Smash burgers – the iron, the heat and the clean-up
Time: about 30 min
A smash burger needs three things: a hot, even surface, a flat iron and a griddle scraper. Here is how to get the crust – and how to get the griddle clean afterwards.
Short answer
Heat the carbon steel griddle gradually to high heat – on induction across two zones at the same setting. Place a cold ball of mince on the surface, lay baking paper over it and press it thin with the smash iron straight away. Let the patty cook undisturbed until the edge is deep brown, scrape it free with the griddle scraper so the crust comes with it, and flip. Clean afterwards with hot water, dry and oil.
What you need
- Carbon steel griddle, 40x27 cm
- Smash iron
- Stainless steel griddle scraper
- Baking paper
- Cold beef mince in loose balls
- Oven gloves
How to do it
- Heat the griddle graduallyStart on low heat and increase it step by step. On induction, place the griddle across two zones set to the same temperature to reduce the risk of warping.
- Keep the mince coldShape loose balls without kneading the mince and keep them chilled until the griddle is hot. Cold mince can be pressed thin without smearing.
- Smash straight awayPut the ball on the hot surface, lay a sheet of baking paper over it and press down with the smash iron using even pressure. Smash once, at the start – then leave the patty alone.
- Let the crust formLet the patty cook undisturbed until the edge turns deep brown and crisp. Season with salt and pepper while it cooks.
- Scrape, flip and topSlide the scraper under the patty at a low angle so the whole crust comes with it, and flip. Add the cheese; a lid over the cooking area helps it melt.
- Scrape the surface while it is hotSwitch off the heat and scrape off fat and cooking residue with the griddle scraper straight away, while the surface is still hot and it comes away most easily. Then let the griddle cool.
- Clean, dry and oilClean the cooled griddle with hot water and a sponge, dry it thoroughly – underside included – and wipe on a few drops of neutral oil. For stuck-on residue, use steel wool or a coarser sponge and re-season the surface if needed. Clean the smash iron too and dry it thoroughly.
Common mistakes
- Turning the heat straight up to maximum – the griddle heats unevenly and can warp.
- Smashing the patty again after flipping, which squeezes out the juices.
- Moving the patty before the crust has formed, so it tears.
- Washing the griddle with washing-up liquid or leaving it to air-dry.
Why iron against steel works
The crust only forms where the meat is in full contact with the hot surface. The smash iron spreads the mince evenly while it is still cold, and the carbon steel griddle holds its heat so the temperature doesn't drop when the meat goes on. The seasoned surface also improves every time you cook on it.
FAQ
How hot should the griddle be for smash burgers?
High, but reached gradually. Carbon steel conducts heat efficiently, so you rarely need the very highest setting.
How many burgers fit on the 40x27 griddle?
The cooking area is 22x22 cm, so it takes a few patties at a time with space between them. Cook in batches rather than crowding the surface.
Can I make smash burgers without a griddle?
Yes. The Kockums baking/pizza steel can also be used on induction, on the grill or over an open fire, for smash burgers among other things, and a carbon steel frying pan works well for a couple of patties at a time.
Do the griddle handles get hot?
Yes, the handles get hot during use. Use oven gloves or handle covers when you move the griddle.
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