00:00If your smash burgers don't look like this, you're probably doing something wrong.
00:02And I'm going to show you how to avoid those big mistakes so you can start making burgers like this.
00:06And the first mistake I see most people make is they aren't using 75-25 ground beef.
00:10Trust me, I've tested all the different blends and this one just works the best if the goal is to
00:14get a great crust but still keep it juicy.
00:16Now the next big mistake is people tend to overwork the beef when they're forming the 3-4 ounce balls.
00:19It really doesn't take much work and after you form it with your hands for just a few seconds, you
00:23can set them aside.
00:24Now when it's time to cook the burgers, try your best to use cast iron and make sure that you
00:27don't add oil
00:27and you let it reach at least 450 degrees before smashing.
00:30And the key is to smash it down hard and hold for just a few seconds.
00:33And the parchment paper is completely optional, all it really does is help stop the beef from sticking to the
00:37smasher.
00:37Now you should always let smash burgers cook 80-90% of the way through before flipping.
00:41And it's really important to make sure you carefully scrape that burger free before flipping so that perfect crust can
00:46stay intact.
00:46Then you can top these beautiful patties off with your cheese of choice, but we all know American is always
00:50the correct one to use.
00:51And after the cheese melts, you're all set to make one of the best burgers you've ever had.
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