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The technique is everything. And once you’ve had these homemade BBQ smash burgers, a regular one just won’t cut it in the future!

BBQ smash burgers are not just about what goes in the meat. They’re about what happens when thin, loose mince hits a screaming hot grill and the edges go crispy and caramelised in a way that nothing else can replicate. Simple, brilliant and genuinely one of the best things to come off a BBQ.

Makes 2 double smash burgers | Prep time: 15 mins | Cook time: 15 mins

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How to make Homemade BBQ Smash Burgers

Ingredients:

For the patties: 500g beef mince (20% fat), 1 tsp garlic powder, 1 tbsp smoked paprika, 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, salt and plenty of black pepper

To build: 2 sliced brioche buns, 4 rashers smoked bacon, 4 slices mature cheddar (or cheese of your choice), gherkins (optional) and whatever sauces you fancy

Method:

Season the mince. Add the garlic powder, smoked paprika, Worcestershire sauce and Dijon mustard to the mince and fold in gently – don’t overwork it. Divide into four equal balls and set to one side.

Cook the bacon. Lay directly on the grill over the coals. Two to three minutes per side until crispy. Keep warm on the rack above once done.

Smash the burgers. Press each portion down firmly and flat on a plate or board before it hits the grill -this is much easier than trying to smash on the BBQ itself and gets them really thin and even.

Grill the burgers. Place the pre-smashed patties directly onto the hot grill. Season the top again with salt and pepper. Cook for at least two minutes without touching them; you want that deep caramelised crust to form.

Flip and cheese. Flip each patty – you should have a deep brown crust on the underside. Immediately place a slice of cheddar on top of each. Stack two patties together with cheese between them. Cook for a further 90 seconds.

Toast the buns. While the burgers finish cooking, place the brioche buns cut side down on the grill for 60-90 seconds until golden. Watch them – they catch fast.

Build the burger. Whatever sauces you fancy on both bun halves. Double patty with melted cheddar, bacon, gherkins if you’re using them. Serve immediately.

A few notes:

Smashing the burgers on a plate before they hit the grill is a game changer and it’s so much easier than trying to do it on the BBQ. You get a much more even patty.

Fat content matters enormously here. 20% fat mince gives you a far juicier, more flavourful result.

Don’t touch the patties once they’re on the grill until it’s time to flip. That undisturbed contact with the heat is what creates the crust.

Toast the buns last, right before serving – you want them warm and fresh when everything comes together. Experiment with flavours, toppings, side dishes – and you’ll have an incredible summer of BBQ-ing ahead of you!