"Smash burgers are thin patties that are smashed down while cooking in order to maximize the surface area that comes in contact with the grill so they can develop a deeply browned and crispy crust."
"An open lid allows you to better achieve the Maillard reaction, which is necessary to sear the meat quickly and create a crisp, caramelized crust on the outside of your burger."
"The ground meat should have a ratio of 80/20, meaning 80% lean to 20% fat. This lean-to-fat ratio is best for burgers because it has enough fat in it to create decadent, moist pockets as it melts on the hot grill."
Smash burgers are thin patties that maximize surface area contact with the grill for a crispy crust. Cooking them with the grill lid open enhances the Maillard reaction, ensuring quick searing and moisture retention. Using quality ground beef with an 80/20 lean-to-fat ratio is crucial for juicy burgers. For optimal results, cook thicker meats with the lid down and reserve the warming rack for other items while grilling burgers.
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