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Simple Smash Burger Recipe – Nicky’s Kitchen Sanctuary

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Simple Smash Burger Recipe – Nicky’s Kitchen Sanctuary


That is how we make tacky smash burgers on our BBQ flat prime or flat griddle. Skinny-yet-juicy, double cheeseburgers with that excellent crust, particular sauce and all of the fixings!

A tall image, of the finished smash burgers on a square of white parchment paper. There are a few bits of sliced onion in front of the burger. On the right of the background, there is another burger. On the left side of the background, there is a jar of pickles. This is set on a wooden surface with a blue/grey background.

Crispy and flavourful patties, loaded up with all of the toppings, slathered with do-it-yourself burger sauce, what might be a greater Friday night time dinner?

You possibly can decide and select what toppings you want on it so it’s excellent for the entire household’s tastes! Plus it takes lower than half an hour to make so I prefer to make a few sides to go together with it and have a correct feast. 😋

🍔 What Makes A Smash Burger?

A smash burger is kind of completely different to an everyday burger. The place an everyday burger is formed right into a thick patty earlier than cooking, and is flipped a few occasions on the BBQ, a smash burger is formed right into a ball and pressed down utilizing a burger press till further skinny. This implies it cooks rapidly and has a mouthwateringly tasty crust.

When the burger patty is smashed down on the flat prime the fats from the mince seeps again up into the burger, so you’re principally cooking the burger in its juices. This makes for an additional flavourful burger!

🥣 Tools

A wide, overhead shot of the equipment needed for smash burgers. There are a few squares of brown parchment paper on the left side of the surface, next to it, there is a silver burger press, and next to that, there is a silver burger dome with a wooden handle. This is all set on a wooden surface.A wide, overhead shot of the equipment needed for smash burgers. There are a few squares of brown parchment paper on the left side of the surface, next to it, there is a silver burger press, and next to that, there is a silver burger dome with a wooden handle. This is all set on a wooden surface.

Parchment Paper – That is to cease the burger press from sticking to the burger, permitting it to maintain its form.

Burger Press – These are comparatively straightforward to seek out within the BBQ part of your bigger supermarkets. That is the burger smasher I exploit (affiliate hyperlink).

Burger Dome/Cloche – When you place the cheese on prime of the smash burger, place the burger dome on prime to entice the steam in and soften the cheese evenly. You may also discover these within the BBQ part of bigger supermarkets. That is the cloche I exploit (affiliate hyperlink – I believe this one is barely obtainable within the UK, however it’s a 20cm diameter stainless-steel cloche).

📋 Elements

A wide, overhead shot of the ingredients for smash burgers. They are laid out on a wooden board. They are as follows: minced beef, salt, pepper, burger cheese slices, brioche buns, lettuce, tomatoes, burger sauce, onion, and pickled gherkins. This is all set on a wooden board.A wide, overhead shot of the ingredients for smash burgers. They are laid out on a wooden board. They are as follows: minced beef, salt, pepper, burger cheese slices, brioche buns, lettuce, tomatoes, burger sauce, onion, and pickled gherkins. This is all set on a wooden board.

Minced (floor) beef – Use finely floor beef with 20% fats, for a juicy burger with a crispy edge. It’s essential to not go under 20% fats because the burger can be much less juicy.

Burger Cheese – I used common burger cheese, however you should utilize your favorite kind of cheese. Additionally, I used a Burger Dome/Cloche to soften the cheese evenly.

Burger Sauce – I used a do-it-yourself burger sauce with solely 3 elements, however you should utilize any store-bought sauce you want.

make it:

***Full recipe with detailed steps within the recipe card on the finish of this submit***

  1. When you prep the fixings earlier than cooking the burger, the method could be very easy! First, take the mince out of the fridge to carry as much as room temp earlier than cooking.
  2. Preheat your griddle pans or the flat-top BBQ.
  3. In the meantime, form your mince into ball shapes and ensure to press the fibres of the meat collectively so when it cooks the burger doesn’t crumble. Season to your tastes.
  4. Place the burger balls on the cooking floor and squish them down utilizing parchment paper and a burger press and cook dinner till skinny and crispy, flipping midway by.
A wide process shot of Smash burgers cooking on the barbecue.A wide process shot of Smash burgers cooking on the barbecue.

Soften the cheese on prime and serve with all of the fixings!

A wide, overhead shot of smash burgers cooking on a flat-top BBQ. There are 6 burgers on the BBQ, all with a square slice of cheese on them. The top left and top right burgers both have silver burger domes, with wooden handles covering them.A wide, overhead shot of smash burgers cooking on a flat-top BBQ. There are 6 burgers on the BBQ, all with a square slice of cheese on them. The top left and top right burgers both have silver burger domes, with wooden handles covering them.

Professional Tip

Use 20% fats minced beef for one of the best, juicy burger.

Juicy, crispy, packed, and stuffed with flavour, my mouth is watering from scripting this! 😆

A tall image of the finished smash burgers. In the foreground of the image, there are two hands holding the burger, with the cross-section visible to the screen. In the background, you can see the white parchment paper, a small bit of chopped lettuce (that seems to have fallen from the burger), and a jar of pickles on a wooden surface. This is all set on a blue/grey background.A tall image of the finished smash burgers. In the foreground of the image, there are two hands holding the burger, with the cross-section visible to the screen. In the background, you can see the white parchment paper, a small bit of chopped lettuce (that seems to have fallen from the burger), and a jar of pickles on a wooden surface. This is all set on a blue/grey background.

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🍽️ What to serve it with

For the burger toppings I prefer to preserve it easy with

A burger feast on a Friday night time is simply what any household wants after an extended week!

A tall image of the finished smash burgers. In the foreground of the image, there are two hands holding the burger, with the cross-section visible to the screen. In the background, you can see the white parchment paper, a small bit of chopped lettuce (that seems to have fallen from the burger), and, on the left side of the picture, a jar of pickles. On the right side of the background, there is another burger placed on a square of white parchment paper. This is all set on a blue/grey background.A tall image of the finished smash burgers. In the foreground of the image, there are two hands holding the burger, with the cross-section visible to the screen. In the background, you can see the white parchment paper, a small bit of chopped lettuce (that seems to have fallen from the burger), and, on the left side of the picture, a jar of pickles. On the right side of the background, there is another burger placed on a square of white parchment paper. This is all set on a blue/grey background.

🍲 Extra implausible Burgers

Can I make this forward?

There is no such thing as a burger combine to make forward to refrigerate because it’s simply seasoned minced meat. Nevertheless, you’ll be able to put together all of the fixings forward to streamline the cooking course of.

scale up and down this recipe:

You possibly can halve for a number of individuals and double for a crowd. When you’re making extra burgers, you’ll have to cook dinner in batches – except you may have a type of fancy outside flat-top griddles.

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  • Parchment Paper

  • Burger Press

  • Burger Dome/Cloche

  • Take away the minced beef from the fridge and go away it to come back as much as room temperature for 1 hour earlier than cooking.

    500 g (1.1lb) minced (floor) beef

  • Put together all your burgers fixings earlier than beginning cooking – because it goes in a short time!

  • Warmth two massive flat griddle pans or a flat prime BBQ to a excessive warmth (I do not oil the flat prime, as I exploit fairly high-fat (20%) minced beef, however you’ll be able to brush with just a little oil in the event you want).

  • While the pan is heating up, divide the meat into 8 equal parts and roll every portion right into a ball, urgent the fibres of the meat collectively.

  • Season the highest of every ball with salt and pepper. I exploit about 1/4 tsp every of salt and pepper for this. Add the balls to the cooking floor, seasoning aspect down, ensuring you allow sufficient area to squash the burgers down.

    1/4 tsp salt, 1/4 tsp pepper

  • Place a small piece (about 15x15cm) of baking parchment on prime of every of the meat balls and squash the burgers down utilizing a burger smasher or double spatulas, urgent fairly arduous as you need that skinny ‘smashed’ burger. It ought to look ‘lacy’ with little holes in. You need every ball to be barely wider than the burger bun, as it should shrink just a little throughout cooking.

  • Take away the parchment paper. When you like a well-seasoned burger, season every burger (once more about 1/4 tsp every of salt and pepper altogether – so either side are seasoned). Enable to cook dinner for two minutes to construct up a crust. Use a spatula or scraper with a skinny edge to scrape up every burger and flip it over.

    1/4 tsp salt, 1/4 tsp pepper

  • Add a slice of cheese to every burger. Cowl every burger with a cloche for 30 seconds to assist soften the cheese. *The cloche is non-obligatory!* Don’t fret if you do not have cloches – the warmth of the burger will nonetheless assist to soften the cheese. I’ve 4 cloches, so I put put these on 4 of the burgers for 30 seconds, then transfer them to the opposite 4. Cook dinner the burgers for an extra minute.

    8 slices cheese

  • Double up the burgers (so that you now have 4 double cheeseburgers) and take away them from the flat prime. Place on a heat plate or tray to relaxation for a minute whilst you get the bits able to construct the burgers.

  • Construct the burgers up, beginning with the underside bun, then lettuce, tomato, the double smashed burger, burger sauce, finely diced onion and pickles. High with the opposite half of the bun and serve.

    4 brioche buns, 1 romaine lettuce, 2 medium tomatoes, 4 tbsp burger sauce, 1/2 small onion, 12 slices pickled gherkins (or burger pickle slices)

Why use a cloche for smash burgers?

I solely place a cloche on every burger for 30 seconds or so. The steam created by the burger contained in the cloche melts the cheese completely. The steam additionally helps to maintain the burgers juicy.
I’ve 4 cloches altogether. So after I’m making greater than 4 cheeseburgers, I simply place them on every burger for 30 seconds to assist the cheese to soften properly.
When you don’t have cloches, don’t fear! Simply make the burgers with out utilizing them. The warmth from the burgers will nonetheless soften the cheese, and as long as you don’t cook dinner the burgers for too lengthy, they gained’t dry out.

Dietary data is approximate, per double smash burger.

Energy: 632kcal | Carbohydrates: 26g | Protein: 36g | Fats: 42g | Saturated Fats: 16g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 13g | Trans Fats: 2g | Ldl cholesterol: 165mg | Sodium: 1.169mg | Potassium: 625mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2.365IU | Vitamin C: 10mg | Calcium: 357mg | Iron: 3mg

Vitamin data is mechanically calculated, so ought to solely be used as an approximation.

Among the hyperlinks on this submit could also be affiliate hyperlinks – which implies in the event you purchase the product I get a small fee (at no further price to you). When you do purchase, then thanks! That’s what helps us to maintain Kitchen Sanctuary working. The dietary data offered is approximate and might differ relying on a number of components. For extra data please see our Phrases & Situations.



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