The high requested video on how I get such a perfect sear on my Smashburgers!
Tips for the perfect burger:
1. Use 75/25 ground beef! It’s the perfect blend to keep it juicy and let the fat render out during the cook to help get that beautiful crust! 80/20 works as well, but it’s slightly worse than this blend for smashburgers.
2. When you form the 3-4 oz smashburger balls, don’t overwork the beef or handle it too much. You want it to really spread out when smashing and this helps get that amazing texture that Smashburger are known for! Just loosely form it with your hands and your done!
3. When cooking, preheat a cast iron pan or griddle over medium high to high heat. You want the cooktop to read 450° F or more. I aim for 475-525 most of the time! You also want to avoid using any oil, it will actually prevent the beef from sticking which is needed for that perfect crust!
4. Season it up after smashing and Let it cook 80-90% through before flipping, and when you flip you need to make sure you carefully scrape up the edges! This will make sure the crust stays in tact, which is the whole point of a Smashburger!
5. Top with your favorite cheese, which should be American cheese for burgers, and enjoy!!
Smasher – @theburgersmasher
Cutting board – @andy_wilkins_designs
Seasoning – @chilesandsmoke canyon crust
Griddle – @samsung
Beef – @meijerstores
#beef #smashburger #carnivore #burger #foodie food #foodie #foodiesofinstagram #burgers
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Here is how to make the PERFECT Smashburger!
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The high requested video on how I get such a perfect sear on my Smashburgers!
Tips for the perfect burger:
1. Use 75/25 ground beef! It’s the perfect blend to keep it juicy and let the fat render out during the cook to help get that beautiful crust! 80/20 works as well, but it’s slightly worse than this blend for smashburgers.
2. When you form the 3-4 oz smashburger balls, don’t overwork the beef or handle it too much. You want it to really spread out when smashing and this helps get that amazing texture that Smashburger are known for! Just loosely form it with your hands and your done!
3. When cooking, preheat a cast iron pan or griddle over medium high to high heat. You want the cooktop to read 450° F or more. I aim for 475-525 most of the time! You also want to avoid using any oil, it will actually prevent the beef from sticking which is needed for that perfect crust!
4. Season it up after smashing and Let it cook 80-90% through before flipping, and when you flip you need to make sure you carefully scrape up the edges! This will make sure the crust stays in tact, which is the whole point of a Smashburger!
5. Top with your favorite cheese, which should be American cheese for burgers, and enjoy!!
Smasher – @theburgersmasher
Cutting board – @andy_wilkins_designs
Seasoning – @chilesandsmoke canyon crust
Griddle – @samsung
Beef – @meijerstores
#beef #smashburger #carnivore #burger #foodie food #foodie #foodiesofinstagram #burgers
This burger looks so tempting! Is it made with ingredients that are great for growing kids?
Caramelized sweet onions is key.
Cast iron? Wouldn’t want to do that and scrape off seasoning. Use carbon steel
never would've thought to go up to 75/25 instead of 80/20 as you would for non-smash burgers, but it does make sense now that I think about it, more fat to crisp up
100% on the American cheese and the 75% beef
That crust looks delicious. How long cooking per side?
brioche bro. not potato.
Perfect!
What was that topping?
My god that is so good looking.
Love the kid-friendly vibe here! Do you have any healthier options for little ones, too? 🥗
Can u do your dehydrated steak aged thing now ahhhh
I’m American and have grown up with American cheese on burgers. Idgaf a what people say, American cheese is nasty and weird, just put real cheese on burgers please.
Smash is trash
i like cheddar bedder
So perfect 😊
American cheese is lame. I love America but we could do better with our cheese. Please help us Trump.
👀was that bacon jam?🤤
Wtf is the hype with smash burgers??? I truley dont understand it. I asked google, and that didn't help. So can someone explain to me why theres so much hype for smash burgers over regular ones
How about your onions?
Guess I can’t make those, I insist on 80 20 gotta have 80 20
Meijer is the best store
👍
Smash burger in a Panini press?
What’s that brown stuff at the end? Recipe ?
Great work as always😮💨❤
This is insane. Good work
Bring on the fat. You can actually go to a local butcher and you can ask for different ratios for meat. I’ve done that
If your burgers look like that, you’re doing something wrong. A smash burger doesn’t mean burnt jerky.
So good