Smash Burger
A smash burger is a ball of mince pressed flat onto a very hot pan, so the underside turns dark and lacy before the middle has a chance to dry out. Two thin patties with melted cheese, sweet onion and a toasted brioche bun make one burger, and this recipe makes two. You need a heavy pan, a stiff spatula and about 25 minutes.
- Total
- 25 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 2
- Per serving
- 765kcal
Getting the crust right on a smash burger
The crust is the whole point of a smash burger. Pressing the ball flat the moment it lands on a screaming-hot pan gives the beef maximum contact with the metal, so the surface browns and crisps in about 2 minutes while the inside stays moist. After the smash, leave the patty alone. Moving it breaks the crust and cools the pan.
Cook only two patties at a time, and make sure there is plenty of space between them. Overcrowding drops the temperature and the meat steams. Keep the first pair warm under foil while you cook the second.
Smash burger, step by step
Tap a time to start a timer.
- Shape the balls Roll the mince into 4 loose balls of 100g, handling it as little as possible. Slice the onion as thinly as you can and cut a few squares of baking paper, about 12cm across.
- Toast the buns Heat the frying pan over a medium-high heat. Toast the buns cut side down for about until golden, then set aside and wrap loosely in foil. Wipe the pan out.
- Heat the pan Turn the heat to high, add the oil and wait about until the pan is very hot and the oil just starts to smoke. Open a window or switch on the extractor fan.
- Smash Put 2 of the balls in the pan, well apart. Cover each with baking paper and press down firmly with the spatula for 10 seconds until about 5mm thick and 10–12cm across. Peel off the paper, season with a pinch of salt and pepper and scatter a few onion slices on top.
- Cook and flip Cook for without moving them, until the edges are dark and crisp and the underside has a deep brown crust. Scrape the spatula right underneath to keep the crust, flip and cook for more. Set a slice of cheese on one patty of each pair, stack the other patty on top and cover with foil. Repeat with the other 2 balls.
- Build Put each double patty into a toasted bun. The beef must be cooked through with no pink left before you serve. Add pickles, mustard or ketchup if you like, and eat straight away.
What to serve with a smash burger
Chips or oven wedges are the classic partner, plus a cold slaw or some pickles to cut through the richness. If you want a thicker, restaurant-style patty, try homemade burger, and if you would like to make the buns yourself, there is a recipe for brioche burger buns.
The simple version above is plenty, but a spoonful of mayonnaise mixed with ketchup and a dash of mustard makes a quick burger sauce. Eat the burgers at once, as the crisp edges soften as they sit.
Common problems and fixes for Smash Burger
- The patties stick to the spatula.
- Press through a square of baking paper, as in step 4, and peel it away before the patty goes into the pan.
- The burger is dry and grey instead of crisp.
- The pan was not hot enough or the mince was too lean. Use mince with 20% fat, wait until the pan is smoking, and cook only 2 patties at a time.
- The crust tears off when you flip the patty.
- Do not flip too early. Wait for the edges to turn dark and use the edge of the spatula to scrape right under the crust before turning.
Frequently asked questions about Smash Burger
What mince is best?
Beef mince with about 20% fat. As it melts it fries the crust and keeps the thin patty juicy. Lean mince, labelled 5% or 10%, turns dry and chewy.
Is a thin smash burger safe to eat?
Yes, as long as it is cooked through. Burgers are made from minced meat, so the FSA advises cooking them until steaming hot with no pink inside. Thin patties reach this in about 3 minutes in a very hot pan.
What can I use instead of burger cheese?
Thin slices of mild Cheddar or Red Leicester work, but they melt less smoothly. Put the cheese on straight after flipping, then cover the pan for 30 seconds if you need it to melt faster.
Can I use a non-stick pan?
It is not ideal. Non-stick pans should not be heated until they smoke, and they do not give the same crust. A cast-iron or stainless steel pan is the safer choice.
How did you like the recipe?
4.9 / 5 · 54 ratings
