Burger Joint Smash Burgers
When time doesn’t allow for cooking a thick steakhouse-style burger, or maybe you’re just in the mood for something a little different, these “Smashburgers” are what you’re looking for.
Easy prep, simple cook, and absolutely delicious.
As many chefs will tell you, you don’t have to have a lot of ingredients to make something taste good. A small number of quality ingredients, prepared correctly, can make a tasty meal. These burgers are just that – 80/20 hamburger coated with salt and pepper.
Hamburger: don’t skimp on the fat! Fat is what keeps meat moist and, in our experience, 80/20 is the perfect balance for a juicy, rich burger.
Portion the meat into ~4 – 5 oz balls. That should work out to a 2 to 2 1/2″ ball size. Work the meat just enough to get it to stay together but don’t press it together too tightly. Once formed, place in the refrigerator until ready to cook. At that time, cover them liberally with salt (preferably Kosher salt) and fresh cracked pepper.
We’re going to need a flat, hard surface to cook the burgers on – the Drip ‘N Griddle Pan makes for a great flat-top cooking surface. Get the Slow ‘N Sear fired up with a half-basket of fully lit coals. Once ready, place the Drip ‘N Griddle Pan over the Slow ‘N Sear to heat up. (Warning: err on the side of caution with the coals. Getting the fire too hot will cause the Drip ‘N Griddle Pan to scorch and/or warp.)
When the Pan is hot, spray the cooking surface with oil – 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. Place the hamburger balls on the Pan, then take a metal spatula or other press and press down on each until a uniform thickness patty forms. Smash within 30 seconds for best results.
Cook for two minutes with the lid on. It’s important to keep the lid on to prevent your charcoal from overheating from increased “lid off” oxygen flow. At the two-minute point move the burgers around just to prevent them from sticking and to promote even cooking. After another minute or two, when a nice crust has developed, flip the burgers. Let them cook another 2 to 3 minutes until they are done, and remember thinner burgers cook quicker and are better for this recipe. If you’re wanting a bigger burger, have two patties instead of one thick patty.
Note: GrillGrates (with the rail side down) also make for an excellent burger sear zone. Space is a bit more limited than with the Drip ‘N Griddle Pan but the final result will be just as tasty!
- 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!