worse, onto your shirt! Your girl doesn’t want to wear a bib to safely enjoy the delicacy that is the hamburger. I also don’t want to look down at my plate upon completion only to find half the toppings laying there begging to be rescued.

What is a Smash Burger?

Enter the smash burger. These patties are flatter, have deliciously crispy edges, and are quickly seared for maximum flavor. They’re perfect for topping and make for the perfect bite (that actually fits into your mouth). You may think that “smashing” your beef would make for a dry, unappealing patty, but there are ways to combat the fat (aka the juiciness and flavor) escaping, which we’ll get into soon enough.

What Tools Do I Need?

In order to make my smoky smash burgers, you will need the following:

• Sharp Knife and Cutting Board – this is for slicing up your lettuce, tomatoes, onions, etc.
• Mixing Bowl – for seasoning the beef
• Small Tray/Sheet Pan/Plate – for holding the formed beef prior to cooking
• Meat or Burger Press – this is the tool that will allow you to smash the beef super thin
• Parchment Paper – as a barrier between the beef and the burger press
• Large Cast Iron Skillet – for cooking the burgers
• Charcoal Grill – for cooking the burgers
• Spatula – for flipping the burgers

Cooking Smash Burgers on the Grill

There’s something so satisfying about a fresh hamburger off of a charcoal grill, especially in the summer. But smash burgers aren’t exactly grill friendly. Try using a burger press on the grill and the meat will obviously fall right between the grates. My method calls for using a cast iron skillet on the grill to cook the burgers. You get the flat surface that you need to smash the burgers, but still get that good, smoky flavor that we all love.

What Ingredients Do I Need?

Smoky Smash Burger Seasoning Blend

Some will say that a good burger only needs to be seasoned with salt and pepper, in order to let the beef truly shine. Listen I hear you, and if we were cooking steaks, I might agree. But I like to season my burgers. Here is my simple seasoning blend:

• Kosher Salt
• Black Pepper
• Garlic Powder
• Coriander
• Dried Oregano
• Smoked Paprika

Buns and Toppings

• Secret Sauce – get my secret sauce recipe here. It’s super good and truly takes these burgers over the top!
• Keto-Friendly Buns – I prefer either Sola brand or Oroweat Superior Keto Plain Hamburger Buns. If you’re not worried about carbs, just use your favorite traditional hamburger buns my friend.
• American or Cheddar Cheese
• Dill Pickle Slices
• White Onions, sliced
• Tomato Slices
• Fresh Lettuce

Hamburger

• 80/20 Ground Chuck – don’t forget to check out my guide for grinding your own beef
• Worcestershire
• Avocado Oil Spray (or favorite high heat cooking oil spray)

How to Make Smoky Smash Burgers on the Grill

• Prepare the seasoning blend – add all of the seasonings to a small dish, stir well with a fork, and set it aside.
• Prepare the “secret sauce” – again the recipe is here. This step can even be done a day or two before!
• Sit out the hamburger buns, cheese, and pickles so you’ll have them at the ready!
• Prepare the other toppings – slice the onions, tomatoes, and lettuce. Set aside.

Preparing the Burgers

• Add the beef to a mixing bowl.
• Add the seasoning blend and worcestershire sauce. Mix well using your hands. Use gloves if you need to.
• Form the beef into four, loosely packed, even-sized balls.

Cooking the Burgers

• Place cast iron skillet on the grill and get both very hot: 550°F+

• Coat the bottom of the skillet with cooking spray/oil.

• Place the ball of ground beef onto the hot skillet and immediately cover with a small piece of parchment paper.

• Use the meat or burger press to smash/flatten the patty to about 1/2 an inch in thickness. This step should be performed within 20 seconds of the burger hitting the skillet.

• Remove the parchment paper and allow the patty to cook for about 2 minutes.
• Use a spatula to flip the patty and cook for an additional two minutes, adding cheese to the top to melt as it finishes cooking.
• For additional flavor, you may opt to allow the patty to finish directly on the grill grates.

• Sauté the onion slices and toast the buns in the same skillet after pouring off a bit of the excess fat.

How to Make Sure that Smash Burgers Don’t Lose Fat and Moisture

When you smash a burger patty while it’s cooking, fat (aka juiciness and flavor) comes oozing out right into your pan. Huge no-no! The secret for a perfect smash burger is to smash it as soon as it hits the pan; ideally no longer than 20 seconds after. At that point the fat is still solid and will be retained. Once the fat heats up and liquifies, it’s much for likely to ooze out. For this reason, do not continue to flatten the patty as it cooks!

Try it out and let me know what you think! When you make it, be sure to snap a pic and tag me on Instagram or Facebook!

Peace,

Adri