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15 minutes
10 minutes
Put four different smash burger weights to the test to compare their crust, juiciness, and beef flavour. Each patty is cooked using the same technique to see how the size affects the final burger.
Author:Clarkee
353 g chilled 80/20 beef mince, divided into:
- 1 x 60 g ball
- 1 x 80 g ball
- 1 x 100 g ball
- 1 x 113 g ball
4 slices American cheese
4 small soft burger buns
Fine salt, to taste
High smoke-point cooking oil, if needed
Divide the chilled beef mince into four loose balls weighing 60 g, 80 g, 100 g, and 113 g. Avoid overworking the meat.
Preheat your Blackstone griddle to high heat, approximately 220–245°C (428–473°F).
Lightly oil the griddle if needed, then place the beef balls onto the cooking surface in ascending weight order, leaving enough room for each patty to spread.
Allow the beef balls to cook for approximately 10 seconds before smashing.
Using the same burger press and pressure, firmly smash each ball to a consistent thickness.
Season each patty with the same amount of salt.
Cook for 60–90 seconds without moving, or until a dark crust and crispy edges form.
Scrape firmly underneath each patty to preserve the crust, then flip once. Avoid pressing the patties again.
Top each patty with a slice of American cheese and continue cooking until the beef is cooked through and the cheese has melted.
Transfer each patty to a soft burger bun, keeping track of the different weights.
Taste each burger and compare the crust, juiciness, and beef flavour to determine which patty weight you prefer.
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