The Art Of The Smash Burger

Sometimes the simplest meals are the ones we crave most. For us, it's the smash burger - a crispy-edged, juicy classic that's easy to make, endlessly satisfying, and always brings people together. Plus it screams summertime. Here's how we make ours.

Inspiration

There are few meals that deliver as much satisfaction as a great smash burger. Simple in concept, but when done well, it's nothing short of a work of art.

At DUGAZON, we're always drawn to the beauty of everyday rituals, and making smash burgers has become one of our favorites. It doesn't require complicated ingredients or fancy techniques - just a few quality staples and a little attention to detail.

Start with good ground beef. Season generously with salt and freshly cracked black pepper. Does not hurt to give it a dash of Tony Chachere’s Original Creole Seasoning. A hot grill or cast-iron pan is essential, along with a little butter to create that deeply caramelized, crispy edge that makes a smash burger so irresistible.

From there, it's all about the layers. Soft potato buns lightly toasted. American cheese. Crisp iceberg lettuce. Thinly sliced onion and ripe tomato. Pickles for a little crunch and tang. Finish with your favorite condiments, and you've got a burger that's equal parts nostalgic and delicious.

Like so many things we love, the smash burger reminds us that the simplest meals are often the most memorable. Gather a few friends, set the table - even if it's just on the porch - and enjoy the moment. Good food has a way of bringing people together, and that's something we'll always celebrate.

Whether you're cooking for two or feeding a crowd, we think the smash burger deserves a place in every summer repertoire. It's casual, comforting, and proof that everyday meals can feel just a little bit special. Happy Smashing!

Ingredients

• 1.5 lbs Ground Beef - 80% or 85% lean. Divide into 8 loosely packed balls (about 3 oz each)

• Salted Butter for Griddle and Buns

• American Cheese

• Salt

• Ground Pepper

• Tony Chachere’s Original Creole Seasoning

• 8 Potato Buns

• 1 Large Tomato

• 1 Large Yellow or Purple Onion

• Sliced Pickles

• Iceberg Lettuce

• Favorite condiments: Ketchup, Mustard, Mayo, Sauces, etc.

Equipment

• Gas Grill

• Cast-Iron Griddle or Flat-top Griddle - We like the LODGE brand

• Burger Press

• Sturdy Spatula

Preparation

1. Preheat the grill

   1. Heat the gas grill on high for 10–15 minutes.

   2. Place the cast-iron griddle over the burners.

   3. You want the surface around 500–550°F.

2. Toast the buns

   1. Butter the cut sides.

   2. Toast 30–60 seconds until golden.

   3. Remove.

3. Smash the burgers

   1. Place 4 beef balls on the hot griddle with a little butter (depends on how many your griddle can hold - don’t over crowd as they need room).

      
      

   2. Wait about 10 seconds.

      
      

   3. Smash firmly with your press until they're about ¼ inch thick.

   4. Season immediately with salt, pepper and Tony Chachere’s.

4. 

   Cook

   1. Let cook for 2–3 minutes without touching.

   2. You'll know they're ready when the edges are deeply browned and crispy.

5. Flip

   1. Use a sharp metal spatula to scrape underneath and flip.

   2. Immediately top each patty with cheese.

   3. Cook another 30–60 seconds.

6. 

   Serve on the toasted potato bun

   1. We prefer one patty but you can stack two.

   2. Add tomato, lettuce, onion, pickle and condiments.

   3. EAT and ENJOY!

   4. Repeat above with the remaining beef balls.