Why Carbon Steel on a Gas Grill Beats a Flat-Top Griddle
A flat-top griddle distributes heat broadly and evenly – which sounds ideal, but actually works against you for smash burgers. The smash technique depends on extreme, concentrated heat in a small area. When you press a ball of beef onto a screaming-hot surface, you need that surface to recover its temperature almost instantly so the Maillard reaction continues without steaming the meat.
Carbon steel is thinner and more thermally responsive than cast iron, which means it heats up faster and responds to temperature changes more quickly. Set a Made In carbon steel skillet directly over the high-BTU burners of a Weber Genesis or Summit series grill and you're working with a surface that can hit 500°F+ and hold it – giving you the violent, rapid crust formation that defines a great smash burger.
The Weber Genesis and Summit series grills matter here too. Their high-output burners generate the kind of sustained, intense heat that a typical kitchen range struggles to match. Outdoors, you also eliminate the smoke problem that makes indoor smash burgers a domestic hazard. The combination of Weber Genesis or Summit BTUs and Made In carbon steel is, genuinely, the best smash burger setup available to a home cook.
The Science of the Smash
When you smash a loosely packed ball of ground beef onto a hot surface, several things happen simultaneously. First, you dramatically increase the surface area in contact with the pan – more contact means more Maillard browning. Second, you squeeze out moisture from the meat, which accelerates crust formation. Third, the fat renders immediately and essentially fries the burger in its own fat, creating those distinctive lacy, crispy edges that are the hallmark of a great smash burger.
The key is to smash hard and smash fast – within the first 30 seconds of the ball hitting the pan. After that, the proteins have set and you'll just be compressing a cooked burger rather than creating a new surface. Use a heavy, flat metal spatula and your full body weight. Don't be timid.
Because the patties are thin – typically less than ¼ inch after smashing – they cook through in about 90 seconds per side. This is a fast, high-attention cook. Have everything prepped and ready before the pan goes on the grill.
The Bacon Jam
Bacon jam is the kind of condiment that makes people ask what's on the burger before they've finished chewing. It's slow-cooked, deeply savory, slightly sweet, and has a jammy, spreadable consistency that clings to the patty rather than sliding off.
The Made In stainless steel saucepan on the Weber's side burner is the right tool for this job. The 5-ply construction distributes heat evenly and prevents the sugars in the bacon jam from scorching – a real risk when you're cooking something this sweet over direct heat for 45 minutes. The curved walls make stirring easy and the pour spout makes transferring the finished jam clean and precise.
The Recipe
MAKES 8 SLIDERS • SERVES 4
Tips for Success
80/20 beef is non-negotiable. The fat content is what creates the crispy edges and keeps the thin patty moist. Leaner beef will produce a dry, sad smash burger.
Don't overwork the beef. Handle the portions as little as possible. Compacted beef won't smash properly and will produce a denser, less interesting patty.
Smash immediately. The window for effective smashing is the first 20 to 30 seconds after the ball hits the pan. After that, the proteins set and you're just pressing a cooked burger.
Use a thin, stiff metal spatula. A flexible fish spatula won't give you enough leverage. You want a rigid, thin-edged spatula that can get under the crust cleanly.
Make the bacon jam ahead. It's better the next day and takes the pressure off the day-of cook. It keeps in the refrigerator for up to two weeks.
Keep the lid closed between batches. The Weber grill's lid helps maintain the extreme heat the carbon steel pan needs. Open it only when you're actively cooking.
Serving Suggestions
Smash burger sliders pair beautifully with:
Crispy shoestring fries or waffle fries – the thin, crunchy style complements the burger's texture
A simple green salad with sharp vinaigrette to cut the richness
Cold craft beer – a crisp lager or a hoppy pale ale works perfectly
Dill pickles on the side – the acidity is a welcome counterpoint to the bacon jam
Bacon Jam Prep Time: 45 minutes (can be made up to 1 week ahead)
Active Cook Time: 20 minutes
Makes: 8 sliders
Difficulty: Intermediate
PRODUCTS FEATURED IN THIS RECIPE
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