Smash Burgers
The ultimate Smash Burger isn’t just any burger – it’s a deliciously thin patty with crispy edges, yet still oh so juicy. To be honest, it really is a burger that is tough to beat. It is so quick and easy to make and has taken the world by storm for good reason. Being the lover of a fat, juicy, medium-rare patty in my hamburger, I was a bit skeptical when my husband first introduced me to the Smash Burger. But it is now my go-to burger of choice and it is a must-try for any burger lover. You can always go back to the Classic Beef Burger if this one is not for you. And whichever burger style you choose, add an extra homemade touch by making your own pickles with baby cucumbers.
What is a Smash Burger?
Unlike traditional thick patties, smash burgers start as small balls of ground beef that are “smashed” onto a hot pan or skillet. Pressing the meat down as flat as possible, creating maximum contact with the heat and making for a quick cook. This results in a seared, crispy crust on the outside while keeping the inside juicy. This technique browns and caramelises food (the Maillard reaction), giving each bite a flavour-packed, crunchy edge. It’s actually making my mouth water as I type this. 🤤
What You’ll Need
To make authentic smash burgers, keeping it simple is key.
- Ground Beef: Choose an 80/20 blend (80% lean meat, 20% fat) to ensure the right level of juiciness and flavour.
- Seasoning: A little salt and pepper go a long way, letting the beef’s flavour shine.
- Buns: Brioche or potato buns are the perfect holder. They add a soft, slightly sweet contrast to the crispy burger. Toasting them lightly on the inside, helps to keep the bun in tact when the juices come into contact with them.
- Cheese: Cheese slices, specifically burger slices are the classic choice (the name says it all😉), as they melt perfectly over the hot patty, but you can use cheddar, Swiss, or any favourite cheese.
- Toppings: Simple toppings like onions, pickles, and a touch of sauce are popular, as they don’t overpower the burger’s natural flavour.
How to Make A Smash Burger
- Form the Beef: Mix salt and pepper into the beef and gently roll it into a ball. Pop in the freezer while you prepare the rest.
- Preheat the Pan: Start by heating a grill plate, cast-iron skillet or pan until it’s very hot. This high heat is essential for creating the crispy crust. Toast the bun, remove and prepare with your desired toppings. Set aside.
- Smash and Sear: Place the beef ball on the hot pan and immediately press flat using a spatula (a sturdy metal one works best). You can use a small sheet of parchment paper between the meat and the spatula to prevent sticking.
- Flip and Add Cheese: Let the patty cook undisturbed for about 1-2 minutes, until the edges are dark and crispy. Flip, add cheese and cook for another minute or until the cheese melts.
- Assemble and Enjoy: Add your patty to the prepared bun adding any extra toppings, and you’re ready to dig in.
Tips for the Best Smash Burger
- Use the Right Spatula: A strong, flat spatula is essential for getting a thin, even smash.
- Don’t Overcrowd the Pan: If you are increasing quantities to cook for a crowd, be mindful that too many patties can reduce the heat and make it harder to achieve the ideal crust – so cooking in batches works better.
- Serve Immediately: Smash burgers are best enjoyed fresh out of the pan for maximum crispiness.
Smash burgers are proof that great food doesn’t need to be complicated. With just a few simple ingredients and easy technique, you can create a burger that rivals any diner classic. The simplicity of ingredients also makes them a great choice for quick meals or casual gatherings. Because they cook so fast, they’re perfect for those who want an easy, flavourful meal without the fuss.
Happy smashing!
Feedback & More
Did you try the ultimate smash burger? Let me know in the comments below. Cheers, Elby!
If you liked this recipe, check out some of my other tasty takeaway options. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Smash Burgers
Perfectly crispy smash burgers with juicy centers, caramelised edges, and melted cheese. A simple yet flavourful burger experience you’ll want to try at home!
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Ingredients
280 grams beef mince (80/20)
salt and pepper
4 brioche or potato bun (or other soft bun)
4 slices melting cheese (burger cheese is good, for good reason 😉)
- Suggested Toppings
tomato sauce
mild American mustard
1/4 white onion, finely diced
4 leaves iceberg shredded or ‘frilly’ lettuce (see Notes)
12 pickle slices
add other toppings if preferred (eg. sliced tomatoes, sliced jalapeños)
Directions
- Using your hands, mix some salt and pepper into the mince and form into four ball. Place in the freezer for 10 minutes.
- Heat a grill plate, cast-iron skillet or pan on high heat. Cut the bun in half and place both halves cut side down onto the cooking surface. Cook just until toasted lightly. If using brioche this can be quite quick, so keep an eye on them.
- Prepare all other toppings and cut 4 pieces of baking paper 10x10cm. Once the buns are toasted, swirl the sauce and mustard on the top halves and sprinkle the finely diced onion on top – pressing into the sauce lightly so it doesn’t fall of. Place the lettuce on the bottom halves.
- Take the mince balls from the freezer and add to the hot frying pan (no additional oil is necessary). Place the baking paper on top of each and (working quickly) use a hard metal spatula to ‘smash’ or press the mince firmly to evenly flatten as much as possible – discard the paper. Cook for 1-2 minutes, undisturbed, or until the edges are nicely seared and crispy. Using the spatula, carefully scrape the patty off the bottom of the pan, flip and press down.
- Immediately place the cheese slice on top of one patty and cook for a further minute or until the cheese has melted. Transfer the patty straight onto the lettuce side of the prepared bun, top the burger with pickles (and any other topping choices and cover with the other bun half.
Notes
- Lettuce: I like the crunch of iceberg, but the leaves of coral, oakleaf and mignonette lettuce all look great. And if you keep the leaves whole, rather than shredding, they help to keep the juices from making the bun soggy.
The Classic Beef Burger
Cooks in 23 minutesDifficulty: EasyThe classic, juicy beef hamburger, complete with your favourite toppings and condiments.
Pickled Peppers
Cooks in 740 minutesDifficulty: EasyCut up some pickled peppers for your cheese platter or create some tangy pickles for your next homemade burger.
