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A smash burger is a type of burger made by pressing minced beef onto a hot cooking surface to create a thin patty with browned edges and a juicy centre. Discover how to make smash burgers at home, from choosing the right mince and using a cast iron frying pan to pressing the patties correctly and mastering essential cooking techniques.
Estimated Reading Time: 7 minutes
A smash burger is a type of burger made by placing minced beef onto a hot, flat cooking surface and pressing it thin with a spatula or suitable burger press. The word “smash” refers to the technique of pressing the patty flat.
Unlike traditional burger patties, smash burger patties are thinner, allowing a larger surface area to come into contact with the cooking surface. Combined with the right temperature and cooking technique, this contact helps create a browned crust and crispy edges.
The flavour of a smash burger depends not only on the beef but also on the temperature of the cooking surface, the thickness of the patty and the timing of the pressing technique. To achieve good results at home, it is important to pay attention to both ingredient selection and cooking technique.
The following ingredients make two double smash burgers.
300–350 g medium-fat minced beef
Salt
Black pepper
A small amount of cooking oil
2 burger buns
4 slices of Cheddar cheese
4–6 slices of gherkin
Finely chopped onion
Lettuce and tomato, if desired
Burger sauce, mayonnaise or mustard, to taste
Tip: Beef with a moderate fat content helps keep the patties flavourful and juicy. Very lean mince may produce drier patties. Rather than kneading and compacting the mince, divide it into loosely formed portions to suit the smash burger technique.
The most important step when making smash burgers at home is to press the mince thin immediately after placing it on the hot cooking surface. This helps create a large area for browning.
Divide the mince into four portions of approximately 75–90 g each. Gently shape each portion into a ball without compacting it too much.
There is no need to shape the patties into thin burgers beforehand. With the smash burger technique, the ball of mince is pressed flat after being placed on the hot surface.
A cast iron frying pan retains heat well and can help achieve a good sear on burger patties. Rather than heating the pan to a very high temperature immediately, allow it to heat up gradually.
Once the pan reaches a suitable temperature, add a small amount of oil. Using too much oil can make it harder to achieve the desired browning.
You can use a flat cast iron frying pan or another suitable cast iron pan to make smash burgers at home. A grill pan is another option, although its raised ridges may not provide the same contact area as a flat cooking surface.
A suitable press can be used to flatten the patties. For grill cooking applications, explore the LAVA cast iron square grill press. Before using it to make smash burgers, check that its dimensions and instructions are suitable for this purpose.
Place the balls of mince onto the hot pan. Using a suitable spatula or burger press, press each one until it forms a thin patty.
It is important to press the patties at the beginning of cooking. Pressing them repeatedly after they have started to brown can cause the meat juices to escape.
Useful tools for making smash burgers include a wide, sturdy spatula and a suitable burger press. Make sure the tool is appropriate for use on a hot cooking surface and can be handled safely.
After pressing the patties, allow them to brown. Once the thin patties begin to develop colour and their edges start to crisp, carefully turn them over with a spatula.
If a patty sticks to the pan, avoid forcing it off. Instead, allow the surface to brown sufficiently before attempting to lift it. The browned crust is an essential part of the characteristic smash burger texture.
After turning the patties, add the Cheddar cheese. Once the cheese has melted, place the patties inside the burger buns, which can be lightly toasted beforehand.
Add gherkins, onion and your preferred sauces to finish the burgers. For a double burger, stack two patties on top of each other.
Tip: Briefly toasting the buns in the pan can help prevent their inner surfaces from becoming too soft when the sauce is added, creating a more balanced texture.
Several details can make a difference to the final result.
Do not overwork the mince: Loosely formed portions are easier to flatten using the smash technique.
Preheat the pan: Allowing the cooking surface to reach a suitable temperature helps the patties brown.
Press the patties at the beginning: Complete the flattening process at the start of cooking.
Avoid pressing the patties repeatedly: Continuous pressure during cooking can cause the meat juices to escape.
Do not overcrowd the pan: Leave enough space between patties when cooking several at once.
Check that the patties are cooked through: Thin patties are not automatically safe to eat. Check the internal temperature and ensure minced beef is cooked safely.
Cast iron frying pans are a popular choice for smash burgers because they retain heat well. However, achieving good results also depends on the shape of the pan, its cooking surface and the heat source.
A flat cast iron pan allows a larger area of the patty to contact the cooking surface. Grill pans, by contrast, have raised ridges that create grill marks on food. These two types of pans may not produce the same results when a broad, flat contact area is desired.
When cooking with LAVA cast iron pans, heat the pan gradually and begin cooking once it reaches a suitable temperature. LAVA enamelled cast iron products do not require the regular oil seasoning associated with uncoated cast iron. However, you can still use the amount of oil required by your burger recipe.
Explore different cooking surfaces in the LAVA cast iron grill pans category.
A special tool is not essential for making smash burgers. A wide, sturdy spatula can be used to press the mince onto a suitable cooking surface. However, a burger press or smash burger press is an alternative for anyone who wants to flatten patties with greater control.
When choosing a burger press, consider the following features:
A surface suitable for pressing patties
A handle that can be gripped safely
Material suitable for use on hot cooking surfaces
An easy-to-clean design
Dimensions that suit your frying pan
The LAVA Cast Iron Square Grill Press, measuring 21 x 21 cm, is designed to help increase contact between meat and other suitable foods and the cooking surface. To learn more about its potential applications and what to consider when choosing a press, read the product guide, How to Use a Cast Iron Grill Press: Cooking Techniques from Around the World.
These two articles complement each other: this guide focuses on the smash burger recipe, while the linked product guide covers press usage and different applications in world cuisine.
Although searing meat in a cast iron pan and making smash burgers both involve browning meat on a hot surface, they are not the same technique.
The aim of searing is to create a browned crust on the surface of the meat. Thicker cuts, such as steak and ribeye, can be prepared using this method. With smash burgers, the mince is pressed thin after being placed on the cooking surface. This increases the surface area and helps create crispy edges.
Pan temperature, surface moisture and cooking time are important for both methods. However, pressing the patty at the beginning of cooking is a defining feature of the smash burger technique.
Cast iron grill pans are not limited to burgers. Chicken breast, boneless chicken thighs, steak, fish and vegetables can also be prepared using suitable grilling techniques.
When cooking chicken on a grill pan, try to use pieces of a similar thickness. Heat the pan gradually, avoid overcrowding it and check that the internal temperature of the chicken reaches at least 74°C.
Although these recipes require different techniques from smash burgers, choosing the right pan and controlling the heat are important for all of them. Explore LAVA's relevant product and care guides to learn more about using cast iron grill pans.
Divide the mince into small portions, place them on a hot, suitable cooking surface and press them thin at the beginning of cooking. Once the patties have browned, turn them over and cook the other side. Serve in burger buns with cheese, if desired.
Medium-fat minced beef is a good choice for flavour and texture. Avoiding very lean mince can help keep the patties juicy. It is best to divide the mince into portions without overworking it.
Yes. A flat cast iron frying pan is suitable for smash burgers. Heat the pan gradually and press the patties at the beginning of cooking.
No. A suitable spatula can also be used to flatten the patties. A burger press is an alternative for anyone who wants greater control over the flattening process. Consider the tool's design and suitability for use on hot surfaces.
A smash burger patty is pressed thin after being placed on a hot cooking surface. A traditional burger patty is generally shaped beforehand and cooked in a thicker form. Smash burgers are known for their broad surface contact, browned crust and crispy edges.
The pan may not be hot enough, the surface of the mince may contain moisture, or the patty may be lifted too early. Allow the pan to reach a suitable temperature and avoid forcing the patty off before it has browned.
Cooking time depends on the thickness of the patty, the pan temperature and the characteristics of the mince. Rather than relying on time alone, check that the minced beef is cooked safely throughout.
With their thin, browned patties and crispy edges, smash burgers are a delicious option for anyone who enjoys experimenting with burger recipes at home. By choosing the right mince, using a suitable cooking surface and pressing the patties at the beginning, you can achieve excellent results in your own kitchen.
Try different cooking techniques with LAVA cast iron pans and explore suitable products in the LAVA cast iron grill pans category. For more information about using a burger press or meat press, read the guide How to Use a Cast Iron Grill Press: Cooking Techniques from Around the World.
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