Smash Burgers

Smash burgers are simple to prepare and bursting with flavour when pressed into a heated skillet or griddle

Smashing burgers may seem paradoxical because, typically, pressing down on them releases all of their flavourful liquids, but when done correctly, the technique can produce burgers that are gloriously crispy, juicy, and brown. Making delicious smash burgers requires:

Any leaner ground beef will result in dry burgers, so use ground chuck or 80% lean ground beef.
Be sure the patties are very cold before cooking.
Smash the burgers immediately when you put them in the pan, and don’t smash them again
Season the outside of the burgers right before cooking rather than adding the salt to the meat mixture.

What You’ll Need To Make Smash Burgers

Step-by-Step Instructions

Put the meat, Worcestershire sauce, ground mustard, onion powder, garlic powder, and pepper in a big bowl. (You will add the salt later; do not add it now.)

Mix with your hands until well blended.

Make four big meatballs, each weighing about 4½ ounces.

Smooth out the edges as much as possible after patting each ball into a disc that is 1 inch thick. Before cooking, let it sit in the refrigerator for at least 15 minutes.

Set a 12-inch cast-iron or nonstick skillet over medium-high heat and turn on your exhaust fan. Take the patties out of the refrigerator and sprinkle them with salt.

Evenly distribute the oil over the heated pan. One by one, place the burgers on the griddle and use a metal spatula to firmly flatten each one until it is approximately ¼ inch thick. Then, add the next burger and smash it flat.