Beef Flat Top Griddle

Quick & Easy Smash Burgers: The Science of the Perfect Sear

Prep Time:

10 minutes

Cook Time:

5 minutes

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.

Ingredients

Home IconThe Basics

  • 1 lb - Ground Beef (80/20 ratio)
  • American Cheese
  • Brioche or Potato Buns
  • Toppings of your choice

Home IconThe "Burger Dust"

  • Kosher salt
  • Black Pepper
  • Garlic Powder
  • Onion Powder

Instructions

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.

    Cook Temp:

    450°F

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.

    Time:

    2 Minutes

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

    Time:

    1 Minute

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.
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.

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