Beef smash burger Calories

Heat a heavy skillet until very hot, place a loose ball of ground beef in it, and press it thin with a sturdy spatula. Season the patty, let the underside brown before flipping, then add cheese if you like and serve in a bun.

Pressing a beef smash burger patty thin increases its contact with the hot pan, creating a browned crust and crisp edges. Press it once as it first hits the pan; pressing again while it cooks can squeeze out juices.

A beef smash burger is pressed thin on the cooking surface, while a regular hamburger patty is usually thicker and left unpressed. The smash technique gives the burger more browned surface and crisp edges, rather than a thick, tender center.

Ground beef with some fat works well for a beef smash burger because it helps the thin patty brown and stay flavorful. Very lean beef can turn dry. Handle the ground beef gently rather than kneading it before cooking.

For crisp edges on a beef smash burger, use a very hot, heavy skillet and press the beef firmly into a thin layer as soon as it makes contact. Leave it undisturbed until a browned crust forms before turning it.

American-style cheese is popular on a beef smash burger because it melts quickly over the thin, hot patty. Cheddar also works; add the cheese after flipping and let the residual heat soften it before assembling the burger.

A beef smash burger can stick if the pan is not hot enough or if you try to turn the patty before its browned crust forms. Use a hot, heavy skillet and slide a thin, sturdy spatula fully under the patty.

Yes, but a beef smash burger is easiest to press and cook on a flat, hot surface, such as a griddle or cast-iron skillet. On open grill grates, the thin patty can break apart or fall through.

Store leftover beef smash burger patties and buns separately in covered containers in the refrigerator so the bread does not become soggy. Reheat the patties until hot throughout, and avoid leaving the cooked burger at room temperature for an extended time.