Our Smash Burger Blend is a twist on our classic dry aged ground beef. This blend has a slightly higher fat content designed to soften the meat for optimal smooshing, then render on your cooking surface for the classic smash burger crisp your heart desires. This is the result of a little experiment we've been running on behalf of one of our restaurant partners. Let us know what you think of this 70/30 blend!
One of the keys to a great smash burger is a high quality cooking surface (we’re currently loving the Carbon Steel Griddle & Press from Made In Cookware) to smash the burger patty onto. Once the crispy surface forms, flip to finish cooking, and add cheese if desired. This technique creates a thinner, crispy burger that maximizes the flavor from the Maillard reaction.
The Ultimate Dry Aged Smash Burger
Unsalted Butter (room temperature)
4 Potato Rolls
4 Slices Cheddar Cheese
Sliced dill pickle rounds, thin sliced white onions, green leaf lettuce (for serving)
Prep your burgers and buns. Divide ground beef into 4 equal, loosely packed, ball-shaped portions - these should not be flattened into patties just yet! Slather butter on buns.
Heat a griddle on the grill or stove top over medium-high until very hot, 3–5 minutes. Lightly drizzle the surface of the griddle with oil and use a heat safe brush or paper towel to coat evenly.
Working in batches if needed, place beef portions on griddle and smash flat with an oiled Grill Press to form thin patties, between ¼” and ½”-thick. It’s ok if your patties are not perfectly round, the uneven edges will become browned and crispy. Season generously with salt, and cook until edges are brown and juices start to accumulate on top, about 2 minutes.
Flip patties with a large heatproof spatula (do not smash again), season lightly with salt, and allow to cook about 1 minute more. Place a slice of cheese on top of each patty. Cover and cook until cheese starts to melt and burgers are about medium, 1–2 minutes more. Transfer to sheet pan and set aside.
Toast buttered buns on griddle until golden brown, 1–2 minutes (watch them carefully!) Transfer to sheet pan with patties.
Top bottom bun with pickles, patty, onion and lettuce. Add top bun to close and serve.