Serve immediately while hot and juicy.
Expert Tips for Burger Success
Use Cold Meat
Cold beef smashes cleaner and holds its shape better, leading to superior crust and texture.
Don’t Flip Too Early
Let the burger form a solid crust on the bottom before flipping. This ensures maximum flavor and structural integrity.
Use a Sturdy Spatula
A thin, strong metal spatula is essential for smashing and flipping without tearing.
Watch Your Heat
Too low, and you won’t get the crust. Too high, and you’ll burn the meat before it cooks through. Medium-high is your sweet spot.
Make-Ahead & Storage
Baconnaise: Can be stored in an airtight container in the refrigerator for up to 3 days.
Burger Patties: You can shape the meatballs and refrigerate for up to 24 hours before smashing. Cooked patties can be reheated in a hot skillet for 1–2 minutes per side.
Freezing: Cooked smash patties can be frozen individually in parchment and stored in a freezer-safe bag for up to 1 month.
Recipe Variations
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