There is just something uniquely satisfying about biting into a well crafted smash burger. The buttery, toasted buns, the juicy center, and the simple yet delicious balance of flavors make it a true indulgence. When it comes to making a halal beef smash burger, however, an added layer of care must be ensured, that is, the meat must not only be good quality but should be sourced and prepared in accordance with Islamic dietary regulations. This guide will not just help you master the art of the perfect halal smash burger but will help you identify one too, when you are dining out.
1. Choosing the right beef
The foundation of any great burger is the meat. For a smash burger, the ideal choice is 80/20 ground beef, that is, 80% lean meat and 20% fat. The fat is important for it keeps the patty juicy and enhances the flavor while caramelising on the griddle. The patty must be halal too and hence should always be sourced from certified, trusted suppliers to maintain both authenticity and quality.
2. Grinding and portioning the beef
Freshly ground beef is the key to obtaining the perfect texture. You can even grind your own beef using a combination of chuck, brisket, and short rib, a mix that provides both tenderness and rich flavor. Portioning the patties is another important step. Each ball of beef must weigh the same, that is, should be around 2.5 to 3 ounces. The patties for smash burgers, in contrast to traditional ones, must not be packed tightly but should be kept loose to allow them to develop the perfect crust when they are smashed. Storing the beef balls in the fridge is another added step that will improve your burgers for cold beef always smashes better and tends to retain its juiciness too.
3. The Art of the Smash
This is the most important step. The smash technique is what sets this burger apart from a regular one. It creates maximum surface area, giving you a more crispier and flavorful crust. Here is a step by step process to help you perfect this technique.
- Preheat a Cast-Iron Griddle or Flat-Top: You need high heat (around 400-450°F or 200-230°C) to create a deep brown crust.
- No Oil Required: The beef’s natural fat is enough to prevent sticking.
- Smash Immediately: Use a heavy spatula or burger press to smash the beef, as soon as it touches the hot surface. You may aim for a ¼-inch thickness.
- Hold for 10 Seconds: Keep the pressure on for about 10 seconds to form a proper crust.
- Season Generously: Add salt and pepper after smashing, so the seasoning sticks better to the crust.
- Flip Once: Flip the patty after around 90 seconds, once you see deep brown edges. It should be crispy but still juicy inside.
- Melt the Cheese: Right after flipping, add a slice of American or cheddar cheese and let it melt as the burger finishes cooking.
4. Assembling the Burger
A great burger involves pairing the patty with the perfect choice of bun, sauces and toppings.
- Bun: A potato or brioche bun will work best for your smash burger. The bun should be well toasted on the same griddle for a buttery, crispy effect.
- Sauces: Well-balanced sauces will help elevate the flavor. You may use simple ones like ketchup and mustard or add garlic based sauces too.
- Toppings: Keep the toppings minimal. Your patty must be the star of the show. You can add lettuce, thinly sliced onions, jalapenos or pickles.
Enjoy the smash burger straight off the griddle. Pair it with hand-cut fries and an iced soda for the perfect meal.
