Smash Burger vs. Grilled Burger: Which Cooking Method Reigns Supreme?

Smash Burger vs. Grilled Burger: Which Cooking Method to Choose

Neither method is better. A smash burger and a thick grilled burger are two different things that happen to share a bun: one is all crust and speed, the other is smoke, char and a substantial, juicy center. Knowing how each one works tells you which to make tonight.

The two methods side by side

How each one browns

Both rely on the Maillard reaction, the browning of proteins and sugars that creates hundreds of flavor compounds. It takes off at about 300°F (149°C) on a dry surface, and the two methods get there differently.

A smash burger goes onto a flat surface heated to 400 to 450°F (205 to 230°C) and is pressed flat, so nearly its whole underside is in contact with the hot metal at once. The result is a wide, dark, crisp crust. Because the rendered fat stays on the griddle around the patty instead of dripping away, the burger fries in it, which is one reason a well-made smash burger tastes juicier than its thinness suggests.

A grilled burger touches only the grates, so less of its surface browns. What it gains is smoke: fat drips onto the hot coals or burners, flares and rises back up through the meat. You also get grill marks and the option of a thicker patty with a substantial interior.

Texture and flavor

A good smash burger is crisp, almost lacy, at the edges and still juicy inside, because it cooks in a couple of minutes per side and has no time to dry out. The crust-to-interior ratio leans heavily toward crust, so the beef tastes concentrated and intense. That's why smash burgers are so often doubled or tripled: stacking patties gets you enough beef without giving up the crust. The Classic Diner Double Cheeseburger is built exactly that way.

A grilled burger is mostly interior: a charred outside giving way to a thick, juicy center with an almost steak-like texture, plus the smoke a flat-top can't provide. Ground beef still has to reach 160°F (71°C) inside, but a thick patty taken off the heat right at that temperature holds plenty of juice.

Time, space and equipment

Smash burgers are fast, often 2 to 3 minutes on the first side and about a minute after flipping. They need a flat surface and high heat, which a home stove handles fine, so they work indoors year-round. The catch is space: most home griddles fit two or three at a time, so you cook in batches. And once the patty is smashed, leave it alone; the crust needs uninterrupted contact to form.

Grilled burgers take 8 to 12 minutes, depending on thickness and heat, and cooking well past 160°F (71°C) is what dries them out. A grill holds more patties than a griddle, and grilling is more hands-off, which makes it easier to cook and talk at the same time. Charcoal gives the most flavor, though gas works fine. Either way, set up two zones: high heat on one side to sear, a cooler side to finish cooking without burning the outside.

When to choose each

Make smash burgers when:

• you want the most crust and crunch
• you're cooking indoors or don't have a grill
• you want thin, stacked patties with lots of surface for cheese and sauce
• you're short on time
• you're after a classic diner or fast-food style

Make grilled burgers when:

• you want smoke and char that only a grill provides
• you prefer a thick, substantial patty cooked to exactly 160°F (71°C) with a thermometer
• you're cooking outdoors for a crowd and want to fit many burgers on at once
• you want a more steak-like texture

How to cook each one

Smash burgers

1. Start with cold 80/20 ground beef and form loose balls of 2 to 3 oz (55 to 85 g). Don't pack them.
2. Heat the griddle or skillet until very hot, 450°F (232°C) or higher if you can.
3. Set a ball on the surface and immediately smash it hard with a sturdy metal spatula or burger press. Hold the pressure for about 10 seconds, then leave it alone.
4. Don't peek, move or flip until the edges are deeply browned and crisp.
5. Flip once, add cheese if you like, and take it off within a minute or so.

For a classic variation, the Oklahoma-Style Onion Smash Burger smashes the beef into a pile of thin-sliced onions.

Grilled burgers

1. Form the patties with a light touch; overworked meat turns dense and tough.
2. Make them slightly wider than the buns to allow for shrinkage, and press a shallow dimple into the center so they don't dome.
3. Season generously with salt and pepper right before they go on.
4. Sear over high heat for 4 to 5 minutes per side, then move to the cooler zone if they need more time.
5. Flip once and never press down; that only squeezes out juice.
6. Check with a thermometer and take them off as soon as the center reaches 160°F (71°C).

Both techniques are worth knowing: smash burgers on the stove for weeknights, grilled burgers for weekend cookouts. The smash burger guide and the grilling guide go deeper on each.

Frequently Asked Questions

Are smash burgers healthier than grilled burgers?

Not meaningfully. Both use the same beef. On the grill more fat drips away, while a smash burger sits in its rendered fat but cooks so fast it loses less moisture. Portion size and toppings make a much bigger difference to calories than the cooking method.

Can you make smash burgers on a regular grill?

Not on the grates. Smashing needs a flat, solid surface for full contact, and the meat would push through the bars. Set a cast-iron griddle or plancha on top of the grates and smash on that.

Do smash burgers have to be cooked well-done?

They end up that way. A patty 1/4 inch (6 mm) thin on a very hot griddle cooks through in a couple of minutes. Whatever the thickness, ground beef should reach 160°F (71°C) for food safety; a thin smash burger gets there quickly, while a thick grilled burger needs a thermometer check.