Table of Contents
What is smash in a burger?
The idea behind a Smashburger is that instead of letting a big, fat burger languish on the grill to cook, you add the burger meat to a rip-roaring hot skillet or griddle and smash it as it cooks for the first few seconds. The heat plus pressure combo results in a crispy and well-browned burger that cooks very fast.
What is special about Smashburger?
Smashburgers are not a thick, exquisitely grilled, medium-rare burger. They’re minced beef and salt, smashed flat over a searingly hot flat-grill until you get a crispy, craggy-edged, asymmetric, cooked-through patty that’s juicy, caramelised, beefy and, frankly, the best burger you’re ever going eat.
Why are smash burgers so popular?
Smashburgers can be stacked and piled to suit anyone’s taste, budget, and diet (at Mac’s, get The Classic triple cheese and thank me later). And due to the nature of the cooking surface, they cook more quickly and uniformly than their grilled counterparts, which appeals to the owners of places who sell them.
Why do smash burgers taste so good?
When a burger patty hits a hot cooking surface a chemical reaction called the Maillard reaction takes place.The Maillard reaction creates a crispy crust as well as dozens of complex flavor compounds. Those flavor compounds are what make a smashed burger so delicious.
Why would you smash a burger?
Any restaurant that serves burgers made from fresh (not frozen) meat probably smashes it. It is mostly to get it into the proper shape, but it does release juices onto the grill as it cooks and is smashed down. If it is cooked on a flat top grill, these juices will contribute to the flavor, making it taste better.
What are Smashburger made of?
Angus Beef
What makes a Smashburger different?
When your burgers hit the hot griddle, the proteins break down into smaller compounds. And when you smash burgers, they get flatter – which means more contact area for tastier – Maillard Reaction – meals. And if you smash right, you don’t lose any juices.
What is the point of a Smashburger?
When your beef patty meets some heat, the amino acids and sugars within it begin reacting, which results in changes of flavor and color. So when you smash your burger patty down, you’re creating more surface area for the Maillard reaction to take place.
Whats the best thing at Smashburger?
Smashburgers can be stacked and piled to suit anyone’s taste, budget, and diet (at Mac’s, get The Classic triple cheese and thank me later). And due to the nature of the cooking surface, they cook more quickly and uniformly than their grilled counterparts, which appeals to the owners of places who sell them.