Making a perfect burger requires a deep understanding of all its different components be it the bun, the sauces or the veggies that go in the burger. And there are many ways of enhancing your burger experience. One of them involves making your burger meat patty using the smash technique.
What Is The 'Smash Technique'
The smash technique is the cooking technique that involves the meat being flattened (as soon as it is laid on the pan) on the cookware and then being seasoned. The meat as it gets flattened gets a greater surface area for cooking which in turn triggers the Maillard reaction (which gives an improved flavour). This entire process of smashing intensifies the flavours of the meat and allows the patty to cook evenly and faster. It also gives extra crunchy chard which brings another complexity to the entire burger-eating experience. This is especially useful when cooking mutton patties, so there is less stress that the meat remains uncooked.
The regular technique involves leaving the meat patty cook on one side and turning it over only after it is done, completely cooking the patty from that very side. In the regular technique, the meat is pre-seasoned which also helps draw out extra moisture from the meat.
In the smash technique however, the meat is seasoned only when the patty hits the pan. This helps the meat become more tender and juicier.
What do you need to make a Smash Burger?
If you want to prepare a smash burger, make sure the patty is no more than 100 grams in weight. A thicker patty can be more tedious to cook by using the smash procedure. To smash the burger, you can use a spatula or even a pan (to make it extra thin). And ensure to season the patties generously on both sides with salt and pepper.
