How to make a smash burger at home with a crispy crust

Smash burgers, often found in restaurants, can be costly for families to enjoy at home. However, creating a delicious smash burger is simpler than it appears, focusing on a few key elements. The primary ingredient is ground beef with a higher fat content, ideally around 25% fat for a juicy and flavorful burger. This 75/25 ratio of meat to fat ensures the patty remains moist and contributes to the browned crust that distinguishes a smash burger from a regular one.

Lean mince should be avoided as it can result in a drier burger, especially when cooked thinly at high heat.

Divide the mince into loose balls rather than pressing them into patties, typically weighing between 85g to 115g per ball, depending on your preference for a single or double burger. Handling the mince minimally is crucial; gently gather it with your hands until it forms a cohesive shape that spreads easily when placed on the hot pan. This approach prevents overworking the meat, which is essential for achieving the desired texture.

A heavy cast-iron frying pan, flat griddle, or solid cooking surface is recommended for cooking the burgers. Allow the pan to heat thoroughly, ideally reaching temperatures between 230°C to 275°C, although precise measurements are not necessary if you lack an infrared thermometer. At this temperature, the pan is ready for the beef.

Place the beef directly onto the cooking surface, as the rendered fat will aid in cooking without the need for additional oil. Adding a light coat of neutral cooking oil is optional if the pan tends to stick, but avoid excessive oil that could hinder the crust formation. Press the loose beef ball onto the hot pan with a sturdy spatula or burger press, aiming for a thin, unevenly edged patty.

The edges should be thin and crisp, a hallmark of the smash burger technique. Avoid moving or repeatedly pressing the burger during cooking.

After about two minutes of cooking on one side, flip the burger using a firm spatula, ensuring you scrape the entire patty to keep the crust intact. Adding cheese immediately after flipping allows it to melt evenly as the second side cooks. American cheese is commonly used for its quick melting properties, while cheddar can provide a stronger flavor. For a double smash burger, place a slice of cheese on each patty before stacking them.

Selecting the right bun is also important; opt for a soft bun that complements the crispiness of the burger rather than competing with it. Brioche or a soft white hamburger roll are excellent choices, lightly toasted to enhance the browning. Top the burger with your preferred toppings, such as onions, gherkins, lettuce, tomato, mustard, tomato sauce, and mayonnaise.

For a classic twist, consider caramelised onions, crispy bacon, jalapeños, or even a fried egg. However, be cautious not to overload the burger, as excessive toppings can make the bun soggy and overshadow the crisp beef patty.