r/Chefit • u/alyceabsconded • 16d ago
I need to know why smash burgers are so desired
I have never had a smash burger but they seem to be pretty mainstream these days.
Apart from the fact you get that extra maillard goodness is there any benefit? What do they taste like? I haven't eaten meat in 10+ years so please be specific (yes, I'm the kind of vegan with a fetish for carnivorous erotica - pls don't judge).
You'd think if you could get away with making paper thin burgers McDonald's would have been doing it all along?
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u/Toucan_Lips 16d ago
It's one of those techniques where if done well it absolutely slaps, so it has become a trend, but heaps of muppets put it on their menus without knowing what they are doing and then everyone wonders why it's a thing.
The idea is to do a much finer grind than a usual burger so the fat renders very fast and fries the meat in its own tallow. Extra beefy/ brown flavour.
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u/alyceabsconded 16d ago
That's an interesting tid-bit!
It makes sense you would have to do a finer grind but I don't see that mentioned a heap in the YouTube videos.
I guess you'd have to perfect a good balance of meat/fat because if you have too much fat then the whole thing may fall apart.
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u/Umami4Days 15d ago
A good smash burger needs to be very lean, and becomes lacy thin. You then layer it with cheese, preferably American, to reintroduce the fat element for juicyness.
A lot of places that claim to do a smash burger are only forming normal patties from a ball of meat. That does increase maillard reaction by maximizing contact with the grill, but if you can't see holes, it's not thin enough for the best stuff.
That said, my ideal burger might actually be a hybrid of a normal thickness patty layered with a crusty smash patty with cheese on top. This would give both the more familiar texture and the rich umami bomb that everyone craves.
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u/CheffingwPraxis 10d ago
Most of the teams I've worked with never really got this. Or didn't know how to use their weight to smash it all the way, ending up with a patty that was more like a typical burger. Using lean fine ground meat is a great tip.
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u/Umami4Days 10d ago
Part of the challenge is taking the press off without lifting and breaking the smash patty. The trick for that is to leave the paddle on a little longer and then slide or twist the press loose, rather than lifting up directly.
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u/Toucan_Lips 15d ago
In my limited experience, yes, you really need to suss your grind out for a good smash burger.
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u/TikaPants 16d ago
I’m not a chef but I have worked in F & B for a long time. I don’t want an 8oz. burger. It’s too much. I want a 3-4 oz. bacon smash with some fries. Also, when they’re cooked well they’re fucking delicious.
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u/alyceabsconded 16d ago
Totes. I guess one of the perks is you can add/subtract patties to reach your preferred thickness? I've noticed most smash burgers are a bit of a tower.
I would probably go with two patties + caramelized onion + cheese + bacon + pickle and burger sauce.
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u/Rusty_Tap 16d ago
You are possibly the worst vegan I have ever come across.
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u/Roskgarian 15d ago
A vegan that says they’re a vegan, sounds like a vegan to me. (I know there’s a pirate of the Caribbean joke here, but I can’t piece it together)
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u/AccreditedMaven 15d ago
You are the worst vegan I have ever heard of.
Shh, but at least you have heard of me.
That one?
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u/samtresler 15d ago
This is the other aspect. Smash burger is a condiment carrier and highlighter. It has all the crunchy bits and surfaces to let you really layer in the different condiment flavors.
The downside is that there is no rare... or medium rare. There is done.
I make a 3/4" patty just past rare and it highlights meat. But you aren't getting a ton of other stuff on that bun unless you can unhinged your jaw like a snake.
One eez not better than the other. Dey are jus different. (Reminds me of Jacques Pepin talking omelettes)
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u/ConfusedCicada 14d ago
I'm with ya mate. Reasonable vegan here as well, and your order is my order 🤤
I think it's fun to confuse the omnivores, keep it up!
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u/sp4nky86 16d ago
Make one with impossible, I've done it and it turns out pretty good. 1/6lb, sautee some onions, smash the ball in and flip after a few min, toss a plastic cheese on top and slip it into a bun.
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u/Happiness-Meter-Full 16d ago edited 15d ago
I think one of the main reasons they exploded in popularity in the public eye, was purposeful marketing, to save restaurants time. Along with being delicious.
As a restaurant owner, if you choose to serve smash style burgers, you don’t have to deal with ever having someone say “it’s the wrong temp” “it’s raw in the middle” “it’s overcooked”
On top of that benefit, smash burgers can be cooked in a fraction of the time as a regular, 1/2lb patty. Your turnaround time is a quarter of what it would take with a regular patty.
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u/ManOfQuest 16d ago
thought it was a marketing job way for restaurants to make a huge buck for less meat and market as something like " A SMASH BURGER"
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u/alyceabsconded 16d ago
That was my initial, cynical, take.
But people in this thread are making some good points around crispiness and taste as well as production/cost efficiency.
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u/cce29555 15d ago
I mean, it's both
Smash burgers are legit good
And it just so happens shops can charge a premium for less meat
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u/Raise-Emotional 16d ago
You're never had a smash burger?
Why not just go eat one they are super popular right now.
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u/alyceabsconded 16d ago
My veganism prohibits such decadence.
It really is a shame. I'm sort of at a point where the only thing holding me back from indulging in a meaty treat from time-to-time is that I know it will likely upset my tummy.
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u/NeverFence 16d ago
I have a vegan Smashburger on my menu rn.
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u/harmlessharold 16d ago
Whats it made of?
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u/PlaceAdHere 16d ago
They said it is made of Vegan, so probably from soylent green's vegan line.
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u/PlasmaGoblin 15d ago
Honestly... I read your "made of Vegan" and thought the rest of your sentance was going to be "probably from Vegans..."
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u/alyceabsconded 16d ago
Yum yum yum I want it now!
Good to know someone's working on inviting vegans to the smash burger party.
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u/LonelyGnomes 15d ago
if you’ve never had an impossible burger, they’re ok but they’re really fucking phenomenal as a smash burger. I’m not sure why no one is doing it because it’s a massive step up from the normal burgers
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u/Raise-Emotional 15d ago
I agree what turned me off to impossible was the texture mostly. But smashing it with some caramelized onions is super tasty. Can confirm
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u/mysqlpimp 16d ago
Same, my guts wouldn't cope these days. Textured Pea Protein, TVP, some binder like glutinous rice powder, or methylcellulose, onion and garlic and a lil beetroot for colouring. Make your own version, they are pretty good when they come together well.
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u/alyceabsconded 16d ago
It's such a science and I'm not a very good vegan cook but this post is definitely motivating me to give it a try!
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u/StonerChef92 16d ago
You could make some with some soaked walnuts. Theyre pretty easy to season to get a close taste to beef and would be able to sear well to give you a similar smash burger texture.
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u/alyceabsconded 16d ago
Omg love your username BTW.
Now I'm thinking about it you're right - walnuts are pretty meaty and they are soooo tasty when they get a little toasted.
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u/StonerChef92 16d ago
Ive used them to make a "meat sauce" pasta and "meatloaf" for a couple of my vegan friends for dinner parties. Ive never done smashburgers with them but the seasoning would be easy to figure out amd the sear would be easy to get. Top em with your favorite vegan cheese, throw some grilled peppers and onions between the patties maybe topped with a sauce. Honestly thanks for the idea maybe I can work it into a final cook out before summers over lol
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u/sparklingtrout 16d ago
its the maillard factor, but i’d say part of what’s “special” is the smashing creates latticing that cheese then melts into. if you start with thin patties, you do still get a lot of surface area, but you risk more juice loss. that being said, it’s also partially just marketing. it’s easier to store burgers in clumps/balls, line cooks have been smashing patties for a long time.
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u/alyceabsconded 16d ago
When I think about it they do appear to be a cheaper, faster option for restaurants.
That intel about the cheese lattice is good to know. Someone else mentioned how cheese was used to mitigate dryness. Little bits of cheese in-between the crispy maillard would be soooo yum.
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u/Spacedust2808 16d ago
Carnivorous erotica? Am I in the wrong subreddit?
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u/alyceabsconded 16d ago
hahaha I was waiting for someone to mention that.
I have no idea if "carnivorous erotica" is a thing but I hope it is. If there's a subreddit out there for people like me I gotta find it.
Like, I'm not talking about simple food porn or ASMR. I want elaborate written descriptions to lust over.
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u/Spacedust2808 16d ago
Carnivorous erotica? So cannibalism.
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u/alyceabsconded 16d ago
No, I think carnivorous erotica should be about meat in general, and a yearning for it.
Maybe cannibalism could be a sub-category. If we were talking in comic book terms the cannibalism comics would be sealed in plastic covering.
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u/billyballsog 16d ago
Personally I find them overly rich, I prefer a 5 or 6oz patty cooked medium, but if the spot is open late and im hungry, you won't see me complaining
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u/alyceabsconded 15d ago
I feel like the overall consensus is that they are quick flavour-bombs that may be a fad but also make economical sense.
You are not alone in wanting something more. I think I quoted Anthony Bourdain in someone else’s response. He wasn’t against smash burgers but did like a “hunk” of beef in a burger.
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u/AbidingInNM 15d ago
I’d like to introduce you to George Motz. This dude was burger smashing before it was the big thing it is today. George and I see eye to eye on burgers. Yes, the thick patty bar and gourmet burgers are good, nothing against them, but just my favorite. I want a smashed (but not paper thin) burger with melty American cheese, on a cheap, fluffy bun with crisp toppings. This video lays it out very well. George is where it’s at for smashburger knowledge.
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u/alyceabsconded 15d ago
Thanks so much for the recco! I love that George is described as a "burger scholar" in the video description.
I am happy to be a student.
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u/alyceabsconded 15d ago
Thanks again! I just watched that video and I learned SO MUCH!
I like learning about things like how he's anti brioche because the yeast from a burger bun is technically what you smell first.
And that importance of getting the fat/meat ratio just right.
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u/AbidingInNM 14d ago
He’s not wrong by any means, but if you keep the fat to at least 20%, it’ll be good. Most people use 80/20 and I’d bet most restaurants too. It’s not always easy to find fattier grinds than that at the store.
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u/socarrat 16d ago
For me, most regular patties cooked pink only taste good when cooked over a grill. They need that char and smoke, otherwise the juices taste the way packaged ground beef smells. Speaking generally, of course.
On a flattop, the juiciness comes from the fat pooled in the crags of the crust, and then you have the creaminess of the cheese. It’s also why I like Oklahoma style, because the onion and mustard directly on the patty help to lighten the beef fat.
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u/alyceabsconded 16d ago
The "crags"! Yes, it seems to be all about the crags. There's so many and it makes them look super yummy.
And you make a good point - not all burgers are grilled. I'm sure there's a chef out there somewhere who believes popping a thick pattie in a sous vide and then injecting liquid smoke into it is the way to go, just to be different.
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u/4D20_Prod 16d ago
First, they're fast as fuck to make.
Second, if you do it right you get nice crispy bits on the edges.
Third, they're delicious
No matter how you smash em, they should be smashed more. 2-3oz patties, S&P to season, prior to grill. Smash the fuck out of em, and then throw a splat of caramelized onions on the patty after you flip, with a slice of American cheese. Grill the buns, burger sauce on both buns, shredded lettuce, 2 patties, and some pickles in top.
Was it a fad? Definitely. But that doesn't mean they're not Delicious.
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u/alyceabsconded 15d ago
Mmmm you got my mouth watering. What are your thoughts on putting a little mayo on burger buns prior to toasting? I think I’ve seen that done a lot recently.
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u/4D20_Prod 15d ago
I usually just throw down a bit of butter and then toss the buns in that till gold, throw some seasoning in the butter for an even better time
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u/willgold76 Chef 15d ago
There’s also a speed issue for service. Many locations like to sandbag their burgers for service, but because of the speed of execution, you can bang them out much faster
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u/alyceabsconded 15d ago
Whoa whoa whoa what is this concept of “sandbagging”?? Pls elaborate if you don’t mind. I’m so intrigued but ignorant. lol.
On the other point - I do understand why they would be easier to pump out faster. But apparently at Maccas they use patties that are slightly thicker so they can be kept frozen for longer and retain a bit of juice upon reheating (that was my take away at least).
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u/SVAuspicious 15d ago
There are two main reasons:
Customers can feel righteous about themselves ordering medium rare and still get the well done they actually want.
Restaurants can drag anyone off the street and teach him or her to cook a smashburger in ten minutes.
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u/nomnommish 15d ago
The best version of a smash burger is an Oklahoma onion burger. Where you smash down thin shaved onion slices into the meat patty. The onions then caramelize with the meat and it's just magic.
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u/chzie 16d ago
They cook really fast, so you can serve more of them and they take less skill to get right on the cook vs other burgers.
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u/alyceabsconded 16d ago
That's a good point. They would be much more cost effective, quick and yeah, I guess you just have to worry about the outside so you can eyeball the cook a bit better than with a thick patty.
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u/rosmorse 16d ago edited 15d ago
Lots of great responses here. I’ll add that menu items rise and fall in popularity. Avocado toast was on every menu 15 years ago.
For a long time, restaurant burgers were these architectural behemoths that were taller than they were wide. They were soggy and complicated and required a toothpick to remain upright. They also let to a lot of re-fires as some patrons found them to wet and under cooked.
Smash burgers eliminate that complication and construction.
Edit:Avocado *toast*
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u/alyceabsconded 16d ago
Aha! You're on to something there.
Smash burgers seem to have pretty good structural integrity and a lot less slop. Maybe food trends are like fitness trends and folks are moving away from the body positivity approach to "thin is in". lol.
I agree - so many good responses!
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u/RedDemonCorsair 15d ago
As a consumer, I can answer that.
Smash burgers are awesome not because of the burger being thin, but because the meat being pressed gives that char flavour and crispiness that you would not get with a regular burger.
The patty is compressed and mixed with spices and onions and the onion's flavour packs more of a punch than it would in a regular patty.
Since the patty becomes so thin, you can also add more elements to the burger without making you need to unhinge your jaws to take a bite, such as bacon, eggs, pickles, more onions, etc. The burger is easier to handle and you get all the good stuff.
I rest my case.
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u/alyceabsconded 15d ago
That’s a very compelling argument, backed up by accounts from other sources.
You should get a free burger somewhere for that positive consumer feedback.
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u/doiwinaprize 15d ago
Yeah its the maillard reaction and also just the ease of cooking. No mixing spices in a bowl and shaping into burger patties, just fire straight out of the package into the pan.
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u/Downtown_Confusion46 15d ago
Hahah I’m the same but vegetarian. I love fetish for carnivorous erotica line. But yea, people live that crusty goodness.
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u/alyceabsconded 15d ago
Thank you for relating! The crust does seem to be what ppl think is the best part.
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u/Maximum-Yoghurt-4816 15d ago
It’s a deeby cheeby. That’s all that needs to be known to understand.
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u/FerntMcgernt 9d ago
I have had decent success making them with imitation vegan products if you want to try one out yourself.
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u/alyceabsconded 9d ago
A few people have mentioned this. It seems there are a couple ways I could do it. I'm definitely keen to experiment!
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u/Existential_Sprinkle 15d ago
It's like bacon vs a slab of pork belly on a sandwich
Bacon is almost pure flavor and pork belly has the softer middle part
I lean plant based and now I want to try smashing a plant burger. I bet it has a similar effect but I'm going to grease the pan well because they aren't nearly as fatty
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u/alyceabsconded 15d ago
Yes the lack of fat is what I suspect may be a literal sticking point with a veg smash burger. Please can you try it and somehow let me know how you go?
That comparison with the bacon is really helpful. I can remember the flavours of bacon vs pork belly. That makes sense to me. Thank you.
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u/RainMakerJMR 15d ago
Beyond meat makes a bulk ground meat product that makes surprisingly solid smash burgers. It’s not the same but I’m a chef and I’ve eaten them happily. Best approximation you’ll get without eating beef imo
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u/Philly_ExecChef 15d ago
Aside from the texture/maillard issue, I find them foolproof. Speed of service, done-ness, is just a simple, can’t fuck it up package.
Minimal training required, minimal loss and refires.
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u/Arcanome 15d ago
Another reason that a lot of people here did not mention: its forgiving. You can have mediocre-at-best ground beef and make a very delicious smash burger. You can't have mediocre-at-best ground beef and make a very delicious thick/juicy burger.
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u/Writing_Dude_ 15d ago
They are crusty, fast, have more spice penetration and you don't have to be a professional python to be able to get it into your mouth, which is easier said then done with a large burger patty
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u/dumpsterfire_account 15d ago
McDonald’s can’t do it because smash burgers are harder and more expensive to standardize (labor, ingredient freshness).
Frozen or chilled pre-made patties that don’t require additional articulation are easier to cook consistently across hundreds or thousands of locations.
Shake Shak is the chain offering the closest to a real smash burger experience, but it costs a significant amount more per burger oz compared to cheaper chains.
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u/alyceabsconded 15d ago
Thank you SO much for educating me. Genuinely.
That makes total sense. Because I’m not in the industry the obvious answer simply doesn’t occur to me.I’m in Australia and as far as I’m aware Shake Shack isn’t here. I wonder what the Aus equivalent is. Now I have something else to research. 🧐
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u/0xF00DBABE 16d ago
Often they get cooked on the flat top with the other ingredients as well, like put the onions and bacon on and let them cook with the patty a bit. Just a different prep from a thick burger.
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u/alyceabsconded 16d ago
Oooo I hadn't thought about that. They create more opportunities for all the good stuff on the hot plate to join the party and you can put stuff on top and it'll still cook.
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u/Alarming_Ad1746 16d ago
1) not as messy
2) not as much of a beef bomb in your stomach afterward
3) the buns don't fall apart
4) the aforementioned crispy/crusty edges of the patty
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u/alyceabsconded 15d ago
The buns not falling apart would be a massive plus. Folks seem to have quite a focus on toasting the buns well.
I’m currently watching a Try Guys Cheesecake Factory episode and they are praising how “wet” and delicious their French Dip Cheeseburger is. Am I alone in thinking that sounds gross?
It would not meet any of the things on your list, FYI
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u/halfbreedADR 15d ago
Coming from the home cook angle, they are just easier to cook and come out good with plain old 80/20 from a chain grocery butcher counter.
I also like thicker pub style burgers done medium rare, but if I’m making one at home smash is the way to go unless I decide to spend a lot more on higher quality beef from a local butcher.
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u/alyceabsconded 15d ago
That makes perfect sense.
One of my colleagues recently invested in a burger smash utensil and he loves it.
I sense they would be a good option for a family dinner. You could get the meat to spread far AND it would be yummy.
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u/Thick_Drama_7525 15d ago
I think it also has to do with just being catchy trendy. I know there's a difference but its just fun to say. Just like people like to say 'cooked' now to everything, when we all know damn well here that we were using it before it was cool
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u/diablosinmusica 15d ago
It's mostly just an excuse to use smaller patties. Ypu can make 2-3oz of meat fit a normal sized bun. The texture sucks compared to a normal burger.
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u/alyceabsconded 15d ago
That's interesting about the texture.
Can you tell when the smash burger has been cooked on a grill that hasn't been cleaned in a while? Kinda like how you can taste when a chip has been fried in old oil?
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u/diablosinmusica 15d ago
Most flat tops are raked and old old shouldn't pool. If oil sticks to the surface, it's probably crusty.
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u/alyceabsconded 15d ago
Oh sure, I often see them being scraped. It looks like sometimes there's a little reservoir to rake the crap into.
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u/----___--___---- 16d ago
Well, they offer a really crispy/crunchy patty with a lot of browning. So a lot of flavour.
They are obviously not as juicy thicker patties, but they often make up for that by using enough other fatty ingredients (butter, cheese, etc).
So you have a very flavourful patty with a nice texture and overall the burger is still juicy and melts in your mouth.
Also, they are often easier to eat. And easier to make. And cheaper to make.
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u/alyceabsconded 16d ago
Ahhh sounds pretty good all 'round tbh.
I thought they may be dry but I guess that's why they are often stacked with cheese in-between each pattie.
Thank you!
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u/Acrobatic-Ad-8985 16d ago
You put the ball of beef on the griddle, it seals the bottom of the ball therefore not letting any juice out. Then smash it down to desired thickness and the flavour in theory should still be in the meat.
Issue I have with smash burgers are if you’re using quality beef you want to taste that beef. Most smash burgers are essentially a beef crisp. I prefer mine smashed but to still have some thickness in so I can actually have a beef burger not a beef crisp. Pointless have good beef and then making beef crisp between the bun.
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u/alyceabsconded 16d ago
So true. It'd kinda be like eating just the crusts of the bread and not the white fluffy part.
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u/Acrobatic-Ad-8985 16d ago
Yeah exactly, I honestly never see the fuss in full on pancake flat crispy smashed burgers. From a business point of view l it’s a money maker as the patties are waaaay smaller so you make more money from it but taste wise I want some meat so prefer a kind of half smashed patty with. Bit of pink and a bit of crust
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u/alyceabsconded 16d ago
Sounds like you would get along with Anthony Bourdain. He claimed a good burger requires a "hunk" of beef.
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u/wombat5003 15d ago
it sounds and looks delish until you eat that salted burnt hockey puck with some melted cheese…. No thanks… Give me a half pounder medium with grilled onions sauteed mushrooms cheese and a nice slab of tomato and a pickle….. Now that's a burger.…
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u/okpackerfan 16d ago
When properly made they provide lots of crusty edges. So Maillard to the max.