Why Smash Burgers Are the Best Burgers and How To Make Them | OMK (2024)

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Why Smash Burgers Are the Best Burgers and How To Make Them | OMK? ›

They're minced beef and salt, smashed flat over a searingly hot flat-grill until you get a crispy, craggy-edged, asymmetric, cooked-through patty that's juicy, caramelised, beefy and, frankly, the best burger you're ever going eat.

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.

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.

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 smash burger is made by smashing a small ball of ground beef into a hot griddle or skillet. The technique creates a thin patty with crispy caramelised edges and a juicy interior. Unlike traditional burgers, which are thicker, smash burgers are thinner and have a crispy texture and intense beefy flavour.

First off, whereas regular burgers hit the grill or griddle already formed into patties, smash burgers start as just loose balls of ground beef plopped on the grill first, then smashed down with a spatula or burger press until they're ultra-thin.

What oil do you use in your kitchens? We currently use butter on the grill, beef tallow/canola oil in our fryers, and a blended oil on our Smash Fries. To see the full list of offerings, please visit www.smashburger.com and select the “Menu” tab at the top of the page and then select "Nutrition".

Being pressed into the hot griddle releases more burger juices, but that's a sideshow compared to the beautiful browning. Smashing your burger spreads the patty out wider, allowing more of its surface area to touch the griddle and get transformed into crispy browned deliciousness by the heat.

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.

How do you keep a smash burger juicy? ›

Use a hard spatula or fish turner to scrape and flip the burgers. Cook for another 60-90 seconds on the second side. Aside from the initial smash, avoid pressing down on the patties during cooking, as this can release the juices and result in a drier burger.

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.)

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.

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.

The burger is usually pressed down onto the very hot cooking surface for at least 10 seconds to get a proper sear. There's not really a medium-rare in the smash burger world, but you'll know it's done when it's nice and browned (almost slightly burned) on both sides.

Furthermore, the extreme heat and pressure supercharge the Maillard reaction, yielding the amazingly dark, crisp-crusted, flavour-packed patty that are the hallmarks of a true Smash Burger.

First off, whereas regular burgers hit the grill or griddle already formed into patties, smash burgers start as just loose balls of ground beef plopped on the grill first, then smashed down with a spatula or burger press until they're ultra-thin.

The sweet, caramelized onions and secret "spread" both bring a little sweetness to the burger, while the mustard-griddled patty imbues a deep flavor with just a little mustardy kick on the back end. Together—alongside crisp lettuce and pickles, and a plush bun—they create a perfectly harmonious burger.