How To Make Smash Burgers On The Grill (With Charcoal Flavor!)

How To Make Smash Burgers On The Grill (With Charcoal Flavor!)

Hey there! I’m RG from RGs Food, and today I want to show you one of my favorite ways to make burgers—smash burgers on the grill. That’s right, no flat top or griddle required. If you love that real charcoal flavor and want to try something a little different, you’re in the right place.

Smash burgers have become my go-to lately because they’re quick, easy, and always come out tasting amazing. Normally people use a griddle to get that perfect crust, but I’m going to show you how to do them right on the grill grates—and trust me, they still pack that classic crispy edge and juicy center we all love.

Let’s fire it up!

What You’ll Need

Before we get into the grilling part, let’s talk about tools. These simple items make a big difference:

  • Wax paper or parchment paper: This helps when you're smashing the patties ahead of time. It keeps everything from sticking, and it’s just easy to work with.

  • Tortilla press: Not required, but super handy. I use this to press out my meatballs into thin patties. If you don’t have one, no problem—just use a heavy pan or pot to press them flat.

  • A super-thin metal spatula: You want something with a sharp, tapered edge so you can easily lift the burgers off the grill. Avoid thick or silicone spatulas—they just won’t get under the patty cleanly.

Prepping the Patties

Start with some ground beef and make smaller-than-usual meatballs—around 2 to 2.5 ounces each. Since we’re smashing them flat before cooking, they’ll spread out quite a bit.

Grab your tortilla press or whatever you're using to flatten, lay down a piece of wax paper, place your meatball in the middle, top it with another piece of wax paper, and press it down nice and thin. I like to flip it and press again just to get an even shape.

You’ll end up with a big, thin patty that’s perfect for high heat grilling.

Getting the Grill Ready

I go heavy on the charcoal because I want that grill blazing hot. It helps give the patties a good sear and that signature grilled flavor.

Even if you’re just making a couple burgers like I was, crank the heat up. It’s totally worth it.

Let’s Talk Toppings

You can dress these up however you like—go wild with bacon, onions, or whatever makes you happy. I kept it simple this time:

  • Charred jalapeño: Just toss one on the grill until it gets nice and soft, then chop it up.

  • American cheese: That melty, classic flavor hits just right on a smash burger.

  • Guacamole: I used store-bought this time, and it still turned out awesome.

Cooking the Smash Burgers

Time to cook! Here’s how to do it:

  1. Salt and pepper one side of your patties.

  2. Place them seasoned-side down on the hot grill grates.

  3. Let them cook until you see the edges start to brown—just a couple minutes.

  4. Flip them once, add your cheese, and cook for another minute or so.

Because they’re so thin, they cook fast. Keep an eye on them!

Build & Serve

Once everything’s cooked, stack your patties on a bun, throw on your toppings, and enjoy that beautiful blend of crispy edges, juicy center, and smoky charcoal flavor.

Final Thoughts

This method might not be what you usually see for smash burgers, but it’s a fun twist that brings that amazing charcoal taste to the party. It’s easy, fast, and honestly one of my favorite ways to switch things up when I’m craving burgers.

Give it a shot next time you fire up the grill—I think you’ll be glad you did.

Thanks for reading! If you liked this, be sure to check out my YouTube channel, RGs Food, where I share all kinds of BBQ, grilling, and whatever else I feel like cooking.