13 Delicious Tips For Top-Notch Smash Burgers

High-fat beef works best

The type of beef you decide to buy undoubtedly influences the quality of your smash burger. Ideally, you want your patties to achieve a crispy exterior while still being pleasantly tender on the inside. To master these aspects, burger experts recommend selecting meat with a higher lean-to-fat ratio, as the extra fat helps withstand intense grilling techniques that could easily char an 80/20 blend (Gordon Ramsay's preferred mix) in comparison.

A representative from Smashburger praised the 75/25 blend, asserting that it excels at enhancing the flavors of the spices. They explained to Chowhound, "This ratio allows burgers to 'percolate' after being smashed, ensuring the seasonings melt evenly into the meat." This aligns with the insights from Beef. It's What's For Dinner regarding the blend, as the higher fat content makes it easier to sauté at high temperatures. Billy Kramer from NFA Burger in Dunwoody, Georgia, recommended the nearly identical 73/27 blend ("if you can find it") for a similar texture. If you can't find it in the frozen section of your grocery store, consider reaching out to a butcher to create a custom blend for you.

A no-frills bun showcases the burger patty

If the ragged-edged patty is the standout feature of your smash burger, remember that the bun should complement it without overshadowing it. Now is not the moment for an extravagant, oversized pretzel roll sprinkled with Maldon salt. To maintain the straightforward charm of a smash burger, it's advisable to opt for a fairly standard bun that aligns with classic diners and backyard barbecues. So, what type should you look for when gathering ingredients to recreate that drive-thru experience at home?

It's a fact that hamburger buns at the grocery store can differ significantly in quality. The most important factor is consistency, which should primarily be soft and yeast-like. While you could grab a generic white bun, consider how the experts assemble their burgers. Billy Kramer of NFA Burger prefers traditional potato buns for a delectably gooey smash burger. They are perfectly shaped for a handful of beef, and the yellow bread is soft and flexible, making it easy to hold the entire stack together. As Kramer points out, "Buns may be simple, but the wrong one can ruin a burger," so it's best to steer clear of anything too bulky or oversized.

Toast the buns to prevent sogginess

You can attribute the Maillard reaction to the charred edges of your beef, but did you know this chemical process also applies to toasting bread? If you want to recreate a West Coast-style treat in your own backyard, toasting the buns is essential. Browning the roll not only enhances the flavor of your smash burger but also improves its presentation. Moreover, crisping the buns over high heat helps prevent them from becoming soggy. If you prefer fillings that are on the wetter side—like Thousand Island-style sauces or iceberg lettuce—creating a barrier with toasted buns helps keep everything intact and prevents a messy situation.

For an extra touch, elevate the flavor by spreading some butter on the buns. This hint of richness complements the crunchiness of the bun while enhancing the overall experience of your handheld meal, making it noticeable but not overwhelming. Smashburger and Culver's (which happens to be Andrew Zimmern's favorite fast-food burger) are among the places in the U.S. that embrace this optional, yet significant, enhancement for crafting an even better smash burger.

A unique seasoning blend can add dimension and flavor

Experts will emphasize that creating a fantastic smash burger doesn’t have to be complicated. The simplicity of fewer toppings is a hallmark of this beloved drive-in classic. That said, seasonings are essential for enhancing the overall experience; renowned chefs like Billy Kramer advocate for developing a personalized spice blend that caters to your burger preferences.

While staples like salt and pepper are a must, don’t overlook the potential of your spice collection. Celery salt is a fantastic addition that elevates your smash burger—offering a deeper flavor than regular salt. A dash of paprika or cayenne can also add a delightful smokiness and heat. If you plan to use a zesty secret sauce, be careful not to overwhelm your burger with too many seasonings.

Kramer recommends adding your spice mix towards the end of cooking, as the beef releases grease on the stovetop. "This allows your seasoning to cover more surface area," he explains, resulting in a well-balanced bite.

Form the beef into loose balls

The smashing process won’t begin until you grab your spatula and heat up the pan. So, there’s no need to aggressively flatten your meat ahead of time, even if it seems like it would speed things up when you start cooking. Instead of pre-squashing the burger patties, you should gently separate your ground beef. It’s important to note that ground meat contains texture-rich fibers, including fat, and the goal of a smash burger is to press them down thin—really thin. If you squish your meat beforehand, your patties will dry out once they hit the heat, as the aim is to retain those flavorful juices until they’re on the grill.

You can break off pieces of meat to form portions. For those measuring, Billy Kramer of NFA Burger suggests that each burger ball should weigh no more than 3 ounces—just be careful not to apply too much pressure with your hands. Simply separate them into loose piles, shaping them into the sizes needed for your smash burgers without compacting them like Play-Doh. Renowned butcher Pat LaFrieda supports this method, explaining to Katie Couric Media that it better enhances the charred, griddled texture that makes this fast-food favorite so delicious.

Opt for American cheese

Visit a pub, and you’re likely to find hamburgers topped with luxurious slices of Swiss or crumbly Roquefort cheese. Head over to In-N-Out, the fast-food spot favored by Anthony Bourdain, and you’ll experience the gooey, processed delight of American cheese. This cheese is highly processed, with a variety of additives (including potassium citrate) that create a dairy product that melts effortlessly. Experts appreciate this rubbery topping not just for its meltability but also for its flavor. Instead of overpowering the burger, American cheese offers a mild, subtle taste that complements the bolder elements of the burger, especially the tangy toppings and seared patty.

In comparison to cheddar cheese, another popular burger topping, a Kraft single is specifically designed to ooze and become creamy. This quality is crucial for any quick-serve dish, like a smash burger, where speed is key. If you’re in the mood for the straightforward goodness of a flattened patty, there’s no doubt that classic American cheese is the way to go. As for how much to use, you’re in charge of your cheese, but one slice per patty is usually ideal.

Use a heavy-duty cooking surface

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To create an outstanding smash burger reminiscent of a classic carhop experience, having the right tools is essential. According to Billy Kramer from NFA Burgers, "You need a flat surface to smash a burger," and his preferred tool for this task is a heavy-duty cast-iron pan. While a cast-iron skillet is highly effective, any portable cooking surface, such as a griddle, can also do the job well for smashing, flipping, and cooking patties. This robust cookware is valued for its ability to withstand and generate high heat, which helps to extract those delicious brown bits that create a crispy texture.

Not everyone has access to a grill at home, but if you do, it’s the preferred appliance for extensive charbroiling, as endorsed by the team at Smashburger. A spokesperson for the chain states, "using a grill is ideal for safety and makes it easier to lift the burger off the surface," making it a practical option for professional fry cooks. Given the high heat involved in searing, we advise against using a non-stick skillet for your patties. The Teflon coating is too slippery to achieve a good crisp and can easily be scratched and damaged by your cooking utensils.

Get ahold of the proper tools

Perfecting your technique is crucial when it comes to smashing a burger, so investing in quality tools can make a significant difference. According to Billy Kramer from NFA Burger, "A heavy, sturdy spatula is highly effective," particularly for scraping and flipping the patties as needed. On the other hand, a representative from Smashburger praised the texture-enhancing benefits of a handheld burger press, which helps achieve an even thickness and sear the surfaces of the beef (the chain recommends about 1/3 inch). Both options are excellent, and it's these simple tools that will deliver the signature searing and smashing that define this treat.

A reliable spatula can help create the flavorful beef trim around your smash burger patty, known as lacing due to its distinctive look. Kramer shared a tip to ensure you achieve this every time: "After smashing the burger with the spatula, run the flat side around the edges of the patty."

Raise the heat to unleash the perfect sear

After you've portioned the meat and retrieved your reliable Lodge pan, it's time to fire up the stove. Be sure to increase the temperature so that when the beef hits the hot iron, the heat will create a beautifully seared outer crust. This is the Maillard reaction in action, which operates a bit differently than a similar culinary process known as caramelization. In this instance, the proteins in the meat undergo a series of chemical transformations, resulting in a change in color.

Billy Kramer suggests that 350°F is a standard temperature for achieving effective browning, but he prefers 400°F for a more consistent sear. According to Kramer, raising the temperature is essential for the skillet to maintain the heat generated from within. Since your meat is likely coming straight from the refrigerator, the initial cold contact with the cookware can slow down the sizzling process. This not only diminishes the desirable crust we seek in a smash burger but also increases the risk of overcooking the beef as it sits in its juices for too long. Avoid this common burger pitfall, and your homemade creation will shine with griddled excellence.

For the toppings, cohesion is crucial

Now that we've explored the basics of a smash burger, let's delve into the toppings that elevate it to new heights. A dash of ketchup, chopped onions, or a tangy relish can all contribute to a delicious, beef-forward experience. It's crucial that these additions harmonize when you're ready to enjoy your creation. According to Billy Kramer, "everything on a burger should work together," so it's wise to avoid overwhelming your burger with toppings that don't complement each other.

Are burger experts opting for a minimalist approach to toppings, or are they embracing a limitless variety? A representative from Smashburger shared a plethora of tempting ideas, showing that both strategies can be effective—just remember to aim for a balance among the ingredients you choose. Kramer favors condiments with a tangy kick, like pickles and mustard, to enhance the flavor of the grilled beef. However, you can also experiment with bacon, grilled chili peppers, or even a herb-infused mayonnaise for an extra flair. Ultimately, it comes down to your personal taste, but if you seek further guidance, Anthony Bourdain's one-hand rule is a dependable principle to steer your burger-making adventure.

Work quickly to smash your burger

Attention fry cooks, gather around! While the cooking process may seem straightforward, every action must be deliberate. Cooking at high temperatures with plenty of grease means your smash burger can easily burn or shrink. When the oiled pan begins to shimmer, place the meat ball in, press it down, watch for the edges to crisp, and then flip it. The entire process can take just a few minutes from start to finish before your hamburger is ready to serve.

One key aspect to keep in mind, based on our experts' extensive knowledge of burger cooking, is the importance of timing. For instance, Billy Kramer emphasizes the need to preheat your pan before adding the beef. Once it’s time to sizzle, press it down within half a minute. As he explains, "The longer the meat stays on the grill, the faster the fat renders, and you don’t want to lose too much of it." With Smashburger's spokesperson suggesting a 90-second window between the first and second flips, being prepared for quick decision-making will definitely pay off in the end.

Sear your patties with a delicious sauce

For an extra kick of flavor, you can't go wrong by adding more sauce. We're not just talking about slathering the buttered bun with a hefty layer — we mean incorporating it directly into your patty. Once you've flipped the hamburger patty, simply spoon a small amount of your favorite condiment onto the center of the patty (a little goes a long way). This technique helps saturate the thin bits of meat, enhancing moisture — essential for perfectly browned burgers — while also adding a burst of flavor.

This method may be a bit unconventional, but it's spot-on for elevating your next summer cookout. In fact, it’s inspired by the practices of In-N-Out. One of the California chain's secret menu tricks is to have your burger grilled with mustard. Alternatively, Thousand Island dressing provides a similarly bold flavor that your guests will love.

The power of steam yields oozing cheese

Having already demonstrated the dissolvability of American singles, you can still achieve a creamier outcome on your smash burger than you might expect. The secret is quite straightforward — just introduce steam. A common method used by burger cooks is to cover the patty with cheese and then place a lid on top to enhance the melting process. The trapped heat allows the cheese to absorb all the savory meat vapors, intensifying the flavors while promoting a generous flow of tangy yellow goodness.

Make sure to follow Billy Kramer's tips for guaranteed ooze to elevate your burger's wow-factor. "After flipping, place the cheese on the patty and cover it to ensure a proper melt," he advises. Additionally, a spokesperson from Smashburger recommends promptly removing the patties from the skillet once the cheese has steamed. This way, every bite will be delightfully gooey — not tough from shrinking or drying out from staying in the skillet too long. Take a moment to savor it yourself and discover why that brief pause is worthwhile.