Crisp edges, melted Swiss and a toasted bun. A good smash burger starts with a hot cooking surface, and the Spider Grills Half-Moon Griddle brings it right to your charcoal grill.
This recipe puts both halves of your Huntsman® to work: smash and sear the burgers on the carbon steel griddle, then toast the buns on the grill grate alongside it. Use Venom® to set your grill temperature and maintain airflow automatically while you handle the smashing, flipping and stacking.
Prep time: 15 minutes
Cook time: 10–15 minutes, in batches
Grill temperature: 450°F
Servings: 4 double smash burgers
Ingredients
- 1½ pounds ground beef, preferably 80/20
- 8 slices Swiss cheese
- 4 burger buns, split
- 2 tablespoons softened butter
- Kosher salt and freshly ground black pepper
- High-heat cooking oil, as needed
- Optional toppings: pickles, thinly sliced onion, mustard or your favorite burger sauce
Instructions
1. Set Your Temperature with Venom®
Install the Half-Moon Griddle on one side of your Huntsman® and leave a grill grate on the other. This gives you a flat surface for searing the burgers and an open grate for toasting the buns.
Load and light your charcoal, then set Venom® to 450°F using the controller or Spider Grills app. Close the lid and allow the grill and griddle to preheat thoroughly. Venom® automatically adjusts airflow to help maintain your selected grill temperature.
The grill’s temperature reading measures heat inside the grill; the griddle surface temperature will vary.
2. Prep the Beef and Buns
Divide the ground beef into eight loose, 3-ounce balls. Handle the meat gently and keep it chilled until you’re ready to cook.
Butter the cut sides of your buns and have the Swiss cheese ready. These burgers cook quickly, so a little preparation keeps everything moving.
3. Smash on the Griddle
Lightly oil the hot griddle if needed. Add a few beef balls, leaving enough space to flatten each one.
Place a small square of parchment over each ball and press firmly with a sturdy metal spatula or burger press until thin. Remove the parchment and season with salt and pepper.
Cook undisturbed for approximately 2–3 minutes, until the edges brown and a deep crust forms underneath. Smash only once, immediately after placing the beef on the griddle.
4. Flip and Add Swiss
Scrape firmly beneath each patty with a metal spatula, keeping the browned crust intact. Flip and immediately add a slice of Swiss cheese.
Cook for another 1–2 minutes, or until the beef reaches an internal temperature of 160°F. Briefly close the lid if the cheese needs help melting. Timing will vary with patty thickness and griddle heat.
5. Toast the Buns Alongside the Burgers
While the burgers finish, place the buns buttered-side down on the grill grate beside the griddle.
Toast for approximately 30–60 seconds, checking frequently, until golden. Move them away from any flare-ups.
This is where the half-moon setup earns its space: burgers searing on carbon steel, buns toasting over the coals, and everything ready to assemble together.
6. Stack and Serve
Place two Swiss-topped patties on each toasted bottom bun. Add your favorite toppings, finish with the top bun and serve immediately.
Tips for a Better Smash Burger
- Preheat thoroughly. Give the carbon steel time to get hot before adding the beef.
- Keep the beef loosely packed. Too much handling can make the patties dense.
- Leave room to work. Cook in batches so you have space to smash, scrape and flip.
- Preserve the crust. Scrape closely against the griddle when flipping.
- Keep lid openings brief. Let Venom® manage airflow, and use the crust and internal temperature to judge when your burgers are ready.
One Grill, More Ways to Cook
The Half-Moon Griddle adds a flat cooking surface while leaving room for the grill grate. For these Swiss smash burgers, that means crisp patties and freshly toasted buns—all cooked over the same charcoal fire.
