When grilling ground beef, fat provides flavor and prevents the meat from drying out. For classic burgers, I use a fat content of 15 to 20 percent; for smashburgers, I prefer a higher fat content of 20 to 25 percent to prevent them from drying out during the smashing. I also make sure the beef is coarse ground, not fine ground, since the latter produces a mushy texture. Chuck is the most common beef cut for burgers, but it can be fun to add or substitute ground short rib, brisket, sirloin, or even oxtail. If you’re well-versed in grinding meat, feel free to do this yourself. Otherwise, I suggest asking your butcher to grind it up for you. Anything goes, as long as you’re mindful of the fat content range.
Grilled on a griddle or in a skillet, these smashburgers are a cut above the rest and my absolute favorite style of burger—thin with irresistible charred edges. I’ve included a list of what I deem the necessary toppings and method of assembly. The stacking order is important, y’all!
recipe 
yields
6 servings
2 lb [910 g] ground beef
½ recipe All-Purpose Dry Rub (page 154 – excerpted below)
6 hamburger buns, or 12 slices brioche or sweet bread
2 Tbsp mayonnaise
6 slices American or Cheddar cheese
Comeback Sauce, for serving (page 182 – excerpted below)
1 head bibb or butter lettuce, sliced very thin
1 yellow onion, sliced very thin
1 cup [200 g] light brown sugar
½ cup [80 g] kosher salt
½ cup [50 g] smoked paprika
2 Tbsp onion powder
2 Tbsp garlic powder
2 tsp ground ginger
1 garlic clove
½ cup [70 g] roughly chopped yellow or white onion
1 tsp celery seeds
1 cup [240 g] mayonnaise
¼ cup [65 g] ketchup
¼ cup [65 g] chili sauce
1 tsp Worcestershire sauce
1 lemon, juiced
A few dashes hot sauce, plus more as needed
8 to 10 turns freshly ground black pepper
Pinch kosher salt, plus more as needed
ingredients
for the dry rub
for the comeback sauce
steps
- In a large bowl, mix the ground beef and dry rub together until well combined. Divide the ground beef into 12 equal balls and, using a flat spatula, press out until about ½ in [13 mm] thick. Place the patties on a parchment paper–lined sheet tray. Cover and refrigerate until ready to use (preferably for at least 30 minutes and up to overnight).
- Brush the inside of the buns with the mayonnaise and set aside.
- Uncover the beef and let rest at room temperature for 30 to 45 minutes.
- While the beef rests, prepare the grill for the direct grilling method (see page 36) and bring the temperature to 400°F to 450°F [200°C to 230°C]. Place a griddle or large cast-iron skillet on the grill grates while preheating. While the grill is preheating, cook the buns by placing them mayonnaise-side down on the griddle or in the skillet for roughly 2 minutes or until just golden. Set the grilled buns aside.
- Lightly oil the griddle or skillet, then add the patties, leaving at least 2 in [5 cm] between each patty. Using a burger press or large metal spatula, smash the burgers directly onto the skillet until they are about ¼ in [6 mm] thick. Continue to cook the burgers without fussing with them until they get a crisp edge, about 2 minutes, then flip. Add the cheese to half of the patties, then stack another patty on top so the cheese is in the middle. Press firmly with the spatula and cook for another 2 minutes. Transfer the burgers to a clean sheet tray for assembly and stack between the buns with condiments in order: bottom bun, sauce, lettuce, burger, onion, more sauce, top bun. Serve immediately.
to make the all-purpose dry rub
- In a large casserole dish or bowl, stir together all the rub ingredients. Pat the meat or fish dry with paper towels, then place it into the rub mix. Using your hands, turn, massage, and pat the rub into the meat or fish to thoroughly coat and reach all the nooks and crannies.
to make the comeback sauce
- In a food processor fitted with the blade attachment, add all the ingredients and purée until smooth. Taste, adding more salt and hot sauce if needed and pulsing after additions. Refrigerate for at least 1 hour to allow the flavors to marry. Serve immediately or refrigerate in an airtight container for up to 3 weeks.
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Recipe by
From The Flavor of Fire: Recipes for Grilling & Smoking with Southern Flair by Kelsey Barnard Clark, © 2026. Published by Chronicle Books. Photographs © Antonis Achilleos.
