Why Smash Burgers Are the Best Burgers and How To Make Them | OMK (2024)

FAQs

Why Smash Burgers Are the Best Burgers and How To Make Them | OMK? ›

Smashing the burger results in a sear on the outside of the meat, which locks in all of the juices and flavor. This method also helps to prevent flare-ups on the grill or griddle, as there is less surface area for the fat to drip onto the heat source.

One of the most beneficial aspects of burgers is their high protein content. Protein helps build muscle mass and keeps your energy levels up throughout the day. Each burger patty contains around 15-25g of quality protein that has been proven to keep you feeling fuller for longer periods of time.

The traditional hamburger is typically cooked on a grill or griddle, and may be flipped once or twice during cooking. A smash burger, on the other hand, is made by smashing a meatball-sized portion of ground beef onto a hot griddle or frying pan, which produces a thin patty with a crispy exterior.

Smashing ground beef firmly into an ungreased pan increases contact points, delivering maximum crust and maximum flavor. We use a stiff spatula or a bench scraper to scrape the burger up from the pan, making sure to get every last bit of tasty brown crust.

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.

Burgers are hot, tangy, spicy and crunchy. You get the taste of everything from the tanginess of the sauces, the freshness of the greens, the spiciness of the fillings and the juiciness of the meat.

Beef: These basic burgers start with 1 ½ pounds of lean ground beef. Onion: A finely chopped onion takes the flavor up a notch. Cheese: You'll need shredded Colby Jack or Cheddar cheese. Egg: An egg lends moisture and helps bind the patties together.

A smash burger is a burger that is made by smashing the ground beef onto the grill or griddle with a spatula. Smashing the burger results in a sear on the outside of the meat, which locks in all of the juices and flavor.

The hidden science that makes the meat mouth-watering is called the Maillard reaction which is the transformation of proteins and sugars in the presence of heat. That reaction gives rise to a beautiful brown crust, super crispy edges and because the process take so little, the burger comes out as juicy as can be.

Use a very thin metal spatula to scrape and get under that edge before flipping. Once flipped, cook the patty on that side no longer than 1 minute, ideally 30 seconds or less, just enough to put cheese(optional) on and melt it. A proper smash burger should be well done in my opinion.

Are smash burgers unhealthy? ›

With 70 percent of your daily max of recommended sodium, 113 percent of the daily fat max and 145 percent of the daily saturated fat max (based on a 2,000-calorie diet), this seemingly healthier burger is way out of calorie, fat and sodium control!

Both burgers tasted quite juicy, while the smashed burger had better flavor (obviously!). Once you start smashing after the 1 minute mark, juices really start to flow and you end up with a dramatically drier burger—a good 50% more moisture is lost in a burger smashed after 1 minute versus one smashed within 30 seconds.

We take great pride in using only the finest beef for our burgers, which is sourced from family-owned farms and ranches throughout the United States, such as Walter Angus located near our Colorado headquarters.

Burgers are perhaps one of the most iconic meals on the planet, and for good reason. Traditional, juicy beef (or chicken), topped with a fresh, delicious salad, complimentary sauces, and sandwiched between two fluffy buns. The true perfect bite.

There is just something about the taste of a juicy burger that other meals just don't offer you. It satisfies your tastebuds and can be part of a satisfying meal or even just a much needed snack. And burgers are much more versatile that a lot people realize.

High fat content, good meat,, proper seasonings, and CHAR. You can re-create the flavor of a restaurant-style burger at home if you know what you're doing. For the meat, you want something that inherently has good flavor AND a high fat content.

Burger Culture in America

In the United States, burgers are not just food but a cultural phenomenon. In America, burger culture is closely tied to the rise of fast food chains, which popularized the dish and made it an accessible food item for people across the country.