There are burgers… and then there’s the smash burger: thin, juicy, with that browned, flavourful crust that forms on the sizzling griddle and makes the first bite truly unforgettable. Add some melted cheddar, crispy bacon and the sweetness of caramelised onion, and you’ve got all the ingredients for one of the great classics of American cuisine – perfect for cooking and enjoying outdoors, still piping hot straight from the grill.
But how do you make a perfect smash burger at home? The secret isn’t just in ‘flattening’ the meat: the cut you choose, the right fat content, how it’s prepared and, above all, a griddle capable of reaching high temperatures all make a difference.
How to prepare and choose the meat for the perfect smash burger
Let’s start with the meat: for each burger, allow around 100 g of beef brisket, choosing a mix comprising roughly 70 per cent lean meat and 30 per cent fat. This ratio is essential for a flavourful and juicy smash burger. The meat should be minced at least twice and then worked by hand, almost as if it were dough, so that it binds together well and doesn’t fall apart during cooking.
And then there’s the ‘smash’. To do this easily at home, our tip is to press the burger flat before placing it on the griddle: this way, it will lose less moisture during cooking, which should take place at around 250°C. The intense heat triggers the Maillard reaction, which is responsible for the crunchy, flavour-packed texture that is the hallmark of every well-made smash burger. If you prefer, you can also apply a little extra pressure directly on the griddle towards the end of cooking.
And it’s precisely when cooking at high temperatures that having the right equipment makes all the difference. Palazzetti barbecues let you try out different techniques at home, from classic grilling to griddle cooking, transforming your outdoor space into a proper cooking station.
Cheddar, bacon and caramelised onion do the rest. The result? An outrageously delicious homemade smash burger, to be eaten strictly with your hands – and ideally whilst you’re still standing by the barbecue!
The recipe for making our smash burger at home
Preparation time: 45 minutes
Serves 4
Difficulty: easy
INGREDIENTS
- 800 g minced beef
- 8 slices of cheddar cheese
- 8 slices of bacon
- A few gherkins
- 200 g red onions
- 20 g brown sugar
- 10 ml apple cider vinegar
- 10 ml soya sauce
- 4 burger buns
- Ketchup and mustard to taste
- extra virgin olive oil, salt and pepper to taste
METHOD
- Start with the onion. First, slice it, then place it in a frying pan with a little oil; add the brown sugar, salt, apple cider vinegar and soya sauce. Cook with the lid on – adding a little water as needed – for about 30 minutes.
- Meanwhile, prepare the burgers: knead the minced beef with your hands, then shape it into 8 patties weighing about 100 g each.
- Flatten them with a meat tenderiser until they form thin burgers.
- Heat the griddle to about 250°C and cook the smash burgers for a few minutes on each side, until they have a nicely browned crust. After turning them over, you can press the burgers down further and season with salt and pepper.
- Once cooked, add the cheddar and let it melt directly onto the meat; place a second patty on top of the cheddar.
- Whilst the smash burgers are cooking, fry the bacon too; then lightly toast the bread.
- All that’s left is to assemble the burger: spread ketchup and mustard on the bread, add a few slices of gherkin, the two smash burgers with melted cheddar, the bacon and the caramelised onion. Done! Enjoy your meal!
