I’ve been avoiding addressing this question as long I could. Sounds barbaric. But now I know that’s not the point. This morning, I just couldn’t contain my curiosity any longer. I simply had to know: What is a ‘Smash Burger’, anyway?
Classic Smash Burger: Nicely smashed, with crispy
edges, remaining thick and juicy in the centre…
I think it all boils down to what one values in a burger. Juiciness? Texture? A crispy crust? Through-and-through flavour? Smash Burger fans say all those key attributes vary in their preferred patty compared to the regular Fast Food product.
General characteristics
As the name suggests, a Smash Burger is smashed down on the grill. It may deformed or torn around the edges. It will probably be at least a little thinner and wider than its same-weight-before-cooking conventional patty. But the idea that it’s larger is an illusion. Like most ‘regular’ burger patties, it’s most often 3 oz. or 4 oz. – the same as regular patties. Remember: it spreads out as it is smashed.
A Smash Burger is usually smashed by a spatula, but there are those who insist on smashing he patty by hand. Whatever the preferred method, a proper Smash Burger is always smashed before cooking so it won’t lose its delectable juices.
And if you think it looks messy… You’re not alone. But that doesn’t bother real Smash Burger fans.
Juciness
As we just said, the genuine Smash Burger is only flipped once so as not to squeeze the juices out. That also keeps the interior of the patty – some regions of which may be unequal to others – intact. Similarly, the Smash Burger is NEVER pressed down on the grill while cooking, which would sacrifice all those lovely juices.
As we’ve hinted at, the texture of the Smash Burger is also quite different from the conventional patty. The thinner parts and torn edges of the patty are almost always crispy but never tough or burned (overcooked). That can be a tough call for the guy with the spatula. Timing and experience are essential.
But don’t forget that the thickest parts need to be cooked to at least 165 F to be legally safe for restaurant service.
Interior texture
The Smash Burger is ideally tender and juicy, yet holds together firmly on the onside. Nobody appreciates a ‘crumbly’ Smash Burger. Efforts to avoid ‘the crumbles’ often include mixing a beaten egg with the raw meat. Don’t do it. Real Smash Burger fans can tell you cheated.
Through-and-through flavour
This treasured attribute of the Smash Burger is preserved through cooking by the Well-seared crust (which keeps the juices inside), and adds lots of luscious umami on the outside. The maintenance of the natural juices also makes the most of any herbs or spices, or other inclusions such as minced onions or garlic or whatever you like to add to the raw meat when prepping the patties.
Once you get to know and appreciate Smash Burgers, and experience versions from various chefs, you’ll know why they aren’t necessarily smothered in condiments or other toppings. Their flavour is already very rich, just by itself. Of course, the latter comment never precludes the addition of a slice of a nice melting cheese on top. Medium or Old Cheddar is favoured by aficionados. And Me.
The last word…
If you’ve never had a proper Smash Burger, seek one out now! One bite will convince you that any trouble or expense you’ve gone to were worth it!
~ Maggie J.