KITCHEN TALK
THE ART OF THE SMASH BURGER:
3 OF OUR BEST BURGER RECIPES
By Sam | 28 May, 2018
Burgers. What a smashing creation (yes, there will be puns). With so much hype surrounding brioche buns, secret sauces and gourmet beef blends it’s easy to sometimes overlook the importance of the burger itself. Simplicity is so often best and that’s why we feel there is one burger that smashes all others out of contention.
BURGER CRAFT
As a general rule, I have three requirements as far as burgers are concerned.
There must be cheese. There must be bacon. The burger must be smashed.
For the uninitiated amongst you, a Smash Burger does not involve hurling your brioche-bunned-bundle-of-joy at the nearest hard surface until well and truly flattened.
Smash Burgers are not a thick, exquisitely grilled, medium-rare burger. They are not a lovingly crafted, perfectly symmetrical patty made with the most expensive cuts of beef and a heavily guarded spice mix.
They’re minced beef and salt, smashed flat over a searingly hot flat-grill until you get a crispy, craggy-edged, asymmetric, cooked-through patty that’s juicy, caramelised, beefy and, frankly, the best burger you’re ever going eat.
There must be cheese. There must be bacon. The burger must be smashed.
For the uninitiated amongst you, a Smash Burger does not involve hurling your brioche-bunned-bundle-of-joy at the nearest hard surface until well and truly flattened.
Smash Burgers are not a thick, exquisitely grilled, medium-rare burger. They are not a lovingly crafted, perfectly symmetrical patty made with the most expensive cuts of beef and a heavily guarded spice mix.
They’re minced beef and salt, smashed flat over a searingly hot flat-grill until you get a crispy, craggy-edged, asymmetric, cooked-through patty that’s juicy, caramelised, beefy and, frankly, the best burger you’re ever going eat.
THE SCIENCE BEHIND SMASH BURGERS
So why are they SO good? Where’s the science?
When you're cooking beef there are two golden rules when it comes to flavour - Colour and Fat.
What makes toast taste malty and delicious? And the char-marks on a piece of grilled chicken so appetising? The Maillard Reaction - The Holy Grail of cooking science whereby heat causes sugars and amino acids in proteins to react and form a dark, caramelised, rich crust that makes food taste and look so mouthwatering.
And then there’s the fat. It’s really very simple. Fat-Means-Flavour. It’s no secret.
So how does that translate to our Smash Burger?
Firstly. You have to use minced beef with a good 20% fat content. That’s where your flavour is and that’s what is going to make your Smash Burger sing. Minced chuck steak is gold for Smash Burger.
Secondly, it’s the smash that really makes it. When you smash the burgers down on a super-hot grill, the fat has nowhere to go but back up into the burger patty meaning you’re essentially cooking your burger in its own beefy juices. If that concept alone doesn’t bring a dripping-glazed tear to your eye then I don’t know what will.
Furthermore, the extreme heat and pressure supercharge the Maillard reaction, yielding the amazingly dark, crisp-crusted, flavour-packed patty that are the hallmarks of a true Smash Burger.
When you're cooking beef there are two golden rules when it comes to flavour - Colour and Fat.
What makes toast taste malty and delicious? And the char-marks on a piece of grilled chicken so appetising? The Maillard Reaction - The Holy Grail of cooking science whereby heat causes sugars and amino acids in proteins to react and form a dark, caramelised, rich crust that makes food taste and look so mouthwatering.
And then there’s the fat. It’s really very simple. Fat-Means-Flavour. It’s no secret.
So how does that translate to our Smash Burger?
Firstly. You have to use minced beef with a good 20% fat content. That’s where your flavour is and that’s what is going to make your Smash Burger sing. Minced chuck steak is gold for Smash Burger.
Secondly, it’s the smash that really makes it. When you smash the burgers down on a super-hot grill, the fat has nowhere to go but back up into the burger patty meaning you’re essentially cooking your burger in its own beefy juices. If that concept alone doesn’t bring a dripping-glazed tear to your eye then I don’t know what will.
Furthermore, the extreme heat and pressure supercharge the Maillard reaction, yielding the amazingly dark, crisp-crusted, flavour-packed patty that are the hallmarks of a true Smash Burger.
THE GRIZZLY BEAR-NAISE SMASH BURGER
Toasted Brioche Bun, 150g Smashburger, Swiss Gruyère Cheese, Crispy Bacon, Bearnaise Sauce, Charred Onions, Slow Roast Tomato, Little Gem, Pickles
A standard setter. A benchmark for your Smash Burgers. Were this a burger menu - this would be the signature. The twist? No special sauce on this burger - we’ve gone high-brow with Bearnaise.
THE KIMCHI SMASH BURGER
Toasted Brioche Bun, 150g Smashburger, Extra Mature Cheddar, Crispy Bacon, Sriracha Burger Sauce, Kimchi, Little Gem, Pickles
A time-honoured combination. Beef simply adores the sour-spicy fermented flavours of Kimchi. We’ve added Sriracha to our classic mayo-ketchup-mustard burger sauce for an added kick.
THE PARMESAN TUILE SMASH BURGER
Toasted Brioche Bun, 150g Smashburger, Fontina Cheese, Parmesan Crisps, Crispy Bacon, Classic Burger Sauce, Balsamic Onions, Sundried Tomato, Little Gem, Pickles
How to improve on the Smash Burger? Sandwich it between two parmesan crisps, obviously. We’ve also amped up the flavours of Italy with sundried tomatoes and fontina cheese. (Special thanks to Binging with Babish and Parks and Rec for the cheese crisp idea. Pure gold.)
What You'll Need
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