Smash Burgers: An Operator Guide to the Hottest Burger
Why Smash Burgers Are Exploding on Menus
“Smash burgers are massively huge right now.” This is according to Food Fanatics® Chef Tyler Herald (and the rest of the country).
According to research firm Datassential, smash burgers are predicted to grow a whopping 862% over the next four years on menus nationwide. Last year alone, they grew 79%.
“We’ve been preaching smash burgers in the test kitchens lately because they’re easy to make, don’t have to be cooked to temp, and you can play around with the topping,” Herald says. “We’ve been testing them with many customers. Steak ‘n Shake has been making them for years, but now this retro burger’s back.” Legend has it that the first smash burger was invented by a line cook at Dairy Cheer in Kentucky during the Great Depression as a way to stretch meat rations.
How US Foods® Customers Are Building Smash Burgers
Though classically served as thin patties—crisped and caramelized around the edges—with American cheese, griddled onions and “special sauce” on a potato bun, there’s still plenty of room for creativity when it comes to smash burgers.
Regional and Creative Smash Burger Variations
Swap out the bun or the sauce, or choose an Oklahoma City version with the patty layered right onto paper-thin onion slices on the grill.
Halal Smash BRGR in Seattle serves a Smoky Smash burger with 100%-certified halal beef, American cheese, caramelized onion jam, halal beef bacon and signature smoky sauce.
At Hammy’s Smash Burgers in California, double patties are topped with melted cheese, crispy bacon, crunchy onion rings and sweet barbecue sauce for the BBQ Bacon Smash.
Chicago-based Pilot Project Brewing’s Hot Honey-Tallow Smash comes with two Angus beef patties, American cheese, beef tallow aioli, hot honey pickles and caramelized onions on a potato bun.
For a mini version, here’s a recipe for smash burger sliders. For a lean beef option, check out this recipe for bison smash burgers.
Click here for more burger recipes.
What Makes a Great Smash Burger
Herald says the cooking process for smash burgers is pretty straightforward. “You just put the ball down, smash it, cook it until crispy and flip it,” he says. “It takes away a lot of the complexity of cooking a thicker burger. You want that caramelized crust from the flattop griddle. The temperature should be hot—but not scorching. Hot enough to caramelize the fat, but not burn the house down.”
Beef Blend and Portioning
Unlike traditional burgers that begin as formed patties, smash burgers start with loosely packed balls of ground beef.
“A smash burger starts with a round ball, portioned at about 2 ounces each,” Herald says.
Handling the meat properly is key. “Use it quickly and keep it wrapped so air doesn’t get to it,” he says. “Same principle as a patty—you don’t want it sitting there for days.”
For fat content, Herald recommends a balanced blend. “In my opinion, 81/19 is the sweet spot,” he says. “Some people will tell you to go higher fat like 75/25, but I like 81/19.”
The Importance of the Right Bun
The bun choice matters just as much. “I like potato buns for smash burgers because they’re like little pillows—super soft, but sturdy enough to hold up to the ingredients.”
Smash Burger Sauce Builds
Sauce it up last—a classic “special sauce” is typically made with ketchup, mustard and mayo mixed together, sometimes with a little Worcestershire sauce and pickle relish added, Herald notes.
“You really can’t go wrong with a good-quality, nostalgic smash burger these days,” he says.
Stock Up for Smash Burger Success
Order the beef, buns, cheese and condiments for your smash burgers through the MOXē® online ordering site
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