The reason why you use 80/20 for smash burgers is for the perfect blend of burgers and the high fat content of the burgers creates a nice crispy, caramelized crust, while also preventing the thin hamburger patty from drying out.
The 20% fat for smash burgers ensures you get maximum juiciness and maximum flavor and easy searing on a hot griddle.
Leaner meat results in a dry and flavorless and even sometimes crumbly hamburger patty.
The high fat content for the smash burgers renders down and allows the smash burger to fry in it's own fat, which creates a nice signature lacy, crispy edge.
A smash burger is a hamburger patty that is made by pressing a loosely packed ball of ground beef onto a scorching hot griddle or a skillet, which creates a very thin patty that has maximum, caramelized crusty edges.
The smash burger is smashed thin so that it ensures rapid cooking.
Smash burgers are often also served on toasted buns with cheese and also use minimal toppings and rely on the Maillard reaction for a savory and crispy texture, while also keeping the smash burger juicy.
The key elements and technique to create a small burger involves.
A 2 to 3 ounce ball of often, 75/25 or 80/20 ground beef is placed on a hot skillet 400 F or above and then the burger is smashed down immediately to a thickness of around 1/4 to 1/2 inch by using a heavy spatula or press.
The high pressure, high heat cooking method for the smash burger creates a deeply browned, crispy crust that is known as the Maillard reaction.
And unlike the patty style burgers, smash burgers are instead thin, which prevents the burgers from overcooking, even though they have a crispy surface.
The thin patty for smash burgers also cooks quickly and cooks in just a few minutes, which also results in a fast, flavorful and even at times, a nice caramelized burger.
Smash burgers are often topped using simple ingredients such as American cheese, pickles, onions and a special sauce, that is held together by a soft, toasted bun, such as a potato roll.
Smash burgers were popularized by chains like Smashburger and Shake Shack.
Although the smash burger technique also dates back to the mid 20th century.
And there's also a popular variation of the Smash burger which is the Oklahoma variant, that involves smashing thinly sliced onions into the beef patty.