When you think of outdoor cooking, you usually picture big flames and a grill grate. But there is a revolution happening in the backyard: the plancha. This solid griddle offers opportunities a regular barbecue can only dream of. Today, we are looking at the ultimate test for your griddle: the smash burger.
Anyone who has ever thrown a burger on a grill knows the struggle: the meat dries out and the juices drip away into the coals. The plancha solves this instantly. Because the surface is solid, all the juices are preserved. The meat basically cooks in its own fat, which delivers an incredible flavor.
The magic of the crust
Why does a burger from a plancha taste so much better? It’s all thanks to the Maillard reaction. This is the scientific term for the crispy, brown crust that forms under high heat.
With a smash burger, you press a loosely formed ball of minced beef onto the hot griddle with a lot of force. This ensures almost all of the meat makes contact with the surface. The result is a burger with edges as crispy as bacon, while the inside stays beautifully juicy.
The smash burger recipe
- Prep & cook time: 15 minutes
- Difficulty: Very easy
What you need:
- Ground Beef: Choose beef with enough fat (at least 20%), as lean meat will turn out dry.
- Buns: Soft brioche buns.
- Cheese: Slices of Cheddar.
- Toppings: One white or red onion, very thinly sliced.
- Sauce: A mix of mayonnaise, a splash of ketchup, and a bit of pickle juice.
- Seasoning: Salt and pepper.
How to make it:
- Preparation: Form the ground beef into loose balls of about 80 to 90 grams each. Do not overwork the meat; they need to stay airy. Spread a little butter or mayonnaise on the inside of the buns.
- Toasting the buns: Make sure the plancha is smoking hot. Place the buns cut-side down on the griddle until they are golden brown, then remove them.
- The smash: Place the beef balls onto the hot griddle. Place a piece of parchment paper over them if needed, and press the ball completely flat using a sturdy spatula. The thinner the edges, the crispier the burger will be.
- Seasoning: Immediately season the patties generously with salt and pepper.
- The flip: After about two minutes, the edges will turn dark brown. Use your spatula to scrape well underneath the burger to keep the crust intact, then flip it over. Immediately place a slice of cheddar on top.
- Finishing up: After another minute, the cheese will be melted. Assemble your burger on the bun with the sauce and onions.
Tip: Use a burger press – it makes it easy to apply enough pressure to get the burger perfectly flat. Make it a double burger by stacking two layers of meat and cheese.
How to clean the griddle
After every cooking session, it is essential to clean your plancha. Scrape away food residue and excess grease using a spatula while the plancha is still warm (but no longer scorching hot). This prevents burnt-on residue from ruining your next meal.
Dry the surface with some paper towels and rub it with a tiny drop of vegetable oil to prevent rust. You are instantly ready for next time!