What comes to mind when you think of fall? Finally getting to wear your favorite hoodie? The start of football season? Tailgating? Burgers? Yes. So let’s get grilling. There’s no American food staple more classic, more cherished, or more nostalgic than the hamburger. But is the origin of the hamburger even American? Some say it was the Romans, back in the 1st century AD, who first enjoyed minced meat patties. But where was the bun? The cheese? The toppings? Others argue it was the Germans in Hamburg, our beloved meat sandwich’s namesake, who, in the late 1800s, first put ground beef and onions between two slices of bread. Most likely, they’re right. But regardless of where, when, or who, one things’s for sure – the hamburger was perfected right here in America.

Now, let’s fast-forward to the mid-20th century when the classic American hamburger took a very unexpected and delicious turn. Picture yourself in Kentucky, at a burger joint called Dairy Cheer. You’re eating a thick patty of ground beef on a bun with your favorite toppings. It’s good, but filling, and let’s be honest, tastes mostly like salty beef. Then, something new coming out of the kitchen catches your eye. Someone has taken a large bean can and smashed down these normally thick patties into thin pancakes of beef.

This is the moment in history when the burger family tree sprouted a new branch. This was the day a thinner, crispier, more flavorful burger was born. The smashburger.

The anatomy of a smashburger is simple: beef, toppings, bun. But isn’t that just a regular hamburger? Wrong. The difference lies in the slight variation of ingredients and specific techniques that bring a smashburger to life.

First, let’s talk about the beef – or more specifically, the beef fat. Smashburgers should have a higher fat content than your standard burger. Some say the sweet spot is 80/20 beef to fat. But why not push that even farther? We’re not using pre-formed patties here either. Start with a three- to four-ounce ball. Now, let’s get to smashing. Get yourself a sturdy tool with a flat base to apply enough pressure to smash the beef ball to about an 1/8 to ¼ inch thickness. A heavy spatula, panini press, even a large can of beans (not recommended) will do, or you can easily buy a specific burger smasher online.

Do not underestimate the importance of your cooking temperature! Your flat top should be hot – aim for 450-475 degrees. Anything less and your burger will steam, which is not what we are after. With higher temperatures, higher fat content, and increased beef-to-heat surface contact, something magical happens. The beef will almost fry in its own fat, creating that irresistible browning (called the Maillard Reaction), producing deeper, more complex flavors. Be careful though – these patties cook fast, in about three to four minutes. This is also the time to season your beef with salt and pepper. After about two minutes, when some of the beef juices have started to ooze to the surface, it’s time to flip. This is where another important tool comes in – the paint scraper. Yes, you read that right. Find one with a three- or four-inch edge and be sure to go with stainless steel. Its thin blade is perfect for getting under your patty, which is now clinging on for dear life to your hot griddle. A thick spatula may not cut cleanly between your patty and surface, leaving beefy flavor bits behind, bound for your grease trap rather than your bun.

Now let’s talk about the bun – your smashburger’s other half, its you-complete-me partner. You could go with your everyday white bread bun, kaiser roll, or brioche. But nothing compares to its perfect match – the potato bun. Soft, slightly chewy, and with a touch of sweetness, it balances the charred beef, gooey cheese, and crunchy toppings. Toasted, of course. And speaking of cheese, the classic American smashburger deserves nothing less than its dairy compatriot, American cheese – the kind found at the deli, not in the plastic wrapper. I agree, American cheese does not taste great. That is, until it’s melted into a hot blanket of creamy, salty deliciousness atop your burger. Trust me on this one.

Lastly, you’ll need to top this “smashterpeice.” Lettuce, tomato, pickles, mayo, ketchup, and mustard are my go-tos for that classic flavor. But this blank burger canvas is now yours to fill. So go forth, smash hard, and enjoy your new favorite burger.