What is the best blend for smash burgers?

For the best smash burger blend, use 80/20 ground chuck for its ideal fat-to-lean ratio, ensuring juiciness and a great crust; for an even richer flavor, consider blending in brisket or short rib, like a 60% chuck, 30% brisket, 10% short rib mix. The high fat content is crucial for rendering and developing that signature crispy, flavorful edge when smashed on a hot griddle, with simple salt and pepper seasoning applied during cooking.

What is the best beef blend for smash burgers?

Smashed burgers should have a higher percentage of fat in the meat as mentioned above. Accordingly, we have settled on using a fatty blend of short-rib brisket and sirloin for our burgers.

What is the secret to a good smash burger?

The secret to a great smash burger lies in using high-fat ground beef (80/20 chuck), searing it on a ripping hot cast iron or griddle, smashing it hard with a firm press (using parchment paper if needed) for a few seconds to create a massive crust, and seasoning after smashing to develop the Maillard reaction and crispy, lacy edges. The key is high heat, firm smashing, and not overworking the meat into balls. 

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 to mix into smash burgers?

You can mix it up with the toppings, but try to keep it simple. This is a burger that's all about the beef. I like sliced onions, dill pickles, some shredded lettuce to help catch any dripping juice (and there will be dripping juice), and a mayo-based condiment (in this case, some basic homemade mayonnaise).

Should we Change Our Burger?!

How to make the perfect smashed burger?

Smashing The Burgers

1. Place a large, heavy pan over a high heat and let it heat up for a few minutes.
2. Grab the mince and roll it into a ball. ...
3. Drizzle some oil into your searing hot pan, and place your beef ball into the centre.
4. Use a spatula (or burger press if you've come prepared) to press down on the burger.

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. 

What is the best beef combination for burgers?

What's the best cut for burgers? A. Most people use ground beef with an 80/20 fat-to-lean ratio. For extra flavor, you can grind your own mix using cuts like beef rib eye steak boneless or beef sirloin.

Can I use 90/10 beef for smash burgers?

Detailed Smash Burger Preparation Process. A freshly ground 75/25 or 80/20 meat is best. The fattier the better. If you go for 85/15 (like I do) or 90/10, your burger will not turn out as juicy.

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.

What is Ramsay's secret ingredient for burger patties?

Gordon Ramsay has a few "secret" touches, but his key is a specific meat blend (chuck, short rib, fat), seasoning with simple spices, and often adding grated, frozen butter into the meat or basting the patty with butter at the end for incredible richness and juiciness, along with using a binder like egg yolk. He emphasizes high-quality meat and a 80/20 fat ratio for flavor, plus a touch of chili flakes for spice.
 

Do I flip a smash burger?

Yes, you absolutely flip smash burgers, but only once, after the first side has developed a deep, crispy, brown crust, usually after 1-3 minutes on a ripping hot griddle, then add cheese and cook briefly on the second side just long enough for the cheese to melt. The key is waiting for that perfect crust to form and then scraping it up intact before flipping, ensuring maximum flavor and texture, say.
 

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.
 

What is the best burger meat blend Gordon Ramsay?

The key to preparing Gordon Ramsay's burger is starting with the right meat blend. According to a popular episode of MasterChef, the best blend for a burger follows a 70-20-10 ratio of 70% chuck steak, 20% short rib and 10% fat.

What's better, 80/20 or 93/7 ground beef?

Neither 80/20 nor 93/7 ground beef is inherently "better"; the best choice depends on your recipe, with 80/20 offering juicier flavor for burgers and meatballs, while 93/7 provides a leaner, higher-protein option for tacos or meatloaf, making 80/20 ideal for richness and 93/7 for health-conscious cooking.
 

Is 70/30 or 80/20 better for burgers?

For the classic, juicy, flavorful burger, 80/20 (80% lean, 20% fat) is generally considered the best sweet spot, offering moisture and taste without excessive grease, while 70/30 provides richer flavor and juiciness but risks being too greasy and shrinking more. Choose 80/20 for a balanced, widely loved burger; opt for 70/30 if you prioritize intense flavor and don't mind a greasier, smaller patty, or for cooking well-done. 

What is the best beef mix for smash burgers?

The key is using beef with around an 80-20 lean-to-fat ratio (ground chuck works well), forming it into balls and smashing it onto an unoiled steel surface (you want the meat to stick when you smash it), and using a stiff, thin metal spatula to scrape up the edges of the cooked meat.

Is 80/20 or 90/10 better for smash burgers?

Is 90% 10% fat ratio good for a smash burger? 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%.

What cut of beef makes the juiciest burgers?

The best beef for juicy burgers is ground chuck with at least 80/20 fat content. The higher fat percentage helps keep the patty moist and flavorful.

How to make smash burgers?

How to Make Smash Burgers on a Baking Steel

1. Preheat your Baking Steel griddle over high heat for ~10 minutes until very hot.
2. Divide beef into 4 x 3–4 oz (85–115g) balls. ...
3. Place 1–2 balls on the steel. ...
4. Cook 30–60 seconds until the edges are deeply browned and lacy.
5. Scrape to release and flip.

What is the best meat blend for burgers reddit?

Straight from the meat case, 80% lean ground chuck. If you can grind your own, a mix of chuck, brisket and short rib is supposed to be the best tasting. Keep the lean/ fat ratio at 80/20.

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.
 

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.
 

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.

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