How to smash burger with Super Smash Burgers | Cream Co. Meats (2024)

FAQs

How does Smashburger smash their burgers? ›

As you can guess from the intro, a smash burger is pretty much exactly what it sounds like. A loosely packed ball of ground beef that's been placed on a hot pan or grill and then pressed firmly into a thin patty with a spatula or a cast iron press.

The magic of the smash burger (that crisp, caramelized crust) comes from the combination of high heat and the high fat content of the burger. Because of this, smash burgers don't work as well with a leaner ground beef, so aim for an 80-85% meat to fat ratio. Ground chuck would also work wonderfully here.

A flat press works best to get the patties very thin. This is our favorite Smash Burger Tool, but you can also push over the top of a spatula with a meat mallet to smash burgers. Also, pre-cut parchment paper makes the job easy, but you can cut your own pieces.

After flipping the burger, a slice of American (or cheddar) cheese is added to one of the patties, and the second patty is placed directly on top. This way, the cheese gets heated from both sides simultaneously and rapidly melts, helping the patties stay together on their trip to the bun.

Cook without moving until a golden brown crust develops, about 1 1/2 minutes. Use the edge of the spatula to carefully scrape up and flip the patties one at a time, making sure to get all browned bits removed from the skillet.

Squashing An Already Flattened Patty

By pushing, pulling, and rolling it, the meat will stick together more easily, and that means it's less likely to fall apart when you smash it. By creating balls and adding these to the hot grilling surface, it's going to be easier to press down on them and flatten the meat out.

Preheat on high heat for 10-15 minutes, looking for a surface temperature of 400-425 degrees F. To test the surface, sprinkle a few drops of water on top of the surface; they should “dance” rapidly across the hot surface, evaporating in moments.

Smashing the burger results in a sear on the outside of the meat, which locks in all of the juices and flavor. This method also helps to prevent flare-ups on the grill or griddle, as there is less surface area for the fat to drip onto the heat source.

If the beef warms up while you are making the burgers, the fat can separate from the meat, making the burgers sticky while forming patties and tough when cooked.

Hold the spatula near the hot skillet, and apply a small amount of neutral cooking oil or butter. (A cold smashing tool can create sticking, so a bit of grease and heat helps.) 5. Place a 5-ounce ball of ground beef in the center of your cooking surface pan.

How do you keep smash burgers from sticking to Smasher? ›

You can use parchment paper between the patty and smasher to prevent sticking. Don't flip the patty too soon.

Smashburgers are known to be smashed on a flattop cooking surface, such as a griddle or cast iron skillet. Smashing ground meat onto a screaming hot surface cooks the meat fast and creates amazing textures. Classic burger wisdom says “don't press on your burger!” which is incredibly wrong in this situation.

First off, whereas regular burgers hit the grill or griddle already formed into patties, smash burgers start as just loose balls of ground beef plopped on the grill first, then smashed down with a spatula or burger press until they're ultra-thin.

You can use a spatula, meat mallet, or burger press to smash them down—whatever you have in your kitchen. Tip: place a small sheet of parchment paper between your utensil and the burger for easy removal and cleanup. Cook the first side until browned, and then flip the patty.

With 70 percent of your daily max of recommended sodium, 113 percent of the daily fat max and 145 percent of the daily saturated fat max (based on a 2,000-calorie diet), this seemingly healthier burger is way out of calorie, fat and sodium control!

Our made-to-order burgers are built differently. Using our signature proprietary burger smasher, our culinary masters utilize a special smashing technique to create a mouthwatering caramelized, crispy sear that seals in all the juicy goodness within.