What is the best beef for smash burgers?
80/20 ground beef for the right balance of fat and flavor.
Should I season before or after smashing?
Season right after smashing for even coverage.
How thin should the patty be?
Very thin, about 1/4 inch or less.
Can I make smash burgers on a grill?
Yes, but use a flat griddle surface for best results.
Why are my burgers sticking?
The crust hasn’t formed yet or your pan isn’t hot enough.
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