Smash burgers are pressed once at the start of cooking to create a thin patty and a browned crust. Repeatedly pressing a patty after it begins cooking can release juices and dry it out. Prepare buns and toppings first, as thin patties cook quickly.
What you need
- Smashburger beef in the appropriate amount for your meal.
- Burger bun, thin onions, pickles, and sauce as desired.
- Salt and pepper if the product is not seasoned according to its description.
- Iron surface or suitable skillet and a wide metal spatula, if skillet instructions allow.
Surface preparation
Heat the pan gradually, using a light coating of oil if needed. Do not apply heat beyond the non-stick coating instructions. Place the meat cold from the refrigerator on the surface, initially pressing it to a uniform thickness using a suitable tool.
Flipping
Let the patty firm up and brown, then lift its edge with a wide spatula to preserve the crust. Flip and finish cooking, adding cheese near the end if desired. Thinness alone does not prove doneness: use a thermometer suitable for thin patties and check that the centre reaches 71°C.
Assemble
Lightly toast the buns and add sauce, vegetables and the cooked patty. Avoid too much liquid to keep the bread firm. Check the meat, sauce and cheese ingredients for allergens or if managing salt.
Common mistake
Placing several discs in a small frying pan reduces the heat and makes browning more difficult. Work in batches, keep the rest refrigerated, and use a clean plate for the cooked ones. Check the weight and number of pieces on the Smashburger ALRAQI MEATS page before specifying the number of packages.
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