Let's Talk Smash Burgers (and the First Time I Tried Making Them)
Alright, so here’s the deal: I grew up thinking burgers were all about stacking them sky-high and cramming in as many toppings as possible, but then I stumbled onto the beauty of smash burgers—oh man, total game changer. The first time I tried making these, I pressed down way too hard (like I was flattening Play-Doh, honestly), and the kitchen smelled like a diner for two days. But, my family was hooked from that first messy bite, and now it’s kind of our Saturday night thing. I’ll be real: nothing beats that crispy edge and juicy middle with a cold drink and way too many napkins. And hey, if you’re reading this while already thinking about your favorite burger joint, well, just wait ‘til you make these at home.
Why You'll Wanna Make These (Trust Me)
I make this when I want something that feels like a treat but doesn’t require a culinary degree. My family goes nuts for these burgers—especially my youngest, who calls them "crunchy burgers" (not the most creative, but you get the idea). I usually cook them for backyard hangs or when I’m too tired to fuss with fancy toppings. Actually, the biggest hassle is remembering to thaw the meat. Oh, and honestly, even my picky uncle (the one who always has something to say) admits these are better than the local burger place. Just watch out for the splatter; my stovetop’s never really forgiven me.
What You’ll Need (and What I Sometimes Swap In)
- Ground beef, 80/20 works best (I sometimes use 90/10 if I’m feeling "healthy," but it’s not the same—sorry, Dad)
- Salt & black pepper – just the regular stuff, though my grandma always swore by Lawry’s seasoned salt
- Soft hamburger buns – potato buns are top notch, but honestly, I’ve used regular sandwich bread in a pinch (not recommended, but it works)
- Cheese slices – cheddar’s king, but American melts better, and I even tried Swiss once (wouldn’t rush to repeat that)
- Butter or mayo for toasting buns (I go with whatever’s in the fridge)
- Pickles, onions, lettuce, tomato – optional. I skip the lettuce most of the time because it gets soggy fast
- Whatever sauces you like: ketchup, mustard, burger sauce, you name it
How I (Usually) Make Smash Burgers
- Prep the beef: Grab roughly 100g balls of beef—don’t pack them too tight. I just scoop with my hand; looks rustic, right?
- Heat up the pan: Crank a cast iron skillet (or a big frying pan) over high heat. Let it get almost smoking—seriously, patience here pays off.
- Smash time: Plop a beef ball down, then smash it flat with a spatula (I use two; one to press, one to scrape). About ½ inch thick or a little less. Don’t stress if it’s a weird shape—that’s the charm.
- Season and wait: Sprinkle on salt and pepper. Don’t poke or move them. Let ‘em get that gorgeous crust, about 90 seconds. This is where I sneak a taste of the crispy bits stuck to the spatula (chef’s rights!).
- Flip & cheese: Flip once—don’t press down again (learned this the hard way; you lose all the juice). Slap on a cheese slice right after flipping. Another minute or so and you’re golden.
- Toasty buns: While burgers cook, butter the buns and toast them cut-side down in another pan. I’ve even used the same pan, just push the burgers aside a sec.
- Stack it up: Bun, burger, whatever toppings you love, lid. Done.
Stuff I’ve Learned (The Messy Way)
- If your spatula sticks, drizzle a bit of oil on it before smashing. Found that out after half a burger welded itself to mine.
- Using two spatulas makes it way easier, though honestly, a big jar works if you’re desperate. (Just don’t tell anyone I said that.)
- It’s okay if the edges look burnt – that’s the best part, trust me.
Variations I’ve Tried (Some Better Than Others)
- Spicy: I mixed a little sriracha into the mayo and, wow, that was a hit.
- Double smash: Stack two thin patties with cheese in between. Unbeatable, but you’ll need a nap after.
- Turkey smash: Tried it once. Not gonna lie, it was a bit dry. Maybe more butter next time?
- Brioche buns: I love these, but my partner thinks they’re too sweet. To each their own.
Do You Need Fancy Gear?
I use a cast iron skillet (nothing beats it), but a heavy nonstick pan works fine. For smashing, a sturdy spatula is great, but I’ve legit used a mason jar and even a potato masher once (had to clean burger bits off the ceiling though). If you want to go all out, check out this Serious Eats guide—loads of tips, though I skip half the science bits.
Keeping ‘Em Fresh (Not That It’s Ever Been a Problem)
If you somehow have leftovers (rare in my house), pop the patties in a container with some parchment between them. Fridge, up to 2 days. They reheat fine in a skillet, though I think the texture goes a bit weird in the microwave. But honestly, they vanish before lunch the next day, so maybe I’m not the best judge.
How to Serve (Or, What We Always Do)
These are best straight out of the pan. I usually throw some fries in the oven while the burgers cook—sometimes sweet potato, sometimes just frozen ones. My brother swears by extra pickles, and I usually add a splash of hot sauce just for me. If it’s nice out, we’ll take the whole setup outside and eat at the picnic table. Oh, and if you want a killer burger sauce, try this Bon Appétit recipe. I triple the pickles, but that’s just me.
Pro Tips (AKA, Lessons From My Stubbornness)
- I once tried to rush smashing before the pan was hot enough. Result: gray, sad burgers. Take the extra minute—it’s worth it.
- Don’t overpack the beef—loose balls make juicier burgers. Trust me, compacted beef = hockey puck vibes.
- If you use lean beef, maybe brush the skillet with a touch of oil first; otherwise, you’ll be cleaning burnt bits off for ages.
FAQ (Real Questions, Real Answers)
- Can I use ground turkey or chicken?
Yeah, but expect it to be a little drier. Actually, I find it works better if you mix in a bit of mayo or oil. Or just embrace the beef. - Do I need a meat press?
Nah, a big spatula works fine. Or whatever you’ve got that’s flat and heavy (within reason—I tried a saucepan lid once, and, well, learned my lesson). - How do I keep them juicy?
Don’t overcook, and don’t mash them after flipping. Also, fattier beef is your friend here. - What cheese melts best?
For me, American cheese just does the trick—it gets all gooey. But if you want stronger flavor, cheddar’s good too. - Can I freeze them?
You can freeze uncooked beef balls, sure. But cooked patties? They get a bit tough in my experience. Maybe just invite more friends over instead!
And that’s about it. If you make these, let me know how it goes! I’m always up for burger talk—unless I’m cleaning the skillet again. Cheers from my kitchen to yours (and if you need a break, this side dish roundup has a bunch of ideas I’ve tried and liked!)
