Quick & Easy Smash Burgers: The Science of the Perfect Sear
Learn the secret to authentic diner-style smash burgers on your flat top griddle. From the 80/20 beef blend to the “big smash” technique, we show you how to achieve that iconic, lacy crust every time.
Prep Time:
10 minutes
Cook Time:
5 minutes
Pro Tip:
Pro-Tip: Always use cold beef. Keeping the fat cold until the second it hits the 425°F griddle creates a better steam-and-sear effect, resulting in crispier edges.
The Basics
- 1 lb - Ground Beef (80/20 ratio)
- American Cheese
- Brioche or Potato Buns
- Toppings of your choice
The "Burger Dust"
- Kosher salt
- Black Pepper
- Garlic Powder
- Onion Powder
Portion the Beef:
Step 1
Divide the cold beef into four 4oz balls. Keep them loose and avoid overworking the meat; you want the texture to remain light. Keep these in the fridge until the second they hit the griddle.
Fire Up the Griddle:
Step 2
Preheat your flat top to medium-high heat (400°F–450°F). You’ll know it’s ready when a drop of water dances and evaporates instantly.
The Big Smash:
Step 3
Place a beef ball on the hot surface. Immediately place a square of parchment paper over the meat and use your burger press to smash it straight down as thin as possible (about 1/4 inch). Hold the pressure for 5–10 seconds to set the sear.
Season & Sear:
Step 4
Remove the paper and season the patty generously with your burger dust. Cook for 2 minutes until the edges are dark brown and crispy.
Scrape, Flip, & Cheese:
Step 5
Using a stiff metal spatula, scrape firmly under the patty to ensure you keep all that flavorful crust attached to the meat. Flip it over, immediately add a slice of cheese, and cook for another 60 seconds
Toast & Assemble:
Step 6
Briefly toast your buttered buns on a cooler part of the griddle. Build your burger with the sauce on the bottom, followed by pickles, your cheesy patty (or two!), and the top bun.
