The Best Smash Burger Recipe (2024)

FAQs

What makes smash burgers better? ›

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.

You have to use minced beef with a good 20% fat content. That's where your flavour is and that's what is going to make your Smash Burger sing. Minced chuck steak is gold for Smash Burger.

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. Top the burgers with slices of cheese and let melt for 1-2 minutes.

Leaving The Crust On The Pan Or Griddle

If you've mastered how to make a smash burger patty as well as how to smash it, create a crust, and cook it, you now need to be mindful of when you flip it. With the meat being thinner than a usual burger, there's more chance of the thin patty breaking apart when you flip it.

Cook without moving until a golden brown crust develops, about 1 1/2 minutes. Use the edge of the spatula to carefully scrape up and flip the patties one at a time, making sure to get all browned bits removed from the skillet. If using cheese, add now.

The burgers at Five Guys are smashed, which makes them unique, and according to one employee, this also makes them more desirable.

With 70 percent of your daily max of recommended sodium, 113 percent of the daily fat max and 145 percent of the daily saturated fat max (based on a 2,000-calorie diet), this seemingly healthier burger is way out of calorie, fat and sodium control!

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.

Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 8 small piles of around 4 ounces each, and even more gently gather them together into orbs that are about 2 inches in height.

What is the best fat content for smash burgers? ›

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.

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.

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.

I found a 4 oz. patty is the perfect size to fit on a standard burger bun once it is smashed and cooked. If you are planning a double patty burger, I would go a bit lighter for each patty. Roll out the patty portions into a ball and set aside until you are ready to cook.

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.

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.

Place the burgers on the skillet one at a time, firmly smashing them flat with a metal spatula until about ¼-inch thick before adding and smashing the next one. Let cook for about 2 minutes until nicely browned and crusty on the bottom. Flip the burgers. Top the burgers with the cheese.

Use brisket trimmings and run them through MEAT! grinder to make an 80% meat to 20% fat grind for patties. If you have wild game to grind, use that as your meat. Otherwise, grinding fresh beef sirloin is also a great option.