Smash Burger
Ever wonder why restaurant burgers taste so much better than the ones you make at home? It’s not some magic secret. It’s the smash burger.
Forget those thick, dry pucks of meat. We’re talking thin, juicy patties with crispy, lacey edges. This is how you make a burger that people will actually talk about for days.
What You’ll Need
- 1 lb ground beef (80/20 is best)
- 4 potato buns
- 4 slices of American cheese
- Salt and black pepper
- Butter, for the buns
- Toppings: thinly sliced onion, pickles, special sauce
Tools of the Trade
- A cast iron skillet or flat top griddle
- A strong, stiff metal spatula
- A piece of parchment paper
- A small bowl for mixing sauce
Pro Tips From My Kitchen
You only get one shot at the perfect smash, so let’s make it count. These are the little things that make a huge difference.
- Cold Meat, Hot Pan: Your ground beef should be very cold, right out of the fridge. Your pan should be screaming hot. This combo is key to getting a great crust without overcooking the inside.
- Don’t Mess With the Meat: Just gently form the beef into loose balls. Don’t pack them tight or mix in a bunch of stuff. You want the fat to melt and make the burger juicy, not tough.
- The Parchment Paper Trick: Place a small square of parchment paper on top of the beef ball before you smash. This stops the meat from sticking to your spatula. It’s a simple trick that saves a lot of frustration.
Let’s Make Some Smash Burgers
Step 1: Divide the ground beef into four equal portions (about 4 ounces each). Gently roll them into balls. Don’t press too hard.
Step 2: Get your cast iron pan on medium-high heat. You want it really hot before the burgers go on.
Step 3: While the pan heats up, butter the inside of your buns. Place them butter-side down on the skillet for about a minute until they’re golden brown and toasty. Set them aside.
Step 4: Place one or two beef balls onto the hot skillet, leaving plenty of room between them.
Step 5: Put a piece of parchment paper on top of a beef ball. Use your spatula to press down firmly and evenly until the patty is very thin, about 1/4 inch thick. Peel off the parchment.
Step 6: Season the top of the patty generously with salt and pepper. Let it cook for about 60-90 seconds. You’ll see the edges get brown and crispy.
Step 7: Slide your spatula underneath the patty, making sure to scrape up all the browned bits. Flip it over.
Step 8: Immediately place a slice of American cheese on top. Cook for another 30-60 seconds until the cheese is melted and the burger is cooked through.
Step 9: Transfer the cooked patty to a toasted bun. Add your favorite toppings and serve right away.
Nutritional Info (An Estimate)
This table gives you a rough idea of what you’re getting in one burger. This can change based on your specific ingredients.
| Nutrient | Amount per Burger |
|---|---|
| Calories | 450-550 kcal |
| Protein | 25g |
| Fat | 30g |
| Carbohydrates | 25g |
Substitutions and Variations
Don’t have something on the list? No problem. Cooking is all about making things your own.
- Beef: You can try ground turkey or chicken, but you’ll need to add a little oil to the pan since they are leaner.
- Cheese: Cheddar, Swiss, or provolone work great. But for that classic melt, American cheese is the winner.
- Buns: Brioche buns are a great choice if you want something a little fancier. Gluten-free buns work well, too.
Meal Pairing Ideas
A great burger deserves a great sidekick.
| Pairing Suggestion | Why It Works |
|---|---|
| Classic French Fries | The salty, crispy texture is a perfect match. |
| Simple Coleslaw | A creamy, tangy slaw cuts through the richness of the burger. |
| Onion Rings | Another classic choice that adds a sweet and savory crunch. |
Make-Ahead Tips
You can do a few things ahead of time to make dinner even faster.
Portion out the ground beef into balls and keep them in the fridge on a plate covered with plastic wrap. You can also mix up your burger sauce and slice your onions and pickles ahead of time.
Leftovers and Storage
Smash burgers are really best eaten fresh off the skillet. The crispy edges get soft in the fridge.
If you do have leftovers, store the patties in an airtight container in the fridge for up to 2 days. Reheat them quickly in a hot pan to try and bring back some of the texture.
Frequently Asked Questions
Q1. Why did my burger stick to the spatula?
Ans: You probably didn’t use parchment paper, or your spatula isn’t stiff enough. A flimsy spatula will bend instead of pressing firmly.
Q2. Can I make these on an outdoor grill?
Ans: You can, but only if you have a flat griddle insert for your grill. You can’t smash a burger on regular grill grates; all the juices and fat will fall into the flames.
Q3. What is 80/20 ground beef?
Ans: It means the beef is 80% lean meat and 20% fat. This fat content is perfect for smash burgers because it makes them super juicy and flavorful.
Wrapping Up
That’s all there is to it. You now have the knowledge to make a truly great burger at home. No more excuses for sad, boring burgers.
Give this a try and see for yourself. I’d love to hear how it went for you. Leave a comment below and tell me about your burger masterpiece
