""The essence of a smash burger is a caramelization instantly. Too many people cook the burger, then they smash it two minutes in ... It's late," he explained. Because the charred crust is such a key aspect of a good smash burger, making sure that it caramelizes perfectly is key."
""It needs to be pressed instantly and then flipped literally 90 seconds later," he revealed. "Otherwise, you may be coloring it beautifully, but nine times out of 10, it's dry as anything." Now that you know to immediately smash your burger for optimal results, perhaps you should branch out with additional tips, including the grilling technique that will make or break your smash burgers: smash-and-hold."
Gordon Ramsay recommends smashing burgers immediately with a spatula to produce instant caramelization and a charred crust. Smash-and-hold on a flat top or in a pan until the meat begins to sizzle, then flip roughly 90 seconds after pressing to keep the center moist. A crunchy, flavorful crust paired with a juicy interior is the target texture. Use an 80/20 lean-to-fat ground beef ratio for balanced juiciness without excess grease. Timing, pressing, and immediate caramelization determine whether a smash burger becomes crisp and flavorful or dry.
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