The Best Smash Burger Recipe (2024)

FAQs

What is the best beef mix 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.

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.

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.

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. Once each patty is covered in melty cheese, pull off and rest.

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.

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.

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.

2 White Onions: sliced thinly- I add salt to the sliced onions and squeeze them to remove the moisture. Burger Seasoning: I like to use “The Go To” from fire and smoke society. Seasoned salt and pepper with garlic powder will work too. American Cheese: I like to use two slices per patty.

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!

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.

How do you keep smash burgers moist? ›

The strategy is to smash your burgers quickly so you don't lose juices. You lose very minimal liquid when pressing down on the cold ground beef, allowing it to brown and cook immediately. These are juicy and ready to flip.

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.

(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.

Be sure the patties are very cold before cooking. Smash the burgers immediately when you put them in the pan, and don't smash them again.

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.

Hold the spatula near the hot skillet, and apply a small amount of neutral cooking oil or butter. (A cold smashing tool can create sticking, so a bit of grease and heat helps.) 5. Place a 5-ounce ball of ground beef in the center of your cooking surface pan.