Perfect Smash Burgers

About This Recipe

The smash burger technique, popularized by Shake Shack and In-N-Out, creates a patty with maximum surface area touching the flat-top, generating Maillard reaction on every inch. The result is a burger with more crust, more flavour and juicier interior than any traditionally shaped patty.

Ingredients

Serves 4

• 600 gbeef mince 80/20(DO NOT use lean mince)
• 8 slicesAmerican cheese (processed)(for the iconic melt)
• 4brioche or potato buns(toasted)
• 2white onions(thinly sliced into rings)
• 4 tbspmayonnaise
• 2 tbspAmerican yellow mustard
• 2 tbspketchup
• 1 tspsweet pickle relish
• 1 tspwhite wine vinegar
• salt and white pepper
• shredded iceberg lettuce
• sliced pickles

Instructions

1. 1

   Make the special sauce

   Mix mayo, mustard, ketchup, relish, vinegar and a pinch of white pepper. Refrigerate.

2. 2

   Portion the beef

   Divide beef into 8 loose balls of ~75g each. Don't compact or season yet — the beef should be cold and loose.

3. 3

   Prep the onions

   Sweat onion rings in a pan with butter over medium-low heat for 15–20 minutes until deeply golden and sweet. Set aside.

4. 4

   Get the griddle nuclear hot

   Heat a cast-iron flat-top or large skillet over MAXIMUM heat for 5 minutes. No oil needed for 80/20 beef.

   The griddle must be as hot as possible — the smash creates massive heat exposure that drives the Maillard reaction.

5. 5

   Smash and season

   Place 2 beef balls on the griddle. Immediately press down firmly with a heavy spatula or burger press, flattening to 2–3mm thin. Season with salt and white pepper. Cook 2 minutes WITHOUT moving.

6. 6

   Scrape, flip and cheese

   Scrape the patty off the griddle with a sharp, thin spatula (the crust will stick — this is flavour). Flip. Immediately place 1 slice of American cheese on each patty. Cook 60 seconds more.

7. 7

   Steam the cheese (optional)

   For an extra-melty result, place a metal bowl or lid over the patties with a splash of water to create steam for 30 seconds.

8. 8

   Build the burger

   Toast buns in the beef fat. Spread special sauce on both halves. Bottom: lettuce, 2 stacked patties (double smash!), caramelized onions, pickles. Top bun.

Variations

• •

  Oklahoma onion smash: place onions on top of the beef before smashing — they caramelize directly into the patty.

• •

  Patty melt: swap buns for rye bread, add Swiss cheese, grill like a sandwich.

Storage

Smash burgers are best eaten immediately. The patties can be cooked ahead and reheated on a hot skillet.

Frequently Asked Questions