Smash burgers have become a popular burger trend in recent years. The technique involves smashing a ball of ground meat on a hot griddle to create a thin patty that gets an excellent sear. This results in a juicy burger with crispy edges and tons of flavor. But what type of ground meat works best for making smash burgers?
Chuck
Chuck is one of the most common cuts used for smash burgers. Chuck comes from the shoulder of the cow. It has great beefy flavor and enough fat content to stay juicy when cooked as a thin patty. Chuck has about 20% fat which gives it a nice amount of richness and moisture.
When ground, chuck creates a blend that holds together well when smashed without being too greasy. Choose a chuck roast or steak and have your butcher grind it fresh for the best results. Freshly ground chuck has a looser texture than pre-packaged ground beef which can lead to a denser smashed patty.
Pros
- Rich beefy flavor
- Enough fat to stay juicy
- Holds together well when smashed
- Widely available
Cons
- Can become dense if using pre-ground meat
- Higher fat content than some other cuts
Brisket
Brisket is another excellent option for smash burgers. Brisket comes from the breast of the cow. It’s a flavorful cut that becomes tender when cooked low and slow for barbecue. When ground, brisket makes burgers with superb flavor.
Brisket has about 16% fat content which gives it enough moisture to make a juicy burger. The meat has a loose texture and doesn’t compact too much when smashed. It has the beefiness of chuck along with a little more tenderness. Go for a fresh grind of brisket point or flat.
Pros
- Fantastic beefy flavor
- Tender texture
- Lower fat than chuck
- Holds shape well when smashed
Cons
- Harder to find than chuck
- Can be expensive compared to chuck
Short Rib
Short ribs offer an indulgent flavor and richness that works perfectly in smash burgers. Short ribs come from the belly section near the cow’s ribs. They have tremendous marbling and about 20% fat when ground.
Short rib burgers will likely leak some fat during cooking but the flavor payoff is worth it. Look for a coarse grind so the texture stays loose after smashing. The high fat content keeps short rib smash burgers incredibly moist and juicy.
Pros
- Incredible rich flavor
- Super juicy and tender
- Lots of marbling
Cons
- Prone to leaking fat
- Difficult to find ground
- Expensive
Bison
For a leaner smash burger, try ground bison. Bison has a mild beefy flavor with only about 10% fat. The low fat content means bison burgers won’t shrink much during cooking. Bison has a dense texture that holds its shape incredibly well when smashed.
Look for coarse ground bison for the best texture. Bison can become dense and tough if overcooked so be sure to cook smash burgers made with bison to medium or medium rare doneness.
Pros
- Very lean
- Holds shape well when smashed
- Rich beefy flavor
Cons
- Can overcook easily
- Lack of fat can lead to dryness
- Hard to find
Wagyu
For the ultimate indulgent smash burger, use A5 Japanese Wagyu beef. This highly marbled beef has an incredible tender and buttery texture. The high fat content gives it tremendous flavor and moistness that works perfectly smashed thin.
Wagyu can be expensive but provides an amazing over-the-top burger experience. Grind it coarse right before cooking. And be prepared for fat drippings during cooking due to the immense marbling.
Pros
- Amazing rich flavor
- Incredibly tender and juicy
- High fat content
Cons
- Extremely expensive
- Needs a coarse grind
- Prone to fat drippings
Blended Meat Smash Burgers
Blending different meats together can result in an ideal smash burger. Lean beef blended with fatty short rib or brisket provides moisture, tenderness, and beefy flavor. Aim for 80% lean beef to 20% rich fatty beef.
You can also blend in other meats like bacon, sausage, or mushrooms to add flavor. Get creative with different proteins, textures, and fat contents to craft your perfect blended smash burger.
Pros
- Can optimize texture and fat content
- Adds unique flavors
- Economical way to use small amounts of premium cuts
Cons
- Need a grinder to blend meats
- Hard to ensure consistency between batches
Comparison of Cuts for Smash Burgers
| Cut | Fat Content | Flavor | Price |
|---|---|---|---|
| Chuck | 20% | Beefy | Cheap |
| Brisket | 16% | Beefy | Moderate |
| Short Rib | 20% | Rich | Expensive |
| Bison | 10% | Mild Beefy | Expensive |
| Wagyu | 30%+ | Buttery | Very Expensive |
This table compares the key characteristics of different cuts of meat when used for smash burgers. Fat content, flavor, and typical price are shown.
Grind and Patty Tips for Best Smash Burgers
Using the right grind and forming the patties properly can make a big difference in your smash burgers. Here are some tips:
Choose a Coarse Grind
Have your meat ground using a coarse setting or grind it yourself. This will break up the meat less resulting in a looser texture that won’t become dense when smashed.
Portion 4-5 oz Balls of Meat
Form your patties into 4-5 oz balls rather than flat patties. This allows you to press them into the hot pan or griddle while smashing.
Use a Scale for Consistency
Weigh the meat balls with a kitchen scale for consistent sizing. Consistent patties will cook evenly.
Make Indentations in the Patties
Gently make an indent in the center of each meat ball before smashing them. This ensures even thickness and prevents bulging while cooking.
Cooking Methods for Ideal Smash Burgers
Cooking smash burgers using the proper technique results in the ideal crust and doneness. Here are some smash burger cooking methods:
Use a Hot Griddle or Pan
Get your griddle or pan ripping hot, around 450°F if possible. This high heat will sear the meat and create a nice crust.
Smash Thinly
Place the meat balls on the hot surface and use a metal spatula to smash them into very thin patties, around 1/4 inch thick.
Avoid Moving the Patties
Let the patties cook undisturbed for a few minutes so the crust can properly form before attempting to flip.
Flip Just Once
Cook each patty only on each side once. Multiple flips will prevent a good crust.
Salt Just Before Serving
Avoid seasoning the patties until they come off the heat. Salt draws out moisture during cooking.
Conclusion
When it comes to the best meat for smash burgers, you can’t go wrong with rich-flavored cuts like chuck, brisket, or short rib. Opt for a course grind, form balls slightly smaller than the finished patty, and cook over very high heat only flipping once. Smash your meat down firmly to get the iconic thin crust and juicy interior that makes smash burgers so addictive. Experiment with different cuts and blends to create your ideal smash burger. Just be sure to use fresh high-quality beef and the proper smash and cooking techniques for burger perfection.