Dairy Cheer Smashburger and Footlong Hot Dog Review

Pro tips

• For a smashburger, start with cold ground beef loosely packed into a ball—this prevents overworking the meat and ensures a tender interior despite the aggressive smashing.
• Press the patty down hard and early (within 2-3 seconds of hitting the hot surface) to lock in crust development; resist flipping multiple times or pressing again.
• Add cheese in the final minute of cooking and cover the burger to trap heat and melt it evenly before assembling.
• Use a spatula with a sharp edge to scrape the burger free from the griddle during cooking to break the crust and prevent sticking.

Substitutions

• Ground beef 80/20 → Ground chuck 85/15 (leaner; results in slightly less juicy burger)
• Melted American cheese → Cheddar or Swiss (different flavor profile but same melting behavior)
• Griddle → Cast iron skillet (same results; requires more careful temperature management)

Storage & make-ahead

Smashburgers are best served fresh off the griddle; leftover cooked patties can be refrigerated up to 3 days and reheated briefly on a skillet, though texture will not match fresh.

Equipment

cast iron skillet or griddle · sharp metal spatula

What makes a smashburger different from a regular burger?

Smashburgers use thin, loosely-formed patties pressed hard onto a hot griddle to maximize crust and browning, creating more surface area for flavor compared to thicker patties.

How should a smashburger be cooked for best results?

Cook on a hot griddle or cast iron at high heat, pressing the patty down immediately after placing it down; cook for 2-3 minutes per side without moving it, then add cheese in the final minute.

What are typical toppings for a smashburger?

Smashburgers are traditionally topped with melted cheese, pickles, onions, and mustard or ketchup, though variations exist by restaurant.

Can you make smashburgers at home?

Yes; use 80/20 ground beef, form into loose balls, cook on a preheated cast iron or griddle, and smash immediately with a spatula for the signature crust.