Burgers through the centuries
Burgers have been around for centuries. Nobody knows exactly who invented these patties between buns, but they most likely originated in Germany, with the Hamburg steak – a round beef patty mixed with onions and breadcrumbs. The hamburger then became the classic we know today when buns were added in the United States in the 1900s. People all over the country started flipping burgers and serving them with every condiment you can imagine. Around the same time, the smash burger was born. In the Midwest, cooks started pressing ground beef onto the griddle to get a crispy, seared flavour. If you travel around the Great Lakes region, you'll find diners that have been making smash burgers for decades. But which is better? The traditional juicy burger or the flat smashed patty? Read on and let's see who wins this burger fest!
What are smash burgers?
Smash burgers are, as the name suggests, flattened burgers. You probably guessed that already, but do you know what it does? When you press a burger with a bacon press or a spatula, it improves the meat's contact with the heat source. Some say smashing boosts the flavour; others say it squeezes the juices out.
What happens when you smash burgers?
You heat up the griddle. You put the patty on the griddle and SMASH it. Now you achieve something called the Maillard reaction. This reaction happens when protein reacts to high heat. When the burgers hit the hot griddle, the proteins break down into smaller compounds. This creates a browned, seared and toasted flavour – the one that makes the meat taste like a real diner burger! The reaction only happens on the surface of the patty, because the proteins need direct contact with the heat. And when you smash burgers, they get flatter – which means more contact area for tastier Maillard-reaction meals. If you smash correctly, you won't lose the juices. Do it within the first 30 seconds and the juices are locked in instead of running out. When people complain that smash burgers are dry, they're probably over-smashing.
How can I smash my burgers?
Sounds good? Then go ahead and smash! But before you do, get the best meat for searing. Ground meat works best, such as ground beef and brisket. Frozen patties from the supermarket don't smash well, so it's best to buy ground meat from a butcher and make your own patties. It's simple:
- Preheat the griddle for 5 minutes
- Oil the griddle surface
- Press the meat together into 5 cm balls. Press until they hold together well without falling apart.
- Place the patties on the griddle
- Smash the patties with a press or spatula for 30 seconds (make it non-stick first)
- Stop smashing and keep cooking the patties for 1–2 minutes
- Flip the patties and cook for another 1–2 minutes
- Done!
Do you know what a burger patty is?
Let's start with the basics: a patty is flat and round. It's popular all over the world and is usually made from ground meat. Chicken, fish and veggie patties are also available. Patties go between buns – and with that combination, you have a burger. But what would you call a regular burger? Aren't all burgers great? Yes, they are. But a regular burger is the one you get at any burger joint. It's common everywhere – everywhere has a regular burger. Not everywhere has smash burgers.
What happens when you cook a regular burger?
When you cook a regular burger, it cooks on the griddle just like a smash burger. Most people grill or fry their patties, but they can also be cooked in the oven. Burgers are made from ground meat. You can buy them pre-packed at any local supermarket – or you can go to a butcher, buy ground meat and shape the patties yourself. Either way, the same thing happens when you put the patty on the heat. It cooks all the way through and the Maillard reaction happens on the surface. The juices stay in the centre of the patty, which means burgers can dry out if the cook isn't careful.
Which burger is better?
The truth is, the best burger is the one you like most. If you take any patty and cook it properly on a Blackstone griddle, it's bound to be the best! Here at Blackstone we love burgers, and we have plenty of recipes to share – you can even find them on our website! And if you want to make burgers, why not try these?