{"id":20254,"date":"2026-03-08T23:01:12","date_gmt":"2026-03-08T21:01:12","guid":{"rendered":"https:\/\/www.remundi-grill.de\/smashed-burger-on-the-hot-plate\/"},"modified":"2026-05-15T17:37:45","modified_gmt":"2026-05-15T15:37:45","slug":"smashed-burger-on-the-fire-pit-grill","status":"publish","type":"post","link":"https:\/\/www.remundi-grill.de\/en\/smashed-burger-on-the-fire-pit-grill\/","title":{"rendered":"Smashed burger on the fire pit grill"},"content":{"rendered":"\n
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Smashed burger on the fire pit grill<\/h2>\n\n\n\n

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<\/strong> 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. <\/p>\n\n\n\n

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.<\/p>\n<\/div>\n<\/div>\n\n

What is the difference between a burger and a smashed burger?<\/h2>\n\n

Many barbecue fans ask themselves: Why should I flatten my meat? Here is the decisive difference in a direct comparison. <\/p>\n\n

Comparison: Classic burger vs. smashed burger<\/h3>\n\n
Feature<\/strong><\/td>Classic burger<\/strong><\/td>Smashed burger<\/strong><\/td><\/tr>
Preparation<\/em><\/td>Gently formed, gently grilled<\/td>Pressed onto the hot plate with force<\/td><\/tr>
Crust<\/em><\/td>Lightly browned on the outside<\/td>Continuous, dark brown crust<\/td><\/tr>
Juiciness<\/em><\/td>Juice inside (medium rare possible)<\/td>Juice is trapped by the crust<\/td><\/tr>
Cooking time<\/em><\/td>8-12 minutes<\/td>90-120 seconds<\/td><\/tr>
Equipment<\/em><\/td>Grill grate possible<\/td>Requires a closed surface (plancha\/fire plate)<\/td><\/tr><\/tbody><\/table><\/figure>\n\n
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Smashed burger on the Remundi fire pit grill<\/em><\/p>\n<\/div>\n\n\n\n

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Check out this post on Instagram<\/div><\/div>
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A post shared by Nils Michler – Grill recipes – BBQ – Meat (@michlers.finestbbq)<\/a><\/p><\/div><\/blockquote>\n\n\n\n\n

Bison burger for comparison<\/p>\n<\/div>\n<\/div>\n\n

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Visit Remundi on Instagram<\/a><\/div>\n<\/div>\n\n
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How many grams of meat do you need for a smashed burger?<\/h2>\n\n

The ideal amount of minced meat for a smashed burger is 90 to 100 grams per patty<\/strong>.<\/p>\n\n

Why so little?<\/strong> 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. <\/p>\n\n

Recommendation:<\/strong> Use minced beef with 20 % fat content (80\/20)<\/strong>. The fat is essential so that the burger does not dry out in the extreme heat on the Remundi griddle<\/a>. <\/p>\n\n

How do you grill a smashed burger? (The recipe) <\/h2>\n\n

The meat falls through on the normal grill rack. There is not enough space in the pan. The Remundi griddle<\/strong> 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. <\/p>\n\n

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The facts about the recipe<\/h3>\n\n\n\n