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Learn the secret to making the ultimate smash burger - crispy edges with a juicy interior, topped with melted cheese and a special baconnaise sauce. This method brings restaurant-quality results to your home through precise heat control and smashing technique.
Through numerous trials, I've discovered that the right temperature and timing are crucial for creating the ideal smash burger texture.
Key Ingredients
- Ground Beef: 80/20 fat ratio, freshly ground if possible
- American Cheese: Traditional choice
- Potato Rolls: Perfect for toasting
- Yellow Mustard: For brushing
- Crispy Bacon: For the sauce
- High-Quality Mayo: Base for the sauce
- Kosher Salt: For seasoning
- Black Pepper: Freshly ground
Step-by-Step Instructions
- 1. Prepare the Meat:
- Divide 80/20 ground beef into 3-ounce balls, keeping the meat chilled. Handle gently to maintain tenderness. Heat a griddle or heavy skillet to 400°F - a drop of water should sizzle and evaporate instantly.
- 2. Smashing Method:
- Place the meatball on the hot surface. Using a heavy spatula or burger press, press firmly to ¼-inch thickness with even pressure. Season generously with salt and pepper. Leave undisturbed for 2-3 minutes until a crispy crust forms.
- 3. Flipping the Burger:
- Once the edges are deeply browned, scrape the burger thoroughly with a sharp spatula to preserve the crust. Flip quickly. Add cheese immediately and cook for 1 more minute.
- 4. Making Baconnaise:
- Mix 1 cup of mayo with ¼ cup of finely crumbled crispy bacon, 1 tablespoon of mustard, and black pepper. This can be made ahead and stored in the refrigerator.
- 5. Assembly:
- Toast the rolls on the griddle until golden. Spread baconnaise on both sides. Place the burger on the bottom roll, add your preferred toppings, and close the sandwich. Let it rest for 1 minute before serving.
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Toppings and Variations
- Classic: Lettuce, tomato, onion, pickles
- Deluxe: Caramelized onions, mushrooms, Swiss cheese
- Southwest: Avocado, jalapeños, pepper jack
- BBQ Style: Crispy onions, bacon, BBQ sauce
- California: Avocado, sprouts, ranch dressing
Storage Tips
While burgers are best enjoyed fresh off the griddle, you can prep components ahead:
- Mix baconnaise up to 3 days ahead
- Form meatballs and keep refrigerated up to 8 hours
- Prepare toppings and store separately
- Toast rolls just before serving
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Temperature Management
Success relies on proper heat:
- Griddle must be very hot (400°F)
- Keep meat cold until cooking
- Don't overcrowd the cooking surface
- Let the griddle reheat between batches
- Toast rolls at the last minute
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These smash burgers demonstrate that simple techniques can produce extraordinary results. Focus on quality ingredients, proper temperature control, and careful timing. Whether cooking for a family meal or a backyard gathering, these burgers deliver restaurant-quality results at home.
Frequently Asked Questions
- → Why use ground chuck 80/20?
- Ground chuck 80/20 provides the perfect balance of fat and meat for juiciness and flavor.
- → Can I skip the pepper jack cheese?
- Yes, you can substitute pepper jack with cheddar, American, or any other melting cheese of your choice.
- → How do I know when the griddle is hot enough?
- The griddle is ready when it's smoking slightly and a drop of water sizzles immediately upon contact.
- → Can I make the baconnaise sauce ahead of time?
- Yes, the baconnaise sauce can be prepared up to a day in advance and stored in the fridge.
- → Is this recipe vegetarian-friendly?
- No, this recipe contains ground chuck, bacon, and cheese, making it unsuitable for vegetarians.