An Easy Guide for Juicy Homemade Smash Patties
Learn how to make your own beef smash burgers from scratch with simple ingredients and expert tips.
This step-by-step guide helps you create juicy, flavourful smash burger patties right at home.
Are you craving that crispy edge and juicy interior found in popular burger joints. With the right technique, quality ingredients, and a few insider tips, you can replicate that restaurant smash burger experience right in your kitchen.
In this guide, you’ll learn:
- What cut of beef to use
- How to form and smash patties correctly
- How to cook for maximum flavour and texture
- Tips and variations to elevate your smash burgers
Choosing the Right Beef
To make your smash burgers sing, start with the right beef:
- Use freshly ground beef, ideally 80/20 (80% lean, 20% fat). This fat ratio gives good flavour and moisture.
- Don’t overwork or tightly pack the meat. You want loosely shaped balls.
- If possible, for an extra special burger, buy the beef from a butcher who just ground it.
Forming and Smashing the Patties
Here’s a step-by-step approach to shaping and smashing:
- Portion into balls
Divide your beef into balls weighing about 90–110 g (3–4 oz). Use your hands—but lightly handle them. - Preheat your frying pan
Use a frying pan on high heat. Let it get very hot before you begin. - Smash quickly and firmly
Place the meatball on the hot surface. Using a spatula (or two) and a sheet of parchment or wax paper (optional), press straight down firmly and quickly to flatten into a thin disc. Aim for a thickness of about 1/4 inch or slightly less. - Season immediately
Sprinkle salt and pepper (or your preferred seasoning) on the exposed side right away—while the meat is still spreading. This ensures seasoning stays on the crust, not lost in handling. - Let a crust form
Don’t wiggle or press again. Let it sear and develop a crust for 2–3 minutes or until the edges begin to brown and lift. - Flip and finish
Use a sturdy spatula to scrape underneath and flip. After flipping, you can add cheese immediately (if using) and cook another 30 to 60 seconds just to melt and warm through.
Cooking Tips for Maximum Flavour
- High heat is essential.
The griddle or skillet must be hot enough to sear quickly. - Don’t overcook.
Because patties are thin, cooking beyond medium will dry them out. Aim for medium or medium-rare if your beef quality permits. - Use a squish method by flipping twice (optional).
Some cooks smash, let cook, then lift and squeeze gently to re-contact the hot surface. It can intensify crust—but must be done quickly to avoid drying. - Toast buns lightly.
Butter the insides and place briefly on the griddle until golden. This adds flavour and prevents sogginess from burger juices. - Use minimal condiments and toppings.
Because smash burgers are compact and thin, piling heavy ingredients can overwhelm them. Lettuce, tomato, pickles, onions and sauce (optional) all these should complement, not dominate.
Flavour Variations and Add-Ons
Once you master the basic method, experiment with:
- Seasoning blends.
Try smoked paprika, garlic powder, onion powder, or even a pinch of cayenne for heat. - Compound butter or flavoured sauces.
Slather garlic-herb butter or a tangy sauce on the bun to elevate flavours. - Onion smash.
Place thinly sliced onion beneath the patty before smashing so it adheres and gets caramelised into the crust. - Double smash.
Use two thin patties per burger, stacking them with cheese between, rather than one thick patty.
Nutrient-Dense Carnivore Meal Plan for Optimal Health and Energy
Frequently Asked Questions About Making Your Own Beef Smash Patties
Quick answers to help you master the art of homemade smash burgers — from choosing the right beef to achieving that perfect crust.
1. What kind of beef is best for smash patties?
Choose ground beef with about 80% lean meat and 20% fat. This ratio gives a juicy patty with rich flavor and a crisp sear. Freshly ground chuck or brisket blends work best for that authentic smash burger taste.
2. Do I need any special equipment to make smash patties?
All you really need is a frying pan and a sturdy metal spatula. A burger press can help, but even a basic spatula and parchment paper work perfectly to flatten the patties.
3. How do I smash the patties correctly?
Place a loose ball of beef on the hot surface, cover it with parchment paper, then press firmly for 5–10 seconds. The goal is a thin, even patty. Let it sear until the edges are crispy and brown before flipping once.
4. When should I season my smash burger?
Season immediately after smashing while the meat is hot and still releasing moisture. This ensures the salt adheres and enhances the crust instead of falling off or drawing out too much juice.
5. How can I keep the patties juicy while getting that crispy crust?
Use high heat and don’t overcook — two to three minutes per side is plenty. Avoid pressing again after the first smash. The initial press creates the crust; pressing later forces out the juices.
6. What are the best toppings for homemade smash patties?
Keep toppings simple so the crispy patty stands out. Try American cheese, pickles, onions, and a soft brioche bun. A light spread of burger sauce or mayo complements without overpowering the beef.
How to make a Healthy Coffee Smoothie a morning pick me up
Why Smash Burgers Are Special
Smash burgers are different because you press a loosely packed patty onto a hot flat surface, creating a crusty exterior with good caramelisation, while preserving juiciness inside. The thinness increases surface contact with the griddle or skillet, which leads to more Maillard reaction and depth of flavour. Getting that technique right is key.
Comfort Foods: Are All Comfort Foods as Bad as They Say?