by Julia Kietzer
The Smash Burger. What is it about the Smash Burger that has allowed it to maintain its appeal for over a century? It could be the reliably enhancing Maillard Reaction that strikes a perfect savory chord or possibly the simplicity of the dish that entices us. Or, perhaps, it could be the unrivaled Burger Grind curated by France 44 Foods. While the first Midwest American diner chefs did not have access to this grind, we (thankfully) do. Whatever the reason, the Smash Burger, like many popular dishes, attracts strong opinions on which methods reap the best results.
Yields 5 double Smash Burgers
Patties
2# F44 burger grind (75/25% blend)
3 tablespoons frozen butter, grated
1-2 teaspoons coarse salt
1-2 teaspoons ground pepper
Toppings
Rose Street Patisserie Buns, toasted
McClure’s Coin Pickles
5-10 Slices New School American Cheese
Romaine, chopped thin or left whole
Condiments of your choice
- Place your ⅓ stick of butter in the freezer to allow it to firm up. This will make for easier grating.
- To assemble the patties: use your hands to mix the ground beef, salt, pepper and frozen butter (coarsely grated) in a medium bowl. Once evenly mixed, roll the grind mixture into ten ~3oz balls. Refrigerate until ready to cook.
- Prep your toppings: chop your lettuce, make your sauces and get those buns ready for toasting. Keep them close by for later assembly.
- Heat your griddle or skillet over high heat- the best results require a screaming hot surface to develop a nice crust. Ideally, your surface should be at least 400 degrees Fahrenheit.
- Once your griddle is hot and ready, place your rounded patties onto it. They should sizzle on contact if your griddle is hot enough. Use your metal spatula to smash the patties as thin as possible. It’s okay to add weight (like a foiled brick or can of beans) to aid your press.
- You will only flip these patties once so choose your timing wisely. Make sure you can see some browning on the underside before making your move. More is more here- it’s tough to overcook these juicy patties so err on the side of more crispy to avoid underbrowning.
- Once the patties have been flipped, add a slice or two of cheese to half of the patties. Then, stack the cheeseless patties onto the ones with cheese on them.
- Toast your buns while the patties rest for a couple of minutes.
- You’re ready to assemble your Smash Burgers! Load them up with toppings that make you happy. I stuck to a more traditional route and added a tangy aioli, pickles and lettuce.
Notes
- I recommend using a 4-sided cheese grater, or other handheld that offers a larger grating hole, rather than a fine grater or zester for your butter.
- Make sure to keep your ground beef mixture chilled for as long as possible. You may have heard that applying heat to cold meat can shock it- that isn’t a concern here. Additionally, the butter should be frozen not only for grating ease, but also to ensure it doesn’t melt upon mixing. We want the butter pieces to melt on the griddle as the patties cook which create little pockets of savory moisture.
- There are products (temperature pens with a flat probe) that will take the temperature of a surface, as well as griddles capable of setting your desired temperature. I heated my stovetop griddle over high heat for about five minutes before adding patties.
- I cooked my patties in two shifts of five instead of all at once.
- Metal spatula is non-negotiable! You’ll want something sturdy, heatproof and non-slotted for your smashing.
