Smashburger, the food trend of summer 2024
Crispy ground beef with maximum grilled flavour: the Smash Burger dominates Swiss restaurants and grills. The story behind it – and the recipe.
For example, the cheeseburger at Fed restaurant in Lucerne: more and more Swiss restaurants are serving delicious burgers.
Photo: Claudia Salzman
Here you will find additional external content. If you consent to cookies being set by third-party service providers and that personal data is therefore transferred to third-party service providers, you can allow all cookies and view external content directly.
The cheese oozes out of the bun, the juice drips from the thin steak onto the plate, and your mouth starts watering instantly: the Fed restaurant in Lucerne took McDonald's cheeseburger as the model for its cheeseburger. The result is something wonderful and wonderful: the meat is crispy and juicy, even though it's perfectly cooked and very tender, and the brioche bun is soft and buttery. Cheddar marries the two wonderfully.
A “smash” burger like this — “smash” in German means “to smash or collide” — isn’t just limited to restaurants: the crunchy meat is also special because of its distinct grilled flavors. Fast food comes from America: it was first mentioned in Kentucky in the 1960s, but according to food blogs, such burgers were already fried in the 1930s. Not because of the taste, but because of poverty, the meat was supplied with onions.
How to prepare the Smash Burger, which Smash Bros is demonstrating at Gümligen BE:
Here you will find additional external content. If you consent to cookies being set by third-party service providers and that personal data is therefore transferred to third-party service providers, you can allow all cookies and view external content directly.
Smashburgers are likely to become a Swiss BBQ trend this summer. Burgers have advantages: Many eaters do not like thick slices of meat in hamburgers. Others don't want pink meat, but prefer well-cooked meat. This preparation method is also beneficial for chefs and grillers: there will be no complaints about the meat not being brought to the desired cooking point.
If you want to make these burgers at home, you'll need a masher (a kind of meat mallet to flatten the entire steak) and a grill (or a cast-iron skillet). Form a ball of 80 grams of minced meat with 20 percent fat, press completely flat with a grinder and fry on an oiled plate or in a frying pan. salt. After about a minute, flip them over with a scraper, but only when the underside is nice and crispy. Place a slice of mild cheddar cheese on top — it's the texture, not the taste that's important, says Fed host Simon Tanner — and let it melt.
The bun should be nice and soft, preferably a mixture of brioche and wiggly, reveals the Lucerne baker. Steam the bao buns in a basket, open them and butter them so the juices don't escape. Spread with ketchup, light mustard, mayonnaise, BBQ sauce (or whatever). According to your taste, place a lettuce leaf and a tomato slice on top. Vitamins are optional because they actually disrupt the pleasure of eating and belong to the salad. At Fed, only mustard, thinly sliced onions and pickles are added to the bread.
Now all that's missing is the most important thing: the meat and melted cheese on top. If you order a “double cheeseburger” from McDonald's, you're also testing the limits of your homemade smash burger and putting multiple layers of meat and cheese into the bun. There's a limit, though: At some point, the burger no longer fits between your teeth. And use cutlery that is not suitable for eating a burger.
Found an error? Report now.
“Professional music expert. Creator. Student. Twitter aficionado. Unapologetic coffee trailblazer.”
More Stories
Lucrative TV deal: Boris Becker allows himself to be chased through the woods
'Personal attack': Heidi Klum fires controversial GNTM nominee
House: The agency has ceased operations