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.

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.

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.

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.

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.

Preheat on high heat for 10-15 minutes, looking for a surface temperature of 400-425 degrees F.

A juicy burger is always a welcome dish, but one that is seasoned properly is even better. This basic burger seasoning is made with a blend of paprika, garlic powder, onion powder, and cayenne pepper. Feel free to add a little minced dried onion for added flavor and a bit of texture if you like.

Seasonings – I like to use a combination of salt, pepper, paprika, Worcestershire, and Tabasco sauce. In addition, finely minced bacon makes it into my best smash burger recipe. Cheese – American cheese is used for the smash burger. Buns – Classically, potato buns are used, but I prefer brioche buns.

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.

Why do my smash burgers puff up? ›

The center of the burger has nowhere to go but out.

So even though it does lose some thickness as it cooks, the cinching up of the sides of the patty compensate by squeezing and forming the bulge. Since a pan-seared burger heats only from the top and bottom, the sides don't cook much, and the bulging is not an issue.

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.

Leaving The Crust On The Pan Or Griddle

With the meat being thinner than a usual burger, there's more chance of the thin patty breaking apart when you flip it.

To make a smash burger, start with a ball of ground beef that is just larger than the size of a golf ball (about 2 ounces is just right). Season each ball with salt and pepper, and set them on a hot cast-iron griddle.

Leaving The Crust On The Pan Or Griddle

With the meat being thinner than a usual burger, there's more chance of the thin patty breaking apart when you flip it.

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.