Smashburgers are known to be smashed on a flattop cooking surface, such as a griddle or cast iron skillet. Smashing ground meat onto a screaming hot surface cooks the meat fast and creates amazing textures. Classic burger wisdom says “don’t press on your burger!” which is incredibly wrong in this situation.
What makes a smash burger better?
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.
How do you get the perfect crust on smash burger?
Smashing down on the burger patties within the first 30 seconds of hitting a hot skillet ensures maximum juiciness and a flavorful, well-browned crust. Using a well-heated, heavy-bottomed skillet helps the crust brown evenly. A firm, flat metal spatula helps to get every last bit of crust off of the skillet.
How do you get crispy edges in smash burgers?
When it comes to these smash burgers Ditch the grill. A cast iron skillet or griddle is what you want. All the fat drips into the fire on a grill, and fat is flavor! So instead we are cooking the meat in its own juices, which is the secret to getting those delightfully crispy edges.
How do you smash a burger without it sticking?
Burger Smasher Tools
What is this? Some use a griddle press or burger smasher. I like to use a griddle spatula with a piece of parchment paper in-between the meat and the spatula. The number one tool is to use a piece of parchment paper or wax paper so that the patty does not stick to the smashing tool.
Do you use oil when making a smash burger?
(Smash burgers cook fast, so toppings need to be ready ahead of time!) 3. Pre-heat skillet on medium-high to desired temperature of 400°F to 500°F. No oil necessary.
What kind of oil does smashburger use?
Are Smashburger’s fries or brussel sprouts vegan/vegetarian? No, the fryers used to cook these items contain oil that has beef tallow in it.
Do you flip smash burgers?
Place the burgers on the skillet one at a time, firmly smashing them flat with a metal spatula until about ¼-inch thick before adding and smashing the next one. Let cook for 2 to 3 minutes until nicely browned and crusty on the bottom. Flip the burgers. Top the burgers with the cheese.
Should meat be cold for smash burgers?
Tips for Making Smash Burgers
Like making regular burgers, you’ll want to start with the beef very cold. If the beef warms up while you are making the burgers, the fat can separate from the meat, making the burgers sticky while forming patties and tough when cooked.
What heat is best for smash burgers?
Making smash burgers on the grill
You’ll need to make sure your pan is hot—at least 450°F (232°C), and of course you’ll need to temp the burgers to make sure they’re done.
Should smash burgers be cold or room temp?
Divide beef into 8 even portions, about 3 oz each. Loosely Roll them into balls then cover and refrigerate while preparing remaining ingredients. The meat must be cold when it hits the grill.
Why do my smash burgers curl up?
You didn’t make an indent in your patty. Proteins shrink as they cook, which can cause your beef to curl up into a dome. But it’s tough to pile toppings onto that rounded shape. To ensure your burger stays flat and easily top-able, just make an indent in the center of the burger with your thumb.
How long do you press a smash burger?
Smash each burger for 10 seconds, one at a time, applying a lot of pressure to it. Repeat until all the burgers are smashed. Season burgers with more mix and continue to cook: Season the smashburgers with another 1/8 teaspoon burger seasoning mix.
Do you use wax or parchment paper for Smash Burgers?
parchment paper
Place on parchment paper and smash gently. Take another piece of parchment paper and place on top of the patty. Use a pie pan to press down and smash patties. Leave the parchment paper on and set aside on a platter to cook later.
Does the ice cube trick work on burgers?
And it works. Just place your patties on the grill, and put an ice cube right in the center of each patty, pressing down gently. Cook as usual. That’s it.
Do you have to use parchment paper for Smash Burgers?
Once all burger patties are on the griddle, place a piece of parchment paper or wax paper over the meat, and use a large spatula to smash the meat into thin patties. If you have a hamburger press or a bacon press, by all means use that! If you don’t have wax paper or parchment paper, non stick cooking spray also works!
Why put an ice cube in the middle of a burger?
The ice cube will prevent the burgers from overcooking and add a bit of extra moisture to the beef — something that’s especially helpful if you’re grilling rather large patties. What you’re gonna do is take a ball of ground beef, gently press a little ice cube in the center, and form the beef around it so it’s sealed.
Do you put sauce on the bottom or top of a burger?
Brioche buns will solve the soggy bottom and not overloading it with sauce. You put the mayo on bottom because it doesn’t absorb into the bun leaving you with an easy to eat delicious burger.
How thick should a smash burger be?
Space the beef balls on the hot cooking surface. Using a large metal spatula, smash each ball to 1/4-inch-thick patties. (Tip: Using the handle of a second spatula to push down on the top of the spatula adds leverage. Using parchment between the patty and the spatula helps avoid sticking.)
What is smash sauce at Smashburger?
What is Smash Sauce? Smash Sauce is a simple mayonnaise-based sauce with plenty of yellow mustard thrown into the mix along with a few chopped dill pickles and some pickle juice for an additional tang.
What type of ground beef is best for Smashburger?
ground chuck
The best beef to use for a Smashburger is a ground chuck, with a fat content in the 15-20 percent range. The higher fat ratio is best because the fat melts and caramelizes while the burger is cooking.