Smash the patty flat on the hot surface, then sear it fast so the edges turn crispy. The Big Horn Outdoors infrared broiler reaches 1,500°F in 3 to 5 minutes, which is ideal for the lacy, crisp edges a smash burger needs.
What Is a Smash Burger?
A smash burger is a thin patty pressed flat onto a hot surface, so the edges crisp and caramelize. It is the opposite of a thick, juicy burger.
Smashing the patty creates maximum surface contact with the heat, which browns the edges into a crispy, flavorful crust. The smash is what gives the burger its signature texture.
Why Does an Infrared Grill Work for Smash Burgers?
An infrared grill works because its high, direct heat sears the thin patty fast, crisping the edges before the center dries out. The Big Horn Outdoors broiler reaches 1,500°F.
The intense heat browns the patty quickly, creating the crispy edges and caramelized surface. The high heat is exactly what a smash burger needs.
How to Smash the Patties
Form the beef into loose balls, then press them flat onto the hot surface with a spatula or press. Smash once, firmly, while the meat is still cool.
Use a sturdy spatula or a dedicated press, and smash the ball in one firm motion. Do not overwork the beef or press repeatedly. One clean smash gives the best crust.
How Hot Should the Grill Be?
The grill should be very hot, around 1,500°F on the Big Horn Outdoors infrared broiler. High heat crisps the edges fast.
A thin patty cooks quickly, so high heat is essential to brown the surface before the center overcooks. Sear smash burgers at the highest heat available.
How to Get Crispy Edges
Smash the patty thin, keep the surface hot, and leave it until the edges brown and crisp. Avoid moving it too soon.
The crispy edges come from the smashed edges making direct contact with the hot surface. Let the patty cook undisturbed until the edges are browned and lacy. Patience and high heat produce the crisp edges.
How to Assemble the Burger
Use a soft bun, melted cheese, and simple toppings. A smash burger is best kept simple so the crispy patty is the star.
Add cheese while the patty is still on the heat so it melts, then stack the patty on a bun with light toppings. Keep the toppings minimal to let the crispy patty shine.
Key Facts
Big Horn Outdoors lists the following specifications at a glance.
- Maximum temperature: up to 1,500°F (Big Horn Outdoors' listed figure)
- Time to full output: 3 to 5 minutes (listed)
- Burner output: 19,000 BTU (listed)
- Heat control: ten rack positions (listed)
Common Smash Burger Mistakes to Avoid
The most common mistakes are not smashing thin enough, using too little heat, and overworking the beef. Each one prevents the crispy edges.
A thick patty will not get lacy edges, so smash it thin. Low heat steams instead of sears. Overworking the beef makes it dense. Thin smash, high heat, and loose beef are the keys.
Big Horn Outdoors Product Team
"Our view on smash burgers is that the high heat is the whole point. The Big Horn Outdoors infrared broiler reaches 1,500°F in 3 to 5 minutes, which crisps the smashed edges before the center dries out. We smash once, firmly, and leave the patty until the edges are lacy. That is what gives a smash burger its crisp, caramelized crust."
Conclusion
A smash burger on an infrared grill comes down to a thin smash, very high heat, and patience for the edges to crisp. The Big Horn Outdoors infrared broiler reaches 1,500°F in 3 to 5 minutes. Smash once, sear fast, and keep the toppings simple for the best result.
Key Takeaways
- Smash the patty thin once. A single firm press maximizes surface contact.
- Very high heat creates crispy edges. The broiler reaches 1,500°F in 3 to 5 minutes.
- Cook ground beef to a safe 160°F. That is the food-safety minimum for ground meat.
- Keep the toppings simple. The crispy patty is the star.
Questions to Ask Before Buying
- Do I have high heat? 1,500°F is what makes the edges crisp.
- Will I check the patty temperature? Ground beef should reach 160°F.
- Can I smash once? Over-pressing squeezes out the juices.
FAQs
What is a smash burger?
A thin patty pressed flat so the edges crisp and caramelize.
How hot should the grill be?
Very hot — the Big Horn Outdoors broiler reaches 1,500°F.
How do I get crispy edges?
Smash thin and leave the patty until the edges brown.
Should I overwork the beef?
No. Keep it loose for a tender, crispy patty.
Sources
- USDA FSIS, Safe Minimum Internal Temperature Chart — USDA FSIS, Safe Minimum Internal Temperature Chart
- NFPA, Grilling Safety — NFPA, Grilling Safety
