We start off with how to make a smashburger on our flat top grill, and then we take that smashburger recipe and make it insane. We top that burger with charred jalapeño cheddar sausage, leftover pulled pork, Alabama white sauce, blue cheese crumbles all between toasted buns. Insane indeed!

If you are into crazy burgers or exotic sandwiches, we are kindred spirits. Sure, I love a simple cheeseburger with lettuce, tomato and mayo. But I also love a chipotle burger, or these smoked moink burgers (moink is a combo of moo and oink), or these crispy pork belly sandos. Or if you want to get really crazy, how about these Big Mac Tacos, or a Southern Grilled Bologna sammich or this Chimichurri Tri Tip Steak Sandwich.

Although, if you are here for flat top grill recipes, we can help there too. Such as this Tomahawk we cooked on a flat top grill. Or Lamburger Smash Burgers. Maybe a Seafood Feast? Although, don’t forget the most important meal of the day, breakfast with these Cinnamon Roll Pancakes or these Mashed Potato Cakes?

Insane Smashburger Recipe Ingredients:

• 24 ounces of 80/20 ground beef, divided into eight, 3 ounce balls
• Your favorite beef seasoning
• Salt to taste (optional depending on how much salt is in the beef seasoning which are usually salt heavy – salt is the first or second ingredient)
• 4 jalapeño cheddar sausages, sliced on the bias
• 12 ounces of leftover pulled pork
• 8 slices of cheese
• 4 sesame seed buns
• 4-6 ounces of Alabama white sauce
• 6-8 ounces of blue cheese crumbles

Needed Equipment:

• Kitchen scale
• Burger press
• Flat edge metal spatula (burger turner)
• Wax paper (or parchment paper), cut into 4 inch squares

Buy the Kitchen Scale

I highly recommend a kitchen scale when making burgers. Let’s face it, food isn’t cheap, particularly beef. Don’t guess at how much burger you need. Weigh out 3 ounce hamburger balls and know exactly how much you have. Indeed, no risk in overbuying or underbuying.

In other words, the kitchen scale will pay for itself eliminating waste and give piece of mind by assuring that you won’t run out of food.

After the ground beef is portioned out, then prepare the flat top griddle for high heat grilling with temps north of 450F.

Also set up for two zone grilling. One side of the flat top griddle should be set very high and the other side set to low, to keep things warm but not overcook anything.

80/20 Hamburger Blend

80/20 hamburger means the make up of the ground beef is 80% pure beef and 20% fat. This is the ideal blend. Too much fat (73/27) will ooze so much liquid as the fat renders that the browning and crispy edges are not great. The extra lean (90/10) just doesn’t have the flavor of the 80/20 because fat tastes good. Thus, stick with the 80/20

How to Grill the Insane Smashburger

Place three ounce balls of 80/20 hamburger on the grill with a square of parchment paper on top. Press them burgers down to wafer thin, leaving the parchment paper in place. Drop the slices of jalapeño sausage and pulled pork on the grill. Remove the parchment paper and season the burger patties and the pulled pork. Once the patties have browned on the bottom (3-5 minutes) flip them over as well as the sausage and the pulled pork. Set down a slice of cheese on each patty. Spray the sliced side of the buns with vegetable oil and toast the oiled side on the flat top grill.

Remove the toasted buns from the griddle and assemble the insane smashburger by piling the patties on first, then the sausage, pulled pork, Alabama white sauce and blue cheese crumbles. Finally, cap off with the top bun.

Prepare the Insane Smashburger Recipe

Drop the burger balls onto the hot side of the flat top grill and top with a square of wax paper and mash with the burger press:

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Pro Tip ~ After smashing the patties with the burger press, leave the wax paper in place for 60-90 seconds. Pull the wax paper right away and the patty will shrink back toward the middle. Leave it in place for a minute or two and the smashburger will stay flat and thin thus maximizing that browning we are looking for.

Then hit the smashburgers with your beef seasoning.

We love a great SPG (Salt, Pepper and Garlic) for smashburgers.

Then drop three slices of jalapeño cheddar sausage and three ounces of pulled pork onto the flat top grill:

With a straight edge metal burger flipper, scrape the smashburger patties and flip them over, making sure not to leave any browning on the griddle:

Season the other side of the burgers after they are flipped.

Furthermore, don’t forget to give that pulled pork a little seasoning.

The outer bark on pulled pork is amazing, but the stuff inside is pretty bland.

Also, top the patties with a couple slices of cheese.

If you have a melting lid cloche or just a domed pan lid, put it over the cheeseburger patty to melt that cheese faster:

While the cheese is melting, flip the sausage slices (and the pulled pork which is not shown):

Toast the Buns

Make sure to toast the buns as well while the cheese is melting.

Pro Tip ~ Find some grease on the flat top grill and rub the bun through that before toasting. The extra fat keeps the bun from toasting too fast and adds some flavor

How does that look?

While assembling the insane smashburger recipe, slide all the ingredients to warm side of the grill to keep from burning anything.

Assemble our Insane Smashburger Recipe

Stack those two cheeseburger patties on the bottom bun:

Add the sausage:

Then stack that leftover pulled pork on top:

Add the Alabama white sauce on top:

Then add the blue cheese crumbles:

Finally add that top toasted bun:

Grab a roll of paper towels, a container of disinfectant wipes, crank on the garden hose and get at it!

It’s about to get messy indeed:

Insane Smashburger Recipe Recap:

I realize this one is a monster. Lots of rich flavors. Although, feel free to cut out what you want or substitute something else. Not a fan of blue cheese crumbles, go with feta or skip the crumbles entirely. Don’t have any leftover pulled pork, but have brisket. Go for it. One thing, don’t sweat the jalapeño cheddar sausage (HA! See what I did there?!). Even if you don’t like spicy stuff, the rest of the ingredients mitigate that heat. No Alabama white sauce (make up a batch, it takes about 3 minutes) or just use your favorite BBQ sauce.

If you have any questions or comments, feel free to leave them below or send me an email.

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Insane Smashburger Recipe Card:

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Insane Smashburger Recipe

We cook smashburgers on a flat top grill and then make that smashburger recipe insane by topping with sausage, pulled pork, Alabama white sauce and blue cheese

Course Cheeseburger, Entree, Main Course, Sandwich

Cuisine American, American Fare, Barbecue, BBQ, Beef, Bratwursts, Cheeseburger, Pulled Pork, Sando, Sandwich, Smashburger

Keyword Alabama White Sauce, Blue Cheese, Blue Cheese Crumbles, Cheeseburger, Flat Top, Flat Top Griddle, Flat Top Grill, Hamburger, Insande Smashburger Recipe, Insane Smashburger, Jalapeno Cheddar, Jalapeno Cheddar Sausage, Lamburger Smash Burger Recipe, Leftover Pulled Pork, Parchment Paper, Pulled Pork, Sausage, Smash Burger, Smash Burger Recipe, Smashburger, Smashburger Recipe, Toasted Buns, White Sauce

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4 People

Equipment

• Kitchen scale
• Burger Press
• Flat edge metal spatula Burger turner
• 8 4 inch squares of wax paper Substitute parchment paper

Ingredients

• 24 ounces 80/20 ground beef
• Your favorite beef seasoning
• Salt to taste Optional depending on the salt content of the beef seasoning
• 4 links Jalapeño cheddar sausages Sliced thick on the bias
• 12 ounces Leftover pulled pork Divided
• 8 slices Your favorite burger cheese We used white American cheese
• 4-6 ounces Alabama white sauce Divided
• 6-8 ounces Blue cheese crumbles Divided

Instructions

• Portion out the ground beef into 3 ounce balls
• Prepare the flat top grill for two zone grilling with one side super hot and one side on the lowest setting to keep ingredients warm while assembling the insane smashburgers
• Drop the ground beef balls on the side of the flat top set to high heat and top each one with a square of wax paper and smash with the burger press. Leave the wax paper in place for 60-90 seconds to keep the patty from shrinking up
• Remove the wax paper and season the patties with your favorite beef seasoning
• Drop the sausage and pulled pork on the hot side of the grill
• Once the burger patties are browned on the bottom, flip with the metal burger flipper and season the other side. Season the pulled pork as well. Add a slice of cheese to each patty and cover the patties with a melting lid
• Flip the sausage and the pulled pork to brown completely and then slide to the cooler side of the flat top.
• Find some grease on the flat top griddle and run the sesame buns through that and toast them. Pull the bottom bun off the grill to begin assembling the insane smashburger recipe and slide the tops over to the cooler side of the grill.
• Top the bottom bun with the 2 burger patties, three slices of sausage, about 3 ounces of pulled pork, Alabama white sauce, blue cheese crumbles and the top toasted bun.
• Make sure to have plenty of paper towels and wet wipes and dig in. It's about to get messy, and delicious, up in here.

Video

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Author information

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.

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