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Double smashed burgers on cast iron
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

What’s better than a delicious burger patty? Two of them! And while you’re at it, why not smash them? These are juicy and will have you craving more.

Course: Main, Main Course
Cuisine: American, North American
Keyword: burger recipes, smashed burger recipe, smashed burgers
Servings: 3 double patties (or 6 single burgers)
  • .26 kg or 0.57 lbs lean ground pork
  • .575 kg or 1.26 lbs lean ground beef
  • 1/2 tsp chili powder
  • 2 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 1 tsp coarse kosher salt
  • 1 large egg beaten
  • 1 tbsp olive oil
  • 3 burger buns
  • Your favourite toppings. We used tomato slices, onion slices, lettuce, and sauce made from mayo and peri peri sauce.
  1. Preheat the BBQ to 500 ºF with the lid closed. Place the griddle on the grates in the BBQ while it heats up.
  2. In a large bowl, break apart and spread out the ground meat.

  3. Add all the remaining ingredients, except for the vegetable oil, .
  4. Toss the ingredients with your hands to distribute the ingredients through-out the ground meat.
  5. Divide the mixture into 6 equal parts.
  6. Using your hands, form the 6 portions into balls.

  7. Let the burgers sit at room temperature for about 10 minutes.
  8. While the burgers are resting, open the BBQ lid and grease the griddle. Use a scrunched up ball of paper to rub the vegetable oil onto the griddle. This will prevent the burgers from sticking to the griddle.
  9. Place the burgers on the hot griddle. Make sure to have plenty of room between each of them because you’ll be flattening the portions, and this takes up a bit of space. I cooked three at a time. How many you can make at a time will depend on the size of your griddle.

  10. After about 30 seconds, press each burger down hard with a greased heavy metal spatula or cast iron press.
  11. Let the burgers cook for 3 minutes and flip them with a spatula.

  12. Cook for another 3 minutes. These burgers are thin, so be careful not to overcook them.
  13. During these last couple of minutes, you can toast the bread on the BBQ grates and melt the cheese on the burgers.
  14. Stack the burgers on the buns, add the toppings and enjoy!
Recipe Notes
  • Try to not over handle the ground meat. Mix the ingredients loosely and make the balls without squeezing too much. Over handled meat tends to be tougher.
  • If you plan on mixing the seasoning and meat a few hours in advance, leave out the salt, and sprinkle it evenly over the burgers while they're cooking. Letting the salt sit in the burgers mixture for a long time will remove moisture and the burgers will be dryer.