With crispy edges and thin patties meant for stacking, the classic smashburger is having a moment — 150 years after it was born.
Chuck Blount seasons both sides of the smashburger patties with a mixture of salt, pepper and garlic powder.When you talk about what makes the best burger, expect a lot of heated debate. But there is no debating the fact that the classic smashburger, one of the earliest forms from which today’s burgers evolved, is having a moment.
“There is a super nostalgic element to them that really takes you back, and they really don’t need all of the toppings and other elements that exist in the burger world,” said San Antonio chef Jeff White, co-owner of J’Dubs Burgers & Grub, currently closed. “These are the burgers your grandma or mom used to make. Add a little onion, some pickles, tomato or mayonnaise, and you are good to go. But they are honestly so good, you don’t even need to do anything.
The smashburger patties are topped with American cheese and put on toasted brioche buns. The burger on the left is also topped with caramelized onions.The patties should be cooked on a flat surface that can collect the rendered fat, not directly on the grill grates. Retailers sell outdoor flat-top grills from about $200 up to more than $1,000. If you have the space, and the budget, go for it.
Once flattened, the burgers cook lightning fast, requiring just a few minutes on each side before they are finished with crispy, ragged edges. These are meant to be stacked.
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