There was a period when thick pub burgers ruled every backyard barbecue and every restaurant menu. Then smash burgers came along and started to dominate the conversation. The appeal is pretty straightforward once you experience one. You get a really crispy/charred caramelized crust, tender and flavorful beef, and a good amount of textural contrast in every bite. They cook fast, use hardly any equipment, and give restaurant-quality results. For a lot of folks, smash burgers are the apex of comfort food.
Choosing the Right Ground Beef Matters
Another mistake I constantly notice amateur cooks making is choosing off a leaner cut of beef. In general a truly great smash burger will require some fat. Most restaurants prefer a more than lean 80/20 ground beef blend as it offers a certain depth of flavor without becoming dry before the crust forms. There‘s no need to use the most expensive steaks either; basic good quality ground beef will always make a better smash burger.
The Importance of a Hot Cooking Surface
Heat is the most important thing for smash burgers. If you don‘t have a hot enough cooking surface, you‘ll end up steaming the beef to death, leading to nothing but disappointment. Cast iron skillets and flat top griddles are superior to other varieties as they hold onto heat so well. The pan should already be extremely hot in the seconds before the raw beef hits the surface. That high quality contact time produces the crispy sides and tasty crust which defines a great smash burger.
Why Smaller Beef Balls Work Best
Another misconception is the idea that the larger the burger, the better. Not true. When it comes to smash burgers, smaller is actually better. 3-4 ounce balls will get you the perfect proportion of caramelized crust to tender meat in the finished burger. As the patty size increases, the difficulty of evenly pressing the patty down to the right proximity goes up. Plus, the intrinsically-tender smaller patties are more conducive to building up to a double-stack or even a triple-stack burger, resulting in much more complex flavor and texture without the drawbacks of difficulty to eat.
The Smash Technique Itself
This is the reason why these burgers are called ‘smash’ burgers. The instant the beef ball touches the hot surface it must be ‘smash’, no hesitation. Grab a pan utensil with handle and firmly, place the burger under and press down firmly with all your weight. It should be flattened down to as greater surface area as possible. This surface area is why the burger develops that lovely crust. Do not push down during cooking. Just do it on the first go.
Seasoning at the Right Time
Simple seasonings tend to be the best for smash burger. Using salt and black pepper is usually all you‘ll need. However, the timing is critical. The seasoning should be applied right after smashing instead of mixing seasonings into the beef in the beginning. Over mixing can alter consistency and cause a dense burger which isn‘t the goal of the smash. It shouldn‘t be tight, but loose and tender on the inside with a nice crunch of the edge.
Flipping Without Losing the Crust
So people we can all agree…crust is what really makes smash burgers so damn good! Once the edges of the burger have turned to a deep brown and are just starting to brown, then and only then you can flip! Our favorite kitchen implement to flip is a heavy duty metal spatula because of the ability to scrape so close to the patty while not risking tearing off that beautiful crust. And be patient! Wait until it is just ready to pop right off of the griddle top!
Cheese Placement Makes a Difference
This is just a little thing, but it can be the difference in how your burger turns out. American cheese is the standard because it melts so well, and is a perfect pairing for the beef. Set it down on the burger right after you flip so it has plenty of time to melt on its own. It will melt right in with the juices, making that beautiful, goopy mess that we‘ve all come to love from the smashburger and #1 comfort food.
Building a Better Smash Burger
A great burger, is not just about the patty. The bun is just as important. The toppings, too. Even the sauce, for that matter. Soft potato buns or brioche buns tend to work the best, as they don‘t detract from the burger. Keep the toppings simple; pickles, onion, lettuce and a good sauce are generally enough. Extras may well just cover-up what really made that burger great!
Pairing Smash Burgers With Comfort Food Favorites
Another reason such smash burgers have become a comfort food standard is because of their versatile nature. They go with so many foods, whether you want crispy fries, onion rings, potato wedges, or loaded tots (tater tots covered in cheese, sour cream, and bacon). You can never go wrong with what you get. At home I sometimes make my own fries with home made smash burgers because both of them are so much about texture and simplicity, and they make the kind of meal that people look forward to after a long day.
Conclusion
Because it is so easy to learn the basics of how to make smash burgers, the devil is in the details. Good burgers need good beef, a very hot skillet, an aggressive smash, simple seasoning and the crust coming up on its own. If you get these fundamentals right you will get the texture and flavor you need for good smash burger. You can do them at home for family, friends or even just yourself and they may be the ultimate comfort food.
