The Ultimate Double Smash Burger Masterclass

Overview

This video masterclass reveals the secrets to crafting the ultimate double smash burger, focusing on precision heat, meat preparation, and essential assembly techniques. Learn how to achieve perfectly caramelized patties with a lacy crust and balance flavors for an unforgettable diner-style experience.

Ingredients

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

Instructions

1. Divide 450 grams (1 pound) of 80/20 chuck and short rib mix into loose, 55-gram (2-ounce) spheres; do not pack them tight. Keep the meat perfectly chilled at 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 build the smash sauce.
3. Take two potato buns and slice them 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 potato buns.
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.
7. Grip a razor-sharp bench scraper or a very stiff steel spatula, then aggressively scrape under the patty, chiseling off every single millimeter of that caramelized crust from the cast iron, and flip.
8. Take your 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.

In this video

• The exact temperature for optimal caramelization when ground beef hits cold cast iron is 260 degrees Celsius (500 degrees Fahrenheit).
• Start with 450 grams (1 pound) of an 80/20 chuck and short rib mix for the ideal burger blend.
• Divide the meat into loose, 55-gram (2-ounce) spheres, ensuring they are not packed tight.
• Keep the meat perfectly chilled at 3 degrees Celsius (38 degrees Fahrenheit) before cooking.
• Prepare the smash sauce by combining 120 milliliters (half a cup) of full-fat mayonnaise with 60 milliliters (a quarter cup) of tomato ketchup in a chilled glass bowl.
• Slice two potato buns evenly and toast them on a griddle with 14 grams (1 tablespoon) of unsalted butter heated to 190 degrees Celsius (375 degrees Fahrenheit).
• Heat a dry cast-iron skillet to a smoking-hot 260 degrees Celsius (500 degrees Fahrenheit) before placing the meat spheres.
• When flipping, use a razor-sharp bench scraper or a very stiff steel spatula to aggressively scrape off every millimeter of caramelized crust.
• Spread 15 milliliters (1 tablespoon) of the chilled smash sauce edge to edge on the toasted potato bun base.
• Lay down three thin slices of crinkle-cut dill pickle on the sauced bun base as part of the assembly.

Frequently asked questions

What is the ideal temperature for cooking smash burgers?

The ideal temperature for a cast-iron skillet to achieve a caramelized, lacy-edged crust is a smoking-hot 260 degrees Celsius (500 degrees Fahrenheit).

What kind of meat blend is best for smash burgers?

The best meat blend for a smash burger is 450 grams (1 pound) of an 80/20 chuck and short rib mix, providing the perfect balance of fat and flavor.

How should the meat be prepared for smashing?

Divide the meat into loose, 55-gram (2-ounce) spheres, ensuring they are not packed tightly. It's crucial to keep them perfectly chilled at 3 degrees Celsius (38 degrees Fahrenheit) before cooking.

What are the main ingredients for the smash burger sauce?

The smash burger sauce combines 120 milliliters (half a cup) of full-fat mayonnaise with 60 milliliters (a quarter cup) of tomato ketchup, mixed in a chilled glass bowl.

How do you ensure the caramelized crust stays on the patty when flipping?

To preserve the crust, grip a razor-sharp bench scraper or a very stiff steel spatula and aggressively scrape under the patty, chiseling off every single millimeter of that caramelized crust from the cast iron.