The Magic Behind Smash Burgers
Calling all burger lovers!! Ever wondered about the magic behind those perfectly thin, crispy-on-the-outside, juicy-on-the-inside smash burgers? Join us in this bite-sized blog where we unwrap the secrets of smash burgers. From their intriguing history to the artful smash techniques, we’ve got your cravings covered. Ready to sizzle?
What is a Smash Burger?
A smash burger is when a beef burger is made by squashing a ball of ground beef onto a hot cooking surface, creating a thin patty that is cooked quickly at a high heat. This method results in a crispy exterior and a juicy interior, making for a delicious and flavourful burger.
History of Smash Burgers
The origins of smash burgers can be traced back to the early 20th century in the United States. While the exact origin is debated, smash burgers gained popularity in the 1940s and 1950s as diners and burger joints began using the technique to create quick and tasty burgers. Over the years, they have evolved, and today, smash burgers are enjoyed worldwide.
Ground beef (typically 80% lean, 20% fat for juiciness)
Salt and pepper for seasoning
Soft burger buns
Cheese slices (optional)
Lettuce, tomatoes, onions, pickles, ketchup, and mayonnaise for toppings
Preheat the cooking surface: Whether you’re using a griddle, frying pan, or flat-top grill, preheat it over medium-high to high heat.
Divide and form the beef: Divide the ground beef into small balls (about 2-3 ounces each). Season one side of each ball with salt and pepper.
Smash the burger: Place a ball of beef onto the hot surface and immediately smash it flat with a spatula. Press down firmly to create a thin patty. Season the top side with salt and pepper.
Cook quickly: Let the patty cook for 3-5 minutes. Flip the patty and add cheese if desired. Cook for an additional 3-5 minutes.
Assemble the burger: Transfer the patty to a bun and add your favourite toppings and condiments.
Safety of Smash Burgers
To ensure the safety of smash burgers, it’s essential to cook the ground beef to an internal temperature of at least 75°C to kill any harmful bacteria. Using a meat thermometer is a reliable way to check the doneness of the burgers and ensure they are safe to eat. Mince meat should never be consumed raw even if seared on the outside.
Ensure to choose meat that is in date and has the correct labeling,
Store the meat in the refrigerator at a temperature of between 0°C-5°C
Ensure all equipment and surfaces used for storage, preparation, and cooking are clean and sanitized
Ensure to segregate raw foods to ready-to-eat foods, do not let the burger toppings come into contact with the raw meat for example.
Wash hands thoroughly following correct methods before preparation and after handling raw meat
If you suffer from gastrointestinal illness do not prepare foods for other people.
For more information on food safety, see our upcoming training dates here.