A Smash Burger Recipe Made In Heaven! | Chef Jean-Pierre (2024)

FAQs

What seasoning is used in a smash burger? ›

Seasonings – I like to use a combination of salt, pepper, paprika, Worcestershire, and Tabasco sauce. In addition, finely minced bacon makes it into my best smash burger recipe. Cheese – American cheese is used for the smash burger. Buns – Classically, potato buns are used, but I prefer brioche buns.

Founded in 2007 by restaurant industry veterans Rick Schaden and Tom Ryan, the chain serves "smashed" burgers using a specialized process of cooking them on a flattop grill at a high heat. This technique originated in the Great Lakes region at pressed-chuck burger restaurants, and has been a staple there for decades.

Unlike with regular burgers, you actually want to work this meat a little bit and help it bind together. Some gentle massaging, followed by packing it into two-ounce balls, is all it takes. For cooking, I use either a stainless steel or a cast iron pan, with my preference leaning toward the former.

Minced chuck steak is gold for Smash Burger. Secondly, it's the smash that really makes it. When you smash the burgers down on a super-hot grill, the fat has nowhere to go but back up into the burger patty meaning you're essentially cooking your burger in its own beefy juices.

Using the Best Beef

A mixture of chuck, brisket, and sirloin makes for an ideal burger patty.

Smashed burgers should have a higher percentage of fat in the meat as mentioned above. Accordingly, we have settled on using a fatty blend of short-rib brisket and sirloin for our burgers.

Its origins did not start on either coast, it comes from Asheland, Kentucky. The original Dairy Cheer hamburger shop owner, Bill Culvertson, created the “smashburger” When his employee discovered that smashing the meat with a No. 10 bean can while grilling was a great way to get the best flavor into a burger.

With 70 percent of your daily max of recommended sodium, 113 percent of the daily fat max and 145 percent of the daily saturated fat max (based on a 2,000-calorie diet), this seemingly healthier burger is way out of calorie, fat and sodium control!

We currently use butter on the grill, beef tallow/canola oil in our fryers, and a blended oil on our Smash Fries. To see the full list of offerings, please visit www.smashburger.com and select the “Menu” tab at the top of the page and then select "Nutrition".

watch the edges, and don't flip them until the edges are browning. also pay attention to the way you shape your burgers. if they're much thicker in the middle than they are on the edges, the middle will still be loose while the edges of the burger are firm. and then you have the fall-apart thing happening.

Do you put oil down for smash burgers? ›

The patty will naturally tighten up and get thicker as it cooks. Pressing hard helps reduce that. You can use parchment paper between the patty and smasher to prevent sticking. Don't flip the patty too soon.

Place the meat in your pan and smash it flat.

As long as it looks flat, it will cook evenly without ballooning up in the center. This won't work as well on a grill grate since the meat will get pushed straight through its openings. Broiling can work, but smashed burgers are meant to be made in a pan.

Place a cast iron over medium-high heat. Preheat the pan until hot and then add about a teaspoon or two of oil. Add two patties, spacing them about 4 inches apart, and then smash them flat with a spatula to form patties that are 4-inches in diameter. Cook until the edges are brown and craggy, about 2 minutes.

Cook without moving until a golden brown crust develops, about 1 1/2 minutes. Use the edge of the spatula to carefully scrape up and flip the patties one at a time, making sure to get all browned bits removed from the skillet. If using cheese, add now.

Set skillet over medium heat and allow to preheat for about 5 minutes. Meanwhile, gently form each portion of ground beef into a cylindrical puck about 2 inches tall, pressing together just until meat holds its shape without falling apart. Season generously on all sides with salt and pepper.

Herbs: Parsley, basil, thyme, rosemary and oregano are favorites with beef, while mint, dill and cilantro are also popular with other proteins. Fresh herbs are excellent mixed into ground meat while dried herbs are the best choice for sprinkling on top.

Using our customized, metal smasher, designed to perfectly fit our patty size (fancy, right?), every burger is freshly smashed onto a hot buttered, seasoned grill to caramelize the patty creating the most flavorful, crave-able, juicy sear.

Delicious Irish beef mixed with crumbs, onion and spicy herbs for flavour, covered in a crispy breadcrumb coating.