What is a smash burger is a burger that is made by smashing the meat patty down on the grill. This creates a crispy outer crust while keeping the center of the burger juicy and moist. Smash burgers are a popular style of burger, and can be made with any type of ground meat. They are easy to make, and can be customized with your favorite toppings.
- 1 What is a smash burger?
- 2 The history of smash burger
- 3 The science behind Smash Burgers
- 4 Smash Burger with Regular Burger
- 5 Why are Smash Burgers so much better?
- 6 Factors that influence Smash Burger taste
- 7 Maillard reaction is key for Smash Burger
- 8 Where to find the perfect Smash Burger?
- 9 The best beef for a Smash Burger
- 10 3 of The best Smash Burger recipes to make
- 11 Homemade Smash Burger Recipe
- 12 Other Ways to Dress Up a Smash burger
- 13 FAQ: Smash Burger
What is a smash burger?
A smash burger is a type of burger where the ground beef is pressed onto the grill or griddle using a spatula. This technique creates a sear on the meat’s surface, which seals in the juices and enhances the flavor. Additionally, the smashing method reduces the chances of flare-ups by minimizing the surface area for the fat to drip onto the heat source.
The history of smash burger
The Smash Burger, a uniquely flavorful burger, has its roots in Asheland, Kentucky. It was not invented by a well-known chain, but rather by Bill Culvertson, the original owner of the Dairy Cheer hamburger shop. One of his employees discovered that smashing the meat with a No. 10 bean can while grilling infused the burger with exceptional flavor. With our high-quality produce and butcher, you can recreate the perfect smashburger in the comfort of your home.
The science behind Smash Burgers
The science behind Smash Burgers is quite intriguing. When your patty meets the grill, the amino acids and sugars react with each other, resulting in a change in flavor and color known as the Maillard reaction. This process, also referred to as “browning,” is observed in other foods like bread, cookies, or onions. By smashing the burger, you create a larger surface area for the Maillard reaction, enhancing the flavor and forming a delightful brown crust. The crunchy crust adds a unique textural experience to the soft, juicy patty. Though it may seem like your burger has been scraped off the floor, rest assured, you’ll be rewarded with incredible flavor.
Smash Burger with Regular Burger
When it comes to the key differences, a classic burger is typically made with a thicker patty that can be seasoned before or after shaping, and often cooked to a medium-rare or medium doneness. On the other hand, a smash burger is formed by gently pressing a loosely packed ball of ground beef onto a hot cooking surface, resulting in a thin patty with a flavorful sear. While classic burgers are not pressed down and flattened like smash burgers, the other elements such as the bun, toppings, sides, and dipping sauces remain largely similar. Regardless of the type, both burgers are deserving of delicious accompaniments.
Why are Smash Burgers so much better?
Smash Burgers are exceptionally flavorful for a few reasons. Firstly, using minced beef with a good 20% fat content is crucial as it provides the majority of the flavor. The fat content is what gives Smash Burgers their signature taste. Opt for minced chuck steak for the best results.
Secondly, it’s the smashing technique that truly sets Smash Burgers apart. When the burgers are smashed down upon a scorching hot grill, the fat present in the meat is forced to distribute back into the patty itself. This means that the burger is essentially being cooked in its own juices, resulting in a wonderfully juicy and succulent burger. If the concept alone doesn’t make your mouth water, I’m not sure what will.
Factors that influence Smash Burger taste
The taste of a Smash Burger can be influenced by several factors. The type of meat used is crucial, with ground beef that is 80/20 (80% lean, 20% fat) resulting in a juicier burger compared to 90/10 (90% lean, 10% fat). The grind of the meat also plays a role, with a coarser grind providing more flavor but potentially causing the burger to fall apart on the grill or griddle. When using a leaner grind, a finer grind is recommended. The taste can also be affected by the diet of the cows used for the beef. Commercial beef from cows fed a diet of corn and soy may not have as much flavor as grass-fed beef. Lastly, the cooking method can impact the flavor, with high heat grilling giving a slightly charred taste and slow cooking at a lower temperature offering a more mild flavor.
Maillard reaction is key for Smash Burger
Furthermore, the extreme heat and pressure supercharge the Maillard reaction, yielding the amazingly dark, crisp-crusted, flavour-packed patty that are the hallmarks of a true Smash Burger.
Where to find the perfect Smash Burger?
To find the perfect smash burger, make sure to visit McCray’s East Cobb. Located at [insert address], we pride ourselves on serving delicious and juicy burgers made with fresh, high-quality ingredients. Experience our mouthwatering menu and discover why we have created such a buzz. Stop by today and satisfy your craving for the ultimate smash burger.
The best beef for a Smash Burger
The best choice of beef for a smash burger is ground chuck or 80% lean ground beef. Using anything leaner may result in dry burgers. It is also important to ensure that the patties are very cold before cooking.
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3 of The best Smash Burger recipes to make
Here are three exceptional Smash Burger recipes for you to try:
- Classic Burger: This recipe covers the traditional flavors of a Smash Burger, ensuring a deliciously satisfying experience.
- Cheese Burger: Take your Smash Burger to the next level with this recipe that includes a generous layer of melted cheese on top for an irresistible combination.
- Cheese and Bacon Burger: Elevate your taste buds with this delectable variation of a Smash Burger, featuring the savory goodness of crispy bacon along with melted cheese.
Indulge in these mouthwatering recipes and experience the very best incarnation of a Smash Burger.
Homemade Smash Burger Recipe
Ingredients for making smash burger
- Ground Beef: Opt for an 80/20 meat to fat ratio when preparing the smash burgers. One pound of meat should yield four burgers.
- Seasoning: Choose your preferred beef seasoning salt. Montreal Steak Seasoning is a popular choice.
- Hamburger Buns: Prior to cooking the burgers, butter and toast the buns, ensuring they are ready to be served alongside the burgers.
- Hamburger Sauce: Find our recommended recipe for the ideal hamburger sauce here.
- Pickles: Dill pickles are our preferred choice to complement the smash burgers.
How to make Smash Burger?
To make Smash Burgers, follow these steps:
- Prepare Patties: Divide 1 1/2 lbs of ground beef into 8 equal portions (3 oz each). Cover and refrigerate until ready to cook.
- Make Sauce: Stir together 1/3 cup mayo and 1 tsp mustard. Set aside.
- Prep Toppings: Fully prepare your desired toppings ahead of time to assemble the burgers while the patties are hot and juicy off the grill.
- Toast Buns: Lightly butter the cut side of your buns and toast on a griddle or skillet over medium heat until golden brown. Transfer to a rack.
- Cook Patties: Increase the heat to medium-high. Place 2 to 4 cold portions of meat onto the hot surface. Working quickly, cover each portion with a sheet of parchment paper and smash each into a thin patty. Remove the parchment paper, season with salt, pepper, and garlic powder, add a dab of sauce, and flip. Sear for 2 minutes on the first side and about a minute on the second side.
- Add Cheese: Place a slice of cheese onto half of the patties and top with a second patty. Remove from heat.
- Serve: Serve the warm patties over the toasted buns with your desired toppings.
How to make Smash Burger Sauce?
To make Smash Burger sauce, follow these steps:
- Add all of the ingredients (mayonnaise, sweet relish or dill pickle relish, ketchup, Dijon mustard or yellow mustard, steak seasoning, smoked paprika, Worcestershire sauce, optional hot sauce) to a small mixing bowl.
- Mix well until all the ingredients are thoroughly combined.
- Refrigerate the sauce in an airtight container.
Other Ways to Dress Up a Smash burger
Alternative Ways to Enhance a Smash Burger:
- Opt for sautéed mushrooms and swap American cheese with Swiss cheese.
- Include roasted poblano chiles, pepper jack cheese, and a slice of avocado.
- Forgo the smash sauce and instead use a flavorful, thick BBQ sauce topped with crispy onions.
FAQ: Smash Burger
What makes a smash burger different?
A smash burger distinguishes itself by the method of making it. It involves smashing the ground beef onto the grill or griddle with a spatula, which creates a sear on the outside of the meat. This sear is responsible for sealing in all the juices and flavor. Additionally, this technique helps minimize flare-ups on the grill or griddle by reducing the surface area for the fat to drip onto the heat source.
Why are they called smash burgers?
Smashburgers got their name from a restaurant owner named Bill Culvertson. One day, his employee accidentally smashed a burger on the grill using a can of beans and noticed a significant improvement in taste. As a result, they are now called smash burgers.
What is in classic smash burger?
Our classic smash burger consists of fresh, never frozen 100% ground AAA Chuck, American cheese, crisp lettuce, tomato, onion, sliced pickles, and our secret smash sauce.
How hot should Blackstone be for smash burgers?
For optimal smash burgers, it is recommended to preheat the griddle to a searing hot temperature, around 425 degrees Fahrenheit. Achieving this temperature ensures a nicely colored burger crust and efficient cooking time, resulting in a juicy and flavorful burger.
Can you do smash burgers in a non-stick pan?
No, it is not recommended to cook smash burgers in a non-stick pan. The high heat required for a good crust can damage non-stick coatings and cause them to vaporize, which is not healthy to breathe in. It is better to use a relatively thick pan that can distribute heat evenly for optimal results.
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