How to make a smash burger at home with a crispy crust - IOL
Smash burgers are surprisingly easy to make at home.
Smash burgers can get expensive when you are buying them from restaurants, particularly when you are feeding a family.
The good news is that making a smash burger at home is surprisingly straightforward.
The trick is not complicated seasoning or a long list of ingredients. It comes down to the mince, a very hot cooking surface and getting that thin patty onto the pan without overworking it.
If you have been trying to recreate that crispy-edged burger at home, these are the things that matter most.
Fat is your friend when making a smash burger.
A mince with around 25% fat is ideal if you can get it from your butcher, giving you roughly a 75/25 meat-to-fat ratio. An 80/20 mince also works well and is often easier to find.
The extra fat helps keep the thin patty juicy while also contributing to the browned crust that makes a smash burger different from a conventional burger.
Don't use lean mince simply because it seems like the healthier option. A very lean mince can produce a drier burger, particularly when it is cooked very thinly over high heat.
This is one of the easiest mistakes to make.
For a smash burger, divide the mince into loose balls rather than pressing it firmly into patties.
Around 85g to 115g per ball works well, depending on whether you want a single burger or plan to stack two thin patties.
Handle the mince as little as possible. Gently gather it together with your hands and stop once it holds its shape.
You want the meat to spread easily when it hits the hot pan. Compacting it too much defeats the purpose of the smash technique.
A heavy cast-iron frying pan, flat griddle or solid cooking surface works best. Give it plenty of time to heat before the mince goes in.
The guidance for this technique uses a cooking surface around 230Β°C or hotter, with temperatures of roughly 245Β°C to 275Β°C often used for a particularly hard sear.
At home, you don't need to obsess over a precise number if you don't have an infrared thermometer.
The important thing is that the pan is properly hot before you start cooking.
This is also a good time to switch on the extractor fan. Smash burgers can create quite a bit of smoke because of the high cooking temperature.
If you are using a suitably fatty mince and a well-heated heavy pan, you can place the beef directly onto the cooking surface. The fat will render as the burger cooks.
Adding a layer of oil can make the meat less likely to grip the cooking surface, which is not what you want when you are trying to develop that deeply browned crust.
If your pan is prone to sticking, a very light film of neutral cooking oil can be used, but don't flood the pan.
Place the loose beef ball onto the hot cooking surface and immediately press it down firmly with a sturdy, flat metal spatula or burger press.
A small square of baking paper between the meat and the spatula can make this easier if the mince sticks.
Press the beef as thin as you can without repeatedly working it. The edges should be thin and uneven rather than perfectly round.
Those ragged edges are part of what gives a smash burger its characteristic crisp texture.
Once you have smashed it, leave it alone.
This is not the time to keep moving the burger around the pan or pressing it repeatedly.
Wait until the underside has developed a deep brown crust and the edges look crisp.
Depending on the heat of your pan and the thickness of the patty, this can take roughly two minutes.
When you flip it, use a firm spatula and scrape underneath the entire patty. Don't simply lift it from one edge.
That scraping motion helps keep the crust attached to the burger rather than leaving the best part stuck to the pan.
Add your cheese immediately after flipping so it has time to melt while the second side cooks.
American cheese is traditionally associated with the classic smash burger because it melts quickly and gives you that smooth, creamy layer over the thin beef patty.
For a South African supermarket shop, burger cheese slices are an easy substitute if you cannot find American-style cheese.
Cheddar also works if you prefer a stronger cheese flavour, although it will give you a different result.
For a double smash burger, put a slice of cheese on each patty before stacking them.
Don't choose a very crusty or dense roll. The burger is thin and crisp, so you want a soft bun that won't fight with it.
Brioche gives the burger a slightly richer, sweeter finish, while a soft white hamburger roll keeps things closer to a classic takeaway-style burger.
Whatever bun you choose, lightly toast the cut sides before assembling the burger.
A little butter can help with browning, but you don't need to turn the bun into toast.
You can keep it simple or build your own version.
For a classic burger, try sliced or finely chopped onions, gherkins, shredded lettuce, tomato, mustard, tomato sauce and mayonnaise.
Caramelised onions are another good option, while crispy bacon, jalapeΓ±os or a fried egg can turn it into a more substantial burger.
A simple burger sauce made with mayonnaise, tomato sauce, mustard and finely chopped gherkins is also an easy addition.
The important thing is not to overload the burger. Too many wet toppings can overwhelm the crisp beef and make the bun soggy.
