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The perfect smash, in four photographs

Ball size, plancha heat, press time and the scrape. Everything that goes into a lacy-edged patty.

Marina Vlachou, Head chef & co-founder · · 5 min read

A smashed burger patty with crisp edges

A smash burger is a lesson in contact. The harder and faster you press cold beef onto a very hot surface, the more crust you get.

Four rules

  • Keep the beef cold until the moment it hits the plancha.
  • Get the surface to 260°C and keep it there.
  • Press hard, within the first ten seconds, then never touch it again.
  • Scrape under the crust with a stiff spatula so you keep every bit.

Salt goes on after the smash, and again when the cheese goes on. That is the double salting our cooks talk about.

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