What is the right meat for your smashburger? - Whamburg (2024)

FAQs

What is the right meat for your smashburger? - Whamburg? ›

To make a smash burger juicy and flavorful, use ground beef with a fat ratio of 15-20% and season it just prior to cooking. For smash burgers, do you want more lean or fat in the ground beef? For smash burgers, you want a balance of lean and fat in the ground beef. The ideal fat ratio is 15-20%.

Ground beef.

The magic of the smash burger (that crisp, caramelized crust) comes from the combination of high heat and the high fat content of the burger. Because of this, smash burgers don't work as well with a leaner ground beef, so aim for an 80-85% meat to fat ratio. Ground chuck would also work wonderfully here.

Chuck is the most commonly used cut of beef in burger blends. Marbled throughout and well-balanced in flavor with a decent lean-to-fat ratio, chuck steak is generally the primary cut used in burger blends and is supplemented with one or two other cuts of meat. Sirloin or Tri-Tip.

A good basic mixture would be to use 50% chuck (the cheap and lean), 25% rib plate (the fatty parts) and 25% brisket (the fatty and beef flavor). Alternative cuts that make a damn good burger without emptying your wallet are round (lean) and navel (the fatty beef belly).

We like to use a basic food scale to make sure each patty comes out the same. Four-ounce patties are the ideal size for making smash burgers. If you really like the crispy surface, you can cut the patty size down to two-ounce portions and then just double them up on the bun.

A 90% lean to 10% fat ratio might result in a burger that is too dry. While it would be healthier, it would lack the juiciness and flavor that make a smash burger so irresistible. The ideal fat ratio for a smash burger is between 15-20%.

Ground beef (Fieri recommends 80% lean, 20% fat) American cheese slices. Brioche buns. Lettuce.

Some of the best beef cuts for burgers include: Ground Round — As stated above, this cut does well on its own as a reliable option for creating delicious burgers. Round meat can be from top round or bottom round. Brisket — Brisket has incredibly high fat content and great beef flavor.

The meat will not break down as much as a fine grind, therefore producing a moist, chunky texture. With all sizes of grinds it's best to grind the meat through twice for a consistent product.

A little extra moisture helps even well-done burgers stay juicy and tender, even if they're made from 90% lean ground beef. Mix in 1/4-1/2 cup water per pound of ground beef before forming your patties to reap the tenderizing benefit of H20. Some chefs tuck an ice cube into the middle of the patty for the same effect.

What is the ideal ground beef for burgers? ›

85/15 or 80/20 Ground Chuck Is Best for Burgers

80/20 is the ideal choice because it will be the most flavorful. Ground round comes from the back of the cow, near the tail, upper leg, and rump.

When it comes to tender beef cuts, the chuck tends to reign supreme. This area, which is found around the shoulder and neck, contains a ton of connective tissue. And, when you turn this cut into a ground mince it yields the perfect ratio of fat to lean meat.

Preheat on high heat for 10-15 minutes, looking for a surface temperature of 400-425 degrees F. To test the surface, sprinkle a few drops of water on top of the surface; they should “dance” rapidly across the hot surface, evaporating in moments.

Divide beef into 8 even portions, about 3 oz each. Loosely Roll them into balls then cover and refrigerate while preparing remaining ingredients. The meat must be cold when it hits the grill.

A flat press works best to get the patties very thin. This is our favorite Smash Burger Tool, but you can also push over the top of a spatula with a meat mallet to smash burgers. Also, pre-cut parchment paper makes the job easy, but you can cut your own pieces.

We take great pride in using only the finest beef for our burgers, which is sourced from family-owned farms and ranches throughout the United States, such as Walter Angus located near our Colorado headquarters. These farms share our commitment to sustainable, climate-friendly practices and humane animal care.

First off, whereas regular burgers hit the grill or griddle already formed into patties, smash burgers start as just loose balls of ground beef plopped on the grill first, then smashed down with a spatula or burger press until they're ultra-thin.