Whether making beef, pork, or chicken smash burgers, opt for ground meat with 15% to 20% fat content (typically labeled 80/20 ...

Through the 2000s, I remember pub-style burgers with their thick, juicy patties getting all the attention. But at some point within the past decade or so, the smash burger became the “it ...

No, the burgers I am told I want are meaty doilies, pressed nearly paper thin, ground beef fried to a crisp. Over the past five years or so, smash burgers have grown in national popularity.

Burger scholar George Motz says the grill is ... maybe add some thinly sliced onions, then smash it. Yes, literally smash it down with a heavy metal spatula. Let it cook for a minute or two ...

Even though the ingredients for making a regular burger and a smash burger are exactly the same, the defining element, as is the case with most recipes, comes down to the cooking technique.

But Smish Smash, a buzzy smash burger pop-up that opened a semipermanent home in downtown San Francisco’s Saluhall on Jan. 25, makes some of the crispiest, lacey-ist smash burgers in the city ...

Smash burgers are buzzing and that’s no secret. It seems like it’s impossible to scroll social media without coming across some sort of smashed beef patty slathered in sauce and dropped on a ...