A smashburger is a popular American burger style that has risen to prominence over the last decade. It gets its name from the cooking technique used to create a crispy, caramelized exterior while keeping the interior juicy and tender. This style of burger has its origins in backyard grilling but has since become a staple menu item at many burger-focused restaurants across the country.
What Makes a Smashburger Different?
There are a few key elements that set smashburgers apart from a regular burger:
- Smashing the patty – A ball of fresh ground beef is smashed flat with a spatula on a hot griddle or grill. This smashing process sears the meat creating a crispy crust.
- Thin patties – Smashburger patties are typically quite thin, around 3-4 oz pre-smash. This increases the surface area for browning and creates a higher meat to bun ratio.
- High heat – The griddle or grill is heated to high temperatures, above 500°F. This helps the patties brown quickly while keeping the interior moist.
- American cheese – Melty American cheese is a key topping, helping to keep the patties juicy and adding salty flavor.
- Buttered bun – The bun is toasted on the griddle and slathered with butter or oil for richness.
When done right, a smashburger is crisp and brown on the outside, juicy on the inside, and has lots of flavor from the Maillard reaction between the meat and hot griddle.
The History of Smashburgers
While thin patties had existed previously, the trend of specifically “smashing” burger patties is believed to have originated in the late 1980s and early 1990s.
Backyard cooks experimenting with their grilling technique discovered that smashing a ball of ground beef on a hot surface resulted in a delicious crusty exterior. This style grew in popularity at summer barbecues and cookouts.
Restaurants eventually caught on to the appeal of these crispy, greasy burgers. In the early 2000s, chefs like George Motz in New York started offering gourmet smashed burgers, though often with higher quality ingredients than traditional backyard smashburgers.
Then, in the mid-2000s, the first Smashburger restaurant chain was founded and helped popularize this style across America. Since then, smashburgers have only grown more ubiquitous, appearing on menus everywhere from fast food to fine dining.
Key Moments in Smashburger History
- 1980s-1990s – Backyard cooks first experiment with smashing burger patties on hot grills, resulting in delicious crispy crusts.
- Early 2000s – Chefs like George Motz bring gourmet smashburgers to restaurants in New York.
- 2007 – The first Smashburger restaurant opens in Denver, focused entirely around smashed burgers.
- 2010s – Smashburgers proliferate, showing up on menus across America from fast casual chains to gastropubs.
Regional American Smashburger Styles
While the general cooking method remains the same, smashburger toppings and condiments vary regionally across the United States. Here are some of the more popular regional smashburger styles:
Classic Smash – Nationwide
The classic smashburger has proliferated across the country. It features a thin patty smashed on a griddle and topped with melty American cheese, tangy mustard and ketchup, onions, and pickles on a soft bun.
Oklahoma Fried Onion Smash – Oklahoma
This style of smashburger originated in Oklahoma. It includes the traditional toppings along with a hearty portion of crispy fried onions on top.
California Smash – California
Popular in California, these burgers use smashed avocado and pepper jack cheese instead of the standard American cheese and ketchup.
Green Chile Smash – New Mexico
New Mexican smashburgers incorporate chopped fire-roasted Hatch green chiles and melted pepper jack cheese for a spicy kick.
BBQ Smash – Texas
Texas smashburgers are slathered in bold, tangy barbecue sauce and served alongside onion rings.
How to Make a Smashburger
While seemingly simple, there are some nuances to crafting the perfect smashburger. Here is a step-by-step guide:
Ingredients
- Ground beef – Use fresh, high quality beef with an 80/20 meat to fat ratio
- Hamburger buns – Brioche or Martin’s Potato Rolls work best
- Cheese slices – American cheese is traditional though cheddar or swiss work too
- Onions
- Pickles
- Mustard
- Ketchup
- Butter or oil for cooking
- Salt and pepper
Steps
- Form the beef into loosely packed 2-3 oz balls. Season with salt and pepper.
- Get a cast iron griddle or skillet smoking hot, around 500°F.
- Coat lightly with oil or butter. Place balls of beef on the skillet and use a stiff spatula to firmly smash down until about 1/4-inch thick.
- Cook for 2-3 minutes until a dark crust forms. Flip and cook another 2 minutes on the other side.
- Add cheese on top during the last minute to melt.
- Meanwhile, toast the buns on the skillet.
- Build your burger by layering the smash patty along with desired toppings between the toasted bun.
Tips
- Really press down hard when smashing for ultimate crispness.
- Use a stiff metal spatula to get leverage and scrape up crunchy browned bits.
- Aim for thinner patties around 3-4 ounces pre-smashed.
- Season the griddle surface as well as the patties.
- Add onions, pickles, etc on top of the cheese so they warm through.
- Let the patties sit for a few minutes after smashing before trying to flip.
Why Smashburgers Are So Popular
There are several reasons for the smashburger’s meteoric rise:
- Flavor – Smashing on a hot griddle gives superior browning and a crispy, seasoned crust.
- Juiciness – The thin patty prevents overcooking and locks in moisture.
- Texture – Smashburgers achieve the perfect meaty yet crispy texture combo.
- Simplicity – They’re easier to cook than typical thick burgers.
- Customization – Their simplicity allows for endless unique topping combos.
- Nostalgia – Smashburgers evoke memories of classic backyard BBQs.
When done right, a smashburger is simply one of the most craveable and satisfying burgers around. The frenzy around this style doesn’t appear to be going away anytime soon.
Where to Find Great Smashburgers
Here are some top restaurants known for serving up excellent smashburgers:
| Restaurant | Location |
|---|---|
| Smashburger | Nationwide chain |
| Shake Shack | Nationwide chain |
| Burger Bach | Virginia |
| B Spot Burgers | Ohio |
| Gott’s Roadside | California |
| BurgerIM | Nationwide chain |
Smashburgers can also often be found at higher end pubs, gastropubs, diners, food trucks, and local restaurants in most towns across America.
How to Order at Smashburger Restaurants
Here are some tips for ordering smashburgers when dining at a restaurant focused on this style of burger:
- Know the patty sizes – Order a single, double, or triple patty depending on your appetite.
- Pick your protein – Most places offer beef, turkey, chicken, veggie, etc.
- Choose cheese type – American or another variety like cheddar or pepperjack.
- Decide on additional toppings – Popular options like bacon, guacamole, fried eggs, etc.
- Sauce selection – Ketchup, mustard, mayo, barbecue, buffalo, ranch and more.
- Figure out extras – Add on onion rings, milkshakes, or other sides.
- Specify temperature – Request degrees of doneness like rare, medium-rare, etc if desired.
- Bun style – Brioche and potato buns are common.
- Mix and match – Many places let you build custom burgers.
Understanding the menu and options will let you craft your perfect smashburger meal. Don’t be afraid to ask questions!
Smashburger Controversies
Despite its popularity, the smashburger has not been without its controversies and debates.
Use of Frozen Beef Patties
Many smashburger chains rely on frozen beef patties that they simply smash on a grill for ease of operations. Burger purists argue this technique does not result in the same flavor as using fresh never-frozen beef.
Nutritional Value
Critics claim the high fat content and lack of vegetables make smashburgers an unhealthy choice. However proponents argue smashburgers have similar or less calories than many other burger styles when ordered without large servings of cheese or bacon.
Difficulty Replicating
For many home cooks, it can be tricky to replicate the crispy seasoned crust of restaurant smashburgers at home without a commercial flattop grill. Amateur smashburgers often end up overcooked and dry.
Blandness
Some feel the classic smashburger is boring and unserious compared to increasingly elaborate burger recipes. But fans believe the straightforward flavors are part of its simple appeal.
Despite some drawbacks, the positive qualities of properly cooked smashburgers have catapulted them to their current iconic status. Their popularity seems likely to endure going forward.
Smashburger vs Regular Burger
So how exactly does the smashburger differ from a conventional burger?
| Smashburger | Regular Burger |
|---|---|
| Thin 3-4 oz patties | Thick 6-8 oz patties |
| Smashed flat on griddle | Formed into rounds |
| Cooked at high heat | Grilled or pan-fried |
| Develops crispy crust | Less crispy crust |
| Often uses American cheese | Varied cheese types |
| Typically less condiments | More condiments and toppings |
The smashed patties, high heat, and American cheese help create a distinct flavor and texture profile compared to a classic thick burger.
Conclusion
The smashburger is a distinctly American twist on the classic hamburger. Its origins trace to backyard grill experiments, but this style has exploded in popularity across the country thanks to its craveable crispy crust and juicy interior. Regional variations showcase America’s diversity while staying true to the smashburger method.
When cooked properly at high heat, smashburgers achieve an irresistible meaty and crispy flavor combo. Their relative simplicity and customizability help explain the widespread appeal. Despite some criticism, smashburgers have cemented their status as an iconic American dish. So for your next burger, ditch the thick patty and give smashing a try!