A very new obsession for me. Been trying to make the perfect smashburger in my cast iron.
Nothing fancy. Store bought buns and frozen fries cooked in the air fryer. I hope to step up my game!
this post was submitted on 26 Jul 2024
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What makes it a “smash”-burger? I’ve always been curious.
You make the patties into a loose meatball shape(around 4 ounces). Ground beef 80/20 works best from what I’ve heard. Then when your pan is super hot, you throw them on and smash them super thin. Let them cook about 2 mins, then get a metal spatula to flip. Add cheese if you so desire and let it cook for another min.
The one in the pic is a double smash burger with 2 patties. Magnificent IMO. I just started this journey a couple weeks ago and I am hooked! Although I need to prob chill a bit since not exactly the most healthy thing.
To signal boost @Lifecoach5000 love of the smashburger: J. Kenji Lopez-Alt goes into great culinary depth about burgers, including the Oklahoma smashie. This is the version I make for friends and loved ones: https://www.seriouseats.com/oklahoma-onion-burger-recipe
If you can source beef from grass-fed pastured steer (in contrast to CAFO beef), it makes such a huge difference. For example, we get beef from a small scale local rancher family that does all their own butchery. Anything more than salt and pepper on their beef starts to detract from the subtle complexities in the meat, complexities missing from grain-fed beef.