What percentage of ground beef is the best for maximum juiciness in a smash burger? How hot should the griddle be to get the best sear? How long before I flip to make sure I get the best crust?
What’s the best burger bun, is there only 1 right cheese, cold beef vs. room temperature? Let’s overthink and test the best way to make the smash burger.
The subject of today’s video was created over 60 years ago in Kentucky, when a bean can was used to smash a hamburger on a flat top to get maximum flavor. Since that day, countless eateries have put their own version of the smash burger on their menu, but there are closely guarded secrets that nobody is talking about with the smash burger.
What Is The Best Temperature For The Griddle?
When it comes to the temperature of the griddle, that’s something that we can dial in with an infrared thermometer. It’s hard to do on the stainless steel Le Griddle since the top reflects the laser, but it’s something we can track in the dark spots where we’ve recently cooked smash burgers.
We made smash burgers at temperatures of 300, 350, 400, 450 and 500 degrees, and ran those burgers for 60 seconds before we flipped them to see the results.
The 300 degree test was underwhelming to be sure. There just wasn’t a crust that formed in only 60 seconds.
At 400 degrees, we get closer to a sear, but I’m still less than enthusiastic about it. At 450 we’re getting there, but it’s not the sear that i’m used to since I cook with this griddle many times per week, but at 500 degrees we got a sear that I can be proud of in 60 seconds.
For smash burgers, hotter is better for me, and 500 degrees is the sweet spot I’ve found to balance a great sear and not making the patty rubbery.
Should I Use Oil, Butter Or Nothing On The Griddle?
When you put a burger down on the grill to smash, should you oil or butter it first, or does that even make a difference?
We tried a patty each way, and here’s the difference in the crust after 45 seconds on medium high heat. Here’s a patty that we put down with oil on the griddle first. That oil heats up fast, and it splatters all over your hand while you’re smashing, so note to self on that one. With the oil, I wasn’t thrilled with the sear. Yes, there’s more fat to cook it in, but it didn’t crust like I wanted.
Butter is next, and a pat of butter at this high heat doesn’t take long to brown, so time is of the essence. The butter patty at the flip lacked the crust that I wanted to see as well, so it’s time to try one naked….
It might seem like a crazy idea to put a ball of ground beef on the griddle without anything underneath it, but for me, this is the magic. Just take the beef on a griddle without anything on it, smash it to your desired thickness, and let the sticking make the crust.
It’s a little more work to use the spatula to loosen it to flip, but the crust is WAY better than when I lubricate the griddle first in my opinion. Try this test at home, and let me know in the comments what you think. It’s naked smashing for me.
Better Than Fast Food! Classic Smash Burger Recipe
FAQ
What kind of buns are used for smash burgers?
What is the bun used in burgers?
What size ball for smash burgers?
What is so special about a Smashburger?
What bread is best for Smash burgers?
You’ll want a bread that is soft and pliable enough to compress easily, but sturdy enough to hold up to the juicy burger and toppings. Some of the best bread options for smash burgers include potato bread, brioche buns, and sourdough bread. 2. Think About the Flavor
What bun should I buy for a Burger?
For big, thick burgers, a hearty (but soft!) bun bought from a local bakery or made at home will do you well (try out our recipes for a clone of the Spotted Pig’s awesome bun ), but for thin, griddled, classic diner-style burgers, nothing beats a store-bought bun.
What is a Smash Burger?
With a smash burger, you’re literally smashing the burger with a press, essentially taking away those opportunities for crispy edges as it cooks, but with some air in the ball before its smashed, can you build opportunities to get crispy edges in the patty itself instead of just around the edge?
What should a soft burger bun look like?
The ideal soft burger bun should be pillowy, squishy, and tender, with a tight but soft crumb and a distinct sweetness. It should hold up nicely to the burger’s juices, but should never be tough or cottony. On the opposite end of the spectrum, you don’t want a burger that disintegrates half way through your meal.