When it comes to burgers, it seems like all anybody talks about these days is smashburgers. I’ll admit, I didn’t understand the craze at first, after all, aren’t all burgers smashed? Then I got a Blackstone, and it was like the sun rising after days and days of rain.
That caramelized crust on the outside with a juicy center just doesn’t compare to a regular grilled burger. And for me, the extra bonus is that the patty isn’t so thick that all your toppings slide out the back of your bun with every bite.
Without further ado, here are seven tips for making the perfect smashburger! Don’t have a Blackstone? You can get the same effect if you use a cast iron pan or griddle - it just needs to be very hot!
The Perfect Smashburger
The Meat: The better the meat, the better the burger. Start with our grass fed 85% lean Wagyu ground beef. Extra lean will work too, but you’ll lose out on some of that heavenly juiciness that is characteristic of a smashburger.
Get it Hot: Preheat your Blackstone or cast iron griddle to high. That’s how you get that crispy crust on the burgers.
Divide and Form: Divide your ground beef into equal portions and form each into a loose ball. Try not to overwork it!
Grill & Smash: Put meat balls on the hot griddle and smash them quickly with a burger press or sturdy spatula to about ¼-inch thick. The more surface that touches the grill, the more delicious caramelization you’ll get.
Cook Quickly: Cook about 2-3 minutes per side. Resist the urge to press down on the patties during cooking so you don’t squeeze all the juice out.
Cheesy, Melty: If you're adding cheese, place a slice on each patty during the last minute of cooking and cover with the grill lid or a dome lid until it’s melted and gooey.
Rest & Serve: Let the burger rest for a minute or two before nestling it on a bun an piling on your favorite toppings.
Pro Tip: At some point, you’ll want to season your burgers. We like to season ours BEFORE we form the balls with salt, pepper and garlic granules, but you can also sprinkle the seasoning on while they’re cooking. Keep it simple! You want the savory delicious flavor of the meat to shine through.