The Best Smash Burger Recipe (2024)

FAQs

What is the secret to smash burgers? ›

The basic principle of Smash Burgers is to take a big handful of minced beef, loosely packed lest you'll end up with a beef-puck, and then slam it down onto a very hot, flat surface (cast iron pans work perfectly).

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.

Season generously on all sides with salt and pepper. Increase heat under skillet to high and heat until skillet is smoking. Add 2 beef pucks to skillet and, using a firm, stiff metal spatula, press down on each one until they're roughly 4 to 4 1/2 inches in diameter and 1/2-inch thick (see note).

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.

In-N-Out places its burger patties on the flat-top griddle then spreads about a teaspoon or two of yellow mustard on the uncooked side just before flipping. 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.

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.

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. By creating balls and adding these to the hot grilling surface, it's going to be easier to press down on them and flatten the meat out.

Season liberally with salt and cook, undisturbed, until outer edges are brown, about 2 minutes. Flip patties, season with salt, and place a slice of cheese on top of each patty. Cook until cheese droops and burgers are medium-rare, about 1 minute.

Preheat your Griddle (on the grill or stovetop) and apply a light layer of oil as it heats. One the Griddle is thoroughly heated, place the patties on the cooking surface. Make sure to leave sufficient space between patties to account for post-smash spread.

Preheat on high heat for 10-15 minutes, looking for a surface temperature of 400-425 degrees F. To test the surface, sprinkle a few drops of water on top of the surface; they should “dance” rapidly across the hot surface, evaporating in moments.

How many Oz should a smash burger patty be? ›

Measuring the Meat

We like to use a basic food scale to make sure each patty comes out the same. Four-ounce patties are the ideal size for making smash burgers. If you really like the crispy surface, you can cut the patty size down to two-ounce portions and then just double them up on the bun.

The patty will naturally tighten up and get thicker as it cooks. Pressing hard helps reduce that. You can use parchment paper between the patty and smasher to prevent sticking.

Gourmet Toppings

Avocado and Bacon Jam: Spread a layer of creamy avocado and add a dollop of sweet and smoky bacon jam. This mix of textures and flavors will elevate your burger to new heights. Grilled Pineapple and Jalapeños: For a tropical twist, add a slice of grilled pineapple and some pickled or fresh jalapeños.

After flipping the burger, a slice of American (or cheddar) cheese is added to one of the patties, and the second patty is placed directly on top. This way, the cheese gets heated from both sides simultaneously and rapidly melts, helping the patties stay together on their trip to the bun.

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.