Original project: I originally developed this breakfast smash burger recipe for SnS Grills using their Drip 'N Griddle on a kamado. You can see the original SnS Grills recipe page.
A smash burger is all about crust, and this breakfast version stacks that crispy beef with bacon, cheddar and a hash brown on a toasted brioche bun. It is big, messy and exactly the kind of backyard breakfast or brunch burger that is worth firing up the griddle for.
Breakfast Smash Burger Ingredients
- 2 portions of 80/20 ground beef, about 1/4 lb each, loosely formed into balls
- 2 slices deli-style cheddar cheese
- 1 cup shredded cheddar cheese
- 1 frozen or prepared hash brown patty
- 1 brioche burger bun
- 2 thick slices bacon
- Canola oil or another griddle-friendly cooking oil
- Parchment paper for smashing
Get the Griddle Ready
Heat a flat-top or grill-safe griddle until it is hot enough to create a strong sear. I originally made this on a charcoal kamado using a griddle plate, so I could move the griddle partially away from the coals whenever the surface got too hot.
Cook the Breakfast Toppings
- Lightly oil the griddle.
- Cook the bacon until it reaches the crispness you like.
- Cook the hash brown until browned and crisp on both sides.
- Toast the cut sides of the brioche bun.
- Scrape the cooking surface clean before starting the burgers.
How to Smash the Burgers
- Cook one beef ball at a time if space is limited.
- Place the beef on the hot griddle, cover it with parchment paper and press down firmly with a burger press or sturdy spatula.
- Hold the pressure for at least 10 seconds. That firm initial contact is what builds the crust.
- Leave the patty alone until juices begin pooling on top and the edges show deep browning.
- Scrape underneath the crust and flip the patty.
- Add a slice of cheddar and let it melt while the second side finishes.
- Repeat with the second patty.
Build the Breakfast Smash Burger
Stack the patties with the bacon, crispy hash brown and additional shredded cheddar as desired on the toasted brioche bun. Serve it immediately while the burger crust and hash brown are still crisp.
Smash Burger Tips
- Use 80/20 beef. The fat helps the patty develop flavor and a crisp exterior.
- Do not pre-flatten the meat. Keep it in a loose ball until it hits the cooking surface.
- Smash once and smash hard. The initial press is where you create maximum contact with the griddle.
- Wait for visible browning before flipping. A proper smash burger should have a real crust, not just a cooked gray surface.
- Manage griddle heat. On charcoal, move the griddle away from the hottest coals if necessary rather than letting everything burn.
BBQ for the everyday family.
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