Smashburgers are top of the pops this summer. The concept is simple (ball, smash, repeat) but we tapped Chef Kyle Oliver of Super Smash Burgerfor some tips to nail those perfectly crispy, meat lace edges.
Onions? Sliced thin and smashed into theburger on the griddle.
Griddle of choice? I would say the most popular griddle is aBlackstone. They have everything from a 17" electric or gas griddle up to a 36" gas griddle on wheels. My personal griddle is byLA Taco Carts.
Do you have a fave smasher? I’ve seen everything from the bottom of a stainless steel pot to a concrete trowel used. Get creative. Personally, I use theSasquashby Burger Iron.
So about those crispy edges? Use a HOT griddle! You want it somewhere between 390° - 420°. I recommend getting a cheap instant read laser thermometer so you don't have to guess on the temp.
I really put full strength into each smash. 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.
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. You know you’re ready to flip when the meat is almost cooked through with very little to no pink. 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. It’s all about the crust.
Kyle & Jessica smashing for Team Cream 💪
We love to see what you’re cooking -- tag us @creamco_meats and
Smashing ground beef firmly into an ungreased pan increases contact points, delivering maximum crust and maximum flavor. We use a stiff spatula or a bench scraper to scrape the burger up from the pan, making sure to get every last bit of tasty brown crust.
Smashing ground beef firmly into an ungreased pan increases contact points, delivering maximum crust and maximum flavor. We use a stiff spatula or a bench scraper to scrape the burger up from the pan, making sure to get every last bit of tasty brown crust.
Prepare your burger bun by laying toppings on the bottom bun. ...
Position your Baking Steel or Baking Steel Griddle on the stovetop or grill. ...
Place the balls of beef on the griddle and use a stiff metal spatula to smash them down into the griddle, using a second spatula to add targeted pressure.
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.
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.
Season the smashed burger with the beef seasoning or equal parts garlic powder, salt, and pepper, and cook for 2-3 minutes. Flip the burgers, add one slice of cheese to each patty, and continue to grill until the burgers are cooked through and getting nice and crispy on the edges.
But turns out it's not the can that matters. It's the 100% angus beef placed on a smokin' hot flat top, pressed onto a bed of shaved onion with a cast iron press. The smashing creates more surface area for the crispy, browned goodness that equals maximum flavor.
No oil necessary. 4. 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.)
Now, you might be tempted to squash and squeeze that mince into perfect little spheres, but resist the urge! Overworking the meat can lead to tough burgers, and nobody wants that. So, keep it loose and your burgers will be tender and juicy.
First, smash the burger within 30 seconds of hitting the pan. This keeps more juices inside the meat and sets more of the meat's surface area against the high heat of the pan (which will cool down slightly when the cold meat hits it).
Introduction: My name is Terence Hammes MD, I am a inexpensive, energetic, jolly, faithful, cheerful, proud, rich person who loves writing and wants to share my knowledge and understanding with you.
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