Smash Burger Mince 1kg

Make your own burger patties with our mix of boneless rib cap and chuck steak. Once minced  we vacuum pack into 1kg packs for freshness.

Just add salt & pepper for a show stopping home made burger  

Serves: makes 8-9 1/4 pound burgers 

Using the Best Beef

Smash burgers require a higher fat percentage than the average burger, Choosing a lean beef mixture is likely to give you dry, tough burgers.

Cooking Smash Burgers

First things first, you'll want to get the griddle surface really, really hot. Aim for 650 degrees or more. You can test the temperature by sprinkling a small amount of water on the surface. It should instantly dance and disappear. Do not add oil to the griddle surface since you want maximum exposure.

Using the Hamburger Spatula

Drop each burger ball onto the griddle surface making sure that each patty has enough room to be pressed out. Let each of them sizzle for a few seconds, then press the patties down as hard as you can, keeping the spatula level and even. This is why you need a strong spatula with a stable handle that is comfortable to use.

Searing the Burgers

Now that you've pressed down the patties, let them cook just until the edges are getting crispy, then flip. Use the spatula to scrape around the edges before getting the patty onto the blade. This keeps the patty from falling apart.

Immediately put a slice of cheese on the patty. After a few seconds, pull the burger patties and place them on the buns. The thin, pressed meat will cook very fast and it is easy to overcook the meat. One of the great things about cooking burgers this way is that you can turn them out very quickly.

Having the perfect spatula for making smash burgers will enhance the process so that you can spend more time enjoying yourself and less time stressing about making the meal happen.