Smash Burgers 101

Smash Burgers 101


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Who wants to know how a chef cooks a Smash Burger?

As you could general the process I would like to discuss the key components:

  • Meat Mixture, Process and Amount

  • "Press" to flatten

  • Sauce

  • Buns

  • Recipe follows: )

Meat Mixture, Process & Amount

Remember these are my chef suggestions as I have catered many events with smash burgers and helped friends on their griddles Chef D.Mart ! Meat sirloin or 80/20, typically sirloin is my go to, but use 80/20 roughly 60% of my time. For events I mix the two, but the fat ratio I don't want any more, this will cause an issue when you cook. Remember no person wants an overly greasy burger, I mean all burgers are greasy but nothing slopping on your chin is necessary. Top mixes in the meat are in no particular order: Lawry's Salt - Pepper - Garlic Salt - Smoked or non Paprika - Onion Powder. For the liquid - Worcestershire- Hot Sauce -White Wine Vinegar - Apple Cider Vinegar - Soy Sauce.

Mix and Shape into balls 2 ounces, good size to smash, and REFRIGERATE!! they most be cooled 1 hour or overnight, this is the best tip I can give anyone!

Press!

Cast Iron, Flat top (SteelMade I use) - Heat to 380 - 450 Surface Temp - BE CAREFUL! I use a SteelMade flat top so I can do all the burgers at one time versus a lodge style cast iron of one at a time.

Butter or Bacon Grease that is hot on the griddle. Then using a Flat Spatula, Circle Spatula or anyone other Press, place on ball of meat and press into the flattest circle without breaking or pulling it apart. Pics show two styles when I pressed harder and you see the meat spreading more, that is actually my preferred method!

Circle Press 4-5 inches

Other times I use a 2 flat metal spatulas, having one go down, and the other pressing on top to help the force on the press down. Then rotate at an angle so the beef doesn't stick to your spatula. Salt and pepper when smashed! Cook for 30 seconds to 1 minute, flip and top with cheese, either way until it melts or cover to steam the meat!

After 30 seconds the cheese should be melted, and both sides are crunchy! Single cheese burgers or double stacks!

Sauce or Toppings

All or a Few
Burger Sauce - Ketchup, Mayo, Dijon Mustard, Sriracha, ACV, Chef's Rub or salt/pepper/garlic/paprika. Ketchup, Mustard, Shaved White Onion, Kosher Pickles or Relish. Bacon.

Buns

Hamburger Buns will work, but any Potato Bun that can hold up to the sauce and juices of the burger are my favorite. At times I will use a good Brioche Bun. As you see I have the Buns on the flat top so they someone have to be thick to take the heat. But definitely you want the patty to fit on the bun, so keep it 4-5 inches and it combines to have a delicious smash burger bite!

Recipe by Chef D.Mart

Ingredients & Instructions:

1 lbs Sirloin ::: 1 tsp of salt, pepper, paprika, garlic power/salt ::: 2 tsp of Worcestershire, hot sauce, and white wine vinegar. mix together and shape into 2 ounce balls, cover with plastic wrap and refrigerate for 1 hour.

Burger Sauce : Ketchup 5 TBS, Mayo 3 TBS, Dijon Mustard 1/2 TBS, Sriracha 1/2 TBS, ACV tsp, 1/2 tsp of salt, pepper, garlic, paprika

Cooked Bacon 2 1/2 stripes per burger

Cooked white onion diced in bacon grease

Sliced Cheddar

Cook : Flat top to medium high heat, Press, Flip, top with carmalized white onion, bacon, and cheddar. Place bun on griddle. Assemble when cheese melts with Burger Sauce and Mustard/Ketchup!

Questions? Email the chef from his webpage! #chefdmart #SmashBurger