Main · Beef

Smash Burgers Over Open Fire

Posted July 13, 2026

A screaming hot skillet, real wood coals, and enough pressure to crisp the edges black. Built for a fire pit, not a flat top.

Time 20 minutes
Serves 4
Crowd Wow High
Mess Minimal
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Alt text: OakStoke Steelworks stainless steel smash burger press with a perforated round head and wood handle, standing upright on an engraved bamboo cutting board outdoors.
Cook Surface
OakStoke Open Fire Grill or Campfire Swivel Arm, OakStoke Smash Burger Press, Cast Iron Skillet
Fire
Burn a hardwood fire down to a solid bed of white coals. If you're running the Fire Ring Plates, set them around the base of your pit first to hold that coal bed tight. Lock your Campfire Swivel Arm in place so you can swing the skillet over the hottest part of the fire.

Ingredients

  • 1 lb 80/20 ground chuck, rolled into 1/4 lb balls
  • 4 brioche buns, buttered
  • 4 slices American or cheddar cheese
  • 1 white onion, thinly sliced
  • Salt and coarse black pepper

Cook Steps

1
Swing the dry skillet over the hottest coals and let it heat until it's just starting to smoke.
2
Drop the meat balls in dry. Top each with a handful of shaved onion.
3
Take the OakStoke Smash Burger Press and press down hard and flat for 10 seconds. Leave it alone until the edges go dark brown.
4
Scrape underneath, flip, and lay the cheese down right away. Swing the arm slightly off direct heat so the cheese melts without scorching the bottom.
5
Toast the buttered buns face down on the grate for 30 seconds. Build the burgers and eat them hot.

Pitmaster Notes

Don't press it twice Once that patty's down and flattened, leave it alone until the edges go dark. Pressing again just squeezes out the juice you're trying to keep in.

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