Buy Smash Burger Patties – crispy crust, juicy center, full of flavor

Buy Smash Burger patties and enjoy the difference

A smash burger thrives on its distinctive contrast: a boldly seared, crispy surface meets juicy meat and full flavor. In this category, you'll find smash burger patties specifically selected for this unique style of burger. Instead of a thick patty, the focus is on the seared surface of the meat. This results in a burger that tastes savory, crispy, and juicy with every bite.

Our selection is for everyone who wants to buy smash burger patties and doesn't compromise on the quality of the meat. Discover, among others, the smash burger made from heifer beef from Pomerania or the Wagyu Haché smash burger patties made from German Wagyu beef . Other select smash burger patties round out the range, offering you ever-new possibilities for creating your personal favorite burger.

What makes a Smash Burger so special?

The key difference lies in the preparation. The meat is placed on a very hot, closed grill surface and pressed directly into a thin patty. This ensures that a large portion of the meat is in direct contact with the heat. The dark crust typical of smash burgers quickly forms on the underside, while the patty remains juicy inside.

It's precisely this crust that gives the smash burger its robust flavor. The short, high-heat searing creates intense roasted aromas that are rarely achieved with a thick, classically shaped burger patty of this thickness. The thin, slightly irregular edges become exceptionally crispy and provide the satisfying bite that makes a good smash burger so distinctive.

A smash burger doesn't need to be overloaded with ingredients. Good meat, a soft bun, melted cheese, and a few suitable toppings are all you need. If you want more meat flavor and a crispier crust, stack two patties on top of each other to make a double smash burger.

The right meat for smash burgers

Good smash burger meat needs sufficient natural fat. It melts on the hot surface, helps form the crust, and keeps the thin patty juicy. Meat that is too lean can quickly dry out under the short, intense heat. Therefore, not only the breed and origin of the cattle are crucial, but also the marbling, fat content, and preparation suitable for smashing.

The patties in our range demonstrate just how different a Smash Burger can taste. The heifer from Pomerania delivers a robust, classic beef flavor. German Wagyu, with its fine marbling, brings exceptional juiciness and a full-bodied taste. The Wagyu Haché Smash Burger patty combines the light texture of a Haché patty with the crispy surface of a Smash Burger.

All information regarding the meat, origin, ingredients, weight, and delivery condition can be found directly with each product. This allows you to compare the Smash Burger patties and select the exact meat that suits your taste and your planned burger.

Smash burger or classic burger patty?

A classic burger patty remains significantly thicker when cooked. This allows the juicy center to stand out more. The meat is turned carefully and not flattened during cooking. If you prefer this classic shape, you'll find other suitable products in our burger patty category.

In contrast, the Smash Burger is all about maximizing the cooking surface. The patty is thinner, the edges become crispier, and the flavor of the crust is more pronounced. Two thin Smash patties result in a different burger than a single thick patty of the same overall weight: more crust, more melted cheese between the layers of meat, and a particularly satisfying bite.

Another unique burger style can be found in our Haché Burger Patties . Here, the focus is on the loose, textured meat. The Wagyu Haché Smash combines both worlds and demonstrates that Haché and Smashburgers are not mutually exclusive.

This is how you achieve the typical crispy crust.

For a good smash burger, you need a closed surface that can absorb intense heat and distribute it evenly. A plancha, a griddle, or a heavy cast iron or stainless steel pan are particularly suitable. An open grill rack is less suitable because the meat doesn't make full contact with the hot surface.

Preheat the cooking surface thoroughly. Place the patty, prepared according to the product instructions, onto the surface and immediately press it down with a sturdy burger press or a rigid metal spatula. A piece of parchment paper between the meat and the press will prevent the patty from sticking to the tool. Then, let the meat cook undisturbed until a firm, dark crust has formed.

Then, using a sturdy spatula, completely loosen the patty from the surface and flip it only once. If you're making a cheeseburger, add the cheese to the hot meat immediately after flipping. Do not press the patty again during further cooking to retain as much juice as possible.

The exact cooking time depends on the weight, thickness, starting temperature, and heat of the cooking surface. Therefore, always follow the preparation instructions for the specific product. Frozen smash burger patties should be thawed gently in the refrigerator according to the instructions on the product page, and ground beef should be cooked thoroughly.

Want to get started right away? Our smashburger recipe with Pomeranian heifer and whiskey BBQ shows you step by step how to make your smashburger crispy on the outside and juicy on the inside.

Single or double smash burger?

A single smash burger patty is ideal for a lighter burger, allowing the bun, cheese, and other ingredients to take center stage. The classic double smash burger uses two thin patties. The cheese melts particularly evenly between the two layers of meat, while each patty retains its own crispy surface.

The right amount depends on your hunger, the size of the bun, and the weight of the patties. The currently available 100-gram or 110-gram versions can be used individually or as a double smash burger. The crucial thing is that the ratio of meat, bun, and toppings remains balanced and that the unique flavor of the patties isn't lost under too many ingredients.

Order Smash Burger Patties conveniently online

Bring the burger experience home with our Smash Burger Patties. Choose your patty, cook it on a hot plate or in a pan, and decide whether it becomes a classic cheeseburger, a double smash burger, or your own creation. Find the perfect buns, cheeses, sauces, and sides in our Burger Collection.

Frequently Asked Questions about Smash Burger Patties

What is a Smash Burger?

A smash burger is a burger with a thinly pressed patty that is cooked on a very hot, enclosed surface. The direct contact with the heat creates a robust crust with intense roasted flavors.

What kind of meat is suitable for smash burgers?

Meat with sufficient natural fat is particularly suitable, as it remains juicy at high temperatures and aids crust formation. Taste, marbling, and origin can vary significantly depending on the patty.

How heavy should a smash burger patty be?

Smash burger patties typically weigh between 80 and 120 grams. Our currently available patties, weighing 100 or 110 grams, are suitable for single burgers and can be combined to create a double smash burger.

Do I need a smash burger press?

A burger press makes it easier to press the meat down quickly and evenly. You can also use a sturdy metal spatula. The important thing is to press the meat down onto the hot surface right from the start.

Can I prepare smash burgers in a pan?

Yes. A heavy cast iron or stainless steel pan works very well. It should be sufficiently large and thoroughly preheated so that the patty can develop an even crust immediately.

What is the difference between a smash burger and a regular burger?

A classic burger patty is thicker and has a more pronounced, juicy center. A smash burger is thinner and, due to its larger cooked surface area, offers more crust and more intense roasted flavors.

Why are two patties used for a Double Smash Burger?

Two thin patties offer more crispy surface area than a single thick patty. At the same time, the cheese can melt between the layers of meat and bind the two patties together.