Making a handmade Smash Burger doesn’t take much time or effort. These can be cooked on the grill and consumed by a large group in a matter of minutes. Classic burger flavour is present in smash burgers, but the double patties with melted cheese in the middle is enticing, and the secret sauce is delicious.
What Exactly is a Smash Burger?
After being shaped into balls, the ground beef for a smash burger is flattened into a thin patty using a burger press as soon as it hits the grill. This allows for a deeper browning and richer flavour on the exterior while keeping the interior juicy.
Juicy Burgers and Cheeseburger Sliders are two of our favourite burger varieties. Compared to flash-frozen or fast food patties, homemade patties made from ground beef have a far greater flavour.
Because you know exactly what went into your homemade burger, it goes down easier and leaves you feeling better. This handcrafted take on the classic Smash Burger is not to be missed by any Smash Burger enthusiast.
Ingredients for Smash Burgers:
Lean Cured Beef: You can easily multiply this recipe by 1.5 times to feed a larger group (use 3 lbs of 80/20 beef to produce 8 double-patty burgers).
Sauce: The burgers are grilled and put together using a basic mixture of mayonnaise and yellow mustard.
Cheese: For burgers, we recommend thick slices of medium cheddar cheese, although any sliced cheese will do.
Add-Ons for Burgers:
Buns: Burgers on brioche buns taste wonderful and look like they came from a steakhouse, but you can use any bun you like.
Lettuce: Make a smash burger like you’d get at a restaurant by slicing some iceberg lettuce very thinly.
Pickles: The most delicious chips are sliced dill pickles.
Tomatoes: For burgers, choose thick-skinned, big tomatoes and slice them into rings.
Onion, red: cut very thinly into rings
The Secret to Perfect Smash Burgers:
- Patties can be made by dividing 1.5 pounds of ground beef into 8 equal parts, each weighing 3 ounces.
- Mix 1/3 cup of mayonnaise with 1 teaspoon of mustard to make the sauce.
- Make the toppings in advance so the burgers may be assembled as soon as the patties come off the grill, while they are still hot and juicy.
- Make toasted buns by brushing the cut side with butter and toasting them on a griddle or skillet over medium heat. Move to a drying rack.
- Burgers should be cooked at a medium-high temperature. Place two to four cold meat slices onto the heated surface, depending on the size of your cooking area. Quickly press each section into a thin patty while covering it with a sheet of parchment paper. Take it out of the oven, sprinkle with salt, pepper, and garlic powder, add a little sauce, and flip the parchment paper over. You should sear it for two minutes on one side and around a minute on the other.
- Put cheese on it! Top half the patties with a slice of cheese, then another patty and take them off the stove. Place on toasted buns and serve hot.
Make-Ahead
Since chilled ground beef yields the greatest results in smash burgers, you can prepare the meat in advance by portioning it and storing it in the fridge. The ground beef can be refrigerated for up to two days after being rolled into balls and covered with plastic wrap.
Making a Mouthwatering Burger
I’m a former waiter, and this is how you put together a burger.
- Top the bottom bun with sauce.
- Toss in three pickle slices.
- Pile some lettuce on top.
- If using tomatoes and onions, add them now.
- Add meat patties on top, then the top bun.
How to Wrap a Burger:
Try this straightforward method of burger wrapping if you’re serious about making a restaurant-quality imitation burger at home. It’s simple, and it’s very like wrapping a present.
- Make a triangle out of a square of parchment paper that’s about 10 to 12 inches in size. Half-cover the burger with parchment paper.
- Turn burger over and tuck in the bun’s sides.
- Close the burger by tucking the bottom flap under it.
The packages are entertaining and useful since they prevent spills. The children appear to enjoy the wrapping. Perhaps it’s the desire to eat in a restaurant.
