Homemade Smash Burgers

Making the perfect homemade burger is a craft! Burgers are the perfect solution for casual entertaining because they are easy and quick to cook. Cooking on a flattop grill makes for a better burger by creating a rich, flavourful crust on the outside while maintaining a moist, juicy inside.

Beef Burgers cooking on the AGA Professional Series Outdoor Grill

Ground Beef - “sirloin”, should contain at least 50 percent meat from that cut; it is usually higher quality.

Burger Buns 

Toppings of your choice

Shape Your Burger Patty

1. Portion the meat: Divide ground beef into 170g portions; loosely gather each into a ball.

2. Shape the patties: Gently flatten each ball into a 11cm wide patty, about 7-8cm thick. Be careful not to overwork the meat.

3. Make an indentation: Press the centre of each patty to make an indentation, about 1cm deep: this keeps it from bulging as it cooks.


It’s important to season your meat. Generously salt and pepper both sides of the formed patties. Don’t add salt to your patty until after it’s formed and ready to hit the Evo. If not, the salt will take away its moisture.


Heat the AGA Outdoor Grill to medium-high. Grill the patties, indentation-side up, until the bottom forms a crust, about 5 minutes. Flip and cook until slightly firm, about 3 more minutes for medium. Don’t press on the patty as it cooks; you’ll lose the juices. For cheeseburgers, top with 2 slices of cheese during the last minute of cooking. Let the burgers rest for about 5 minutes before serving; this will ensure it’s juicy all the way through.

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