Smashed burger on the fire pit grill
Forget everything you thought you knew about thick, juicy burger patties. The trend currently dominating the BBQ world is going in the opposite direction: flat, crispy and full of roasted flavors. The smashed burger is not just hype, it’s pure barbecue science (more on this later). But how do you make the perfect one at home? The answer lies in extreme heat and the right technique on the griddle.
In this guide, you’ll find out the exact difference to the classic burger, why grammage is crucial and how to grill the perfect result on your griddle in under 40 minutes.
What is the difference between a burger and a smashed burger?
Many barbecue fans ask themselves: Why should I flatten my meat? Here is the decisive difference in a direct comparison.
Comparison: Classic burger vs. smashed burger
| Feature | Classic burger | Smashed burger |
| Preparation | Gently formed, gently grilled | Pressed onto the hot plate with force |
| Crust | Lightly browned on the outside | Continuous, dark brown crust |
| Juiciness | Juice inside (medium rare possible) | Juice is trapped by the crust |
| Cooking time | 8-12 minutes | 90-120 seconds |
| Equipment | Grill grate possible | Requires a closed surface (plancha/fire plate) |
Smashed burger on the Remundi fire pit grill
Bison burger for comparison
How many grams of meat do you need for a smashed burger?
The ideal amount of minced meat for a smashed burger is 90 to 100 grams per patty.
Why so little? When smashing, we want to maximize the surface area to create as much crust as possible. If you were to use 180g or 200g (as with the classic burger), the patty would be too thick. It would burn on the outside before it was cooked on the inside.
Recommendation: Use minced beef with 20 % fat content (80/20). The fat is essential so that the burger does not dry out in the extreme heat on the Remundi griddle.
How do you grill a smashed burger? (The recipe)
The meat falls through on the normal grill rack. There is not enough space in the pan. The Remundi griddle is the perfect tool for smashed burgers, as it retains extremely high temperatures and offers enough space to smash several patties at the same time.
The facts about the recipe
- Servings: 2-4 burgers
- Preparation time: 10-20 min.
- Grilling time: approx. 20 min.
- Total time: 30-40 min.
- Difficulty level: Easy
List of ingredients
The meat:
- 400 g minced beef (ideally approx. 20 % fat content)
- Salt & black pepper
The coating:
- 4 brioche buns (or sesame)
- 4-8 slices of cheddar
- 1 small onion, very finely diced or thinly sliced
- Sliced gherkins
Smash sauce:
- 4 tbsp mayonnaise
- 1 tbsp ketchup
- 1 teaspoon mustard
- 1 tsp cucumber relish or finely chopped gherkin
- Pinch of garlic powder & paprika powder
Step-by-step preparation
1. prepare the meat
Loosely shape the cold minced meat into 4 balls of approx. 100 g each. Important: Do not season the meat yet. The salt would remove moisture from the meat beforehand. Shape the balls loosely, do not press firmly.
2. heat up the hotplate
Light your Remundi fire pit. We need extreme heat for the smashed burger. Wait until the inner ring of the griddle is really hot (approx. 300°C+). Rub the plate lightly with vegetable oil.
3. the “Smash” (the most important moment)
Place the meat balls on the hot inner ring of the griddle. Now take a heavy stainless steel spatula or burger press and press the balls as flat as possible onto the steel.
- Now season: salt and pepper the flat side generously.
- Fry: Leave the patties untouched for about 60-90 seconds until a deep brown, almost black crust forms.
Interesting facts about the Maillard reaction
The secret of the taste lies not in the meat juices, but in the crust. By applying extreme pressure to the hot steel plate (over 140 °C), we maximize the contact surface. The result is the so-called Maillard reactionA chemical process in which amino acids and sugars react under heat and form hundreds of new roasting and flavoring substances.
4. turning & gratinating
Use the spatula to scrape the patty sharply off the plate (so that the crust stays on the meat) and turn it over.
- Immediately place 1-2 slices of cheddar on the hot meat.
- Cook for a further 30-45 seconds until the cheese has melted.
5. toast the buns
Use the outer, slightly cooler area of the hotplate to briefly toast the sliced buns on the cut surface. They should be golden brown, but not hard.
6. build burgers
- Spread the bottom bun with plenty of smash sauce.
- Arrange the diced onion and cucumber slices on top.
- Place the hot, cheese-covered patty on top (simply stack two for the “double smash”).
- Top bun with a dollop of sauce and cover.
Enjoy your meal!
Cheddar cheese on a patty
A well toasted bun
Why the fire plate makes all the difference
In contrast to the pan, in which the meat often cooks in its own juices, the curved Remundi fire pit grill excess fat runs off immediately (or is used for the flavor), while the heat remains constantly high. The result is the perfect balance of roasted flavors and juiciness.
