Shawarma Smash burger with Cheese

This Shawarma smash burger is a modified recipe we came across at Miznon restaurant in New York. It’s a fantastic combination of flavours and textures, made genuinely unique by grilled cheese.

We create meatballs from approximately 120 grams of ground meat, seasoned with our own shawarma spices, excluding the salt. We always salt the burgers just before grilling. We noticed the burgers became stiffer when we salted them up front.

This is not good for a regular burger and is even more crucial for this smashburger, which we will fold.

The principle of a smash burger is quite simple. You start with a scorching hot griddle and a meatball. We’re using ground beef with a 30% fat ratio, so there’s no need to grease the griddle. Of course, it’s essential to have a clean griddle. If it’s a cast iron skillet, it should be well-seasoned.

You then press the meatball flat with a large burger spatula. To apply extra pressure, we use tongs. We use a sheet of parchment paper to prevent the meat from sticking to the spatula.

Once the burger is nicely flattened, remove the parchment paper. You’ll see that a crust is already forming. This is when we sprinkle the burger with some salt and add the cheese to half the burger.

Then, you fold the burger over the meat and continue to cook until the meat is thoroughly done and the cheese is nicely grilled in spots. This alone is enough to make this recipe a summer hit.

The smash burger is then placed on a warm, soft pita with all the ingredients found in a shawarma sandwich. This is our Shawarma smash burger with cheese. If you decide to make this smash burger, let us know in the comments below. Even better, could you take a photo and post it on Instagram? Tag @bbqheroes and @kamadojoe so we can see what you’ve created.


  • 500 grams of ground beef
  • 200 grams of grated cheese
  • 4 pita bread
  • Tomato
  • Cucumber
  • Lettuce
  • Garlic sauce
  • Sea salt

For the dry rub

  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tbsp garlic granules
  • 2 tsp paprika
  • 1 tsp turmeric
  • 1 tsp black pepper
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp cayenne pepper


  1. Mix the ingredients for the dry rub and add one tablespoon of it to the ground meat. Mix everything thoroughly and form four equal balls. Place them in the refrigerator while you prepare the barbecue.
  2. Set up the barbecue for direct heat using a grill griddle, plancha, or cast iron skillet.
  3. Press the meatball as flat as possible on the griddle and wait for a crust to form. Sprinkle the burger with some salt and warm up the pita bread simultaneously.
  4. Place about 50 grams of grated cheese on half of the burger and fold the burger over the meat.
  5. Let the burger sit briefly and flip until the cheese has melted and perhaps turned slightly grilled.
  6. Slice open the pita bread and fill it with the shawarma smashburger, tomato, cucumber, lettuce, and, of course, garlic sauce.

Deel, like of reageer