Burger Joint Smash Burgers Recipe

This image shows three burgers.

 

 

Introduction

When you don't have time to cook a thick steakhouse-style burger, or you're just looking for something a little different, these "Smash burgers" are what you're looking for.

Easy to prepare, quick to cook, and absolutely delicious.

Prep

Many chefs will tell you that you don't need a lot of ingredients to make something tasty. A tasty meal can be made with a small number of high-quality ingredients that are properly prepared. These burgers are simply 80/20 hamburgers seasoned with salt and pepper.

Don't skimp on the fat in your hamburger! Fat is what keeps the meat moist, and we've found that 80/20 is the ideal ratio for a juicy, rich burger.

This image shows a man forming the meat into balls

 

Form the meat into 4–5 oz. balls. That should result in a 2 to 2 1/2′′ ball size. Work the meat just enough to keep it together without pressing it too tightly. Place the formed mixture in the refrigerator until ready to cook. At that point, liberally season them with salt (preferably Kosher salt) and freshly cracked pepper.

 

Cook

We'll need a flat, hard surface to cook the burgers on – the Drip 'N Griddle Pan is an excellent flat-top cooking surface. Start the Slow 'N Sear with a half-basket of fully lit coals. When ready, heat up the Drip ‘N Griddle Pan over the Slow ‘N Sear. (Warning: When it comes to the coals, err on the side of caution. If the fire is too hot, the Drip ‘N Griddle Pan will scorch and/or warp.)

 

This image shows three pieces of meat on drip 'n griddle pan

 

Spray the cooking surface with oil when the pan is hot – it will sizzle and hopefully smoke a little but should not burn; if it does start to burn, you can either move the pan to the indirect side to let it cool off a bit or add more oil, which will also cool the pan. 

With the lid on, cook for two minutes. It is critical to keep the lid on to prevent your charcoal from overheating due to increased oxygen flow when the lid is removed. Move the burgers around after two minutes to prevent sticking and to promote even cooking. Flip the burgers after another minute or two, when a nice crust has formed. Allow them to cook for another 2 to 3 minutes until done, and keep in mind that thinner burgers cook faster and are better for this recipe. If you want a larger burger, use two patties rather than one thick patty.

 

 

This image shows three meat with cheese on top on Drip 'n griddle pan

 

 

Note: GrillGrates (rail side down) make an excellent burger sear zone. The amount of space available is slightly less than with the Drip ‘N Griddle Pan, but the end result will be just as tasty!

 

Summary

  • Use 80/20 ground beef for a juicy burger
  • Lightly form into 2-2 1/2″ balls; coat with salt & pepper
  • Place balls onto heated surface; smash immediately
  • Cook to desired temperature – enjoy!