Why Smash Burgers Make the Best Lunch

What Is a Smash Burger

As the name implies, smash burgers are burgers that have been smashed on the grill or stove. But does “smashing” actually make a difference? A classic burger starts out as a patty that has been made beforehand and is usually pretty thick and circular. If it has been seasoned, the seasoning is usually put on the patty before it’s cooked. It can be cooked to a range of degrees from medium rare to medium. 

A smash burger, on the other hand, has a less defined patty. It usually starts out as a loose ball of ground beef that is then smashed into its shape onto the grill. It’s by no means pretty or circular. You season the patty as it cooks, and each side comes away with good sear marks that add extra flavor. Unlike classic burgers, there isn’t really a range of cook—it’s almost always nicely browned, slightly blackened on either side. 

Everything else you know about burgers remains the same. You get the same sides, toppings, and condiments. Whether you decide you want to add jalapenos and bacon or a Sunnyside egg, you can have that on either a smashed or a regular burger. The only other difference in the patty is that smash burgers tend to be thinner which means you can stack more on each burger. 

The Science of Smash Burgers

The “smashing” is a cooking technique that’s actually backed up by science. Cooking the patty like that results in a chemical reaction known as the Maillard reaction. The Maillard reaction is a chemical reaction between amino acids and the reduction of sugar that results in the browning, often caramelized effect we often see in cooking. 

This chemical reaction helps create intense flavors in the patty, which is why Smash burger enthusiasts swear that Smash burgers are better. The more Maillard reaction and browning, the more favorable. 

How To Smash a Burger

So now that we understand what a smash burger is and why it is better, let’s talk about how to smash a burger. You start by taking the very loose chuck of meat and slamming it onto a hot flat surface. Whether you are cooking it on a grill, a pan, or a cast iron skillet, it doesn’t matter as long as it’s hot. 

Then you smash it. You don’t have to have any smash burger tools; a spatula works fine. Although they do make cast iron presses which can help make a perfect smash burger. How smashed you make it is entirely up to you, but some recommend going close to 1cm in depth. It’s good practice to hold it down for at least ten seconds. 

Once you’ve smashed your burger, you’ll want to salt it and then let it sit. You don’t want to disturb the Maillard effect happening. One of the most beautiful parts of this is once you smash your burger the fat doesn’t have anywhere to go. You are essentially cooking the burger in its own juices, making it even more flavorable. 

When you see color appearing on the sides, you will use a metal spatula to flip it. You might experience a little resistance as this kind of technique leads to a lot of crust building up. Try to keep as much of that crust as possible as it adds more flavor. Lastly, you’ll want to salt this side of the patty and add cheese so that it can melt. 

Why Smash Burgers Are the Best Lunch at Hamp & Harry’s 

We all know that deciding on lunch can be a daunting task that often leaves us feeling confused and overwhelmed. Quick searching for the best restaurants near me and come to Hamp & Harry’s for the best lunch you’ll ever have. Our smash burgers are unbeatable—with their sizzling flavor, mouthwatering juices, and crispy texture, smash burgers provide the ultimate gourmet food experience. Come to Hamp & Harry’s for great food and an even better atmosphere today.