High Fat Beef Mince Smash Burgers
Introduction
High fat beef mince is ideal for smash burgers. The extra fat renders fast on a screaming hot surface, creating crisp, caramelised, lacy edges while the centre stays juicy. The whole trick is intense heat, thin patties, and a hard smash, all done quickly. It is the closest you will get to a proper diner burger at home.
Use a coarse, high fat beef burger mince around 20 to 25% fat. The fat is what builds that crisp crust.
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Also Featured in This Recipe
Ingredients
For 4 servings
- 800ghigh fat beef mince20-25% fat
- saltto season
- cracked black pepperto season
- 1 tbspbeef tallow or oil
- 4burger buns
- 4 slicescheeseoptional
- pickles, onion, or mustardto serve, optional
Utensils
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- Cast iron pan or flat top
- Sturdy spatula or burger press
- Meat thermometer
- Baking paper (optional, for smashing)
Cooking Steps
Divide the mince
Form the mince into 4 loose balls without overworking it, keeping them lightly packed for tenderness.
Preheat the surface
Heat a heavy cast iron pan or flat top over high heat until very hot, then add a thin layer of beef tallow or oil.
Smash firmly
Place a mince ball on the hot surface and immediately press it thin with a spatula or burger press, holding the pressure for about 10 seconds to build the crust.
Season and cook
Season the exposed side generously with salt and pepper and cook for 2 to 3 minutes until the edges turn dark and crisp.
Flip once
Scrape firmly under the patty and flip in one motion, adding cheese straight away if using, then cook another 1 to 2 minutes to an internal 70°C.
Rest and assemble
Rest the patties for 2 minutes, then build in toasted buns with your toppings.
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 smash burgers? +
Aim for high fat beef mince around 20 to 25% fat. The rendering fat is what creates the crisp, caramelised, lacy edges that define a smash burger, while keeping the thin patty juicy. Leaner mince dries out and will not build the same crust, since there is less fat to render on the hot surface.
How do you smash a smash burger? +
Place a loose ball of mince on a screaming hot surface and immediately press it thin with a sturdy spatula or burger press, holding firm pressure for about 10 seconds. The smash has to happen in the first few seconds, while the meat is still raw, to build maximum contact and crust. Once it sets, it will not flatten.
Why do you only flip a smash burger once? +
Smash burgers are thin and cook fast, so they only need one flip. Flipping once lets a deep crust form on the first side before you finish the second, and keeps the patty from drying out. Use a thin, sharp spatula and scrape firmly so all the crisp crust lifts with the patty.
Should you season smash burgers before or after smashing? +
Season the exposed surface right after you smash, not before. Salting the mince early draws out moisture and firms the texture, making the patty denser. Adding salt and pepper to the top once it is on the pan keeps the meat tender while still seasoning it well.
What temperature should burgers be cooked to? +
Cook beef mince burgers to an internal 70°C for safe doneness, since mincing spreads any surface bacteria through the meat. Smash burgers are thin, so they reach this quickly. A quick check with a thermometer is the surest way, though thin patties are usually done within a minute or two of flipping.
