Smash burgers are an easy way to quickly make burgers that are super juicy and quick to make. First you need to use a pan that is durable. A teflon or non-stick pan will not work (I'll get to that). You want to use ground beef that is course and not mashed. The ones that are strands of beef together, and not the ones that are mushed ground beef.
Using a stainless steel will yield more consistent burgers, and a cast iron will make better burgers, but it is more temperamental as a more oiled wont perfectly sear the side, and if it is not enough, then it will stick too much. The picture is the (nearly) best case scenario from a cast iron, but I would suggest the stainless steel to start.
Directions:
1. Oil (a high smoke point oil [canola, vegetable, grape seed])a stainless steel pan, or a well seasoned cast iron, and put your burner on med-high heat until it reaches 350F or 175C.
2. Make balls of meat that weigh 3oz and salt and pepper the top of the spheres.
3. When the pan is to temperature put the ball s&p down, and grab a large metal spatula, and a weight to press it down with something (a cup or a cylindrical object like a metal or plastic cup, but you will be pressing down hard, so be careful [I use a rolling pin]). Smash it down until it is thin (thinner than you think [under a cm]).
4. Let it cook 90% of the way on that side, and let it sit until the top starts to turn greyish, and then use the metal spatula, to scrape the bottom of the pan (you would scrape all the coating on the non-stick, but the metal will be fine). It might take some practice, but make sure that you get all the seared meat on the bottom (Its is called the Maillard Reaction) which is basically caramelizing the meat.
5. Flip over, and let it sear for no more than 30 seconds. The only purpose of letting it cook on that side is really only to melt cheese. If you want cheese on it, then use american and put it on immediately, and cover with a lid. don't overcook on the second side!
7. Put in your bun with your desired toppings and enjoy!
Note:
Cast iron best case scenario (Top); Stainless steel consistent crust (bottom)
Using a stainless steel will yield more consistent burgers, and a cast iron will make better burgers, but it is more temperamental as a more oiled wont perfectly sear the side, and if it is not enough, then it will stick too much. The picture is the (nearly) best case scenario from a cast iron, but I would suggest the stainless steel to start.
Directions:
1. Oil (a high smoke point oil [canola, vegetable, grape seed])a stainless steel pan, or a well seasoned cast iron, and put your burner on med-high heat until it reaches 350F or 175C.
2. Make balls of meat that weigh 3oz and salt and pepper the top of the spheres.
3. When the pan is to temperature put the ball s&p down, and grab a large metal spatula, and a weight to press it down with something (a cup or a cylindrical object like a metal or plastic cup, but you will be pressing down hard, so be careful [I use a rolling pin]). Smash it down until it is thin (thinner than you think [under a cm]).
4. Let it cook 90% of the way on that side, and let it sit until the top starts to turn greyish, and then use the metal spatula, to scrape the bottom of the pan (you would scrape all the coating on the non-stick, but the metal will be fine). It might take some practice, but make sure that you get all the seared meat on the bottom (Its is called the Maillard Reaction) which is basically caramelizing the meat.
5. Flip over, and let it sear for no more than 30 seconds. The only purpose of letting it cook on that side is really only to melt cheese. If you want cheese on it, then use american and put it on immediately, and cover with a lid. don't overcook on the second side!
7. Put in your bun with your desired toppings and enjoy!
Note:
Cast iron best case scenario (Top); Stainless steel consistent crust (bottom)
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