Summer's last stretch calls for flavors that make the most of warm evenings and easy gatherings—Smash Burger Alfresco delivers. Built for backyard grills and quick cooking, this recipe turns a simple patty into a crispy-edged, juicy centerpiece that's just as good for a family dinner as it is for a crowd. With school days approaching or here, it's the perfect way to savor those extra moments outside.
The beauty of Smash Burger Alfresco lies in its method. Pressing the meat firmly onto a hot surface locks in flavor while creating the signature crust that makes each bite unforgettable. Toppings stay classic yet flexible, allowing room to cater to everyone's tastes without overcomplicating the prep.
Gathering at the grill becomes an event in itself. Parents can mingle with neighbors while kids run between games and the table, knowing dinner will be ready in minutes. The quick sear means no waiting for slow cook times, keeping the pace lively, and focusing on enjoying each other's company.
Whether served on toasted buns piled high with your favorite condiments or alongside seasonal sides, this burger brings the satisfaction only fresh-off-the-grill meals provide. And if you want to make outdoor dining as effortless as it is delicious, Alfresco Backyard Living has every tool, grill, and accessory to turn your patio into the best seat in the house—so all you need to bring is the appetite.
Serves 4
Smash Burger Alfresco Ingredients
- 1 cup finely chopped dill pickles
- ½ cup mayonnaise
- 2 Tbsp. ketchup
- 2 Tbsp. sauce from a can of chipotles in adobo
- ½ tsp. kosher salt, plus more
- 1½ lb. ground beef (20% percent fat)
- 4 potato rolls
- ½ head of iceberg lettuce, leaves separated, torn into pieces about the size of the buns
- 1 white onion, very thinly sliced into rings on a mandoline
- 4 thin tomato slices (optional)
- 2 Tbsp. vegetable oil
- 8 slices of American cheese
Smash Burger Alfresco Directions
- Prepare a grill for high heat. Place a cast-iron griddle, flat side up, on the grate; heat until very hot, at least 20 minutes.
- Mix together pickles, mayonnaise, ketchup, adobo sauce, and ½ tsp. of salt in a medium bowl; set special sauce aside.
- Divide beef into eight 3-oz. portions (don't form into patties). Place four portions between two sheets of parchment paper, spacing 6" apart, and firmly smash using a meat mallet or skillet to create thin patties, about 5" across. Transfer to a baking sheet. Repeat with the remaining portions and fresh parchment paper.
- Wrap all the buns together in a large sheet of foil to make a packet (this will keep the buns soft and from getting too toasted on the grill). Place the packet on the grate and grill, turning once, until the buns are warmed through, about 1 minute. Spread sauce over the cut sides of the buns. Place 3–4 pieces of lettuce on the bottom buns and top each with some onion and a tomato slice, if using.
- Drizzle oil over the griddle and use paper towels to evenly coat the surface. The oil needs to be hot; you should see smoke almost instantly. Season patties lightly with salt. Place four on the griddle, seasoned side down, and season the top sides lightly with salt. Cook, undisturbed, until outer edges are brown and undersides are very crisp, about 2 minutes. Flip and place a slice of cheese on top of each patty. Cook until cheese is melted, about 30 seconds. Transfer patties to buns with toppings, stacking two patties on each bun.
- Repeat with the remaining four patties, scraping off any cheese stuck to the griddle between batches.
Taken from bonappetit.com