How to make the perfect smashburger at home.

A smashburger isn't an ordinary burger. It's all about technique, heat, and the right tools. With our complete set, you'll put an irresistible burger on the table every time. Four steps stand between you and the perfect burger.

1. Prep & Sear

Form a meatball of about 80 grams. Use ground meat with an 80/20 ratio; 20% fat provides flavor, juiciness, and a nice crust. Keep it loose, not pressed too firmly. Preheat your pan, cast-iron griddle, or BBQ well on high heat. Wait a moment until the bottom sears. That Maillard reaction you see and smell? That's exactly what you want.

Pro tip: Grab the Scraper and then loosely scrape the ball free, flip it over, and only then smash it. Seared side up. The fat that is released will ensure that The Smasher comes off by itself.

2. Smash

Now it's time. Flatten the meatball with The Smasher in one fluid, quick, and firm motion. Once. Not twice, not thrice. Once. This way, the juices stay in the meat, you build a crispy crust, and you get that characteristic smashburger texture that you won't find in any ordinary burger.

The Smasher has a diameter of 14 centimeters, large enough for the perfect patty and heavy enough to get the job done with one press.

3. Flip & Melt

Allow the crust to set completely before proceeding. Then, scrape the burger from the griddle with The Scrapper and flip it over with The Spatula. Immediately place a slice of cheese on top and cover with The Cover Lid. The heat that builds up under the dome melts the cheese quickly and evenly. No more half-melted cheese.

4. Build

Build your burger however you like it. Classic with onion, pickle and special sauce, or completely your own creation. Be creative and have fun. That's how you make a smash burger. With the tools that make all the difference.

Show us your creation via @smashburger.master on Instagram.