High Fat Beef Mince Burger Patties with Crispy Edges
Introduction
These smash burger patties are built for maximum flavour: lacy, crispy edges and a juicy, melting centre. The trick is high fat beef mince and the smash technique, which presses the patty thin against a screaming hot surface to create a deep, restaurant style crust in minutes.
Use a good grass fed beef mince with enough fat to stay juicy, around 20 percent, and keep the seasoning simple. Stacked with cheese and a toasted bun, these are the ultimate quick cookout burger.
Ingredients
For 4 servings
- 600gbeef mincehigh fat, around 20 percent
- 1 tbspbeef tallowfor the pan
- sea salt and pepperto season
- 4 slicescheeseoptional
- 4burger bunstoasted
- toppingsof choiceoptional
Utensils
3 items to gather · Tap to tick off
- Cast iron pan or flat grill
- Sturdy spatula or burger press
- Tongs
Cooking Steps
Divide the mince
Loosely roll the mince into 4 to 8 balls without compacting them. Do not season yet, since salt firms the mince before cooking.
Heat the surface
Heat a cast iron pan or flat grill over high heat with the tallow until very hot.
Smash
Place the balls on the hot surface and immediately smash each one flat with a spatula or press. Season the tops with salt and pepper.
Sear the crust
Cook undisturbed for 2 to 3 minutes until the edges are lacy and deeply browned, then flip.
Melt the cheese
Add cheese if using, cook for another 1 to 2 minutes, then rest briefly.
Build and serve
Stack the patties on toasted buns with your toppings and serve immediately.
Nutrition
Per Serving
Recipe serves 4Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What fat percentage is best for burgers? +
Around 20 percent fat is ideal for burgers. The fat keeps the patties juicy and gives the smash technique the rendered fat it needs for crispy, lacy edges. Leaner mince below 15 percent tends to dry out and will not develop the same crust, so choose a higher fat grass fed mince.
How do you make crispy edges on a smash burger? +
Press loose balls of high fat mince onto a very hot cast iron or flat surface and leave them undisturbed for 2 to 3 minutes. The fat renders and the meat fries in it, creating lacy, deeply browned edges. A hot surface and not moving the patty are the two keys to the crust.
Should you season burger mince before or after smashing? +
Season the tops with salt right after smashing, not before shaping. Salt draws out moisture and binds the proteins, which firms the texture if added too early. Keeping the mince loose and salting at the last moment gives you a tender, juicy patty with a crisp crust.
Why not overwork burger mince? +
Overworking or compacting mince develops the proteins and makes dense, tough patties. For tender, juicy burgers, handle the mince as little as possible, just loosely shaping it into balls. The smash does the shaping on the grill, so there is no need to pack it tight beforehand.
Can you cook smash burgers on a BBQ? +
Yes, use a flat plate or cast iron pan on the BBQ rather than the open grill bars, since the smash technique needs a solid hot surface to form the crust. Get it very hot, smash the patties, and cook as you would on the stove. The rendered fat creates the same crispy edges.
