Marianne Martinez
Smash burgers are made by shaping ground beef into balls and smashing them flat in a hot pan. This technique increases the surface area in contact with the hot metal, maximising browning and flavour. The high heat required for this process makes it unsuitable for non-stick pans, as the coating can vaporise and release toxic fumes. Instead, smash burgers are best cooked in a cast iron or stainless steel pan.
| Characteristics | Values |
|---|---|
| Pan type | Cast iron, carbon steel, stainless steel |
| Pan condition | Dry, ungreased, preheated |
| Pan temperature | High heat (315 to 370°C or 600 to 700°F) |
| Patty preparation | Meat balls, not pre-formed into patties |
| Patty size | 2-ounce balls, slightly wider than the bun |
| Patty thickness | 1/4-inch thick |
| Spatula | Stiff, flat, metal |
| Cooking time | 2 minutes for medium-rare to medium, 3 minutes for medium to medium-well |
| Toppings | Cheese, lettuce, tomato, onion, pickle chips, burger sauce |
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What You'll Learn
Use a cast-iron or carbon steel pan
To make smash burgers in a pan, you can use a cast-iron or carbon steel pan. Start by turning on your exhaust fan and heating the pan over medium-high heat. You want the pan to be scorching hot, so it's best to preheat it for a few minutes before adding the meat. Place the balls of seasoned beef in the pan and use a stiff, flat metal spatula to smash them down into thin patties. The goal is to maximise the contact points between the meat and the pan, creating a larger surface area for browning. This technique also ensures maximum juiciness and flavour.
When smashing the meat, use a second spatula to apply pressure to the top, getting the patties as thin and flat as possible. You can also try using a bench scraper to get every last bit of tasty brown crust off the pan. Make sure the patties are slightly wider than your burger buns. For the best results, smash the burgers within the first 30 seconds of placing them in the pan.
After smashing the patties, season them generously with salt and pepper and let them cook. The cooking time will depend on your desired level of doneness. For a medium-rare to medium burger, cook for about 2 minutes on each side. If you prefer your burgers more well done, cook them for 3 minutes on the second side.
Once the burgers are cooked to your liking, carefully flip them and add a slice of cheese on top. Cook for another minute or so until the cheese is melted. Then, transfer the patties to your prepared burger buns and serve immediately with your desired toppings.
Using a cast-iron or carbon steel pan is ideal for smash burgers as these pans can withstand high temperatures without releasing toxic vapours. They provide even heat distribution and help achieve the desired crust and browning on the burgers.
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Don't use non-stick pans
Smash burgers are pressed onto a hot griddle or skillet, resulting in brown, juicy, and crispy patties. While it is possible to make smash burgers in a non-stick pan, there are several reasons why you should avoid doing so.
First and foremost, non-stick pans should not be used over very high heat. The coating on non-stick pans starts to degrade at temperatures between 400 and 500 degrees Fahrenheit, releasing toxic fumes that are harmful to your health. The fumes released by the pan are bad for your health, and breathing them in can be dangerous.
Secondly, the purpose of smash burgers is to have a crispy, well-browned crust. To achieve this, the burger needs to stick to the pan and make good contact. With a non-stick pan, the burger will shrink up and not brown properly, defeating the purpose of smashing it.
Additionally, using a non-stick pan for smash burgers can damage the pan's coating, reducing its effectiveness and longevity. Cast iron and carbon steel pans are affordable alternatives that can withstand high temperatures and produce a better smash burger.
Furthermore, the Maillard reaction, a chemical reaction that occurs when proteins are exposed to high temperatures, is key to developing the complex flavors and textures of a good smash burger. This reaction happens at around 300 degrees Fahrenheit, which is still hot enough to damage non-stick coatings.
While you may achieve decent results with a non-stick pan, it is not worth the potential health risks and subpar burger quality. It is best to stick to traditional pans like cast iron or carbon steel for smash burgers to ensure a delicious, crispy crust without compromising your safety.
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Preheat the pan for several minutes
To make smash burgers, it is important to preheat the pan for several minutes to ensure a good crust. The ideal temperature range for cooking smash burgers is between 600 to 700°F (315 to 370°C). This temperature range ensures that the browning reactions occur, enhancing the flavour of the burger.
When preheating the pan, it is recommended to use a cast-iron skillet or a stainless steel pan. These types of pans can withstand high temperatures without releasing toxic vapours, which can be harmful to your health. It is important to avoid using non-stick pans at high temperatures as the coating can start to vaporize and release fumes.
To achieve the desired temperature, turn on the exhaust fan and heat the pan over medium-high heat. You want to ensure that the pan is evenly heated without any hot or cool spots. This can be achieved by letting the pan preheat for a few minutes before increasing the temperature to high just before adding the meat.
Once the pan is preheated, it is ready for the smash burger patties. Place the meat balls in the pan and use a stiff metal spatula to smash them down firmly, creating a thin patty. By smashing the meat onto the hot pan, you increase the contact points, maximising the crust formation and flavour.
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Place balls of beef in the pan and smash
Place the balls of beef in the pan and get ready to smash them down. It's important to use a stiff metal spatula to do this, and you can also use a second spatula to add pressure. The goal is to get the patties as thin as possible, aiming for about 1/4-inch thick. This process increases the contact points between the meat and the pan, delivering maximum crust and flavour.
Make sure your pan is scorching hot before you place the beef in it. You can use a cast-iron skillet, griddle, or stainless steel pan. You want to avoid non-stick pans as the high heat required for a good crust is damaging to non-stick coatings and can cause them to vaporize, which is toxic. You should also avoid using oil in the pan, as this will reduce the contact between the pan and the meat, resulting in less browning.
When you place the balls of beef in the pan, work with one ball at a time, and firmly smash it flat with the spatula. You can press down in different spots to ensure the patty is as flattened as possible. This process should happen within the first 30 seconds of the meat hitting the hot pan to ensure maximum juiciness and a flavorful, well-browned crust.
You can also cook the burgers in batches, placing two meatballs in the skillet at a time and then smashing them down. This will help ensure even cooking and prevent the burgers from drying out.
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Top with cheese and serve on a bun
Once your smash burgers are done cooking on one side, it's time to add the cheese and get your buns ready. Flip the patties and add a slice of cheese on top of each one. You can also add thinly sliced onions to the uncooked side of the patty before flipping it, so you get delicious griddled onions stuck to your burger.
Let the cheese melt and the other side of the patty cook for about 2 minutes for a medium-rare to medium burger, or 3 minutes for a medium to medium-well burger. The ultra-thin smash burger patty cooks quickly, so you don't have to worry about it drying out or being undercooked.
While the cheese is melting, toast your buns. Heat a large cast-iron skillet and place the split buns cut-side down in the pan. Toast them until they are golden brown, and then transfer them to a plate or platter, cut-side up.
After the burgers are cooked to your desired level of doneness, transfer the patties to the bottom halves of the buns. You can stack two patties per bun for extra crispy bits. Top with your desired toppings and serve immediately.
And there you have it—a delicious smash burger made in a pan and served on a bun!
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Frequently asked questions
Yes, you can make smash burgers in a pan. You can use a cast iron or carbon steel pan, or a stainless steel pan.
You should avoid using a non-stick pan. The high heat required for a good crust is damaging to non-stick coatings and can cause the coating to vaporize, which is toxic.
First, heat your pan over medium-high heat. Place balls of seasoned ground beef in the pan and use a stiff metal spatula to smash them down. Cook until browned on the bottom and grey around the edges, then flip and add cheese.
For a medium-rare to medium burger, cook for about 2 minutes on each side. For a medium to medium-well burger, cook for about 3 minutes on the second side.
You can keep it simple with burger sauce and pickles, or add lettuce, tomato, and onion.
