Smash Burgers

02 Feb 2023

Smash Burgers

25 Minutes | easy | Serves 2

These simple smash burgers are so easy to make, and smashing them means they get lovely frilly edges that develop a crust and therefore more flavour. You could also use ready made burger patties, smashing them on the grill. We’ve topped ours with a tangy burger sauce that will work well in any beef burger. 


  • 400g minced beef
  • 4 cheese slices
  • 2 burgers buns (toasted, if you like)
  • Lettuce, finely shredded
  • Onion, very finely sliced
  • 2 tablespoons ketchup
  • 2 tablespoons American mustard
  • 3 tablespoons mayonnaise
  • 2 cornichons, finely chopped
  • 1 teaspoon English mustard
  • Dash of hot sauce
  • Dash of Worcestershire
  • 0.5 teaspoon white pepper
  • Pinch garlic powder



Make burger sauce

Make the burger sauce by combining all the ingredients (ketchup, American mustard, mayonnaise, cornichons, English mustard, hot sauce, Worcestershire, white pepper, garlic powder) and mixing well.

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Preheat BBQ

Light the two central gas burners on the Jupiter Outback BBQ and set the heat to medium-high. Place the cast iron skillet in the centre to heat up.


Prepare mince

Season the beef mince with salt and shape into 4 balls.

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Add burgers to skillet

Once the BBQ is hot, add a little oil to the skillet. Add the burger balls one by one, pressing down hard with a spatula.

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Cook and add cheese

Cook for a couple of minutes each side, then top each burger with a slice of cheese and close the lid briefly to melt the cheese.

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Assemble burgers

Remove the skillet from the BBQ and assemble the burgers using the garnishes and burger sauce.


It’s important to have a good amount of fat in your beef mince, otherwise you risk the burgers being dry and lacking flavour. A butcher will have a burger mince, or you can use ready made burgers. Avoid using lean mince for this recipe.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique

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