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!) alongside some golden brown Crispy French Fries. 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.