The Best Smash Burger Recipe (& the tests that prove it)

We overthink the perfect Smash Burger in this video, showing you what we believe the ultimate smashburger recipe truly is. Buckle up, because we test it all!
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0:00
0:59 What is a Smash Burger
1:27 What is the Best Beef to Fat Ratio?
3:54 Pack Firm or Loose
4:57 Is Cold or Room Temperature Better?
5:52 How Many Ounces Per Patty?
7:06 What is the Best Type of Griddle for Smash Burgers?
8:03 What is the Best Temperature For The Griddle?
9:04 Butter, Oil or Nothing to get the Best Sear?
10:24 Best Tool for Smash Burgers
11:58 How Flat Should We Smash
12:54 What is the Best Smash Burger Seasoning?
14:35 When is the Best Time to apply Seasoning?
15:53 How many times do you flip a smash burger?
16:12 How long should a smash burger cook on the first side?
16:58 How long should a smash burger cook on the second side?
17:18 What is the Best Tool to flip Smash Burgers with?
18:48 What is the Best Cheese for a Smash Burger?
19:34 What is the Best Bun for Smash Burgers?
20:21 How do I make the patty the right size for the bun?
20:45 Thermoworks Signals Giveaway
21:15 Can a smash burger be made with pink in the middle?
22:08 The Perfect Smash Burger Recipe

[@tenorGJ1]

Exceptional content. Could not have come at a better time

[@BigLob2]

-Have to say, I was skeptical of how long the video was. -However, that was a master class in smash burgery! -Incredibly well done…thank you sir! -Now, how ‘bout a detailed video on making the best sauce & best condiments to go w that beautiful smash burger?

[@TheBarbecueLab]

Thanks @BigLob2 - I'll see what we can get on the calendar

[@BigLob2]

@@TheBarbecueLab that would be fantastic!

[@engineerncook6138]

The laser on an IR non-contact thermometer is just for aiming, it does not detect the temperature. IR (infrared) thermometers measure the amount and infrared light (invisible) emitted from the surface being measured. The amount of IR light emitted from a surface depends on the surface temperature and how shiny the surface is (the surface's emissivity). Most food and well-seasoned cast iron have an emissivity (e) of about 0.95, shiny metals have much lower emissivity. Clean stainless steel is about 0.6, polished aluminum is 0.05. Seasoned cast iron is about 0.95 too. Some IR thermometers have adjustable emissivity setting so you can measure shiny metals. The seasoned spot on your SS griddle probably should have and emissivity about 0.95 so your readings should be pretty accurate. However, IR thermometers give the average surface temperature of a circular area. The size of the circle depends on the design of the thermometer and how far the thermometer is from the surface. Check the user manual. Thermoworks is a great source from IR thermometers, check their website for extensive explanations and tips regarding IR thermometer use. If you wan to get a definitive answer on the temperature of your griddle, Thermoworks sells type-K thermocouple surface temperature probes and a Pro-Surface Thermapen. For the type-K surface probes you''ll need a type-K meter that accepts the type-K plug. Your IR thermometer may have this correct type-K socket or you can get a stand- alone type-K thermocouple meter. The Pro-Surface Thermapen is self-contained, no extras required. The surface probes have different maximum temperatures ranging from 176 F to 1832 F so shop carefully.

[@kind2311]

You nailed every part of making a proper smash. This will now be my other go-to example(the other being Kenji) for when people ask me how to get their burgers thin and crispy like mine.

[@TheBarbecueLab]

Holy crapcakes! I'm in the same sentence as Kenji?! Those are some kind words right there @kind2311 - All the best!

[@USCG_Ret]

Great video. Thank you as I am new to a griddle and I cant wait to make the tastiest smash burgers!

[@TheBarbecueLab]

Start with this and see what you like and want to change. Make it your own as you try it a few times and enjoy!

[@barrywinslow9798]

Outstanding video.....great information. Thanks and God bless.

[@markwindholz816]

There is some discrepancy between sliders and smash burgers. There is a burger place in Salina Kansas called Cozy Inn. This place is very famous for their sliders. People from all over the US order them and shipped on dry ice. They make theirs the same as the smash burger technique. The small burger is thrown on the grill as a ball and smashed. But the burger is on top of onions. Kentucky lays claim on the smash burger, but technically, Cozy Inn was the first. They have been making these burgers since 1923. This year, they celebrated their 100-year anniversary. The only difference between what you're showing and the Cozy sliders is the size. But they are balls smash to flat patties. Same technique. So, I would say Cozy was the first to make smash burgers.

[@erfanmaleklo7156]

What a great video. What I was actually realy wondering about is, if choosing decent beef blends make a better Burger then just grinding any trimmings. Have you ever tried that?

[@pressgurkan]

Great video brother - right to the point

[@coreyfunch561]

Holy heck do I love this channel.

[@TheBarbecueLab]

Holy heck do I love that comment! Thanks for the support!

[@oshmedia7765]

one seasoning method not tested, was to season before forming balls, then smashing right after

[@ryanb4481]

This video was great. Many other channels would have split this into 5+ unnecessary videos. Thank you.

[@discingaround]

For a flipping spatula, try the Marshalltown 6" one piece stainless steel putty knife. It's about $13 and available at Lowe's. That's been the best spatula I've used after flipping thousands of smash burgers on my smash burger truck. Great suggestion for that style for a spatula / flipping tool in your video!

[@OliverLeveritt]

Thanks for the multitude of details. I WILL be doing smash burgers and smash burger tacos on my new Le Griddle 30 next week for lots of family!!!!

[@waynewheatley5472]

Can you do a season burger and put it on the grill right away instead of keeping it in the fridge overnight?

[@chriscampbell5696]

Great videos....I am the king of overthinking and this satisfies my non-stop 'yeah, but what about...."

[@TheBarbecueLab]

I hear you there. Thanks for watching, and I’m glad it was helpful!

[@twincamthom6883]

Great vid! Colby Jack on one party and pepper Jack on the other for doubles with some bourbon bbq sauce……

[@TheBarbecueLab]

Oh yeah! Sounds delicious!

[@ryanwhite2606]

What would you recommend for a good grill brush?

[@michaeldehart648]

Very interesting. I have found much the same results. Thanks for sharing.

[@richrico9783]

Terrific video. Thnx so much.

[@Lugnutz89]

Awesome video. I don't use my smasher much, I like my press so I get even thickness. I'm going to have to smash more!

[@matthewkralik9426]

The Sasquatch press on your Amazon link is different from the one you were using in the video

[@jeffandrews296]

That was a well-done video. Very useful info. Thanks

[@OliverLeveritt]

I accidentally ran across this video last week. It was a fortuitous game-changer. My new outdoor kitchen had JUST been completed that day, and I have a Le Griddle 30" built-in, also. I cook on carbon steel, cast iron and stainless steel, so I use a Thermoworks Pro-Surface Thermapen, which works on all surfaces. I'll eventually get an IR and calibrate the emissivity for stainless steel. After trimming a brisket, I weighed and calculated for about 80/20 and ran the meat thru my KitchenAid twice using the coarse plate both times. Before grinding, I added Montreal burger seasoning and mixedit thru the 1.5 lb of meat chunks. So, I had enough meat to make eight 3 oz. patties for smashburgers for four people. We have family in for the week. Adults got smashburgers. Kids got hot dogs. I did the 80/20 naked on the 500° LeGriddle. The sear, color, texture, and taste was kinda mind-boggling. I heard sounds of bliss and ecstasy from all the others. No one even put anything other than lettuce and tomato on their burgers -- no dressing of any sort. I am truly glad that I found this video when I did. To get the real scoop on the BEST smashburgers on a Le Griddle is a blessing -- ratio, weight, temp -- almost turnkey. :-) Thank you!

[@jaymyers3888]

I too just accidentally ran across this video. I use a round built-in evo in my outdoor kitchen in my weekend home but I am looking hard at the Le Griddle 30" built-in for my outdoor kitchen at a new home build. Now that you've had yours for a little bit I'm curious to get your feedback on it. Are you happy with it? In particular I'm wondering about how even the temp is on the overall cook surface? And how does it clean up? The surface of the Le Griddle in this smash-burger video and other ATBBQ videos I've seen seem to suggest it might not clean up well? I've seen other vids on these issues but would appreciate feedback from an owner/user. Thank you!

[@adamgriggs1672]

I like spg and i smash mine to 1/4 and thin edges out really thin for alittle crispy edges.

[@carlpoposki5985]

Love the channel. I used to live at 38th & Kessler in Indy. 👊🏻❤️

[@carlpoposki5985]

@TheBarbecueLab. Come again? 😁

[@tomm9493]

Another GREAT and amazingly thorough and detailed video by great folks at The Barbeque Lab! Thanks so much!!

[@g2skinny]

Awesome video man I love smash burgers

[@richardtan9683]

Great and informative vid! You got me smashing that subscribe and thumbs up! Can't wait to try these grilling techniques!

[@TheBarbecueLab]

Thanks Richard! Let us know how it goes. I'm making 200 of these smashburgers next week for an event, and i'm looking forward to making them again.

[@RickWDonovan]

Very nice information, thank you.

[@michellemacdonald591]

Great helpful video, thank you

[@rudygarcia851]

Amazing video 😊. Thank you 👍

[@danwaligursky4258]

Great tips,

[@DerbyBandit]

Great video…gonna try this but like slider size Pattie’s lol….question…would this work using Brisket trimmings? 🤔🤔

[@Beskar181]

Ant recommended press tools? Maybe with varying cost options.

[@cliffwallace5521]

Really enjoyed this video. I love making smash burgers, but I don't do the traditional smaller burger double meat with American cheese on a smaller bun. I like bigger single meat burgers with around 1/3rd pound (5.33 oz), with bacon and fixings on a larger bun. Typically I start by toasting my buns on the griddle with a little butter on the bun, and set them aside. I have a butter roller to evenly apply the butter, that melts the butter in the container right on the flat top. Next, I cook the bacon on the griddle and then drain most of the grease off, leaving just enough to coat the griddle. When I'm forming the loose meat balls, I season the side that goes on the griddle first. Then when the meat balls go on, I smash bigger, slightly thicker burgers than typical, and I season the top side to get seasoning on both sides. Usually I cook the first side about 90 seconds. I watch the edges of the meat and when it has browned about 2/3rds of the way up, I flip them. This is when I add the cheese. I prefer pepper jack because I like a little kick to my burger. As the cheese is melting, I put the bacon on the cheese so they sort of fuse together with the cheese melting around the bacon. I have a lid on my griddle, so I will squirt a little water around the griddle and close the lid for 15 to 30 seconds. Then they come off. I like to dress my burgers in this order: bottom bun with chipotle mustard(if I have it), a layer of lettuce, burger meat side down, a few pieces of onion on top of the cheese and bacon, no more than 3 pickles, a few jalapeños, a slice or 2 of tomato, a layer of lettuce and the top of the bun with a thickish layer of chipotle ranch aioli. To me, THAT is the perfect smash burger. Several layers of flavor and texture, and very juicy, while the lettuce protects both sides of the bun from getting soggy and breaking apart. If I'm lucky and can find it, we have a local bakery company that makes a jalapeño buns that are an amazing dynamic to the burger too. But I also agree that brioche buns are a great option. It's just hard to find bigger brioche buns. Anyway, I know that's not a traditional smash burger per se, but it's how I like it. I guess I see it as the smash burger as only being how the meat is cooked and instead of the KIND of burger.

[@jaymyers3888]

Fantastic video. Thank you! I just posted to two of your followers but I'm hoping to get your feedback as well: I use a round built-in evo Affinity 30G in my outdoor kitchen in my weekend home but I am looking hard at the Le Griddle 30" built-in for my outdoor kitchen at a new home build. In particular I'm wondering about how even the temp is on the overall cook surface of the Le Griddle? And how does it clean up? The surface of the Le Griddle in this smash-burger video seems to suggest it might not clean up well? I've seen other vids on these issues but would appreciate your feedback. Thank you!

[@richardjerrido5697]

When making a bunch of burgers for a party (like > 10-20), I use a tortilla press to pre-smash my burgers in advance. That way I can focus on getting the burgers on & off as efficiently as possible.

[@kind2311]

Efficient, but now the burgers are not smash burgers, they're just pressed patties.

[@richardjerrido5697]

@@kind2311 With a sufficiently hot enough griddle, that is a difference without a distinction.

[@kind2311]

@@richardjerrido5697 There is a significant difference in the sear you get from smashing a ball of meat onto a hot cook surface vs. laying a pre-pressed patty on a hot cook surface. See Culver's and Freddy's vs. In N out and Five Guys for a perfect example.

[@nicholasstuck6304]

Do you spray/oil the smasher to keep the meat from sticking?

[@Keffus1965]

This channel is not bad.

[@TheBarbecueLab]

Thanks. You're not so bad yourself.

[@ColindeSilva]

salting question - what about salting the ball just before smashing (for those of us who prepare on the day for the fam)

[@itninja9503]

Great video! That Griddle seems to have some really bad hot spots...

[@mikefirth4074]

No smash sauce on a smash burger? 1/2 cup Hellman's Mayo 1 tsp Worchestershire sauce 2 tsp Hot sauce 1 tbsp Mustard 1 tbsp Minced onion

[@tomm9493]

@Mike Firth that sounds awesome 👍

[@kind2311]

For the purposes of taste testing, I think it was wise to omit a burger sauce. Any other time, sauce is a must. For me, it's Kewpie mayo(the real stuff made in Japan, not the inferior US-produced one) and good old Heinz 57.

[@ronaldnelson8926]

You nailed it David from one eye nickel nelson

[@surfingonmars8979]

Catch his other video, The Obsessive-Compulsive’s Guide to Using the Exact Number of Charcoal Briquettes to Cook Any Meal with the Minimal Number.

[@kennethspenser6281]

How about the Oklahoma Smash Burger :)? Can you smash the burger first before goin on the grill ?

[@OliverLeveritt]

Smashing it onto the griddle and holding it there is a critical part of the smash burger process. If you smash it thin enough beforehand, it's gonna be tough to get it on the griddle without tearing it up and then it's not pressed onto the griddle, unless you smash it onto the griddle, which just negated all your previous effort.

[@jasongoad1569]

Damn good video.

[@davidlouiso9650]

Just found you last week. Really, I mean REEEALLY like what you are doing! Too bad I am on Carnivore right now for the sami’s I am seeing.

[@TheBarbecueLab]

Nothing like a few smashburger Pattie’s with bacon and cheese though, even minus the bun and toppings. That’s still good eats! Best wishes on the diet!

[@Tuckpana]

Outstanding, I broke in our Le Griddle tonight with SMASHBURGERS, absoulutey delicious

[@TheBarbecueLab]

I love it! Sign me up, sounds delicious

[@jaymyers3888]

I use a round built-in evo in my outdoor kitchen in my weekend home but I am looking hard at the Le Griddle 30" built-in for my outdoor kitchen at a new home build. Now that you've had yours for a little bit I'm curious to get your feedback on it. Are you happy with it? In particular I'm wondering about how even the temp is on the overall cook surface? And how does it clean up? The surface of the Le Griddle in this smash-burger video and other ATBBQ videos I've seen seem to suggest it might not clean up well? I've seen other vids on these issues but would appreciate feedback from an owner/user. Thank you!

[@pdt8165]

A+ video

[@pdt8165]

@TheBarbecueLab. Nice try

[@Cone989]

Can’t find the exact model of press used in the video.

[@TheBarbecueLab]

It looks like Sasquash might have changed to a round model in the last week. I updated the link, but here it is according to their site - amzn.to/3MYobNX

[@alejsil1]

I made smash burgers with what I believe we're 80/20. They crumbled when I tried flipping it on the flattop and didn't hold their shape.. what could cause that?

[@TheBarbecueLab]

I sometimes have that happen. I know if I smash them too thin they have a potential of falling apart.

[@user-hq2ty5ke6b]

I need to improve my smasbing skills. The meat still sticks to the stainless steel.

[@etinowik2627]

I haven't tried any good burgers from the flat top."

[@WarChortle]

Anyone insane like me and do a 50/50 meat:fat ratio after trimming a brisket? xD

[@OliverLeveritt]

Nahhhh . . . I try to get my blend close to 80/20 so that I have something left after it cooks. I did brisket smashburgers on my new Le Griddle the other day. 80/20, naked, 500°. Awesome. I used some Montreal burger seasoning. That stuff is coarse, so I put it in my spice grinder and powdered it. I used the recommended per-pound amount and mixed it in with the cold brisket chunks and fat before grinding it. The fine grind of the seasoning and the fact that the ground (seasoned) meat was in the refrigerator for about 24 hours first really made a difference. No one even put any sort of sauce, dressing or other stuff on their burgers. Just lettuce, tomato, and the smash patties with Colby Jack cheese.

[@BigBickBenedict_de_Texas]

first

[@TheBarbecueLab]

Like a boss.

[@indyvetteman]

Sasquash link is bad. Great video.

[@chocOneOOne]

Isn't all smashing done naked 😐