Who would have thought that an old piece of burger wisdom could be so wrong? "Never press on your burger" is inaccurate, and even a successful burger chain uses the technique. It just shows that you should never trust an old wives' tale - especially when it comes to burgers!

Yes, it is common for most restaurant cooks to "press" or "smash" hamburger patties on a griddle or grill to create a thin, flat patty with a crispy sear. This technique is used at many restaurants, including Smash-burger and Shake Shack.

The process of "smashing" the beef on a hot griddle creates a patty with a thin, crispy sear on the outside and a juicy, tender interior. It also allows the patty to cook more quickly, as the thin patty allows heat to penetrate more easily. The resulting burger's unique texture and flavor set it apart from traditional hamburgers.

While it is true that pressing on a burger can cause some of the juices to be squeezed out, this can be mitigated by using a gentle pressing motion and handling the patty carefully. As long as the patty is dealt with gently and cooked to the desired level of doneness, there is no reason why pressing on a burger should be avoided.

A griddled burger is cooked to achieve a loose, tender texture, while a smash burger is about maximizing the crust. If you're looking for a burger with maximum flavor and a crispy exterior, then the smash burger is the way to go.

What is a Smash Burger

A smash burger is a hamburger made by placing a ball of fresh, never-frozen ground beef on a hot griddle or grill and "smashing" it with a special tool to create a thin, flat patty with a crispy sear. A smash cheeseburger includes a slice of cheese on top of the patty.

When you smash the burger, you create more contact points between the meat and the griddle. The crust, or sear, is formed when the burger patty is pressed onto the hot griddle or grill, creating a Maillard reaction that creates a distinct flavor in browned meat. 

This chemical reaction occurs between amino acids and sugars when food is cooked at high temperatures, and it's responsible for that rich brown crust and delicious taste in grilled food. It adds depth of flavor to the smashed burgers.

Do smash burgers with more fat taste better?

Beef with more fat can often result in a more flavorful and juicier burger. It is because fat contributes flavor and moisture to the beef and helps keep the burger moist and tender as it cooks. When selecting beef for your smashed burgers, you'll want to choose a cut with a large amount of fat marbled throughout the meat. Choose meat with 80% meat and 20% fat. It will help to ensure that the burger has good flavor and moisture.

That being said, it's essential to remember that too much fat can be harmful. If the beef has too much fat, it can make the burger greasy and difficult to eat, and it can also contribute excess calories and saturated fat to your diet. In general, you'll want to aim for beef that has a moderate amount of fat marbling, which will provide good flavor and moisture without being excessively greasy.

In addition to selecting the right type of beef, you can add flavor to your smashed burgers by seasoning the beef when cooking on the griddle (right after pressing) and adding flavorful toppings and condiments. These can all contribute to the overall taste of your smashed burger.

Does Patty Size Matters while making smashed burgers?

The size of the patty can be a critical factor in the success of a smashed burger. Generally speaking, a smaller patty will be easier to press down and will have a higher surface-area-to-volume ratio, which means that more of the patty's surface will be in contact with the cooking surface. This can help to create a crustier, more flavorful burger.

However, it's crucial to balance the size of the patty with the overall size and thickness of the burger. A patty about (2 to 2.2 ounces) in weight is a good size for a smashed burger. However, instead of a single four-ounce patty, Harlem shake differentiated itself from the existing competitors by throwing the idea of dividing a two-ounce patty into two patties of two ounces each that is easy to press down and cook evenly while effectively doubling the amount of crust. 

Two-Patty Smash Cheeseburger

A two-patty smash cheeseburger is a classic burger that combines two thin, flat beef patties instead of one big patty with a cheese slice between the patties for a moist and flavorful burger topped with any other toppings or sauces that you like. Why not give this succulent burger a try? A burger that is both delicious and quick, a burger that is the perfect size for a meal and doesn't skimp on flavor.

How Smashed Cheese Burgers Are Made at the Restaurant

The smashing technique is not new. The process of "smashing" the beef creates a patty with a thin, crispy, and flavorful sear on the outside and a juicy, tender interior. It also allows the patty to cook more quickly, as the thin patty provides more surface area to come into contact with the heat source, resulting in a faster cook time.

Shake Shack also is known for popularizing the use of the smashing technique in the preparation of their burgers, which involves using a low-emissivity griddle and a stiff scraper to pick up more of the crust that forms on the surface of the patty as it cooks, adding to the overall flavor and texture of the burger. 

To make a smash burger, cooks at restaurants typically follow these steps:

‍Step 1: Place the patties on the Hot Griddle

The first step is to preheat your griddle to a high temperature and then place two (two-ounce) patties on top of the desired amount of onions (usually a small handful). Short ribs, briskets, and sirloins are used to make these patties, which are relatively high in fat (around 20-25% fat).

Step 2: Smash the patties.

Press the two-ounce burger patties onto the surface using a grill press, flat metal spatula or a steel plate attached to a wooden handle to "smash" the beef into a thin, flat patty. It creates a crispy sear on the outside of the patties. Using a non-greased surface is crucial here. It's best if the meat sticks so that it browns more evenly.

Step 3: Scrape the Patties

Approximately 30 seconds after being pressed, the burger patties are ready for scraping.  If you use a griddle it heats almost entirely through conduction, one of its most significant advantages. In other words, you must touch its surface directly to feel its heat - you can hold your hand inches away and not feel anything. As you cook your crust, the upper portion of your patty is not cooked as quickly as it would be on a standard griddle.

If you want every last bit of flavor to come off that griddle, use a heavy-duty scraper with a razor blade, and press firmly on it around the patty.

‍Step 4: ‍Season the one side with Salt, Pepper, Garlic Powder, and Onion Powder 

After that, salt, pepper, garlic powder, and onion powder is  sprinkled on ONLY one side of the patty. That is all the flavoring you need when you have great beef. However, you can use any other spices or herbs that you like.

Step 5: Flip and Add Cheese

After flipping the patties, place a slice of cheese (American/cheddar) on top of each patty while still on the griddle, allowing the cheese to melt slightly.

‍Step 6: Stack Other Patty over the top and enjoy!

With these smashed cheeseburgers, you're not going to achieve that true medium-center as you can with a thicker burger. The burgers will always come out a little bit drier. But there are ways to work around that!

These burger patties are exclusively cooked on one side. It allows for the development of a deep and tasty crust. When you're ready to flip them, work quickly to prevent the second side from becoming overcooked. Don't let it cook for more than a few seconds.

Cheese between patties adds fat and moisture to each bite. If you like additional toppings or condiments, add them, such as cheese, lettuce, tomato, onions, pickles, mustard, ketchup, or mayonnaise. These can all contribute to your smashed burgers' overall flavor and satisfaction.

The original version of this cheeseburger I think (do not quote me) is at the Harlem Shake; there it is served on a toasted Martin's potato roll with sliced onions and pickled cucumbers, topped with a salty-sweet special sauce. Beginning with the meat and ending with the burger hitting the window, the process takes less than a minute.

Bringing the Taste of a Restaurant Style Burger to Home

That is how a smashed cheeseburger is prepared in a restaurant setting. Is it the same at home? 

There is really not much difference between the two processes; you only need different tools. The recipe starts with good beef, just like in the restaurant version. There are two options for grinding beef: either grind your own or purchase fresh-ground beef from a reputable butcher or supermarket. 

You must ensure that it contains sufficient fat for the whole thing to sizzle without requiring you to grease the pan. The best meat to use is fresh-ground chuck, and if you are concerned about precision, use a scale.

In contrast to regular hamburgers, you should work the meat a little bit and help it bind together. All it requires is some gentle massaging followed by shaping the mixture into two-ounce balls.

I prefer cast iron or stainless-steel pans when making smashed burgers indoors. In my experience, a wide, straight-sided sauté pan or sloped-sided skillet works well and reduces fat spatters. 

Prepare the pan by preheating it over high heat for several minutes at 600 to 700°F (315 to 370°C). Make sure not to use non-stick cookware. Additionally, heating non-stick surfaces above 450°F (230°C) will also cause the coating to vaporize.

A Due Buoi wide spatula is my favorite tool for smashing the burgers, and I use a second spatula to apply pressure to the top. I usually make my burgers on our Blackstone Flat Top Gas Grill Griddle. It has changed the game for us r when we want to make steak, burgers, etc.  

The burgers should develop a good crust in under a minute, so even before they hit the pan, you will have a buttered, toasted bun ready with various toppings. And yes, it would not be complete without a slice of cheese.

The patties can be scraped using the same stiff spatula, but if you are not afraid of the pan, you can achieve better results using a sharp bench scraper. It would be helpful if you wore some heavy-duty protective gloves.

Following flipping the patties, pile one patty with cheese and stack the other on top. I suggest using either store-bought American cheese or cheese slices for this recipe. To hold the patties together, you'll need a high-quality melter.

Assemble the burger by placing the patties on toasted buns with the desired toppings and condiments. Don't get too crazy with the toppings; just keep it simple. Don't forget beef is the star ingredient in this burger. You can add lettuce, tomato slices, sliced onions, pickles, mustard, ketchup, or mayonnaise. 

And there you have it! In a four-ounce package, it's a burger packed with flavor, juicy meat, gooey cheese, and your favorite sauce. 

The contrast in texture you get just from the patties and cheese alone is terrific. The combination of juicy meat, gooey cheese, and a crispy crust is just what I like in a burger. You can make this burger in under a minute.

Smashed Cheese Burger FAQs

Why is it called a smash burger?

Crunchy on the outside and seasoned perfection on the inside, the smashed burger is one discerning burger lover's dream come true. A smash burger is called a smash burger because of the way it is made. 

The term "smash" refers to pressing or "smashing" the ground beef into a thin, flat patty using a special tool. The patty is cooked to the desired level of doneness and then placed on a bun with toppings and condiments. 

Some variations of the smash cheeseburger may include additional ingredients, such as lettuce, tomato, onions, pickles, mustard, ketchup, or mayonnaise. The resulting burger's unique texture and flavor set it apart from traditional hamburgers.

Does smash burger have sauce?

Smash burgers can be served with a variety of sauces to add flavor and moisture to the burger. Some common sauces that may be served on a smash burger include ketchup, mustard, mayonnaise, barbecue sauce, and special sauce (a blend of mayonnaise, ketchup, and spices), if we are in a pinch for time, we use Hidden Valley The Original Ranch Secret Sauce.

Do you flip a smash burger?

Yes, it is typically recommended to flip a smash burger when it’s crispy on the bottom. To flip a smash burger, the cook typically uses a flat metal spatula that are sharpened to lift the patty off the griddle and carefully flip it over. It is important to handle the patty gently when flipping it to avoid tearing or breaking the beef. The thin patties can be more delicate than a traditional hamburger patty, so it requires a little extra care during flipping and don’t press down after flipping.

What if I don’t have the right equipment to make smashed burger?

If you're considering giving this a try but are holding back because you don't have the recommended equipment, don't worry! You can use anything flat and appropriately sized, and any spatula-like object with a thin edge.