How to smash burger patties in the pan for maximum crust
Form meat into loose balls, place in a hot oiled pan, then smash hard to maximize contact and browning.
Instead of shaping thin patties ahead of time, roll the meat into balls and press them flat directly in the pan. This increases surface contact for better browning and a crisp edge.
The short version
- Smash in the pan rather than pre-forming thin patties
- Firm pressing increases crust by increasing contact
What you need
- frying pan or skillet
- spatula or burger smasheroptionalAny sturdy spatula can work for pressing
How to do it
- 1
Divide ground meat and roll into loose balls.
Handle lightly to avoid compacting the meat.
Watch this step - 2
Add a little oil to a pan and place the meat balls in the pan.
Use enough oil to help contact and browning.
Watch this step - 3
Smash the balls firmly into thin patties in the pan.
Press hard for maximum pan contact.
Watch this step - 4
Cook briefly, then flip to finish the other side.
Flip once a crust forms on the first side.
Watch this step
What goes wrong
Pre-forming thin patties and losing pan contact from shrinkage
Start with balls and smash directly in the pan
Pressing too gently so the patty stays thick
Smash firmly to create a thin patty with more surface area
Why it works
Smashing increases contact with the hot pan, promoting faster browning on the surface.
Put it to use
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