For a long time, I was a thick-burger person. Then I ate a smash burger — a thin patty with lacey, crispy, almost fried edges and a deeply caramelised crust — and I understood immediately that I had been wrong about burgers for my entire adult life. The smash burger is not a compromise. It is superior. Here is how to make one that will ruin every other burger for you.
The Beef
Use freshly ground beef with at least 20% fat content — chuck is ideal. Do not overwork it: form loose balls of about 80-90g and refrigerate until ready to cook. The loose texture is what creates those craggy, lacey edges when smashed. Season the balls with salt only seconds before they hit the pan.
The Smash
You need a heavy stainless steel or cast iron pan — not non-stick — preheated over maximum heat until it is properly ripping hot. Add the beef ball, immediately place a square of parchment over it, and press hard with a heavy spatula or burger press for ten full seconds. The patty should spread to about 10-12cm. Remove the parchment. Do not touch it for 90 seconds. You are building a crust.
The Build
Scrape and flip. Immediately add a slice of American cheese and let it melt as the second side cooks. Toast your brioche bun in butter. Spread the bottom with burger sauce (mayo, ketchup, pickle brine, mustard, garlic powder). Add the patty, then your toppings: shredded iceberg, thin-sliced white onion, pickle. Stack two patties for full impact. The burger should compress slightly as you eat it — that is the perfect bite.