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The Ultimate 5-Step Smash Burger Recipe | Crispy, Juicy & Packed With Flavor
Smash burgers have been around forever, but doing them right takes science and heat! Learn how to master the perfect crispy-on-the-outside, juicy-on-the-inside patty using pro tips from Grant Lee Crilly
Recipe Steps:
1. Use ultra-high heat — think charcoal grill or cast iron over a burner.
2. Use a fatty grind (60:40 beef to fat) with:
• 1% salt
• 1 egg yolk per pound
• A bit of gelatin for structure and juiciness
3. Form loose balls, not tight patties.
4. Smash hard onto the hot surface — don’t touch until the crust forms.
5. Flip once, then serve hot with your favorite toppings.
Pro Tips:
• Crust needs heat. Don’t fear the sizzle.
• More fat = more flavor and moisture.
• Smash early, not late.
• Let the Maillard reaction do its magic!
Common Pitfalls:
• Juicy patty with no crust? Grill not hot enough.
• Dry burger? Overcooked or wrong fat ratio.
Full recipe here: www.chefsteps.com/activities/the-ultimate-smash-bu…
Views : 18,361
Genre: Howto & Style
License: Standard YouTube License
Uploaded At 2 months ago ^^
warning: returnyoutubedislikes may not be accurate, this is just an estiment ehe :3
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RYD date created : 2025-08-23T08:27:16.566814Z
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27 Comments
Top Comments of this video!! :3
60 40 is diabolical
20 | 1
I always add gelatin to my bolognese sauce...think I learned that from Kenji if i'm not mistaken
12 | 1
Cant wait to try this ❤
6 | 0
Give t. Editor a raise son
8 | 0
If you're going to both grind your own meat and add salt, gelatin, and yolk, why don't you toss your meat cubes in the stuff and then grind it? That way you won't have to mix the ground meat and alter the texture
6 | 1
Does anyone enjoy eating a good hamburger more than Grant?
3 | 0
Camp! 😢
| 0
60/40 is wild. Thats not even right.
| 0
Wonder what kenji would say about this
2 | 2
😋
| 0
Great as always and inspiring! But don’t eat it up side down mate…
| 1
Please dont tell me that is plastic wrapped American Cheese. What kind of chef doesnt at least buy deli sliced American Cheese??
| 0
how much gelatin per pound? don't be a tease
3 | 0
I love gelatin, however it is flavorless. And way too many hand gestures and pulling malocclusion expressions.
| 0
Thats a lot of fat. 60:40 blend with egg yolk and American cheese. My arteries! Definitely have to try though…
1 | 2
so its meatlof not burger? Meatlof in a bum
2 | 0
I don’t even eat meat but I know you can buy 73/27 at the store.
| 1
@chefsteps
1 month ago
🔥 Want that perfect crispy crust + juicy center?
Use high heat, loose fatty beef (60:40), and smash early! Don’t forget the secret ingredients: salt, egg yolk, and gelatin.
💥 Full guide here → www.chefsteps.com/activities/the-ultimate-smash-bu…
👇 What’s your go-to burger hack? Drop it below! 🍔 #SmashBurger #ChefSteps
| 0