The Smash Burger
Lacy crispy edges, juicy center, zero vertical height.
Timing: 10 mins
The Smash Burger
Lacy crispy edges, juicy center, zero vertical height.
Timing: 10 mins
Key move
Thick pub burgers are a mistake.
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The Setup
- Skillet12-inch
- Cutting Board
- Chef's Knife
- Spatula
- Heavy Spatula
- Cast Iron Skillet
The Mise en Place
2Your prep station before cooking begins
The Protein (0/1)
Other (0/1)
My burger looks grey and sad, not seared.
That tells me the pan wasn't screaming hot when the burger hit it, or you tried to cook too many at once.
The crust is stuck fast to the pan!
That's actually a good sign! It means you've built a beautiful bond between the meat and the pan. You just need to be a bit more assertive with your spatula. Give it a good, firm s…
Chef's Notes
Don't overcrowd the pan; cook burgers in batches for a better sear and crispier edges.
Press down firmly with a spatula for only 10-15 seconds to maximize surface contact and create that signature crust.
Serve immediately with your favorite toppings and a side of crispy fries for the ultimate diner experience.
The Method
DROP
Place the beef ball into the hot dry pan.
Beef ball is placed in the hot dry pan.
SMASH
Immediately SMASH it flat with the spatula. Use a second utensil to press down on the spatula if needed. Hold for 10 seconds.
Beef patty is smashed flat and held for 10 seconds.
SEAR & SCRAPE
Time-sensitiveSalt heavily. Cook until the top looks raw but sweaty (2 mins). FLIP.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
The top of the patty looks raw but sweaty.
MELT
Time-sensitivePlace cheese on the patty immediately. Cover with a lid/bowl for 30 seconds to steam melt, until The edges should be dark brown and crispy, shattering when you bite them..
The edges should be dark brown and crispy, shattering when you bite them.
Related Techniques
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