The Smash Burger, perhaps the most old school hamburger sandwich yet still super tasty!

One of my favourite burgers is the Smash Burger. The taste sensation is truly fantastic. Not just because we say so, but because it has been scientifically proven. Due to the increasing number of questions we receive about Smash Burgers, it's clear they are becoming more and more popular in the Netherlands and Belgium. But what exactly is a Smash Burger? Is it a trend in the hospitality industry? And how do you make a real Smash Burger like in Ashland, Kentucky in the 1930s?

Are you looking for a product like this or want to explore the possibilities?

GET IN TOUCH

What is a Smash Burger?

You probably already know that cooking meat creates the flavour and aroma we all love. When you fry and caramelise the surface, you get that crispy, savoury crust. The larger the surface area of the burger, the more flavour it develops.

So what if you want twice as much flavour? You turn one patty into two very thin patties. More surface area means more caramelisation - and that is the principle of the Smash Burger.

A Smash Burger is simply a very thin patty with a lot of crispy, browned edges, which gives it its iconic flavour.

Is the Smash Burger currently trending in the hospitality industry?

Absolutely. In the Netherlands, Belgium and Luxembourg, we’re getting more questions about Smash Burgers every month. Many chefs and entrepreneurs want to stand out by offering a truly authentic American-style burger.

In the United States, however, this style isn’t new at all. In the 1930s, Smash Burgers were the standard: raw meatballs were pressed onto a hot griddle and fried in their own fat.

How do I make a Smash Burger myself?

Use beef with the right fat percentage - around 19 to 20% - otherwise you won’t get the flavour or browning you’re looking for.
This is exactly why many chefs choose LA Streetfood’s Irish burgers: they always have the correct fat ratio.

You take a 180 g patty, cut it in half and form two meatballs. Place each ball on a hot griddle and press it completely flat. You can do this with a smash burger press, grill weight or even a trowel. Some chefs use baking paper between the press and the meat, others don’t.

Flip the burgers only when the bottom is deeply browned and crispy.

Prefer consistency and speed? Try our Pre-Smashed Burgers

While making Smash Burgers manually is fun, it can be labour-intensive and inconsistent during busy service.

That’s why LA Streetfood offers Pre-Smashed Burgers, available in halal and non-halal versions.
They are:

• already shaped for perfect caramelisation
• fast to prepare
• consistent in size and quality
• ideal for high-volume kitchens

Chefs get all the flavour benefits of a Smash Burger without any of the prep work.

Ready to explore if this product fits your portfolio?

Book a call