Smash Burgers: What are They and What Makes Them So Good?

Smash burgers are a relatively new phenomenon in the burger world. They have been gaining popularity recently, and for a good reason - they are delicious! But you may have found yourself wondering what exactly is a smash burger, and what makes them so good. Luckily the burger experts at McCray’s East Cobb Tavern have the answers.

What is a Smash Burger?

A smash burger is a burger that is made by smashing the ground beef onto the grill or griddle with a spatula. Smashing the burger results in a sear on the outside of the meat, which locks in all of the juices and flavor. This method also helps to prevent flare-ups on the grill or griddle, as there is less surface area for the fat to drip onto the heat source.

Factors That Influence Taste

Several factors can influence the taste of a burger. The most crucial factor is the type of meat used. Ground beef that is 80/20 (80% lean, 20% fat) will result in a juicier burger than that of 90/10 (90% lean, 10% fat). The grind of the meat is also important. A coarser grind will result in a more flavorful burger, but it will also be more likely to fall apart on the grill or griddle. If using a leaner grind of meat, you should consider using a finer grind. 

Suppose you've wondered why store-bought burgers never taste as good as the ones you get from a top-tier burger restaurant. The truth is, it might have something to do with commercial beef being mass-produced from cows fed a diet of corn and soy. While this diet is relatively inexpensive and helps to fatten up cattle quickly, it doesn't do much for the flavor of the meat. In contrast, cows that are allowed to graze on grassy pastures produce more flavorful and nutritious beef. So, if you're looking for the best-tasting burger possible, choose grass-fed beef.

Additionally, the way you cook your burger can also impact its flavor. For juicy burgers with a slightly charred flavor, try grilling them over high heat. If you prefer a more mild-tasting burger, cook them slowly at a lower temperature.