The Ultimate Double Smash Burger Masterclass

Overview

This masterclass reveals the exact science behind crafting the ultimate double smash burger, from optimal meat blends to precise cooking temperatures. Learn to achieve perfectly caramelized patties, assemble a signature sauce, and build a delicious masterpiece at home.

Ingredients

• 450 grams (1 pound) 80/20 chuck and short rib mix
• 120 milliliters (1/2 cup) full-fat mayonnaise
• 60 milliliters (1/4 cup) tomato ketchup
• 4 potato buns
• 14 grams (1 tablespoon) unsalted butter
• Crinkle-cut dill pickles

Instructions

1. Prepare the meat blend using 450 grams (1 pound) of 80/20 chuck and short rib mix, divided into loose, 55-gram (2-ounce) spheres. Chill the meat to 3 degrees Celsius (38 degrees Fahrenheit).
2. In a chilled glass bowl, combine 120 milliliters (half a cup) of full-fat mayonnaise with 60 milliliters (a quarter cup) of tomato ketchup to make the smash sauce. Chill the sauce.
3. Slice the potato buns evenly through the equator.
4. Melt 14 grams (1 tablespoon) of unsalted butter on a griddle set to 190 degrees Celsius (375 degrees Fahrenheit) and toast the sliced buns until golden.
5. Heat a dry cast-iron skillet to a smoking-hot 260 degrees Celsius (500 degrees Fahrenheit).
6. Place two chilled meat spheres into the dry pan, spacing them well apart, and smash them flat.
7. Aggressively scrape under each patty using a razor-sharp bench scraper or a very stiff steel spatula, chiseling off every millimeter of caramelized crust, then flip.
8. Take a toasted potato bun base and spread 15 milliliters (1 tablespoon) of the chilled smash sauce edge to edge.
9. Lay down three thin slices of crinkle-cut dill pickle on the sauced bun base.
10. Place the cooked patties on top, add the other bun half, and complete the burger assembly.

In this video

• A sphere of ground beef transforms into a caramelized, lacy-edged masterpiece at 260 degrees Celsius (500 degrees Fahrenheit) on cold cast iron.
• The ideal meat blend is 450 grams (1 pound) of an 80/20 chuck and short rib mix.
• Meat should be divided into loose, 55-gram (2-ounce) spheres and not packed tight.
• The smash sauce combines 120 milliliters (half a cup) of full-fat mayonnaise with 60 milliliters (a quarter cup) of tomato ketchup.
• Potato buns should be sliced evenly and toasted in 14 grams (1 tablespoon) of unsalted butter on a griddle set to 190 degrees Celsius (375 degrees Fahrenheit).
• The main cooking event requires a dry cast-iron skillet heated to a smoking-hot 260 degrees Celsius (500 degrees Fahrenheit).
• Aggressively scrape under the patty with a razor-sharp bench scraper or stiff steel spatula to get all the caramelized crust.
• The assembled burger starts with a toasted potato bun base, 15 milliliters (1 tablespoon) of chilled smash sauce, and three thin slices of crinkle-cut dill pickle.
• Keep your meat loose and perfectly chilled at 3 degrees Celsius (38 degrees Fahrenheit) before forming spheres and cooking.

Frequently asked questions

What is the ideal temperature for cooking a smash burger?

The ideal temperature for cooking a smash burger is a smoking-hot 260 degrees Celsius (500 degrees Fahrenheit) on a dry cast-iron skillet. This high heat ensures a caramelized, lacy-edged crust.

What kind of meat is best for a smash burger?

The best meat for a smash burger is 450 grams (1 pound) of an 80/20 chuck and short rib mix. It should be divided into loose, 55-gram (2-ounce) spheres.

How do I make the smash burger sauce?

To make the smash burger sauce, combine 120 milliliters (half a cup) of full-fat mayonnaise with 60 milliliters (a quarter cup) of tomato ketchup in a chilled glass bowl. Ensure it's well mixed and chilled.

What's the secret to getting a great crust on a smash burger?

The secret to a great crust is cooking the meat on a smoking-hot cast-iron skillet at 260 degrees Celsius (500 degrees Fahrenheit). When flipping, aggressively scrape under the patty to chisel off every millimeter of caramelized crust.

What are the non-negotiable tips for mastering a smash burger?

The three non-negotiables for mastering a smash burger are: keeping your meat loose and perfectly chilled at 3 degrees Celsius (38 degrees Fahrenheit), forming 55-gram (2-ounce) spheres, and cooking on an extremely hot surface.