Smash burgers are having a moment—and for good reason. The thin, juicy patties with extra crispy edges are comforting, super satisfying and a lot of fun to make and eat. The quick-cooking method not only makes a delicious burger, but it's also surprisingly easy to recreate at home. But no worries if you're wondering how to make a smash burger. To find out, I turned to Chef Matthew Borgersen, owner of the wildly popular Eighty Twenty, a smash burger joint in Westwood, New Jersey. Renowned for his immaculately executed stacked patties, Borgersen has dialed in the process for building a next-level burger.And now you can too. From starting with the right beef to getting the perfect sear, Parade has everything you need to know to make your smash burgers a smash hit—including the chef-approved steps to take in your kitchen, and what to serve on the side.Related: The One Thing Chefs Are Begging Home Cooks to Stop Doing When They Grill Burgers
Saminaleo/Getty Images
What Is a Smash Burger?
Unlike a traditional burger patty formed before cooking, a smash burger starts as a ball of ground beef. The beef literally gets smashed onto an extra-hot surface, such as a griddle or skillet, creating a flat, deeply caramelized burger with crispy edges.“The intense heat creates a flavorful crust through the Maillard reaction," Borgersen tells Parade, referring to the chemical reaction that creates browned, delicious food. "It’s all about bold, beefy flavor and a satisfying texture.”The smash burger technique is fun and fast and creates a burger that's extra delicious and super stackable, which means more beefy goodness.Related:I Tried 12 Frozen Burgers and Ranked Them Worst To Best
View this post on InstagramWhere Did Smash Burgers Start?
“The actual technique goes back to Oklahoma in the 1920s and ’30s. That’s where the Oklahoma onion burger was born, and in many ways, it’s the godfather of the smash burger,” says Borgersen.
Today’s smash burgers may or may not feature pressed onions, but they're still known for their thin profile and deeply flavored caramelized crust.
Related: We Ranked 20 Different Lay's Flavors and the Winner is One You've Probably Never Tried
View this post on InstagramSmash burgers don't require many ingredients, which is why every ingredient really needs to be dialed in. “Start with high-quality 80/20 ground beef—that’s 80% lean, 20% fat,” says Borgersen. “It works great for flavor and crust. Good beef equals good burgers, it’s as simple as that.”And don't forget to pick up the right buns. “Martin’s rolls. The king of burger bread,” he says.
2. Roll it right
Next, roll the ground beef into 2- to 3-ounce balls. This size will give you a patty that cooks quickly and evenly and will fit nicely on a bun. They're also the right size for stacking, since many smash burgers have two patties per bun.
Related: The Michigan Way to Make a Burger 10x Better
4. Smash with confidence
Let the patties sear for one to two minutes without moving them, then flip, add cheese if you like, and cook another minute. "Timing is the name of the game for smash burgers. You want a quick, intense sear and serve them immediately," he says.
6. Top it off (or not)
Related: I Tried 8 Store-Bought Mayos and the Winner Was Abundantly Clear
What To Serve With Smash Burgers
Borgersen’s signature MANDY sauce (think a combo of ketchup, mayo, honey mustard and bbq sauce) keeps his burgers bold and balanced.
Up Next:
Related: Where Did Hamburgers Originate? The History of One of Our Favorite Sandwiches
Source:
Chef Matthew Borgersen, owner of the wildly popular Eighty Twenty, a smash burger joint in Westwood, New JerseyHence then, the article about how to make the best ever smash burger according to the smash burger king of new jersey was published today ( ) and is available on Parade ( Saudi Arabia ) The editorial team at PressBee has edited and verified it, and it may have been modified, fully republished, or quoted. You can read and follow the updates of this news or article from its original source.
Read More Details
Finally We wish PressBee provided you with enough information of ( How To Make the Best-Ever Smash Burger, According to the Smash Burger King of New Jersey )
Also on site :