- When you press down on the burger patties as soon as they reach a hot griddle, you assure optimum juiciness as well as a tasty and well-browned crust.
- This should be done within the first 30 seconds.
- It is easier for the crust to brown evenly if you use a skillet with a heavy bottom that has been heated well.
Using a metal spatula that is firm and flat is helpful in removing every last bit of crust from the skillet.
Why do you smash a Burger down?
When your beef patty is exposed to heat, the amino acids and sugars that are already present in it will begin to react, which will cause changes in both the flavor and the color. When you press down on the burger patty, you are really increasing the amount of surface area available for the Maillard reaction to take place. What’s the story behind the name ″Smashburger″?
What is Smash burgers?
- The name of the hamburger chain that was established in Denver, Colorado, in 2018 is known as Smash Burger.
- There are presently over 370 Smash Burger franchisees located in 37 states and nine countries.
- During the cooking process, the burger is shattered, which results in a response with the amino acids as well as a change in flavor and color.
Additionally, this generates more surface area for the mallard reaction to take place.
Do you have to smash your burgers to get the most flavor?
In point of fact, the enormously popular burger restaurants Shake Shack and Smashburger have based their business models on the idea that your hamburger patty has to be pressed, or smashed, against the cooking surface in order to extract the maximum amount of flavor from the meat. The item that has become synonymous with Smashburger. Image courtesy of Smashburger.com
Can you use an industrial spatula to smash a Burger?
In all likelihood, the vast majority of individuals do not own an industrial spatula that is sufficiently broad to ensure complete covering of a broken burger. On actuality, if you continue to push down in the center, the edges will finally be spared the wrath of the spatula and will finish up being thicker than the beef in the center.