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:
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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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