When you think about barbecue, the first thing that likely comes to mind is smoked ribs, brisket, or a pile of pulled pork. But there’s a new star sizzling its way into Rhode Island’s barbecue joints, backyard grills, and even food trucks: the mighty smash burger. It’s no exaggeration to say that smash burgers are taking over the local BBQ scene, and it’s easy to see why. These beauties are all about simplicity, precision, and, most importantly, an unbeatable combo of crispy edges and juicy insides.
So, what exactly is a smash burger? As the name suggests, it’s a burger that’s “smashed” onto a hot griddle or cast iron, creating a thin patty with a mouthwatering caramelized crust. This smashing technique not only locks in flavor but also delivers a textural contrast that makes every bite a new experience.
The Rise of the Smash Burger Craze
Smash burgers have been around for a while, but their rise to cult status in Rhode Island has been meteoric. What started as a favorite of burger purists in cities like Los Angeles and New York is now dominating menus from Providence to Newport. Barbecue pitmasters and grillers are bringing this simple, yet revolutionary burger technique to their smoky domains.
At first glance, smash burgers might seem like the opposite of the low-and-slow BBQ philosophy. Yet, what draws barbecue enthusiasts to this burger is the precision it requires. Much like smoking a perfect brisket, timing is everything. Get it wrong, and you’ll have a dry patty. Get it right, and you’ll taste burger nirvana.
The Technique: Smash to Perfection
The key to a perfect smash burger is heat and speed. Unlike traditional burgers, where you’re told never to press down on the meat (to avoid losing those flavorful juices), smash burgers turn this rule on its head. The patty starts as a small ball of ground beef, ideally around 80/20 for that perfect fat-to-meat ratio. Then, it’s smashed firmly onto a scorching-hot griddle. This creates a flat, thin patty that sears almost immediately, locking in those juices while forming a deep, crispy crust known as the Maillard reaction.
It’s a quick cook—no more than 2 minutes per side—and toppings are kept simple. A slice of melted American cheese, a slather of mayo or special sauce, and maybe some pickles or grilled onions are all you need. The bun? Soft, squishy, and unpretentious. After all, in a smash burger, the patty is the star of the show.
Smash Burgers in Rhode Island: Where to Get the Best
Rhode Island has been blessed with some of the finest BBQ joints embracing the smash burger trend. Take a walk down Thayer Street, and you’ll find inventive takes on the smash burger from local food trucks, grilling up sliders by the dozen for hungry students and locals alike. Providence’s burger masters are swapping out their thick pub-style patties for the more intense flavor of a smash.
At Newport Smoke House, known for its slow-smoked brisket and ribs, the pitmaster decided to add smash burgers to the menu —and they’ve been a hit ever since. The secret? Seasoning the griddle with a bit of beef fat before smashing, ensuring the burger develops an extra-crispy crust.
Meanwhile, Providence Burger Bar has perfected the “double smash,” offering up two thin patties stacked with gooey cheddar and topped with smoked bacon. You can’t help but savor the crunch from the crispy beef, paired with the silky richness of melted cheese.
Even if you’re out on the Block Island Ferry or enjoying a summer afternoon at a local farmer’s market, don’t be surprised to see a food truck pulling up and offering fresh-off-the-grill smash burgers. These portable burger setups are giving the smash burger the street cred it deserves in the Ocean State.
Smash Burgers at Your Next BBQ
Want to add smash burgers to your own barbecue repertoire? It’s easier than you think. You don’t need a fancy setup or high-end smoker. All you need is a flat surface, a sturdy spatula, and some ground beef. Fire up your grill or set a cast iron skillet on your stove, and you’re halfway there.
Start with high heat—this isn’t a time for gentle grilling. Once the griddle is smoking hot, place your beef ball down and use a spatula (and a little elbow grease) to press it flat. The trick is to press hard and fast, then let the burger cook undisturbed to develop that perfect crust. Flip it after about a minute, add cheese, and cook for another minute. That’s it—burger perfection, ready to be devoured.
excellent tips!! to help keep up smashing reviews from my guys
Smash ’em up Baby!