"Smash burgers are easily identifiable due to their shape - thin and flat - which allows them to crisp up better than a thick patty. If you're after texture in your burger, it's possibly the best way to cook them."
"The shaping is a critical part of making smash burgers. Another one of the common mistakes that people make with these balls is over-handling them. When you poke and prod your ground meat, it can turn tough, which causes it to cook differently than meat that's been minimally handled."
"Chilling the meat will prevent it from sticking to the pan, and it will also help the balls stay juicy when they hit your hot skillet. Another important tip to keep in mind is to use higher-fat beef."
Smash burgers are characterized by their thin, flat shape, which enhances crispiness. Proper shaping is crucial; ground meat should be formed into a ball and pressed flat. Over-handling the meat can lead to toughness, so minimal handling is advised. Chilling the meat for about half an hour before cooking prevents sticking and retains juiciness. Using higher-fat beef, ideally an 80/20 or 70/30 fat-to-lean ratio, contributes to the desired texture and flavor through the Maillard reaction.
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