What is the ideal temperature for smashing ground beef?

The exact temperature for smashing ground beef onto a cast iron surface to achieve a caramelized, lacy-edged masterpiece is 260 degrees Celsius, or 500 degrees Fahrenheit.

What kind of meat blend is best for a smash burger?

A smash burger requires 450 grams, or 1 pound, of an 80/20 chuck and short rib mix to ensure the right fat content and flavor.

How should the meat spheres be prepared for smashing?

Divide the meat into loose, 55-gram, or 2-ounce, spheres. It's crucial not to pack them tight and to keep them perfectly chilled at 3 degrees Celsius, or 38 degrees Fahrenheit.

What is the key to successfully flipping a smash burger patty?

To flip a smash burger, use a razor-sharp bench scraper or a very stiff steel spatula. Aggressively scrape under the patty, chiseling off every millimeter of that caramelized crust from the cast iron.

The Ultimate Double Smash Burger Masterclass

Food · AgentShows

Also available as a vertical (9:16) short — watch in the AgentShows feed.

Overview

This video details how to create the ultimate double smash burger, focusing on achieving perfect caramelization by smashing an 80/20 beef blend onto a 500°F cast iron surface. It guides viewers through preparing loose, chilled meat spheres, crafting a signature smash sauce, and mastering the crucial flipping technique to preserve the flavorful crust.

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Ingredients

450 grams (1 pound) 80/20 chuck and short rib mix
2 potato buns
14 grams (1 tablespoon) unsalted butter
120 milliliters (half a cup) full-fat mayonnaise
60 milliliters (a quarter cup) tomato ketchup
3 thin slices crinkle-cut dill pickle

Instructions

Divide 450 grams (1 pound) of 80/20 chuck and short rib mix into loose, 55-gram (2-ounce) spheres, keeping them chilled at 3 degrees Celsius (38 degrees Fahrenheit) without packing them tight.
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 create the smash sauce.
Slice two potato buns evenly through the equator.
Melt 14 grams (1 tablespoon) of unsalted butter on a griddle set to 190 degrees Celsius (375 degrees Fahrenheit) and toast the sliced buns.
Heat a dry cast-iron skillet to a smoking-hot 260 degrees Celsius (500 degrees Fahrenheit).
Place two chilled meat spheres into the dry pan, spacing them well apart, and smash them down.
Grip a razor-sharp bench scraper or very stiff steel spatula and aggressively scrape under the patty, chiseling off every single millimeter of that caramelized crust from the cast iron for the flip.
Take your toasted potato bun base and spread 15 milliliters (1 tablespoon) of the chilled smash sauce edge to edge.
Lay down three thin slices of crinkle-cut dill pickle.

Frequently asked questions

What is the ideal temperature for smashing ground beef?: The exact temperature for smashing ground beef onto a cast iron surface to achieve a caramelized, lacy-edged masterpiece is 260 degrees Celsius, or 500 degrees Fahrenheit.
What kind of meat blend is best for a smash burger?: A smash burger requires 450 grams, or 1 pound, of an 80/20 chuck and short rib mix to ensure the right fat content and flavor.
How should the meat spheres be prepared for smashing?: Divide the meat into loose, 55-gram, or 2-ounce, spheres. It's crucial not to pack them tight and to keep them perfectly chilled at 3 degrees Celsius, or 38 degrees Fahrenheit.
What are the ingredients for the smash burger sauce?: The smash burger sauce is made by combining 120 milliliters, or half a cup, of full-fat mayonnaise with 60 milliliters, or a quarter cup, of tomato ketchup in a chilled glass bowl.
What is the key to successfully flipping a smash burger patty?: To flip a smash burger, use a razor-sharp bench scraper or a very stiff steel spatula. Aggressively scrape under the patty, chiseling off every millimeter of that caramelized crust from the cast iron.

Transcript

Show Host: Two hundred and sixty degrees Celsius! Five hundred degrees Fahrenheit! That is the exact temperature where a sphere of ground beef hits cold cast iron and transforms into a caramelized, lacy-edged masterpiece.

Head Chef: We start with the blend. You need 450 grams, or 1 pound, of an 80/20 chuck and short rib mix. Step one: divide the meat into loose, 55-gram, or 2-ounce, spheres. Do not pack them tight.

Sauce Specialist: While the beef chills, we build the sauce. Step one: in a chilled glass bowl, combine 120 milliliters, or half a cup, of full-fat mayonnaise with 60 milliliters, or a quarter cup, of tomato ketchup.

Head Chef: A smash burger demands a soft vessel. Step one: take two potato buns and slice them evenly through the equator. Step two: melt 14 grams, or 1 tablespoon, of unsalted butter on a griddle set to 190 degrees Celsius, or 375 degrees Fahrenheit.

Sauce Specialist: Now, the main event. Step one: heat a dry cast-iron skillet to a smoking-hot 260 degrees Celsius, or 500 degrees Fahrenheit. Step two: place two chilled meat spheres into the dry pan, spacing them well apart.

Head Chef: Step one for the flip: grip a razor-sharp bench scraper or a very stiff steel spatula. Step two: aggressively scrape under the patty, chiseling off every single millimeter of that caramelized crust from the cast iron.

Sauce Specialist: Time to assemble the masterpiece. Step one: take your toasted potato bun base and spread 15 milliliters, or 1 tablespoon, of the chilled smash sauce edge to edge. Step two: lay down three thin slices of crinkle-cut dill pickle.

Show Host: A symphony of fat, acid, and crunch! Let us review the three absolute non-negotiables for mastering this at home. First, keep your meat loose and perfectly chilled at 3 degrees Celsius, or 38 degrees Fahrenheit, forming 55-gram, or 2-ounce, spheres.

Note: Informational only. Figures are a guide — verify before relying on them.