French Bistro Style Smash-Burgers
Crispy, juicy French bistro smash burgers with shallots and Back of the Yards rub. Fast cook method for flavorful weeknight burgers.
The French style burger is perfect for a chilly night, or any night for that matter. Why a smash burger? The meat forms a crispy crust while the interior remains tender and juicy. And, the burger cooks quickly, VERY QUICKLY! The Spice House Back of the Yards Butcher’s Rub forms a delicious, flavorful crust that takes any burger from good to outstanding.
Yield: Serves 4
- Smashing a thin patty on a very hot pan creates a crunchy, caramelized crust while keeping the inside juicy.
- Use 80/20 ground chuck, minced shallots, and The Spice House Back of the Yards Butcher's Rub for big flavor.
- Cook quickly on high heat, flip once, and finish on toasted buns with your favorite toppings.
Preparation Instructions:
Preheat cast iron skillet or flat top griddle to medium-high heat.
Place meat on a cutting board and lightly chop ground meat in all directions (this helps break up any clumps in the meat). Add shallots and The Spice House Back of the Yards Butcher’s Rub.
Form the meat into 4 loosely packed patties.
Place 2 patties in very hot preheated pan or on griddle. Smash the patty as flat as you can and allow to cook, without peeking. Using the spatula or scraper, flip the patties and cook another 45 seconds. Transfer to toasted buns and continue cooking remaining burgers.
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Frequently Asked Questions
What is a smash burger?
A smash burger is a loosely packed ball of ground beef pressed very flat onto a very hot pan or griddle. The fast, high-heat contact makes a deep, crispy crust while the center stays juicy.
Why use ground chuck for these burgers?
Ground chuck, about 80/20 fat to lean, gives the best balance of flavor and juiciness and helps form a good crust. Leaner blends can get dry and fattier mixes will shrink more.
How do I smash without making a mess?
Use a sturdy metal spatula or a dedicated burger press. Place the patty on the hot surface and press straight down firmly once, then lift the tool away. You can lay a piece of parchment on the spatula to reduce sticking while pressing.
How long should I cook smash burgers?
Cook the smashed patty on the first side until the edges brown and a crust forms, about 2 to 3 minutes on very high heat. Flip once and cook another 30 to 60 seconds. Ground beef should reach 160°F for safety.
Can I use a different seasoning instead of Back of the Yards Rub?
Yes. The rub adds bold savory notes, but you can swap it for coarse salt and pepper, Montreal steak seasoning, or a mix of garlic powder and smoked paprika. Adjust amounts so the seasoning does not overpower the beef.
How many burgers does 1 pound of meat make?
This recipe makes four patties from 1 pound of ground chuck, so each is about a quarter pound. You can make smaller or larger patties but cooking time will change.
How do I stop patties from sticking to the pan?
Preheat cast iron or griddle until very hot, add a little high smoke point oil, and do not move the patties while the crust forms. Use a thin metal spatula to get under the edge when flipping.
Can I make these ahead or reheat leftovers?
They are best fresh, but you can form patties ahead and refrigerate up to 24 hours or freeze. Store cooked patties in the fridge 3 to 4 days. Reheat gently in a 350°F oven wrapped in foil for 5 to 10 minutes or quickly re-sear in a hot pan to revive the crust.
What is a smash burger?
A smash burger is a loosely packed ball of ground beef pressed very flat onto a very hot pan or griddle. The fast, high-heat contact makes a deep, crispy crust while the center stays juicy.
Why use ground chuck for these burgers?
Ground chuck, about 80/20 fat to lean, gives the best balance of flavor and juiciness and helps form a good crust. Leaner blends can get dry and fattier mixes will shrink more.
How do I smash without making a mess?
Use a sturdy metal spatula or a dedicated burger press. Place the patty on the hot surface and press straight down firmly once, then lift the tool away. You can lay a piece of parchment on the spatula to reduce sticking while pressing.
How long should I cook smash burgers?
Cook the smashed patty on the first side until the edges brown and a crust forms, about 2 to 3 minutes on very high heat. Flip once and cook another 30 to 60 seconds. Ground beef should reach 160°F for safety.
Can I use a different seasoning instead of Back of the Yards Rub?
Yes. The rub adds bold savory notes, but you can swap it for coarse salt and pepper, Montreal steak seasoning, or a mix of garlic powder and smoked paprika. Adjust amounts so the seasoning does not overpower the beef.
How many burgers does 1 pound of meat make?
This recipe makes four patties from 1 pound of ground chuck, so each is about a quarter pound. You can make smaller or larger patties but cooking time will change.
How do I stop patties from sticking to the pan?
Preheat cast iron or griddle until very hot, add a little high smoke point oil, and do not move the patties while the crust forms. Use a thin metal spatula to get under the edge when flipping.
Can I make these ahead or reheat leftovers?
They are best fresh, but you can form patties ahead and refrigerate up to 24 hours or freeze. Store cooked patties in the fridge 3 to 4 days. Reheat gently in a 350°F oven wrapped in foil for 5 to 10 minutes or quickly re-sear in a hot pan to revive the crust.
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