The Best Smash Burger Recipe (2024)

FAQs

What is the best blend for smash burgers? ›

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.

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.

Don't use meat that is leaner than 80/20 for best results, and make sure the meat is very cold. If you only have one spatula, wrap your other hand in an old dish towel for protection and use it to press down on the spatula with both hands.

The mustard caramelizes on the griddle, softening that piquant quality mustard can have, and creating an even crispier crust as the burger patties get smashed. It is truly a thing of beauty.

Smashing down on the burger patties within the first 30 seconds of hitting a hot skillet ensures maximum juiciness and a flavorful, well-browned crust.

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.

In order to get your burgers to form that perfect crust, you want to put them over high heat and then let them do their thing. Once your burgers hit the pan, grill, or flat top, no matter how tempting it might be, don't touch them for a few minutes.

A smash burger is a burger that is made by smashing the ground beef onto the grill or griddle with a spatula. Smashing the burger results in a sear on the outside of the meat, which locks in all of the juices and flavor.

The perfect fat ratio for a smash burger is between 15-20%. This ratio provides a balance of juiciness and flavor, without making the burger feel overly greasy.

Why do my smash burgers puff up? ›

Burgers have a tendency to swell up like a football as they cook. The edges of a patty cook faster than its center, causing the meat to puff up as it shrinks. You can avoid this problem through a few easy techniques, like pressing down on the raw burger patties with your thumb or by smashing them flat.

Smashed burgers should have a higher percentage of fat in the meat as mentioned above. Accordingly, we have settled on using a fatty blend of short-rib brisket and sirloin for our burgers.

Your cast iron skillet should be pretty hot when cooking cast iron smashburgers—preheat your skillet on medium-high to desired temperature of 400°F to 500°F.

The best smash burgers weigh about 56.69 - 113.39 grams per patty. I like 113.39 grams of patties. Form two 113 grams of meatballs from 80/20 ground beef/chuck. Light your Kamado (or other grill) with a few unlit coals and then add about half a chimney of lit coals on top.

I use a salt shaker to press down on the spatula while smashing. Once smashed, they always stay that way, for me anyhow. If your smash burgers are balling up after you've smashed them, you might want to get an exorcism of your kitchen, or something, because that's otherworldly.

Use a very thin metal spatula to scrape and get under that edge before flipping. Once flipped, cook the patty on that side no longer than 1 minute, ideally 30 seconds or less, just enough to put cheese(optional) on and melt it. A proper smash burger should be well done in my opinion.

Remove your burgers from the fridge or freezer and sprinkle them with kosher salt and pepper. Place about 3 to 4 balls in the skillet, leaving room for them to be smashed down. After 30 seconds of searing, smash them all the way down until they can't be smashed anymore, with a large heavy skillet.

For options to smash the burger, you can achieve it by pressing it down with a spatula, parchment paper, or a burger press. See video. I like to toast the buns on the griddle as soon as I flip the burgers and add the cheese. You can use melted butter to help toast or just the rendered meat fat in the pan or griddle.