Classic American Smash Burger
Melted Cheddar

Master the art of the perfect burger with this classic smash-style recipe, featuring a juicy beef patty, melted cheddar, and a golden, buttery toasted bun.

Ingredients

• 90 g burger bun (sesame)
• 150 g ground beef patty
• 20 g melted butter
• 1 slice cheddar cheese
• 2-3 leaves fresh lettuce
• 2 slices tomato
• 2 slices pickles
• 14 onion (thinly sliced)
• 1 tbsp American burger sauce
• to taste sea salt
• to taste black pepper

Instructions

1. 1Slice the Bun

   

   Select a large burger bun weighing around 90 grams to complement the beef. Using a serrated bread knife, slice the bun horizontally through the center. Use a gentle sawing motion without pressing down too hard to ensure the cut surface remains flat for even toasting.

   Tip: If the bun is soft, hold it lightly with your palm and let the knife do the work to avoid squashing the bread.
2. 2Coat with Butter

   

   To achieve a rich, golden crust, you need an even application of butter. Roll the cut side of each bun half over a perforated metal roller sitting in a bath of melted butter. This method ensures every part of the crumb is coated, which helps create a flavorful moisture barrier and a crispy texture when grilled.

   Tip: Make sure the butter is fully melted but not boiling to ensure it coats the roller evenly.
3. 3Toast the Interior

   

   Place the buttered buns cut-side down onto a flat-top griddle preheated to 100 degrees. Apply light pressure with your hands to ensure the entire surface makes contact with the heat. Toast them until they are golden brown and you can hear a distinct crunch when tapped.

   Tip: Keep the buns to the side of the griddle once toasted to keep them warm without burning them while you cook the meat.
4. 4Inspect the Sear

   

   Lift the bun to check the progress. You are looking for a deep golden-brown color and a distinct crispy texture. This toast is essential for both flavor and structural integrity, preventing the bun from absorbing too much moisture during assembly.

   Tip: Using a roller to apply the butter ensures an even coating, which leads to a perfectly uniform toast across the entire surface of the bun.
5. 5Sear the Patty

   

   After cleaning the griddle surface and raising the temperature to 210°C, use tongs to place the 150g beef patty onto the center of the heat. Ensure the griddle is hot enough to achieve an immediate sear which helps lock in the natural juices of the meat.

   Tip: If using a gas griddle, wait for visible wisps of smoke before adding the meat; this ensures the surface is hot enough to prevent sticking.
6. 6Smash for Crust

   

   Immediately after placing the patty on the heat, use a heavy metal burger press to firmly flatten the meat against the griddle surface. Press down until the patty reaches a thickness of approximately 1.5 centimeters. This increases surface contact, creating a deeply caramelized and flavorful crust.

   Tip: Press firmly at the very beginning of the cooking process to maximize the Maillard reaction without squeezing out the juices once the meat starts to cook through.
7. 7Season and Assemble

   

   Season the top side with salt and pepper as the first side sears. Flip the patty onto the sliced onions and place the cheddar on top to melt. Move the finished beef to the bun and add sauce with fresh vegetables.

   Tip: Grind the seasoning from a height of a few inches to achieve a more even distribution across the entire surface of the patty.

Storing & Reheating

Burn It Off

Frequently Asked Questions