Saucy Rossy BBQ
Beef

Simple SPG Smash Burgers on the Griddle

Sobeys ground beef seasoned with Royal Nova SPG, smashed thick on a hot Napoleon griddle, topped with Cracker Barrel cheese and dressed with ketchup, mustard, pickles and onion.

Time~15 min Prep5 min YieldMakes 2 burgers CategoryBeef Watch4:16
Simple SPG Smash Burgers on the Griddle — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Season the ground beef with Royal Nova Company SPG and roll it into balls about the size of your palm.Salt, pepper and garlic is the classic beef seasoning because it lets the beef taste like beef. Handle the meat as little as possible and keep it cold — overworked ground beef turns dense and springy. A palm-sized ball makes a thicker smash burger than most; roll them smaller if you want thin, lacy patties.
  2. 2Fire up the Napoleon griddle to medium-high and get it properly hot.A smash burger lives or dies on its crust, and browning needs a surface well above 300°F. Let the steel heat right through before the beef goes on — a lukewarm griddle steams the meat grey. Turn it up to high if you want more crisp and char.
  3. 3Set the balls on the griddle and smash them down with a cast-iron burger press.Smash early, while the beef is still cold and pliable; once it starts to cook it cracks instead of flattening. Press straight down and hold for a few seconds so the whole underside makes contact. No press? Lay parchment paper over the ball and push down with the base of a frying pan — push, do not slam, or hot grease splatters onto your skin and clothes.
  4. 4Leave the patties alone to build crispy, browned edges.This is the part that takes patience. Do not move or press them again — pressing a cooking patty just squeezes out juice. The edges go dark and lacy first; when they look crisp and the colour creeps up the sides, it is ready to flip.
  5. 5Flip and move each patty to a fresh spot toward the back of the griddle.The area where the burgers started has been cooled by the cold meat, while untouched steel is still at full heat, so moving to a fresh spot gives the second side a hard sear too. Use a stiff, sharp-edged spatula and scrape under the crust so it comes up with the patty rather than staying on the griddle.
  6. 6Top the patties with Cracker Barrel shredded cheese and let it melt.Shredded cheese melts faster and more evenly than a thick slice. Give it enough time on the patty to melt before the burger comes off. If it is slow, an upturned bowl or a basting dome over the top traps the heat and finishes it quickly.
  7. 7Just before the burgers are done, toast both halves of a Villaggio soft bun on the griddle.A toasted bun holds up to a juicy patty and sauces without going soggy, and toasting it on the griddle picks up some of the beef fat. It only takes a minute, so start it at the very end.
  8. 8Dress with Compliments ketchup, French's mustard, diced pickles and red onion.The classic combination: sweet ketchup, sharp mustard, tangy pickle and crisp raw onion all cut the richness of the beef and cheese. Dicing the pickles puts some in every bite instead of one slice that slides out the back. Any onion works if you have no red.

Watch it on YouTube

What each ingredient is doing

Ground beef
Fat content matters more than anything else. Medium ground beef, around 80/20 to 85/15, gives the juiciest smash burger and the best crust; extra-lean beef dries out and cracks under a hard smash.
SPG
Salt, pepper and garlic — here Royal Nova Company's blend. It is the classic beef seasoning because it seasons without competing. Kosher salt, coarse pepper and a little garlic powder do the same job.
Shredded cheese
Shredded cheese melts quickly and evenly on a hot patty. Sliced American cheese melts smoothest of all if you want the classic diner result; a sharp cheddar gives more flavour.
Villaggio soft buns
Soft buns squash down around a smash burger instead of overwhelming it. Potato rolls or brioche are the usual swaps; toast whatever you use.
Ketchup and mustard
Sweet and sharp. Together they do what a burger sauce does — balance the fat of the beef and cheese.
Pickles and red onion
Acidity and crunch against the rich patty. Dill pickles are standard; white or yellow onion works if you have no red.

Temperature guide

StageTempWhat it means
GriddleMedium-highTurn it up to high for more crisp and char.
SmashOnto a hot griddleWhile the beef is still cold and pliable.
FlipEdges crisp and brownMove to a fresh, hotter spot toward the back of the griddle.
Done160°F / 71°CThe safe temperature for ground beef. A smashed patty is usually there once both sides are well browned; check a thick one.

Pitmaster tips

  • Keep the beef cold until it goes on the griddle. Cold fat holds the patty together through the smash.
  • Do not overwork the meat when rolling the balls. A light touch keeps the burger tender.
  • Palm-sized balls make a thicker, beefier smash burger. Go smaller for thin, crispy, lacy patties.
  • Get the griddle properly hot first. The crust is the whole point, and a lukewarm griddle steams the beef grey.
  • Smash once, early and firmly, then leave it. Pressing again later only squeezes out juice.
  • No burger press? Parchment paper over the ball and the flat base of a frying pan works — push down, do not slam, or the grease will splatter.
  • Flip onto a fresh part of the griddle. The spot you started on has been cooled by the meat; untouched steel is hotter and sears the second side better.
  • Use a sharp-edged spatula and scrape under the patty. The best of the crust is the part that sticks.
  • Toast the bun on the griddle right at the end. It takes a minute and stops the bun going soggy.
  • Want more char? Turn the griddle up to high rather than cooking longer.

If it goes wrong

The crust tore off and stayed on the griddle
Flipped too soon, or the spatula went in too timidly. Wait until the edges are crisp and brown, then get a sharp spatula flat under the patty and scrape decisively.
The patty cracked around the edges when smashed
The beef had started to cook before it was smashed, or it was very lean. Smash straight away while the meat is still cold and pliable, and use medium ground beef.
No crust, just grey beef
The griddle was not hot enough, or too many patties went on at once and cooled it. Heat it fully and give each patty space.
Grease splattered everywhere
The press or pan came down too fast. Push down firmly and steadily rather than slamming.
The burgers are dry
Too lean, pressed more than once, or cooked too long. Use medium ground beef, smash once, and take them off once both sides are browned and the cheese has melted.
The cheese did not melt
It went on too late. Add it with time to spare, or cover the patty briefly to trap the heat.

Ways to change it up

Thin and lacy
Roll smaller balls and smash them as thin as you can for crispier, diner-style patties.
Double stack
Two thinner patties with cheese on each, stacked on one bun.
Burger sauce
Mix mayonnaise, ketchup, mustard and diced pickle into a quick house sauce instead of using them separately.
Smashed onions
Pile thinly sliced onion on the ball before smashing so it cooks into the patty, Oklahoma onion burger style.
Different seasoning
Any beef rub works in place of SPG, but keep it simple — a smash burger is mostly about the crust and the beef.

What to serve it with

  • On a toasted Villaggio bun with Compliments ketchup, French's mustard, diced pickles and red onion, as in the video.
  • Fries or potato chips.
  • Coleslaw or a simple green salad.
  • Extra pickles on the side.
  • A cold beer or pop.

Storage & reheating

Cooked patties keep 3–4 days in the fridge in a sealed container, stored separately from the buns and toppings.

Reheat on a hot griddle or skillet for a minute or two a side, which brings back some of the crust; add fresh cheese at the end if you like. The microwave works but leaves the patty soft and grey.

Raw balls of seasoned ground beef freeze well for up to 3 months — freeze them on a tray, then bag them. Thaw overnight in the fridge and smash them cold. Cooked patties also freeze for 2–3 months, though they lose their crispness.

FAQ

What is SPG seasoning?

Salt, pepper and garlic — the simplest all-purpose seasoning in barbecue. Plenty of companies make a blend, including Royal Nova Company, used here, or you can mix your own. On beef it seasons without masking the flavour of the meat.

How hot should a griddle be for smash burgers?

Hot. Most cooks aim for a surface somewhere around 400–450°F. The video used medium-high and suggests turning it to high if you want more crisp and char. Too cool and the beef steams instead of crusting.

What if I do not have a burger press?

Use a heavy frying pan. Lay parchment paper over the ball of beef and push the base of the pan down firmly and evenly. Push rather than slam, or hot grease will splatter.

Why move the burger to a different spot when you flip it?

The area where the patty started has been cooled by the cold meat and wetted with its juices. Untouched steel is hotter and dry, so the second side browns faster and more evenly.

What is the best ground beef for smash burgers?

Medium ground beef, around 80/20 to 85/15. The fat keeps a thin patty juicy and renders onto the griddle to fry the crust. Extra-lean beef dries out and tends to crack when smashed.

How thick should a smash burger be?

Traditionally thin — a quarter inch or less — with crispy, lacy edges. Smashing palm-sized balls, as here, gives a thicker, beefier burger. Smaller balls smash thinner; it comes down to what you like.

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Beef
Beef is a complete protein and one of the best food sources of highly absorbable heme iron, zinc, and vitamin B12 — key for energy, immunity, and healthy blood. Fattier BBQ cuts are calorie-dense, so lean trimming and sensible portions keep it balanced.
Cheese
Cheese is a good source of protein and calcium and pairs naturally with smoke, but it's also high in saturated fat and sodium — a little delivers big flavour, so treat it as a rich accent.
Garlic
Garlic adds big flavour for almost no calories and contains sulphur compounds (like allicin) long studied for heart and immune benefits. It's one of the healthiest ways to season a cook.
Onion
Onions are low-calorie aromatics rich in fibre, vitamin C, and antioxidants such as quercetin. They add depth and gentle sweetness without much fat or salt.
Salt
Salt is essential for seasoning and, in brines and cures, for texture and safety — but sodium adds up fast in BBQ. Season with intention and balance salty cooks with fresh sides.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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