OG Smash Burger

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OG Smash Burger

Lets talk about the technique

The smashing technique works because of the Maillard reaction. When you press a ball of beef flat against a screaming hot surface, you’re maximising the amount of meat that comes into direct contact with the pan. That contact is where the crust builds. The wider you spread the patty, the more surface area you expose, and the more of that crust you get. Fat is just as important here. I use an 80/20 lean-to-fat ratio. Fat renders out as the meat cooks and essentially fries the underside of the patty in its own juices. Go leaner than 80/20 and you lose that, ending up with a patty that steams instead of sears.

What else is on the burger

I keep the build simple because it works. Mayo on the bottom bun, mustard on the top, then lettuce and finely sliced red onion before the meat goes on. The patties get stacked with cheese between them so it stays melted right through to the middle. Pickles on top, just before the lid goes on. Every element has a job: the lettuce and onion sit below the patty so they don’t wilt from the heat, the pickles go on last so they stay crisp, and the butter-toasted bun holds up without going soggy. You can have this on the table in under 15 minutes if your prep is done before the pan goes on.

If you liked this recipe, you should try the Steakhouse Burger next. This one has a thick beef patty and more salad on it but it's just as tasty.

Ingredient Notes

80/20 beef mince:

The fat content is what makes this work. Higher fat means the patty bastes itself as it cooks, and the rendered fat helps build the crust on the underside. If you use anything leaner, the patty tends to steam rather than sear, and you lose the texture that makes a smash burger worth making.

Burger cheese:

I use processed burger cheese slices here, not a fresh cheese. It’s the best choice because the slices melt fast and evenly over a hot patty. Fresh cheeses like cheddar or gruyere take longer to melt and can slide off before they’re fully liquid. The smooth, even melt is exactly what you want on a smash burger.

Milk bun:

The bun needs to be soft enough to compress without fighting you, but sturdy enough to hold the patty and sauces without falling apart. A milk bun hits both. Brioche works as a substitute but it’s richer, which can tip the balance of the whole burger. If you can find Martin’s potato rolls, those work brilliantly too.

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Ingredients

2 x 80g ball of mince beef 80/20 lean to fat ratio
2 slices burger cheese
1 milk or potato bun
1 tbsp mayonnaise
1 tsp yellow mustard
4 slices sweet and spicy pickles
small handful finely sliced iceberg lettuce
¼ small red onions, sliced thin
softened butter, for toasting the bun
salt, to season

Equipment

Chopping board
Chef’s knife
Cast iron pan, heavy-bottomed skillet or grill plate on BBQ
Burger smasher or heavy-bottomed pot/saucepan
Parchment paper
Metal spatula or bench scraper
Tongs

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Directions

PREP INGREDIENTS

Preheat a BBQ flat plate or cast iron pan slowly over medium heat for 20 minutes.
Slice the bun in half and spread with the softened butter on both sides.
Slice the onion very thinly and finely shred the lettuce leaf. Set aside.

COOK BURGERS

Increase the BBQ heat to high. Place the bun, buttered side down on the BBQ and toast for 30 seconds, until nicely golden. Set aside.
Place the mince balls on the BBQ and put a square of baking paper (parchment) on top of each ball. Press down hard on each ball with a protein press or a heavy based pot until very thin.
Remove the paper and season the meat with salt. Cook until the mince is almost cooked through and the base is crispy.
Using a large scraper, flip the patties over and top with a slice of cheese on each. Once melted, stack one patty on top of the other.

ASSEMBLE AND SERVE

Spread the bun base with the mayonnaise, then top with the lettuce. Drizzle the tops with the mustard, then add the red onion and pickles.
Place the stacked burgers on the bun base and then the bun lid on top.

Notes

Chef Tips

Season after you smash, not before

If you season the beef before pressing, the salt starts drawing moisture out of the meat immediately. That moisture creates steam between the patty and the pan, which works against the crust you’re trying to build. Season the top of the patty right after it’s been pressed flat and is already on the pan.

The pan has to be screaming hot

This isn’t a recipe where medium heat gets you there. The whole point is high, direct heat so the Maillard reaction kicks in fast. Cast iron or a heavy-bottomed steel pan holds heat well and recovers quickly when cold beef hits it. A thin pan will drop temperature the moment you add the patties, and you’ll end up braising instead of searing.

Scrape, don’t lift

When it’s time to flip, use a metal spatula and scrape the patty off the surface so all the browned fond comes with it. That fond is flavour. If you try to lift the patty straight up, you’ll leave the best part stuck to the pan.

Storage

A smash burger is best made to order. The crust softens quickly once the patty is off the heat, so eat it straight away. If you’re cooking for a group, portion your beef balls and prep all the veg and sauces in advance so you’re just working the pan when it’s time to cook. Leftover cooked patties can be refrigerated for up to 2 days and reheated in a hot pan, but you won’t get the same crust back. Freeze raw beef balls if you need to prep further ahead, and thaw overnight in the fridge before cooking.

FAQs

Can I use leaner beef mince?

I wouldn’t go leaner than 80/20 for this recipe. The fat isn’t just for flavour; it’s what helps build the crust and keeps the patty from drying out under high heat. If you use 90/10 or leaner, the patty will cook faster but come out drier, and you’ll lose the texture that makes a smash burger worth the effort.

What can I use instead of a burger smasher?

A heavy-bottomed saucepan or pot works just as well. Place a piece of parchment paper over the beef ball first so it doesn’t stick to whatever you’re pressing with, then push down firmly and hold for a couple of seconds. You want steady, even pressure to get a uniform patty.

Can I scale this up for more people?

Yes, easily. The recipe is written for one burger, so just multiply everything by however many you’re making. The key is not to crowd the pan. Cook in batches if needed because a crowded pan drops temperature and the patties will steam rather than sear.