Smash Burgers Recipe - The Cookie Rookie® (2024)

FAQs

What is the secret to smash burgers? ›

Smashing ground beef firmly into an ungreased pan increases contact points, delivering maximum crust and maximum flavor. We use a stiff spatula or a bench scraper to scrape the burger up from the pan, making sure to get every last bit of tasty brown crust.

Put the smashed burgers on your preheated sheet pan and press down with your spatula to insure good contact all over. Immediately put the pan back under the broiler, top rack, and cook for about 2-2 1/2 minutes, or until the burgers are sizzling and browned. Check them often.

Smashing the burger results in a sear on the outside of the meat, which locks in all of the juices and flavor. This method also helps to prevent flare-ups on the grill or griddle, as there is less surface area for the fat to drip onto the heat source.

Melty, creamy American cheese: a classic choice for any smash burger! But you can always use something else like cheddar, pepper jack, etc.

Adding the yellow mustard will add flavor to the patty as well as helping it to caramelize on the flipped side of the patty since it won't cook on this side as long.

Leaving The Crust On The Pan Or Griddle

With the meat being thinner than a usual burger, there's more chance of the thin patty breaking apart when you flip it.

Using the Best Beef

Smash burgers require a higher fat percentage than the average burger, so the best bet is to grind your own. If that isn't an option, use 80/20 or fattier. Choosing a lean beef mixture is likely to give you dry, tough burgers. A mixture of chuck, brisket, and sirloin makes for an ideal burger patty.

The non-stick surface of the parchment paper allows the beef patty to keep its shape because it prevents any parts of the patty from sticking to the smashing tool and tearing as you pull it away from the patty (via From Michigan to the Table).

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.

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.

Why do my smash burgers puff up? ›

The center of the burger has nowhere to go but out.

So even though it does lose some thickness as it cooks, the cinching up of the sides of the patty compensate by squeezing and forming the bulge. Since a pan-seared burger heats only from the top and bottom, the sides don't cook much, and the bulging is not an issue.

With 70 percent of your daily max of recommended sodium, 113 percent of the daily fat max and 145 percent of the daily saturated fat max (based on a 2,000-calorie diet), this seemingly healthier burger is way out of calorie, fat and sodium control!

Seasonings – I like to use a combination of salt, pepper, paprika, Worcestershire, and Tabasco sauce. In addition, finely minced bacon makes it into my best smash burger recipe. Cheese – American cheese is used for the smash burger. Buns – Classically, potato buns are used, but I prefer brioche buns.

Bobby's burger mantra throughout his burger course is "melt the cheese completely," and Cheddar just doesn't cut it. "To me, I'm into American, fontina, Monterey jack—something like that melts really nicely," he says. While you're at it, he wants you to use at least two cheese slices.

You have to use minced beef with a good 20% fat content. That's where your flavour is and that's what is going to make your Smash Burger sing. Minced chuck steak is gold for 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.

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.

Remove your burgers from the fridge or freezer and sprinkle them with kosher salt and pepper. Place about 3 to 4 balls in the skillet, leaving room for them to be smashed down. After 30 seconds of searing, smash them all the way down until they can't be smashed anymore, with a large heavy skillet.