Easy Smash Burger Recipe (2024)

FAQs

What makes a burger a Smashburger? ›

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 magic of the smash burger (that crisp, caramelized crust) comes from the combination of high heat and the high fat content of the burger. Because of this, smash burgers don't work as well with a leaner ground beef, so aim for an 80-85% meat to fat ratio. Ground chuck would also work wonderfully here.

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.

To make good smash burgers, it's important to: Use ground chuck, or 80% lean ground beef; anything leaner will make the burgers dry. 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.

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.

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

Classic Smash™ (Cheeseburger)

American cheese with Smash Sauce, ketchup, lettuce, tomato, pickles & onion on a Smash bun.

Since most of the meat is pressed down onto the grill and browned, you're getting more Maillard goodness than when cooking a regular burger. Remember: maximum browning equals maximum flavor.

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.

Why do smash burgers taste so good? ›

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.

One of the best things about smash burgers is there's no need to preshape the patties—simply form loose balls of ground chuck. Preheat your griddle (on the grill or stovetop) and apply a light layer of oil.

It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill. For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own.

Searing the Burgers

Now that you've pressed down the patties, let them cook just until the edges are getting crispy, then flip. Use the spatula to scrape around the edges before getting the patty onto the blade. This keeps the patty from falling apart.

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.

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.

Because your meat should be very cold (not room temperature), this loose meat ball may be harder to smash, but the effort is worth the reward: a juicy patty with more of the browned edges that make smash burgers so delectable. Portion using a kitchen scale, then roll into loosely packed balls.