Tips for Making Smash Burgers so That You Can Take Your Summer Cooking to the Next Level
Summer is officially upon us which means it's time to step up your cooking game. We're here to help you create perfectly pressed burgers that are extra juicy and oozing with flavor so that your family and friends will be begging for you to cook for them at every function. Check out the list below for Royale BBQ's tips and tricks for using a burger press in order to achieve the ultimate smash burger at home this summer.
Choosing the right meat is key.
In order to turn a regular burger into a great one, high-quality meat is essential. We recommend buying freshly ground beef with a good ratio of fat-to-lean meat, typically around 80/20 (80% lean, 20% fat). This is the perfect balance for ensuring that you get the juiciest and most flavorful patty possible. And if beef isn't your thing, you could always try smashing a ground turkey or chicken patty with your burger press.
You gotta have the right seasonings.
Without seasoning your burger patty properly, you're doomed to eat a bland meal. Obviously, you need to begin with the basics - good ol' salt and pepper. Sprinkle a generous amount to both sides of the patty to bring out that classic beef flavor. We also like to add a little bit of Chud Rub, Zavala BBQ’s Beef Rub or Meat Church Season Salt to the mix when we're craving a bolder taste. Remember, the seasoning should complement, not overpower, the meat.
Shaping the patty isn't a perfect science.
While your patties won't be identical, aiming for uniformity is key to achieving consistent thickness and flavor. Start by dividing the meat into around 6 to 8-ounce sized portions. For round patties, gently roll each portion into a ball and then flatten it into a disc.
It's time to press.
While using a burger press looks easy enough, there are a few key techniques that should be on your radar whether you're cooking on a cast iron skillet in your kitchen or an outdoor griddle:
Ensure the burger press is clean and lightly greased to prevent sticking.
Place a portion of meat onto your cast iron or outdoor griddle and gently press down with even pressure until you reach the desired thickness.
Try not to over-press, as it can lead to dry, compacted patties. You want those burgers to be juicy and tender with each bite!
If a stuffed burger is the goal, create an indentation in one patty, add your delicious fillings, and place another patty on top. Make sure to seal the edges properly.
The ideal burger consistency is all about a few key factors.
How do you know when you've created the ultimate smash burger? Here are a few things to keep in mind as you cook:
Watch out for the cook time and temperature: cook the patties over medium-high heat for approximately 4-5 minutes per side, or until they reach an internal temperature of 160 degrees Fahrenheit. As always, adjust the cooking time based on your preferred level of doneness if 4-5 minutes isn't long enough for you.
Let the patty rest: Allow the burgers to chill out for a few minutes after cooking so that all those amazing flavors can soak into the meat.
Melt that cheese: cheese makes everything taste better, so we recommend melting the cheese directly onto the burger. Cover the patties during the last minute of cooking with a slice of cheese on them and watch as the cheese melts perfectly on top of the meat.
And that’s it—the perfect smash burger has been unlocked.
Congratulations! You now possess all of the knowledge needed in order to create the ultimate burger from the comfort of your own kitchen or backyard. If you master all of the above skills, you'll be chowing down on delicious burgers all summer long. You can thank us later. Happy smashing!
Looking to buy a burger press?
Expertly crafted in Mansfield, TX, our burger presses are made out of a 6" diameter and 3/16" thick steel plate, and you can even custom order them with handles featuring your preferred design. They're extremely durable and will definitely last you through many years of smashing. Check out our selection of burger presses at this link here.