Ultimate Crispyedge Smash Burger a Diner Classic at Home
Recipe Introduction
Quick Hook
Ever wondered how to make a smash burger that tastes just like your favourite diner burger at home? Honestly, it’s easier than you think.
This smash burger recipe gives you that perfect crispy edge burger you crave.
Brief Overview
The smash burger is an American classic, born in diners across the US. It's a simple, fast, and delicious way to enjoy a burger.
This recipe is easy, takes about 25 minutes, and makes 4 mouthwatering burgers.
Main Benefits
The best thing about a smash burger? That amazing crust! Plus, it’s a great way to enjoy a quick and satisfying meal.
Perfect for a casual weeknight dinner or a weekend BBQ. Honestly, these homemade smashburgers are seriously addictive. You know?
Let's Get Smashed: Ingredients You'll Need
Ready to learn how to smash a burger properly ? First, you need the right ingredients.
- For super tasty patties, use 1.5 lbs of 80/20 ground beef.
- Next you need kosher salt, and black pepper to season.
- Then, you need four brioche buns, toasted lightly
- Four slices of cheddar cheese are important for topping.
- Don't forget your finely chopped white onion.
- You can add lettuce, tomato, or crispy bacon.
Equipment: Your Smash Burger Arsenal
Making the best smash burger requires a few key tools. You'll need a large cast iron skillet or griddle. A heavy bottomed metal spatula is essential for scraping those crispy edges.
Parchment paper squares will prevent sticking. Also, get a burger press or flat bottomed saucepan for burger smashing technique .
Alright, let's talk shop about what you need to whip up the best smash burger this side of the Atlantic.
Honestly, it's less about fancy stuff and more about quality ingredients and a bit of elbow grease. Ever tried making a smash burger recipe? It's seriously life changing.
Ingredients & Equipment
First, let's break down what you need. Don't worry, it's not rocket science.
Main Ingredients
Here's the lowdown on what you'll need to how to make a smash at home.
- Ground Beef: 1.5 lbs (680g) . Look for an 80/20 blend. That fat content is crucial for flavor and those crispy edge burger you're craving. You want the meat to look vibrant and fresh. Honestly, if it looks dodgy, bin it.
- Kosher Salt: 1 teaspoon (5ml) . Salt brings out all the flavors. Don't skimp on it.
- Black Pepper: 1/2 teaspoon (2.5ml) . Freshly ground is always best, but pre-ground is fine too.
- Brioche Buns: 4 . Lightly toasted. Brioche is soft and buttery. They're my go-to for a proper diner burger at home .
- Cheddar Cheese: 4 slices . Cheddar is classic, but feel free to use your fave.
- White Onion: 1/2 cup (115g) , finely chopped.
- Vegetable Oil or Ghee: 2 tablespoons (30ml) . You need something with a high smoke point. Ghee adds a great flavor.
Seasoning Notes
Okay, so a thin patty burger doesn't need a ton of seasoning. Salt and pepper are your best friends here.
- Essential Spice Combination: Just salt and pepper. Simple, but effective.
- Flavor Enhancers and Aromatics: You can add a pinch of garlic powder or onion powder to the beef if you're feeling fancy, but honestly, the beef flavor should shine.
- Quick Substitution Options: Don't have kosher salt? Sea salt works too.
Equipment Needed
Now for the gear. You don't need much to start how to smash a burger properly .
- Cast Iron Skillet or Griddle: This is essential for that griddle burger recipe . It holds heat like a champ.
- Heavy Bottomed Spatula: Preferably metal, with a thin edge. You need something sturdy to scrape up those crispy bits.
- Parchment Paper: 4-6 inch squares. This stops the burger from sticking when you smash it.
- Burger Press or Flat Bottomed Pan: For smashing! A small saucepan works wonders.
Honestly, how to make a smash burger is all about the technique and quality ingredients. With this kit, you are one step closer to tasting the homemade smashburger .
Now go make some magic.
The Secret to Smash Burger Perfection: Your Guide
Want to know how to make a smash that'll rival your favourite diner? Honestly, it's all about the technique. Forget those thick, wimpy burgers.
We're going for maximum flavour and crispy edges! Stick with me, and you'll be whipping up the best smash burger in town.
Prep Steps: Mise en Place & Safety
Essential prep is key. We're talking about having everything ready. You know, the whole mise en place thing! Firstly, form 680g of 80/20 ground beef into 4 balls.
Season with 5ml salt and 2.5ml pepper. Dice about 115g of white onion finely. Toast your brioche buns. Get your cheese slices ready.
This saves mad time later. Speaking of later, clear your space to avoid accidents!
step-by-step: Achieving the Perfect Smash
Alright, let's get down to the nitty gritty.
- Heat your griddle over medium high heat. Add 30ml of oil, wait for it to shimmer!
- Place a beef ball on the griddle.
- Cover with parchment paper. Smash hard with a burger press or pan bottom. Aim for 1/4 inch thickness.
- Cook for 2- 3 minutes . Look for that gorgeous, brown crust.
- Scrape and flip.
- Add your cheddar slice.
- Add 1 tbsp of water and cover with a bowl for 1 minute.
- Assemble and serve.
It’s all in the burger smashing technique you know?
Pro Tips: From Novice to Smash Master
Pro Tip 1 : A hot griddle is essential . Get it smoking! Best smash burger s are made on a proper hot griddle.
Pro Tip 2 : Don't overwork the beef! Gentle, gentle. Pro Tip 3 : For a crispy edge burger , thin is always better.
A common mistake is not smashing hard enough. It's the secret to creating a restaurant quality griddle burger recipe right in your own kitchen.
Recipe Notes
Okay, so you’ve got the recipe. But like my nan used to say: "The devil's in the details, love!". Let's dive into some extra bits to really nail this smash burger recipe and discover how to make a smash burger just like you got it from your favorite diner.
Honestly, it’s easier than you think and you can have that diner burger at home .
Plating Like a Pro and Pairing Like a Champ
First up, presentation! A messy crispy edge burger looks amazing, but a little thought goes a long way. Think toasted buns, and maybe some shredded lettuce spilling out.
For sides, you can’t beat classic fries. Seriously, who can resist?! Also, a milkshake is the perfect companion to your homemade smashburger .
Or, if you're feeling fancy, a crisp IPA.
Storage Solutions Keeping the Party Going
Got leftovers? Unlikely, but hey, it happens! Store cooked patties in the fridge for up to three days . Reheat in a pan or microwave.
Freezing isn’t ideal as they can get a bit soggy, but if you must , wrap them tightly and use within a month.
A little tip: For the best result, reheat from chilled.
Remixing the Recipe: Get Creative!
Fancy a twist? For a low-carb version, ditch the bun and go for lettuce wraps. A spicy kick? Add a pinch of chilli flakes to the beef.
Want a seasonal twist? Top your thin patty burger with roasted butternut squash during autumn trust me, it's lush. There are other options such as adding a different type of cheese to have different taste.
Nutrition: Burger Bliss without the Guilt Trip
Okay, let’s be real. This is a burger. But it's all about balance, innit? You get protein from the beef, and adding some veggies as toppings boosts the nutritional value.
Try to get some fresh lettuce or tomato. Think of it as a treat rather than something you have to feel bad about.
Everything in moderation, right?
You’ve totally got this! Knowing how to smash a burger properly is the first step to making the best smash burger .
Follow these little pointers, and you'll be serving up amazing griddle burger recipe perfection. Your burger smashing technique will wow your friends and family.
Happy smashing!
Frequently Asked Questions
Right, so, how to make a smash burger actually crispy? I always end up with just a regular burger.
The secret weapon is a super hot cooking surface, think cast iron skillet screaming hot you want it smoking slightly! Use a spatula with a sharp edge to really scrape under the patty when you flip it, ensuring you get all those crispy bits.
And of course, smashing the burger thin in the first place maximizes the surface area that gets beautifully browned.
What's the best type of beef to use when figuring out how to make a smash burger, and why? Can I use lean beef?
An 80/20 blend of ground beef (that's 80% lean, 20% fat) is the gold standard for smash burgers. That fat content is crucial for rendering down and creating that amazing flavor and crispy texture. Lean beef will just result in a dry, less flavorful burger a bit like a wellington boot after Glastonbury!
Is there a trick to smashing the burger without making a total mess? I've tried before and it ended up... messy.
Absolutely! Parchment paper is your best mate here. Place a ball of beef on the hot griddle, cover it with a square of parchment paper, and then use your burger press (or the bottom of a pan) to smash it down. The parchment prevents the beef from sticking to the press and making a right old state of affairs.
Also, commit to the smash firm and decisive!
Can I prepare the beef balls in advance, or will that mess things up?
You can definitely form the beef balls ahead of time, but don't season them with salt until just before you're ready to cook them. Salt draws out moisture, and you want to keep the meat as juicy as possible.
Wrap the pre-formed, unseasoned beef balls tightly in plastic wrap and store them in the fridge for up to 24 hours, a bit like getting your gear ready for a bank holiday camping trip!
Any fun variations on how to make a smash burger, or is it sacrilege to mess with perfection?
Not at all! A little culinary experimentation is always welcome, unless you are messing around with a full English breakfast! Try adding a pinch of cayenne pepper to the beef for a spicy kick, or topping it with blue cheese and caramelized onions for a sweet and savory twist.
You could even swap the beef for a good quality plant based patty for a veggie option the smash technique works wonders on those too!
Okay, I've made way too many smash burgers. What's the best way to store leftovers, and for how long?
Leftover smash burgers are best stored in the fridge, wrapped individually in foil or plastic wrap. They'll keep for 3-4 days. To reheat, pop them in a skillet over medium heat or a low oven (around 300°F/150°C) until heated through.
Reheating in the microwave is an option, but the bun might get a bit soggy a bit like a soggy bottom on The Great British Bake Off!
Ultimate Crispyedge Smash Burger A Diner Classic
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 550-700 |
|---|---|
| Fat | 35-50g |
| Fiber | 0g |
