How to Make a Smash Burger on Your Stove
It seems there are more different kinds of burgers than you can count, but for me, Smash Burgers just may be my favorite burger (next to my French Cheeseburger of course!). And I’m not the only one who feels this way – smash burgers have become extremely popular in recent years. But the smash burger is nothing new. In fact, its origins can be traced all the way back to the 1930s when burgers were first served at diners and drive-ins across America. But what is a smash burger? And how do you make one?
The real key to the smash burger’s greatness is in the name – the beef is “smashed”. The key to making a moist and juicy smash burger is WHEN you smash the burger. You want to create a beef patty that has a higher surface-area-to-volume ratio. This means that there’s more contact between the beef patty and the pan, leading to a better sear and more flavor.
And to ensure you have a moist and juicy burger with a nice crispy sear you want to smash your burger BEFORE placing it into a hot well-greased pan. You do it this way and you won’t smash out all the burger’s juices into the pan and out of your burger.
Finally, add some melty cheese, grilled onions, tomato slice and lettuce, and a special sauce on a buttery toasted brioche bun, and Voila! – You’ve got a burger that’s simply irresistible!
What kind of meat should be used to make smash burgers?
While any type of ground beef can be used for a smash burger, the most common variety is made with chuck steak. I like to purchase a well-marbled chuck steak and grind it myself. However, most prefer to purchase already ground beef. If you do so, be sure to purchase 80% ground beef, this will ensure your smash burgers have their signature juiciness. Anything higher than 80% and you will end up with a drier and less flavorable burger.
How thick should I make my smash burgers?
When it comes to smash burgers, the thickness of the patty is important. A smash burger patty should be thin enough to cook evenly, but thick enough to retain its juices and flavor. The perfect smash burger patty is about 1/4 pound and 1/2 inch thick. To get the perfect smash, start by forming the patty into a ball, then use a flat surface to press it down into a disk. Be sure to press firmly, and evenly, so the patty holds together.
The Perfect Smash Burger Recipe
You can find the items below used in making this dish at our online store!
- 2 Brioche Buns cut in half
- Butter to brush the buns
- 4 each 3 ounces Ground Beef (The Chef used ground chuck and boneless short ribs use that or buy ground 80/20 at the store)
- 2-4 slices American Cheese
- ½ of an Onion sliced very thin into long julienne
- Clarified Butter
Smash Burger Sauce:
- 1 cup ½ Mayonnaise
- 1 teaspoon Hot Sauce
- ½ cup Ketchup
- 1 teaspoon Brine inside your pickle jar
- 1 teaspoon Parsley chopped
- A few drops of Cognac
- ½ teaspoon Garlic chopped
Smash Burger Sauce:
- Mix all ingredients and reserve.
For the Smash Burger:
- Butter each side of your buns with butter and sauté them on a grill or in a sauté pan until golden brown.
- Portion and smash the burger patties like the chef did in the video. Season the patties with salt and pepper.
- In a sauté pan, heat some regular butter and when hot add the onion.. Cook at medium heat until golden light golden.
- In a sauté pan, heat some clarify butter and when hot add the patties, and do not move them until golden brown on one side and flip over on other side. Cover each patty with a slice of cheese. Move one patty on top of another and leave it there for about 30 seconds.
Build Your Smash Burger:
- Add some sauce in the bottom layer, top with the lettuce leaves, tomato, burger patty, caramelized onions and top with the other side of the bun.