Ella Walter
Smash burgers are a quick and easy way to make burgers at home. They are usually made by forming ground beef into balls and then smashing them onto a hot griddle, skillet, or pan. The goal is to create a deeply browned crust on the burger by maximizing contact with the pan, which increases the surface area in contact with the hot metal. While smash burgers can be made in a nonstick pan, it is not recommended as the high heat required for a good crust is damaging to nonstick coatings and can cause them to vaporize and release toxic fumes. Instead, a cast iron or stainless steel pan is preferred for smash burgers.
| Characteristics | Values |
|---|---|
| Pan type | Cast iron, carbon steel, or stainless steel |
| Pan condition | Dry |
| Pan temperature | Medium-high heat |
| Patty preparation | Loosely shaped balls |
| Patty weight | 3-ounce portions |
| Patty number | 2 per burger |
| Patty fat content | 15-20% |
| Patty seasoning | Salt, pepper |
| Patty cooking time | 2-3 minutes |
| Patty cooking technique | Placed on the pan and smashed with a spatula |
| Patty doneness | Medium-rare to medium |
| Patty toppings | Cheese, onions, mushrooms, lettuce, tomatoes |
| Patty sauces | BBQ sauce, mayo |
| Bun preparation | Buttered and toasted |
| Bun toppings | Caramelized onions, quick pickled red onions |
| Bun sides | Crispy baked potato wedges, coleslaw, crispy fries |
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What You'll Learn
Use a cast iron or carbon steel pan
You can definitely make smash burgers in a frying pan, and cast iron or carbon steel pans are great options for this. Here's a step-by-step guide to help you achieve smash burger success:
Prepare the Meat
Start by dividing your ground beef into portions of around 3 ounces each. Roll these into balls—they don't have to be perfect spheres, but you want them to hold together. If you're making larger smash burgers, you can use two balls per burger. Freshly ground beef will give you more flavour than frozen meat, and you want to use meat with a fat content of at least 15-20%. The higher the fat ratio, the better, as the fat will melt and caramelize while cooking, keeping your burger moist and adding flavour.
Prepare the Pan
Get your cast iron or carbon steel pan screaming hot. You want a dry pan on high heat. This is key to getting a good sear on your smash burgers. Turn on your exhaust fan to keep your kitchen well-ventilated. Add a little oil to the pan and use a paper towel to spread it evenly across the cooking surface.
Cook the Burgers
Place your beef balls onto the hot pan and use a sturdy metal spatula to press them down firmly. You can also use a meat pounder if you have one. You want to smash the burgers until they are about ¼-inch thick. This technique maximizes contact with the pan, accelerating browning reactions and creating a delicious crust.
Let the burgers cook for about 2 minutes. You'll know they're ready to flip when you see juices coming up through the top of the burger and the bottom has formed a nice crust. Flip the burgers and immediately add your cheese and any other toppings, like grilled onions or sautéed mushrooms. Stack a second burger on top if you're making a double stack. Place the burgers on your buns and serve with your choice of toppings and sides.
Tips and Tricks
- If you're cooking multiple smash burgers, you may want to place a piece of parchment paper over the meat before smashing to prevent it from sticking to the spatula.
- Season your burgers generously with salt and pepper before cooking, and don't be afraid to get a good sear on the second side—this will only take about 30 seconds.
- Smash burgers are quick to cook, so have all your ingredients ready before you start. You might want to butter and toast your buns first, and have your cheese sliced and ready to go.
- Be prepared for a mess! Smash burgers can generate a lot of grease splatter, so you might want to cook them outside or on a grill to avoid setting off your smoke alarm.
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Don't use non-stick pans
Smash burgers are made by forming ground beef into balls and then smashing them flat in a hot pan. This technique creates a gorgeously brown, juicy, and crispy burger.
While smash burgers can be cooked in a frying pan, it is not recommended to use a non-stick pan for several reasons. Firstly, non-stick pans should not be heated above 400°F (204°C) as the coating can start to degrade and release toxic fumes. Heating a non-stick pan above 400°F (204°C) can be dangerous to your health and damage the pan. Secondly, the smash burger needs to stick to the pan to achieve a good sear and brown properly. Using a non-stick pan defeats this purpose as the burger will shrink up and not make good contact with the pan, resulting in an uneven cook.
Additionally, the high heat required for smash burgers may cause excess smoke and burning in a non-stick pan, filling the kitchen with thick smoke. This is due to bits of the burger patty sticking to the pan and burning, as well as fat buildup, even with wiping the pan between patties.
For these reasons, it is recommended to use a cast-iron pan or a carbon steel pan for cooking smash burgers. These pans can withstand high temperatures without releasing toxic fumes and provide a better surface for the burgers to stick and brown properly.
While some people have reported successfully cooking smash burgers in non-stick pans, the potential risks to health and the likelihood of an uneven cook make it a less desirable option. It is always better to err on the side of caution and choose a different type of pan for cooking smash burgers.
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Get the pan hot
To make smash burgers, you need to get your pan hot. The goal is to achieve a steady, even heat, so it's recommended to use a relatively thick pan. Allow the pan to preheat for a few minutes over medium heat, and then pump up the heat to high just before adding the meat.
For a cast-iron pan, you can heat it over medium-high heat. If you're using a griddle, you'll want it to be about 375 degrees Fahrenheit. If you're using a stainless steel skillet, heat it over medium heat for about 5 minutes.
It's important to note that you shouldn't use a non-stick pan for smash burgers. The high heat required for a good crust can damage the non-stick coating, causing it to vaporize and release toxic fumes.
Make sure your exhaust fan is turned on before heating your pan to help with the smoke and fumes that will be generated during the cooking process.
Once your pan is hot, you can add oil and proceed with cooking your smash burgers.
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Smash the burgers to maximise browning
To make smash burgers, you need to use a cast-iron skillet or stainless steel frying pan. Non-stick pans are not suitable for smash burgers because they cannot withstand the high heat required for a good crust, and the burgers will not brown as effectively.
Before you start cooking, turn on your exhaust fan. Heat your chosen pan over medium-high heat. You want the pan to be hot, but you should be careful not to burn yourself.
When the pan is hot, place the burgers onto the skillet one at a time. Use a sturdy metal spatula to firmly smash them flat until they are about 1/4-inch thick. You can also use a meat pounder. The parchment paper can be placed between the spatula and the meat to prevent sticking. The goal is to maximise the contact between the burger and the hot metal pan, increasing the surface area to maximise browning.
Once the burgers are smashed, let them cook. You will know they are ready to flip when the juices start to come up through the top. This should take about 2 minutes. When you see the juices, flip the burgers and add cheese and any other toppings.
Smash burgers are usually cooked medium-rare to medium, which will take about 2 minutes on the second side. You can also cook them to your desired level of doneness.
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Top with cheese
The cheese you choose for your smash burger is important. American cheese slices are popular because they melt quickly and smoothly. Deli-sliced American cheese is preferred over plastic-wrapped. Other cheeses that work well are cheddar, gouda, muenster, and Swiss. You can also experiment with different cheeses such as Swiss or Pepper Jack.
When it comes to topping your smash burger with cheese, timing is crucial. Most recipes recommend flipping the burger patty, seasoning with salt, and then placing the cheese on top. The cheese should be added while the patty is still cooking in the pan, allowing it to melt slightly and adhere to the patty.
For a medium-rare to medium burger, cook the cheese-topped patty for about 2 minutes after flipping. If you prefer your burger more well done, cook for an additional minute or until the cheese is melted to your desired consistency.
The amount of cheese you use is also a matter of preference. A single slice of cheese can be placed on each patty, or you can get creative and stack two patties together with cheese in between for a double-decker burger. This double-patty technique not only provides a generous helping of cheese but also increases the amount of desirable crust.
Finally, consider adding other toppings to complement the cheese. Classic options include lettuce, tomato, onion, pickles, and condiments such as mayonnaise, mustard, or a special burger sauce. Grilled onions or sautéed mushrooms can also enhance the flavour profile of your cheesy smash burger.
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Frequently asked questions
You should use a cast iron, carbon steel or stainless steel frying pan. Do not use non-stick pans as the high heat required for a good crust is damaging to non-stick coatings and can cause the coating to vaporize, which is toxic.
The frying pan should be heated to at least 300°F (150°C) or medium-high heat. This temperature is required to maximize browning.
First, heat your pan and coat it evenly with oil. Then, place the burgers on the pan and use a metal spatula to firmly smash them flat until they are about 1/4-inch thick. Let the burgers cook for about 2 minutes until browned and crusty on the bottom. Flip the burgers and cook for another 2-3 minutes, depending on your desired level of doneness.
It is recommended to use ground chuck with a fat content of at least 15-20%. The higher fat ratio is preferable because the fat melts and caramelizes while the burger is cooking.
