The great burger debate has a new front line, and it's not about toppings or cheese selection. It's about cooking method—specifically, the divide between smash burgers and traditional grilled burgers. Both have passionate advocates who will defend their preferred style with the fervor usually reserved for discussing barbecue regions or pizza styles. But here's the truth: neither is objectively better. They're fundamentally different approaches that produce distinct results, and understanding those differences helps you choose the right method for the moment.
Let's break down what actually separates these two techniques, explore the science that makes each one work, and figure out when you want that crispy smash burger crust versus the smoky char of a traditional grilled patty.
What Defines Each Style
The distinction starts before the burger even hits the heat. A smash burger begins as a loosely packed ball of ground beef that gets pressed—or more accurately, smashed—onto a scorching hot flat surface with serious force. We're talking a heavy metal spatula or burger press applied with enough pressure to flatten that meatball into a thin patty, typically around a quarter-inch thick or less. The goal is maximum surface contact with the cooking surface, creating an extensive area for browning.
Traditional grilled burgers take the opposite approach. You form the patty before cooking, typically making it thicker—anywhere from half an inch to three-quarters of an inch. These burgers cook on grill grates rather than a flat surface, with heat coming primarily from below (whether that's charcoal, gas, or wood). The patty never gets pressed during cooking; in fact, pressing down on a grilling burger is considered a cardinal sin in many grilling circles.
These fundamental differences in technique create completely different eating experiences, and it all comes down to physics and chemistry.
The Science: Maillard Reaction vs. Smoky Char
Both methods rely on the Maillard reaction—that magical process where proteins and sugars interact under heat to create hundreds of flavor compounds and that irresistible brown crust. But they achieve it in different ways.
When you smash a burger onto a flat top heated to 400-450°F, you're creating maximum surface area contact. The Maillard reaction kicks into high gear around 300°F and peaks between 310-330°F on a dry surface. By pressing the meat flat against that superheated surface, you're ensuring that as much of the burger as possible hits that sweet spot simultaneously. The result is an extensive, dark, crispy crust that's loaded with complex savory flavors.
The science gets even better: when you smash the burger, the fat has nowhere to go but back up into the patty, essentially cooking the burger in its own juices. This creates an interesting paradox—despite being thinner and cooked at extreme heat, smash burgers often taste juicier than you'd expect because they're basting themselves from the inside.
Traditional grilled burgers work differently. Charcoal grills add a smoky, charred flavor that comes from rendered fat dripping onto hot coals, creating smoke that rises back up and infuses the meat with those characteristic grill flavors. The grill grates create those Instagram-worthy sear marks, but they also mean less surface area is in direct contact with heat compared to a smashed burger. The tradeoff? You get smokiness and depth that a flat top can't provide, plus the ability to cook a thicker patty that can be served anywhere from medium-rare to well-done.
Texture and Flavor Profiles
Bite into a properly executed smash burger and you experience a textural contrast that borders on addictive. The exterior is remarkably crispy, almost lacy at the edges, while the interior remains juicy despite the thinness. Because the cooking time is so short—usually just a couple minutes per side—the inside stays tender and doesn't have time to dry out. The flavor is intensely beefy, concentrated by the extensive crust development.
The thinness of smash burgers also means the ratio of crust to interior leans heavily toward crust. If you love that caramelized, crispy exterior, this is your burger. Many smash burger enthusiasts stack two or even three patties to get enough beef while maximizing that crucial crust-to-interior ratio.
Traditional grilled burgers offer a different experience entirely. The thicker patty means more interior meat, which allows for temperature gradients—a charred exterior giving way to a juicy, pink center if you prefer medium-rare. The texture is softer, more yielding, with a substantial, almost steak-like quality. The smoke from the grill adds complexity that complements rather than overwhelms the beef.
Grilled burgers also have more moisture retention in the interior (when cooked correctly), making them feel more traditionally "juicy" in the center. The flavor profile balances the beef's natural taste with char and smoke, creating something that tastes distinctly like summer cookouts and backyard barbecues.
Cooking Time and Practical Considerations
Smash burgers are remarkably fast. Because they're so thin, they cook in just a few minutes total—often 2-3 minutes on the first side, then just a minute or so after flipping. This speed has practical advantages: you can cook for a crowd quickly, and the brief cooking time minimizes opportunities for moisture loss. The technique requires a flat cooking surface—a griddle, flat top, or heavy cast-iron skillet—and high heat. A residential stove can handle this just fine, making smash burgers surprisingly accessible for home cooks.
The downside? You need to work in batches unless you have a commercial-sized flat top. Most home griddles can handle two, maybe three burgers at once. And you absolutely must resist the urge to move or flip the burgers prematurely. That crust needs uninterrupted contact to develop properly.
Traditional grilled burgers take longer—typically 8-12 minutes total depending on thickness and desired doneness. This longer cooking time can lead to moisture loss if you're not careful, especially if you cook past medium. However, you can usually fit more burgers on a grill than on a griddle, and the passive nature of grilling (less active pressing and flipping) makes it easier to cook while socializing.
Grilling also requires more equipment considerations. You need the right setup—preferably charcoal for maximum flavor, though gas works fine—and you should use a two-zone fire for better control. This means banking coals on one side so you can sear over high heat, then move burgers to the cooler zone to finish cooking through without burning the exterior.
When to Choose Each Method
Choose smash burgers when:
- You want maximum crust and crispy texture
- You're cooking indoors or don't have grill access
- You prefer thin, stacked patties with lots of surface area for cheese and sauce
- You're in a hurry and need burgers fast
- You're going for a classic diner or fast-food-inspired style
- You want consistent results without worrying about internal temperature
Choose grilled burgers when:
- You want smoky, charred flavor that only a grill provides
- You prefer a thicker, more substantial patty
- You like your burgers cooked to specific temperatures (medium-rare to medium)
- You're cooking outdoors and want that summer cookout experience
- You're feeding a crowd and can fit multiple burgers on the grill
- You want a more traditional, steak-like burger texture
Honestly, the best answer might be having both techniques in your repertoire. They serve different purposes and satisfy different cravings. A smash burger hits the spot when you want something quick, crispy, and intensely beefy. A grilled burger satisfies when you're after that thick, juicy, smoky experience that feels like an event rather than just a meal.
Technique Tips for Both
If you're making smash burgers, remember these key points:
Start with 80/20 ground beef and keep it cold until you're ready to cook. Form loose balls of about 2-3 ounces each—don't compress them. Heat your flat surface until it's screaming hot, 450°F or higher if possible. Place the ball on the griddle and immediately smash it with serious force using a sturdy metal spatula or burger press. Hold the pressure for about 10 seconds to ensure good contact, then leave it alone. Resist all urges to peek, move, or flip until you see the edges browning and crisping. Flip once, add cheese if desired, and pull it off within a minute or so.
For traditional grilled burgers, the approach is gentler:
Form your patties with a light touch—overworking the meat creates dense, tough burgers. Make them slightly larger than your buns to account for shrinkage, and press a shallow dimple in the center to prevent doming. Season generously with salt and pepper right before grilling. Set up a two-zone fire and sear the burgers over high heat for 4-5 minutes per side, then move to the cooler zone if needed to finish cooking through. Never press down on them with your spatula—that just squeezes out the juices you worked so hard to preserve. Flip only once, and use a thermometer rather than guessing: 130-135°F for medium-rare, 140-145°F for medium.
The Verdict: It's Not Really a Contest
Pitting smash burgers against grilled burgers is like asking whether you prefer pizza or tacos—the question itself misses the point. These are different foods that happen to share a category. A smash burger's crispy, lacy edges and concentrated beef flavor serve a different purpose than a grilled burger's smoky char and thick, juicy interior.
The real question isn't which is better, but which one matches what you're craving right now. Want something fast, crispy, and intensely flavorful that you can make on your stovetop? Smash burger. Craving that outdoor grilling experience with smoky depth and a substantial, steak-like patty? Traditional grilled burger.
Better yet, master both techniques. Learn to smash burgers on a screaming hot griddle for weeknight dinners, and perfect your grilling technique for weekend cookouts. Understanding what makes each method work—the science of the Maillard reaction for smash burgers, the art of two-zone grilling for traditional burgers—makes you a better cook and ensures you can deliver exactly the burger experience you or your guests are after. Try our Oklahoma Onion Smash Burger for a classic smash technique, or our Classic American Cheeseburger for traditional grilling.
The only real mistake is choosing a side and refusing to appreciate what the other method brings to the table. The burger world is big enough for both.
Frequently Asked Questions
Are smash burgers healthier than grilled burgers?
Neither method is significantly healthier than the other—both use the same ground beef and similar fat content. Smash burgers cook faster, which minimizes moisture (and some fat) loss, while grilled burgers allow more fat to drip away onto the coals. The calorie difference is minimal and depends more on portion size and toppings than cooking method.
Can I make smash burgers on a regular grill?
Not really. Smash burgers require a flat, solid surface to create the necessary contact for that crispy crust. Grill grates don't provide enough surface area contact, and the meat would fall through when you try to smash it. You'd need a cast-iron griddle or plancha that sits on top of your grill grates.
Why shouldn't I press down on grilled burgers?
Pressing burgers on the grill squeezes out the juices and fat that keep them moist and flavorful. Unlike smash burgers where the pressing happens once at the beginning to create crust, pressing during grilling just dries out your burger without any benefit. The juice you see sizzling on the coals is flavor leaving your burger forever.
Do smash burgers need to be cooked well-done?
Yes, due to their thinness and the high-heat cooking method, smash burgers naturally cook all the way through. You can't really cook a smash burger to medium-rare—it would be raw in the middle. If you want a burger with a pink center, you need the thickness of a traditional grilled burger.
What's the best ground beef for each method?
Both methods work best with 80/20 ground beef (80% lean, 20% fat). The fat is crucial for flavor and moisture. Smash burgers particularly benefit from that fat content since it renders and bastes the meat during cooking. Leaner beef will result in dry, flavorless burgers regardless of cooking method.