How to Make a Smash Burger on Your Stove
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.
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
Recipe Video
Recipe Ingredients
- 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
Recipe Instructions
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.
You can find the items below used in making this dish at our online store!
- My Best Gazpacho Soup Recipe: Chilled to Perfection - August 24, 2023
- Simply The Best Deviled Eggs Recipe: Eggstraordinary! - August 21, 2023
- How To Make Crème Fraiche: Creamy & Delicious! - August 20, 2023
Absolutely fantastic in every way: watching, learning, making and enjoying!
Thank you so much for creating such a wonderful experience on so many levels!
My sincerest compliments to you; as a talented chef, fabulous teacher and a most pleasant, gregarious individual!
Best smash burger I’ve ever made. The technique did make a juicier burger, onions were great, and the sauce was the best I’ve had—enjoyed it with my fries too.
This was the most fun I’ve had watching a cooking video in a long time and I watch them almost every day. New subscriber.
My goodness Chef JP that was so much fun and you really touched on many important features of cooking the smash burger. I am already a big fan of smashing before the pan, it makes much more sense to me.
Well done y merci beaucoup!
👏👏👏😊❤️
I made it!!! I even ground my own meat! It was spectacular!!! Thank you chef for your teaching!!
Thank you Debra!