Crispy edges, juicy center, maximum Maillard reaction. The smash burger technique delivers restaurant-quality results on any hot grill. The key is high heat and not touching the patty once it hits the grate.
Equipment You'll Need
Ingredients
- 500g beef mince (20% fat content)
- 4 brioche buns
- 4 slices American cheese
- Salt and pepper
- Burger sauce or mayo
- Sliced pickles
- Shredded iceberg lettuce
- Sliced white onion
Method
Preheat your grill to maximum heat - you want it screaming hot, around 250°C+.
Divide mince into 4 balls (125g each). Don't overwork the meat.
Place a ball on the hottest part of the grill and immediately smash flat with a sturdy spatula. Press hard for 10 seconds.
Season generously with salt and pepper while the first side cooks.
After 2-3 minutes, when edges are deeply browned and crispy, flip once.
Add cheese immediately after flipping. Cook 1-2 minutes more.
Toast buns cut-side down on the grill for 30 seconds.
Assemble: sauce on bottom bun, lettuce, patty with cheese, pickles, onion, top bun.
Pro Tips
- 💡Use a meat thermometer to check internal temp reaches 71°C for food safety
- 💡Don't press the burger after the initial smash - you'll lose juices
- 💡Higher fat content (20%) = juicier burger
- 💡Let your grill preheat for at least 15 minutes for maximum sear
