Smash burgers is a well known technique. I think it’s a great way to make really tasty burgers, here’s how I make mine.

Ingredients (per burger)

ImperialMetric
2×4 oz ground beef
1 brioche bun
2-3 tbsp lemon curd
2-3 tbsp cole slaw
2 thick slices Gruyere cheese
lettuce
salt
pepper
2×100 grams ground beef
1 brioche bun
2-3 tbsp lemon curd
2-3 tbsp cole slaw
2 thick slices Gruyere cheese
lettuce
salt
pepper

Even hungry meat lovers are big fans of the smash burger. If you want that oversize portion all you have to do is stack ’em high. 2 or 3 patties in a bun, that will please all carnivores.

The patty

Get ground beef with higher fat content. I recommend a 70/30 mix. If it’s too lean it won’t get you that extra flavor. Plus the fat is needed when searing.

The seasoning

Basically: none. Don’t do anything. It’s that easy.

The prep

Again: don’t do anything. Just take the ground beef out of the package. Don’t press it or knead it. Just cut out as many 4 oz patties as you need. Avoid going bigger than 4 oz. If you want more meat, then make more patties instead.

The tools

You need a grill, a cast iron pan (or similar, just avoid non-stick pans), a steel spatula and a burger press (or a sauce pan). The bottom of a sauce pan can be used as a burger press if you don’t have one.

Grilling

Dump half a chimney of charcoal or briquettes in a pile in your grill. Let it burn with full oxygen supply. Once you have glowing embers (and it’s hot), place the cast iron pan on the grates, or lower if possible. Wait a minute or two for the pan to get up to temp. Now place one of the beef patties in the center of the pan and press down hard for 10 seconds using either the burger press or the sauce pan. You want the burger to be 1/2″ thick, or slightly thinner even. Leave it in the pan for a minute or so. Don’t touch it. When the juices come out on top it is time to start gently scraping it off the pan. Make sure the crust stays on the burger and not in the pan. Flip it once and season with salt and pepper. Place a slice of cheese on top. Leave it for 45-60 seconds and then remove the patty from the pan. Now repeat with the second patty.

Stack ’em high

Begin by spreading an even layer of lemon curd on both the top and the bottom bun. Place a good dollop of cole slaw on the bottom bun. Then add the first patty, some lettuce, the second patty and some lettuce again. Your burger is now done. Dig in!

YouTube video

Here’s a video showing you how: