Plancha Smash Burgers Recipe


Nothing screams “Americana” like a diner burger! A hungry traveler can find these All-American classics at burger joints and diners across the country. Ground beef patties, smashed on a hot flat top griddle, seared to crusty perfection. We'll take a double!

For this recipe, we brought in Greg from Ballistic BBQ. He's using the Slow ’N Sear® Kettle and the SnS Plancha

Prep Time: 30 minutes
Cook Time: 15 minutes • Serves 4


  • 1 pound of ground 80/20 beef, formed into four 4oz balls
  • 8 slices of pancetta (or bacon)
  • 4 hamburger buns (brioche buns were used in video)
  • 8 slices of American cheese
  • 8 leaves of green leaf lettuce
  • 1 large onion sliced into very thin rings
  • 4 slices ripe tomato
  • ½ cup mayo
  • 1 tablespoon ketchup
  • 1 tablespoon prepared yellow mustard
  • 1 tablespoon Italian vinaigrette salad dressing
  • 1 tablespoon diced pickled cherry peppers
  • 2 tablespoons clarified butter
  • Salt and pepper to taste


    Form the ground beef into 4 equal-sized balls, about 4 ounces each. Then mix mayo, ketchup, mustard, vinaigrette, and cherry peppers together for the sauce and refrigerate until ready to use.


    1. Arrange charcoal briquettes in a crescent pattern inside of the Slow 'N Sear® Kettle, then light it by spreading a pre-lit batch from a half-full charcoal chimney.
    2. Carefully place SnS Plancha on the kettle with gloved hands.
    3. Allow the plancha to preheat to about 435ºF (until water beads and vaporizes).
    4. Brush about 1 tablespoon of clarified butter in the center of the plancha, and cook the onions, tossing them to achieve a light brown color.
    5. Once onions are translucent and golden brown, move them to the cooler side of the plancha.
    6. Cook pancetta (or bacon slices) in the center of the plancha, until golden brown and crisp.
    7. Butter the inside of the hamburger buns, and place them on the plancha's lower-center until toasted to a golden brown.
    8. Place meatballs on the plancha's upper-center and smash to your desired thickness, holding pressure for about ten-seconds each patty. You can use a “burger smasher” or spatula to smash the meatballs.
    9. As soon as all of the patties are smashed, shake on a little salt and pepper.
    10. Once the top of the patties appear to be cooking through and small holes with steam are visible, they are ready to flip. Hold a very sturdy spatula at a 45º angle and scrape each patty from the plancha, and flip.
    11. Immediately after flipping the patties, add the cheese.
    12. While the cheese is melting, begin “building” your burger by adding one leaf of lettuce to the bottom buns.
    13. Once the cheese is melted, transfer two patties to each bottom bun, on top of the lettuce.
    14. Top the burger with two slices of pancetta, 1-2 tablespoons grilled onion, and one slice of tomato.
    15. Apply a generous coating of sauce to the top bun and “crown” the burger!