"Smash burgers have been all the rage for the last decade or so, and for good reason. They offer a different textural experience than burgers with more traditional thick patties, as the thin layers of ground beef are pressed into a hot pan, giving the edges a chance to crisp up and caramelize. Plus, they are easy to fix at home, especially with our tips for making the ultimate smash burger; however, the most important step is knowing exactly when to smash the ground beef."
"Unlike a traditional patty, where you should avoid pressing down as it cooks for fear of squeezing out the juices, a smash patty should actually be flattened within the first 30 seconds of the meat hitting the pan. When the beef is pressed firmly onto the hot pan almost immediately, it gives the patty a chance to form that deliciously seared, brown, crispy crust, thanks to the Maillard reaction."
Smash burgers rely on thin layers of ground beef pressed onto a hot pan to produce crisp, caramelized edges via the Maillard reaction. The patty should be flattened within the first 30 seconds of contact so a seared crust can form without overcooking. Using portions of beef rolled into balls and a heavy spatula spreads the meat into relatively even circles; perfect shape is unnecessary. Slight edge irregularities promote extra crispiness. Smash patties cook very quickly, so press early, press firmly, and press only once to maximize crust and texture.
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