Ben Forte’s Smashburgers: Grill the Ultimate Burger Now

Craving a burger that’s bursting with flavor? Ben Forte’s Smashburgers, straight from Ben Forte’s website work because of contact: a loose ball of beef pressed hard onto a hot flat surface browns across its whole face rather than in stripes. That is the entire trick. Single or double stack, you get crisp lacy edges, a juicy middle and melted cheese on a soft bun. Grab a spatula.

Last updated: September 2, 2026 · Originally published October 7, 2024

Ingredients for Ben Forte’s Smashburgers

• 1 lb ground beef (4 oz per burger for singles or 2 oz for doubles)
• 4 slices of burger cheese
• 4 Brioche buns
• Ketchup or burger sauce
• Serves 4
• Suggested Accessories: Cast Iron Reversible Griddle from Kamado Joe

How to Make Ben Forte’s Smashburgers

Ready to whip up Ben Forte’s Smashburgers? Alright, first off, shape that beef into nice, even balls, because you’ve gotta set the stage for some serious smashing. Then, once that griddle’s screamin’ hot and your goodies are lined up, you’re in for burgers so crispy and juicy they’ll make your taste buds dance. Now, here’s the sassy seven-step lowdown to get you started:

Step 1: Prepare the Beef for Ben Forte’s Smashburgers

Start by divvying up that 1 lb of ground beef into 4 big ol’ balls for singles or 8 cute little ones for doubles. As a result, you’ve got patties ready to flatten like a pro. Next, fire up that griddle, since we’re about to turn up the heat!

Step 2: Heat the Griddle

Get your grill poppin’ with that Cast Iron Reversible Griddle or a good ol’ cast iron pan. Meanwhile, crank your oven to 400°F, because high heat’s the trick to that sizzlin’ sear and crispy bite.

Step 3: Smashing the Patties for Ben Forte’s Smashburgers

Plop those meatballs on the hot griddle and smash ‘em flat with a steak press or a hefty spatula—go hard, honey! This is how you’ll score thin patties with crispy edges that’ll have folks asking you how to make Ben Forte’s Smashburgers.

Step 4: Cook and Flip

Leave the patties alone for about 3 minutes. No poking, no pressing a second time; the crust is forming and every press squeezes it out. Then flip once and give them 1 to 2 minutes more. The timing is tight, so have everything else ready first.

Step 5: Adding Cheese to Ben Forte’s Smashburgers

Cheese goes on when the patties are nearly done. A slice on each, then drop the lid for a minute so the trapped heat melts it properly rather than leaving it half-set.

Step 6: Steam the Buns

Next, steam those buns for a soft, shiny finish that’s pure perfection! Simply flick a little water on the griddle beside the burgers to get some steam going, then cover with the lid. For more bun tricks, swing by this burger bun guide.

Step 7: Assemble and Serve Ben Forte’s Smashburgers

Finally, scoop those patties off the griddle and tuck ‘em into the bottom half of those brioche buns. Ketchup or burger sauce, whichever you prefer, then the top bun. Eat them straight away; a smashburger does not improve with waiting.

Why Ben Forte’s Smashburgers Stand Out

Smashburgers need almost nothing: beef, a hot surface, and the discipline not to press them a second time. Crisp edges, juicy middle, melted cheese, and about six minutes from raw to plate. For more, see Ben Forte’s recipe page for more tasty treats, and enjoy ‘em hot off the griddle—they might just be your new fave!

You might want to try cooking them in some Beef Tallow.

Have you tried making Ben Forte’s Smashburgers? Share your grilling tips or favorite variations in the comments below!

James Nicholas

NFA Firearms Manufacturer & Professional Gunsmith The XDMAN has a talent for taking complex firearms subject matter and breaking it down into an easy-to-understand format that all experience levels can relate to. James is an 07/02 NFA Firearms Manufacturer, a Professional Gunsmith with over 20 years of experience, and a Firearms Writer, Photographer and Firearms Expert. Connect with him on Instagram, X, and Facebook as @therealxdman.

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