Stacked Smash Burger with Avocado


Smash burgers are formed into balls of ground beef then pressed or smashed with a burger press or flat spatula into a thin patty as soon as they hit the grill. This creates extra browning and flavour on the outside while maintaining the patty’s juiciness. Topped with avocado they are the perfect easy mid-week or weekend meal!


  • 600 gminced beef
  • Sea salt, to taste
  • Black pepper,to taste
  • Garlic powder, optional,to taste
  • Baking paper, cut into 10-12cm squares
For the toppings:
  • 150 gIceberg lettuce
  • 1large tomato, sliced
  • ½ red onion,sliced into thin rings
  • 4gherkins, sliced
  • 4sliders or cocktail burger buns
  • 1-2 small avocados, peeled, stoned and sliced
  • Cheese slices, optional
  • Avocado ranch dressing


  1. Divide the beef into 8 even portions. Loosely roll them into balls about golf ball size, then cover and refrigerate while preparing the remaining ingredients. The meat must be cold when it hits the grill.
  2. Remove any wilted or outside leaves from lettuce then finely shred lettuce. Slice tomatoes, onion and gherkins.
  3. Toast buns over medium heat until lightly golden. Set aside.
  4. To cook the patties, increase griddle to medium/high heat. Place 2-4 burger balls onto hot griddle. Working quickly, place baking paper over the meat and using a metal spatula firmly smash straight down into a thin patty.
  5. Once patties are smashed, peel back and discard baking papers and season patties with salt, pepper and garlic powder. Cook on the first side until seared and the juices start to come to the surface, about 2 minutes.
  6. Scrape under the burger with spatula facing down at a 45˚ angle to catch the caramelised part and flip. Cook for another 1 minute. Remove and keep warm. Repeat with remaining burgers.
  7. Assemble burgers to serve. Spread the toasted bun with avocado ranch dressing and top with avocado, cheese, gherkin, lettuce, tomato and sliced red onion. Add double patty and top with bun. Squash down and enjoy!