We’ve pulled together our go-to method: no fluff, just the key ingredients, a hot grill, and a few tricks the Charmate team swear by to get that perfect crispy edge and juicy centre.
Fire up your coals – Start by lighting your charcoal in a chimney starter. Once fully ashed over, spread it out for high, even heat—perfect for searing burgers. Place your cast iron skillet or flat plate over the grill and preheat for 5–10 minutes until it’s smoking hot. A droplet of water should instantly sizzle and disappear.
Prep your ingredients – Roll your mince into loose balls, about 90–100g each. Don’t form into patties—leave that to the smash kit. Thinly slice the onion. Get your cheese, pickles, mayo, and buns ready to go.
Smash time – Place a beef ball onto the hot skillet. Immediately smash it flat with the Charmate burger press—press hard for 10 seconds to get that signature crispy crust. Season with salt and pepper. Add a few onion slices directly on top.
Flip and melt – After about 90 seconds, use the scraper to flip the patty—get under the crust so it stays intact. Place a slice of Dairyworks Cheddar on top of the flipped patty.
Toast and build – Lightly toast the buns face-down on the skillet or grill. Spread Best Foods Mayo on the bottom bun. Add the cheesy patty and onions. Top with McClure’s Pickles and the top bun. Press gently to finish.
Tips for Burger Greatness
- Don’t crowd the skillet—work in batches if needed.
- Crust = flavour. Don’t flip early.
- Double or triple stack your patties for extra impact.
Charmate Tip
Pair with your favourite brew and soak in the crackle of the coals. Smash burgers don’t get better than this!
