That is how we make tacky smash burgers on our BBQ flat high or flat griddle. Skinny-yet-juicy, double cheeseburgers with that good crust, particular sauce and all of the fixings!
Crispy and flavourful patties, loaded up with all of the toppings, slathered with do-it-yourself burger sauce, what might be a greater Friday evening dinner?
You may decide and select what toppings you want on it so it’s good for the entire household’s tastes! Plus it takes lower than half an hour to make so I wish to make a few sides to go together with it and have a correct feast. 😋
🍔 What Makes A Smash Burger?
A smash burger is kind of totally different to an everyday burger. The place an everyday burger is formed right into a thick patty earlier than cooking, and is flipped a few instances on the BBQ, a smash burger is formed right into a ball and pressed down utilizing a burger press till further skinny. This implies it cooks shortly and has a mouthwateringly tasty crust.
When the burger patty is smashed down on the flat high the fats from the mince seeps again up into the burger, so you’re principally cooking the burger in its juices. This makes for an additional flavourful burger!
🥣 Gear
Parchment Paper – That is to cease the burger press from sticking to the burger, permitting it to maintain its form.
Burger Press – These are comparatively simple to seek out within the BBQ part of your bigger supermarkets. That is the burger smasher I take advantage of (affiliate hyperlink).
Burger Dome/Cloche – When you place the cheese on high of the smash burger, place the burger dome on high to lure the steam in and soften the cheese evenly. You may also discover these within the BBQ part of bigger supermarkets. That is the cloche I take advantage of (affiliate hyperlink – I feel this one is just accessible within the UK, however it’s a 20cm diameter chrome steel cloche).
📋 Components
Minced (floor) beef – Use finely floor beef with 20% fats, for a juicy burger with a crispy edge. It’s essential to not go beneath 20% fats because the burger could be much less juicy.
Burger Cheese – I used common burger cheese, however you should use your favorite sort of cheese. Additionally, I used a Burger Dome/Cloche to soften the cheese evenly.
Burger Sauce – I used a do-it-yourself burger sauce with solely 3 components, however you should use any store-bought sauce you want.
make it:
***Full recipe with detailed steps within the recipe card on the finish of this submit***
- For those who prep the fixings earlier than cooking the burger, the method may be very easy! First, take the mince out of the fridge to convey as much as room temp earlier than cooking.
- Preheat your griddle pans or the flat-top BBQ.
- In the meantime, form your mince into ball shapes and ensure to press the fibres of the meat collectively so when it cooks the burger doesn’t collapse. Season to your tastes.
- Place the burger balls on the cooking floor and squish them down utilizing parchment paper and a burger press and prepare dinner till skinny and crispy, flipping midway by means of.
Soften the cheese on high and serve with all of the fixings!
Professional Tip
Use 20% fats minced beef for the perfect, juicy burger.
Juicy, crispy, packed, and filled with flavour, my mouth is watering from scripting this! 😆
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🍽️ What to serve it with
For the burger toppings I wish to preserve it easy with
A burger feast on a Friday evening is simply what any household wants after a protracted week!
🍲 Extra incredible Burgers
There is no such thing as a burger combine to make forward to refrigerate because it’s simply seasoned minced meat. Nonetheless, you possibly can put together all of the fixings forward to streamline the cooking course of.
You may halve for just a few folks and double for a crowd. For those who’re making extra burgers, you might have to prepare dinner in batches – until you have got a type of fancy outside flat-top griddles.
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Parchment Paper
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Burger Press
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Burger Dome/Cloche
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Take away the minced beef from the fridge and go away it to return as much as room temperature for 1 hour earlier than cooking.
500 g (1.1lb) minced (floor) beef
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Put together all your burgers fixings earlier than beginning cooking – because it goes in a short time!
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Warmth two giant flat griddle pans or a flat high BBQ to a excessive warmth (I do not oil the flat high, as I take advantage of fairly high-fat (20%) minced beef, however you possibly can brush with somewhat oil for those who want).
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While the pan is heating up, divide the meat into 8 equal parts and roll every portion right into a ball, urgent the fibres of the meat collectively.
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Season the highest of every ball with salt and pepper. I take advantage of about 1/4 tsp every of salt and pepper for this. Add the balls to the cooking floor, seasoning facet down, ensuring you allow sufficient area to squash the burgers down.
1/4 tsp salt, 1/4 tsp pepper
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Place a small piece (about 15x15cm) of baking parchment on high of every of the meat balls and squash the burgers down utilizing a burger smasher or double spatulas, urgent fairly exhausting as you need that skinny ‘smashed’ burger. It ought to look ‘lacy’ with little holes in. You need every ball to be barely wider than the burger bun, as it can shrink somewhat throughout cooking.
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Take away the parchment paper. For those who like a well-seasoned burger, season every burger (once more about 1/4 tsp every of salt and pepper altogether – so either side are seasoned). Permit to prepare dinner for two minutes to construct up a crust. Use a spatula or scraper with a skinny edge to scrape up every burger and flip it over.
1/4 tsp salt, 1/4 tsp pepper
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Add a slice of cheese to every burger. Cowl every burger with a cloche for 30 seconds to assist soften the cheese. *The cloche is non-compulsory!* Don’t fret if you do not have cloches – the warmth of the burger will nonetheless assist to soften the cheese. I’ve 4 cloches, so I put put these on 4 of the burgers for 30 seconds, then transfer them to the opposite 4. Prepare dinner the burgers for an extra minute.
8 slices cheese
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Double up the burgers (so that you now have 4 double cheeseburgers) and take away them from the flat high. Place on a heat plate or tray to relaxation for a minute when you get the bits able to construct the burgers.
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Construct the burgers up, beginning with the underside bun, then lettuce, tomato, the double smashed burger, burger sauce, finely diced onion and pickles. Prime with the opposite half of the bun and serve.
4 brioche buns, 1 romaine lettuce, 2 medium tomatoes, 4 tbsp burger sauce, 1/2 small onion, 12 slices pickled gherkins (or burger pickle slices)
Why use a cloche for smash burgers?
I solely place a cloche on every burger for 30 seconds or so. The steam created by the burger contained in the cloche melts the cheese completely. The steam additionally helps to maintain the burgers juicy.
I’ve 4 cloches altogether. So once I’m making greater than 4 cheeseburgers, I simply place them on every burger for 30 seconds to assist the cheese to soften properly.
For those who don’t have cloches, don’t fear! Simply make the burgers with out utilizing them. The warmth from the burgers will nonetheless soften the cheese, and as long as you don’t prepare dinner the burgers for too lengthy, they gained’t dry out.
Dietary data is approximate, per double smash burger.
Energy: 632kcal | Carbohydrates: 26g | Protein: 36g | Fats: 42g | Saturated Fats: 16g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 13g | Trans Fats: 2g | Ldl cholesterol: 165mg | Sodium: 1.169mg | Potassium: 625mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2.365IU | Vitamin C: 10mg | Calcium: 357mg | Iron: 3mg
Diet data is mechanically calculated, so ought to solely be used as an approximation.
A number of the hyperlinks on this submit could also be affiliate hyperlinks – which suggests for those who purchase the product I get a small fee (at no further price to you). For those who do purchase, then thanks! That’s what helps us to maintain Kitchen Sanctuary operating. The dietary data offered is approximate and might fluctuate relying on a number of elements. For extra data please see our Phrases & Circumstances.
