Smashed: 60 Epic Smash Burgers and Sandwiches for Dinner, for Lunch, and Even for Breakfast—For Your Outdoor Griddle, Grill, or Skillet

Adam and Brett Walton provide a technical manual for mastering the crust-heavy smash burger technique across sixty different recipes. The book details how to apply intense heat and pressure to ground meat on outdoor griddles, cast-iron skillets, and traditional grills to achieve the Maillard reaction. Beyond the standard cheeseburger, the authors introduce variations using breakfast sausage, chicken, and plant-based proteins. The instructions cover specific equipment needs, stacking methods, and a variety of homemade sauces and toppings designed to complement the caramelized edges of the patties.

This guide serves home cooks and outdoor cooking enthusiasts who want to move beyond the thick, pub-style burger. Readers look to this book for specific heat settings and pressing techniques that prevent the meat from sticking while ensuring a crispy exterior. By following these methods, the cook gains the ability to produce restaurant-quality crusts and balanced flavor profiles for any meal. The reader walks away with a practical repertoire of sandwich constructions suitable for backyard entertaining or quick weekday lunches.