Why Is A Smash Burger Better
There are all sorts of burgers. Big burgers, little burgers, fat, thin, stacked, spicy, not spicy. The new kid on the block is the ‘Smash Burger‘.
What Is A Smash Burger?
A normal burger is usually a pre formed pattie of beef. Or some combination of beef and other ingredients. A smash burger starts as a ball of beef (or other ingredients) and is then smashed down onto the grill. A heavy weight is then pressed down onto the pattie to provide pressure into the heat.
The result is a thin burger. Much thinner than a normal burger and a more jagged random shape, but with a lot crisper texture.
Oh, and usually a fabulous taste that tends to leave other burgers for dead.
The Sciency Bit
As the burger cooks, the Maillard reaction kicks in. This complex chemical reaction occurs between amino acids and reducing sugars when food is exposed to high heat. It’s responsible for the browning of the meat, producing a range of flavor compounds that contribute to the burger’s deliciousness. The result is a deeply caramelized crust that adds a satisfying crunch and an umami-packed taste.
What Makes A Good Smash Burger?
Like many foods it starts with the ingredients. There is much discussion on Wagyu, Angus, Kobe and other varieties of beef. Many feel that Angus makes the best burger, but , food is subjective.
The fat content can make a big difference. It seems to be a common idea that around 20% fat makes for a good burger. The fat keeps the burger juicy and adds a depth to the flavour.
Typical Smash Burger Patties
If you want a fabulous smash burger then book our gourmet burger service and specify smash burgers.
If you want to make it even more fabulous, have them served from our full sized American Fire Truck Food Truck.
