How big to make balls for smash burgers?

For smash burgers, use loosely packed balls of fresh 80/20 ground beef, typically weighing 2 to 4 ounces (about 56-113g) each, depending on if you're making single or double patties. A common practice is 2.5 to 3 oz for thinner, crispy double patties, or 4 oz for a thicker single patty, ensuring you don't overwork the meat to keep them tender.

What size ball for smash burgers?

To make a smash burger, start with a ball of ground beef that is just larger than the size of a golf ball (about 2 ounces is just right). Season each ball with salt and pepper, and set them on a hot cast-iron griddle.

How big to make burger balls?

Portion the meat into ~4 – 5 oz balls. That should work out to a 2 to 2 1/2″ ball size. Work the meat just enough to get it to stay together but don't press it together too tightly. Once formed, place in the refrigerator until ready to cook.

What is the 5 6 7 rule for burgers?

The "5-6-7 burger rule" is a simple grilling guideline for medium burgers: cook for 5 minutes on the first side, 6 minutes on the second side, and then rest the patty for 7 minutes to let juices redistribute, yielding a juicy, medium-done burger without a thermometer. This method, promoted by chefs like David "Chef Fig" Figueroa, works best for thick, ½-inch patties on medium-heat grills, but times should adjust for thinner patties or different heat levels, with a meat thermometer being the most accurate tool. 

How big should you make smash burger patties?

Step 2: Smash the Patties

It gives you good leverage, which is important—remember, we're smashing petite two-ounce patties down to a size that's wide enough to fit on a standard burger bun. One of the real keys here is to use an ungreased surface.

How George Motz Makes NYC’s Best Burgers at Hamburger America | Made to Order | Bon Appétit

What's the secret to a juicy smash burger?

The secret to a juicy smash burger is using high-fat beef (80/20), smashing it immediately onto a scorching hot griddle, and letting it form a deep crust without moving it, which maximizes flavor and keeps the inside moist, often by double-stacking thin patties for maximum crispiness and juiciness.
 

How many smash burgers can 1 lb make?

Apologies for the raw meat photos, but I wanted you to see how I set everything up for cooking. One pound of beef will make either four or five smash burgers. If using 80% lean ground beef, I recommend making 5 burgers because the fat will cook out and the burgers will shrink as they cook.

What does 80/20 mean for burgers?

80/20 Ground Beef

The ratio stands for 80% lean meat and 20% fat content. The higher fat content enhances the flavor and juiciness of the meat, making it ideal for dishes like juicy burgers, meatballs, and lasagnas.

What temperature to cook a smash burger?

For smash burgers, the ideal griddle or pan temperature is very hot, generally 400°F to 500°F (200°C - 260°C), to achieve that signature crispy, caramelized crust (Maillard reaction) quickly, with many chefs preferring even higher, 500°F+, for the best sear, cooking each side for just 60-90 seconds. A lower temperature (around 350-400°F) might work but results in less crust.
 

How often do I flip burgers?

Flipping your burgers more than once can provide a 29 percent optimal improvement in cooking time over flipping them only once, but there's no advantage gained from flipping more than 3-4 times.

What size balls for smash burgers reddit?

I have found that a 2.5 oz meatball makes a perfect sized smash burger to make a double patty burger , but that's up to personal preference. I also like to use a steaming cover while toasting the buns to make them nice and soft and also to aide in melting the chee depending on what kind of cheese I'm using.

What size dough ball for hamburger buns?

Shape each piece into a ball. Flatten each dough ball with the palm of your hand until it's about 3" in diameter. Place the buns on a lightly greased or parchment-lined baking sheet.

What's better for burgers 80/20 or 90/10?

For juicier, more flavorful burgers, 80/20 (80% lean/20% fat) is better, providing richness and tenderness, while 90/10 (90% lean/10% fat) is leaner and firmer, better for dishes like tacos or sauces where less grease is desired, but it can dry out faster for burgers. Most chefs recommend 80/20 for its perfect balance of flavor, moisture, and texture in burgers. 

What kind of cheese melts best on smash burgers?

American cheese is the best cheese for a smash burger, hands down but believe it or not all American cheese is not created equal.

How many ounces is a typical smashburger?

3 ounces has worked well for me. I'm smashing them with my spatula and they turn out well. I like 2.66 oz patties. This allows me to get 6 patties per pound and usually use 2 patties per burger.

How do you prevent a smash burger from drying out?

Start with the Right Ground Beef

For the the best smash burgers, choose ground beef that's 80/20 (80% lean, 20% fat). The higher fat content ensures flavor and keeps the burger from drying out or falling apart.

How big is a smash burger ball?

I weigh them out to 2.5 oz or 3 oz depending on what size hamburger buns I'm using. I do 2 oz smash burgers and roll them in a loose ball and season them all over (Lawrys and pepper).

Is 400 degrees hot enough for smash burgers?

Yes, 400°F (about 200°C) is a great temperature for smash burgers, providing enough heat for a good crust (Maillard reaction) while allowing for juicy results, though many chefs prefer 450-500°F for even crispier edges if their setup allows for it without burning. The key is a very hot, flat surface (like cast iron) to get that signature sear quickly. 

Does McDonald's use 80/20 beef?

What are McDonald's burgers made of? Here are the facts: All of our burger patties in the U.S. are always made with 100% USDA-inspected beef. That's the only ingredient: 100% real beef.

Is 80/20 good for smash burgers?

What's the best meat for smash burgers? I like using an 80/20 blend of ground beef chuck. That extra fat melts down as the burger cooks, helping the meat crisp up and form a magical browned crust on the outside.

What is the key to a crispy smash burger?

Smash burgers are all about contact and heat. Press a beef ball onto a ripping-hot surface and you get instant browning, ultra-crispy edges, and a tender, juicy center.

Should you add egg to burger patties?

Yes, you can put egg in hamburger patties, as it acts as a binder to help hold the meat together and prevent crumbling, but it's a matter of preference; some cooks add it with breadcrumbs for a meatloaf-like texture, while others use only seasoned ground beef for a pure beef flavor and texture. Using an egg, especially with breadcrumbs, creates a softer, moister, and more cohesive patty, whereas omitting binders can result in a firmer, more traditional burger that holds its shape well if handled gently.
 

What is the secret to a juicy burger?

The secret to juicy burgers lies in using fatty meat (80/20), handling it gently to avoid toughness, seasoning just before cooking (or salting the outside later), cooking on high heat with a hot surface (don't press!), flipping only once, and letting them rest, while some chefs add a little mayo or Worcestershire for extra moisture.
 

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