This is how to make the perfect smash burger: a crispy crust, a juicy centre and melting cheese. It is the griddle's most famous trick – and easier than you think.
Ingredients
- 720 g minced beef (20% fat), divided into 9 × 80 g portions
- 9 slices of processed cheese (e.g. cheddar)
- 9 soft burger buns
- salt
- burger sauce if desired
Method
- Preheat the griddle to full heat.
- Lightly roll the mince into 9 balls – don't overwork it.
- Oil the cooking surface thinly.
- Place the balls on the surface, well spaced.
- Let them cook for 10–15 seconds and season with salt.
- Smash each ball into a thin patty with a burger press or a sturdy spatula.
- Cook for 60–90 seconds until a dark brown, crispy crust forms underneath.
- Flip and immediately place a slice of cheese on each patty.
- Toast the buns cut side down. Add a splash of water next to them and cover with the basting dome – the buns steam soft.
- Assemble the burgers, add the sauce and serve immediately.
Tip: The secret to a crispy crust is a hot surface and a bold smash – a cast iron burger press makes it effortless.