- Essential Ingredients and Tools
- Preparing for Smash Burgers
- Step-by-Step Cooking Instructions
- Tips for Perfecting Smash Burgers
- Conclusion
- Frequently Asked Questions
- What are the essential ingredients for smash burgers?
- What tools do I need to make smash burgers at home?
- How do I prepare the ground beef for smash burgers?
- Why should I smash the burger patties?
- How do I get the perfect crust on a smash burger?
- What’s the best way to toast burger buns?
- What toppings work best with smash burgers?
Mastering the smash burger is all about achieving that ideal trifecta of flavor, texture, and technique. An even more delicious newcomer, the smash burger has crunchy, caramelized edges and a hot, juicy interior. Its simplicity and brash flavor has made it the go-to choice for burger connoisseurs.
The method consists of smashing ground beef onto a sizzling griddle, forming a thin patty that browns beautifully and cooks super fast. This all starts with choosing the right meat-to-fat ratio, seasoning properly, and cooking at high heat, all crucial steps to perfecting this method.
As for toppings, melted cheese, dill pickles, and a squishy bun make the trifecta. Master this technique to take any dish from ordinary to impressive with almost no work. It’s great for preparing a weeknight family meal or entertaining a group!
It’s simple, delicious, and definitely worth making.
Essential Ingredients and Tools
Choose the Right Meat
The secret to a great smash burger starts with the meat. You want the highest-quality 80/20 ground beef you can find, to get the ideal combo of flavor, juiciness, and texture. That translates to 80/20 lean meat vs fat, resulting in juicy, mouthwatering patties.
Alternatively, a mix of short rib, brisket, and sirloin with about 25% fat gives a meatier flavor. This winning combo makes sure the patties develop a golden-brown crust on the outside without drying out in the middle. During shaping, handle the meat minimally, just enough to keep the meat loose and prevent a compact texture.
Select the Best Cheese
For cheese, you can’t go wrong with American cheese. Its creamy, melty texture balances the crispy burger edges to a T. Store-bought slices are deliciously convenient, but homemade melty cheese will take it to a whole new level.
The trick is to use a cheese that melts like a dream – quickly and evenly so that every bite is gooey and satisfying.
Pick the Perfect Bun
If it’s a burger, a good bun goes a long way. Soft, slightly squishy buns—like brioche or potato rolls—are ideal for this kind of burger because they’re tender enough to squish around the burger without disintegrating.
Toasting the interior just enough adds a nice crunch and keeps things from getting juicy-patty-soggified.
Find a Great Sauce
Just like a lovely sauce, the glue is everything—it brings all the elements together. You can go for the tried-and-true classic ketchup to mustard ratio for an old-school flavor.
Alternatively, kick it up a notch by combining mayo with sriracha! Sauce pairing topping sauces, such as thinly shaved white onions or jalapeños, enhances the flavor.
Use Recommended Cooking Tools
The process is manageable if you have the right tools. Either a sturdy spatula or a bacon press is key for smashing your patties super flat and even. A Dexter Russel 5” x 4” Hamburger Turner is a common tool used to turn out thin, crispy-edged burgers.
To cook with, an induction-compatible Miraclean or low-emissivity griddle provides a uniform cooking surface. It includes a heavy-duty scraper with a four-inch razor blade that removes greasy, browned bits quickly. Keep your griddle fired up for the second batch!
Preparing for Smash Burgers
Portion the meat correctly
Use high-fat ground beef. Start with ground beef that has an 80/20 blend—80% lean meat and 20% fat. This ratio is the sweet spot for maximized flavor and juiciness.
To make each smash burger patty, I like to use around 4 ounces of meat for each one. This size is the sweet spot to make sure your burger gets a great sear and still fits comfortably on a bun. A digital kitchen scale is perfect for this, but you can wing it if you want to.
Keep the pieces evenly sized so every smash patty cooks evenly.
Prepare burger patties properly
Don’t start forming the meat into classic burger patties at this point. Instead, gently round the pieces into loose balls. Treating the meat too much can lead to a burger that is heavy and chewy.
Loosely packed meatballs will create a beautiful crust when smashed onto a hot griddle. Try to get them to a texture that’s very loose and just shy of crumbling.
Use parchment paper effectively
Parchment paper has your back when it comes to smashing. Put an inch square of it between the spatula and the meat, so you don’t stick.
That gives you a little more grace to press down firm without destroying the patty. It’s the easiest way to get that perfect, even smash without having to work too hard.
Season the patties perfectly
Plus, season the tops with a pinch of salt and pepper just before smashing. The heat seals in the seasoning and brings out the best flavor in the crust.
Don’t be shy—it’s the crust that gives the patty that serious shot of flavor. Don’t season too far in advance to prevent the meat from drying out.
Step-by-Step Cooking Instructions
1. Heat the pan properly
Preheat a large stainless steel skillet or sauté pan over high heat for about 2 minutes. A blistering hot pan is essential for achieving that characteristic crust on your smash burger. That high, dry heat browns the meat instantly as soon as it touches the pan.
This simple technique ensures juicy meat and irresistibly caramelized crust. You’ll know the pan is hot enough if a drop of water sizzles and evaporates immediately.
2. Smash the patties correctly
Put two two-ounce patties on top of the hot griddle or skillet. With a stiff metal spatula, press down vigorously on each patty for 10 seconds. If you need to apply more pressure, use a second spatula to help.
The trick here is to press the meat down as much as possible, while making sure it has full contact with the hot surface for even cooking. It’s that ultra-thin, flat patty that truly makes smash burgers a game changer compared to thick, classic burgers.
3. Sear the patties evenly
Allow the patties to cook for at least 1 minute without touching them. This lets a golden-brown crust develop on the bottom. That delicious, crispy crust is what makes this burger so darn satisfying, and it’s not just for flavor—it creates texture.
Watch the edges turn crispy to see when it’s done.
4. Avoid over-smashing the meat
Once the patties have been first smashed, don’t keep the spatula on them and try to further flatten them. Too much smashing can push all the juices out, making an unappealing, dry burger.
Once you get through the first smash, the heat and time will take care of the rest.
5. Add cheese at the right time
When you turn the patties for the first time, put a slice of cheese on one of them. The residual heat will help melt the cheese in a hurry. For additional flavor and architecture, place the second patty right on top of the cheese-topped one.
This step develops the signature gooey, chewy bite.
6. Toast the buns effectively
When the patties are almost done, toast the buns in the same pan or a separate one. Ter each side lightly and lay them cut-side down. Toasting adds a texture that plays perfectly against the juicy burger, preventing the bread from becoming a mushy mess.
7. Assemble the burger carefully
When you are ready to stack, begin stacking. Start with the bottom burger bun, then add any sauces or toppings of choice. Top with double-patty stack, then crown with top bun.
The way each element is put together maintains a delicious balance while ensuring that the burger is sturdy and manageable to eat.
Tips for Perfecting Smash Burgers
Master the smashing technique
The key to a really nice smash burger is choosing the right meat. Seek out the best ground beef you can find, ideally with a fat content around 20% to 25%, or use minced chuck steak. This fat ratio guarantees a juicy patty that won’t dry out while cooking.
Once the beef goes on the steaming hot cast-iron skillet or griddle, again on high heat, smash it down immediately. Get it done in the first 30 seconds for maximum impact! This step is essential to unlocking the Maillard reaction, which is responsible for that deep, crunchy, savory bark.
For even pressure, use a heavy-duty spatula or burger press, but don’t smash again after the initial smash down. Too much and you push out all the juices, which makes for a dry burger.
Control cooking times precisely
Timing is just as important as technique. Cook the smashed patty for 2 minutes on the first side. This allows the crust to fully form as well.
After you flip, allow it to continue cooking for an additional 1-2 minutes. If you’re adding cheese, tent the pan to trap heat and moisture to melt it fast and even. This technique seals in flavor and prevents the smash burger patty from drying out while ensuring it is cooked to perfection.
Avoid common mistakes
Skip the lean beef. Your smash burger needs that fat to be juicy. Preheating the skillet is necessary; high heat is key to browning.
Don’t overdo it – resist the temptation to smash more than once. Pressing down just squirts out all the delicious juices you’ve gone through so much effort to keep in.
Experiment with toppings and pairings
A smash burger is all about keeping it simple with toppings, think American cheese with pickles and onions. Serve on toasted brioche buns or old-school sesame seed buns for added crunch.
For a little kick, add spicy mayo or a slice of avocado.
Conclusion
Mastering the smash burger is all about getting that perfect balance of technique and flavor. From selecting quality ingredients to knowing the best techniques, each detail contributes to a burger you’ll dream about. That crusty, caramelized exterior combined with the juicy medium-rare interior makes for a bite that’s somehow both basic and brilliant. It’s more than the recipe, it’s the satisfaction of nailing it.
Whether you’re making one at home for lunch or grilling burgers for a tailgate crowd, these tips and directions get you the very best results. Get your spatula ready, heat up the griddle, and make this today! Why would you want to wait to eat something this delicious? Give them a whirl, and let smash burgers become the meal that’s guaranteed to wow every time.
Frequently Asked Questions
What are the essential ingredients for smash burgers?
Smash burgers require high-fat ground beef (80/20 blend works best), soft burger buns, cheese (like American or cheddar), and toppings like pickles, onions, and sauces. Salt and pepper are all-important seasonings. Don’t overwork it, keep it simple for the best flavor.
What tools do I need to make smash burgers at home?
A heavy-duty cast-iron skillet or griddle, a super-sturdy spatula (preferably metal), and parchment paper are key. A digital meat thermometer is your best friend when it comes to determining doneness. These kitchen secrets are your keys to achieving that signature smash burger crispy crust.
How do I prepare the ground beef for smash burgers?
Without overworking the meat too much, form the ground beef into 4-ounce balls. Don’t season until right before smashing. Maintaining the temperature of the meat is key to having juicy flavorful burgers.
Why should I smash the burger patties?
This extra surface area allows for more crust to be created in the cooking process. That deep, dark, browned crust not only boosts flavor, it creates a seal that keeps juicy goodness inside. It’s the hallmark of a great smash burger to have that crispy crust.
How do I get the perfect crust on a smash burger?
Cast-iron skillets work best if you use one that’s been preheated on high heat for several minutes. Smash the beef ball as soon as you add it to the pan. Press down hard for 10 seconds or so, and do not turn until the edges are dark, golden, and crispy.
What’s the best way to toast burger buns?
Lightly butter the insides of the buns and toast them on the same skillet or griddle on medium heat. This gives your burger a ton of extra flavor and keeps your buns from becoming soggy.
What toppings work best with smash burgers?
Traditional toppings such as lettuce, tomato, onions, and pickles as well as any sauce you might use (mayo, special sauce, etc.) work well on classic smash burgers. Keep the toppings simple, allowing the flavor of the beef to be the star of the show.