What is a smash burger???

[Anonymous]

Subject says it all. What is a smash burger? Overheard a couple conversations discussing cookouts and smash burgers. Is it just a burger that’s flattened and thinner than a regular burger? What’s the advantage of cooking a burger this way?

[Anonymous]

I think it’s two thin patties with cheese between them, but don’t quote me on that.

[Anonymous]

Yes, it’s smashed on the griddle so normally thin and multiple patties are served

[Anonymous]

there are generally some onions involved as well. yummm.

[Anonymous]

it's a hamburger that is pressed thin, so that more of the meat comes into contact with the heating element. This makes it crispier than a thicker burger patty.

that's it. it's meat.

maybe it has onions, but maybe it doesn't. same goes for cheese

[Anonymous]

Often the whole assembled burger is smashed. It will be put on the grill, bun & all, with one final smush. Like a Five Guys you can get bun & burger in one bite versus the Red Robin ones held together with a steak knife.

[Anonymous]

I guess I’ve been making smash burgers before smash burgers were a thing? Don’t know if I make a proper smash burger, but I always flatten the meat on a griddle. For me, I do this to speed up the cooking and make sure the whole patty is cooked through. Steaks I like medium, but burgers I prefer medium well to well.

[Anonymous]

Don’t they tell you not to smash down the meat while you are cooking a burger?

[Anonymous]

Anonymous wrote:Don’t they tell you not to smash down the meat while you are cooking a burger?

Because it pushes all the juices out of the meat, resulting in a different (many might say inferior) texture. Of course, if you're not using quality meat to begin with, and/or going to cook it within an inch of carbonization, it probably matters less.

[Anonymous]

I'm hungry now!

[Anonymous]

Anonymous wrote:it's a hamburger that is pressed thin, so that more of the meat comes into contact with the heating element. This makes it crispier than a thicker burger patty.

that's it. it's meat.

maybe it has onions, but maybe it doesn't. same goes for cheese

Gross.

[Anonymous]

Anonymous wrote:Don’t they tell you not to smash down the meat while you are cooking a burger?

I think this only applies to after it’s been cooking. As soon as I put a patty down, I press it.

[Anonymous]

People, the meat for a smash burger needs to start as a ball. Throw the ball in the grill, “smash it” very thin, flip once.

[Anonymous]

P.s. I meant griddle, not grill.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Don’t they tell you not to smash down the meat while you are cooking a burger?

Because it pushes all the juices out of the meat, resulting in a different (many might say inferior) texture. Of course, if you're not using quality meat to begin with, and/or going to cook it within an inch of carbonization, it probably matters less.

It's cooked on a griddle though, not a grill. When you smash it the juices do come out, but because it is a griddle you're still cooking the meat in the juices and not losing it over a grill.