Almost Smash Burgers on the Cobb Grill

I call these “almost” because I don’t do every step required to make them a true Smash Burger. 

This is a great method for cooking burgers and we have several chain burger restaurants in the US that use this method.

Ok, I started with 22 all hardwood briquets in the small Weber charcoal chimney. As soon as they were fairly well ashed over, I poured them into the larger charcoal basket. Added my Grill Grates and let the grill come up to about 600F degrees measured on the cooking surface for my burgers.

Smash Burgers must be made with fresh, never frozen, ground beef with a 80/20 ratio of lean to fat. I made my 4 burgers with a pound and a half of meat so each burger weighed about 6 ounces. I divided up my burger and kinda rolled it into four balls being careful to not work it very much. Added butter to the Grill Grates and placed two balls of meat on the grid. I then smashed them with the tool and held them for 10 seconds and removed the tool. At this point, I sprinkled on some SPG added the lid and was on my way.

I cooked them for about 4 minutes and then turned them over and cooked them for about 2 more minutes and then added the cheese. Cooked them an additional minute and a half and they were ready to come off of the grill.

First 2 Smash Burgers ready to come off of the Cobb. The sear you get with this method is kinda krispy and just adds so much taste and flavor to the meat.

The official Smash Burgers have a Smash Sauce on them but I don't care for it so I just use something that suits me.

There are many items you can put on a Smash Burger but I like lettuce, onion, tomato, pickle, and a little catsup and mustard.

1/2 Pound Smash Burger on the Weber Performer

Why not start with a picture? Doesn’t that look good enough to eat?

I started with a pound of ground chuck, some hot dogs, and a couple of nice sized onion buns. I also got my condiment plate ready with some onions, tomato slices, shredded lettuce, and sliced cheese. 

I used my Weber Performer with a Stainless Steel charcoal basket that matches my Weber griddle in size. I used lump charcoal for this high temperature cook. 

Toasted the buns first.

Next up were the onions and hot peppers.

Did some dogs for the Bride.

And now for the smash burgers. My griddle settled in at about 575 degrees so this was perfect for my burgers. 

First two smash burgers ready to come off of the griddle. 

I then did two smash burgers with cheese. 

The results of my cook.

I used one plain and one cheese smash burger for each sandwich. 

All I can say is “Five Guys” eat your heart out!