The Best Smash Burger Recipe (2024)

FAQs

What is the secret to smash burgers? ›

Smashing ground beef firmly into an ungreased pan increases contact points, delivering maximum crust and maximum flavor. We use a stiff spatula or a bench scraper to scrape the burger up from the pan, making sure to get every last bit of tasty brown crust.

Smashing the burger results in a sear on the outside of the meat, which locks in all of the juices and flavor. This method also helps to prevent flare-ups on the grill or griddle, as there is less surface area for the fat to drip onto the heat source.

Smash burgers require a higher fat percentage than the average burger, so the best bet is to grind your own. If that isn't an option, use 80/20 or fattier. Choosing a lean beef mixture is likely to give you dry, tough burgers. A mixture of chuck, brisket, and sirloin makes for an ideal burger patty.

Smashed patties should be slightly wider than the burger bun. Season generously with salt and pepper and allow to cook until well browned and top is beginning to turn pale pink/gray in spots, about 45 seconds.

Adding the yellow mustard will add flavor to the patty as well as helping it to caramelize on the flipped side of the patty since it won't cook on this side as long.

If you don't want to lose juices, you must smash within the first 30 seconds of cooking.

Rather than shaping the meat into a hamburger, use your hands to mold the ground beef into meatball shapes. By pushing, pulling, and rolling it, the meat will stick together more easily, and that means it's less likely to fall apart when you smash it.

You can use parchment paper between the patty and smasher to prevent sticking. Don't flip the patty too soon. You are cooking it mainly on one side. Searing that side and making it crispy on that hot griddle is the goal here.

Canola Oil: You can swap this with vegetable oil if you'd like. Potato Burger Buns: Potato or brioche buns work best for these burgers. They're great for soaking up an excess juice and add a hint of sweetness to each bite. Butter: This is what you'll need to make the buns so good!

Yes, you can mix seasoning directly into the burger patty, especially if you're forming your own. In fact, many chefs swear by this method because it helps supplement the burger with an explosion of spice and flavor in every bite.

What cheese to use for smash burgers? ›

Melty, creamy American cheese: a classic choice for any smash burger! But you can always use something else like cheddar, pepper jack, etc. I honestly usually stay away from American cheese, but there's something classic about it's creamy texture against the burger.

Preheat your Griddle (on the grill or stovetop) and apply a light layer of oil as it heats. One the Griddle is thoroughly heated, place the patties on the cooking surface. Make sure to leave sufficient space between patties to account for post-smash spread.

Minced chuck steak is gold for Smash Burger. Secondly, it's the smash that really makes it. When you smash the burgers down on a super-hot grill, the fat has nowhere to go but back up into the burger patty meaning you're essentially cooking your burger in its own beefy juices.

(Smash burgers cook fast, so toppings need to be ready ahead of time!) 3. Pre-heat skillet on medium-high to desired temperature of 400°F to 500°F.

First off, whereas regular burgers hit the grill or griddle already formed into patties, smash burgers start as just loose balls of ground beef plopped on the grill first, then smashed down with a spatula or burger press until they're ultra-thin.