I’m gonna show you how to make the best homemade smash burgers. If I were to open a small restaurant or food truck, it would be centered around burgers. I literally love burgers so much, it’s not even remotely funny. Guys…seriously…I have a problem. I love burgers more than anything else. They’re just handfuls of perfection. They hit every textural note I’m craving. If I go to a restaurant, the first area I scan is the burger selection.
Burgers are my love, and the one thing I crave the most! It’s just so satisfying, rolling that tender juicy meat around in your mouth, coated with creamy cheese, a zesty sauce, buttered bun…maybe some toppings, maybe not. I love over-the-top burgers, and I love simple burgers. These are the best homemade smash burgers, period.
Although I love just about any kind of cheese on my burger, nothing melts like deli American cheese. Yeah, I said it. But it HAS to be the deli kind — not the American cheese in those flimsy plastic wrappers, the kind you have to ask them to slice for you at the deli counter. It melts better, tastes better, and you feel less guilty eating it. It’s worth walking up to the counter and letting them hook you up with a few slices. Do yourself a favor though, and ask for them to make it “two-slice thick”. These burgers are equally amazing with some good quality cheddar. You can use any kind of cheese you prefer.
As for beef, make sure you’re using an 80% lean, 20% fat blend. You could go leaner, but why? Seriously…why? The best thing about biting into a juicy burger is that it’s JUICY. That flagrant stream of fat running down your forearm and dripping onto your plate, and pooling in the corners of your mouth is what makes the burger experience worthwhile. Don’t play yourself.
What kind of bun should you use? Brioche or potato bun! There’s nothing more luscious than buttery brioche or potato bun, soaking up all the burger juices and melting into the entire sandwich. I mean, yeah you could absolutely use whatever you want, but I highly recommend brioche buns. Keep this burger simple, if you can. It’s mostly about the beef and the cheese. My favorite toppings for a smash burger are raw sweet onions, pickles, and a creamy burger sauce. Once again, use whatever you want — it’s your burger baby!
You don’t have to “smash” these. This recipe is good for ANY kind of burger base. The reason smash burgers are so popular, is because of their signature crust. When that flat nooks & crannies’ like surface area crusts up on a super hot cast iron pan, flavor happens. If you’re not into smash burgers, you can form these as regular patties, and cook accordingly. Do the world a favor, though — please don’t smash your burgers once they’re already flattened. You’re gonna just push all the juice out, and that’s a damn shame.
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