Here’s a “tip” for the people that don’t know how to make smashburgers: the defining thing about a smashburger is that you smash a ball of meat onto a hot griddle.
You don’t pre-smash it, and you don’t smash it onto slices of onion. Onions go on top of the ball of meat before smashing.
Here’s some additional tips:
1. Use a high fat content mince, 80/20 or 73/27 is a good percentage of fat. Don’t add seasoning into the mince
2. The griddle should be somewhere around 450⁰F – 500⁰F.
3. Smash, hold, and slide the smasher off the patty.
4. Use a sharp scraper. I recently started using a stainless steel mud knife that works a lot better than a spatula.
5. When juices start forming at the top of the patty, it’s time to flip.
6. Use Kosher salt and fresh ground Black Pepper. Only season one side.
You can do this before flipping, but some say that black pepper will burn.
7. Toasted buns are great, but steamed buns actually hold together really well too.
If you have any questions, feel free to ask.
