For The Ultimate Labor Day Smash Burgers, Follow This Tip - No Extra Effort Required

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Labor Day is right around the corner (we can't believe we just said that) and it's actually not too soon to start prepping. If your grill needs a good scrubbing get to work on it with an oven cleaner and start taking advantage of meat sales now, provided you have the freezer space for it. It's also not too early to begin thinking about your Labor Day menu. If you're planning on serving up smash burgers to your guests, you can achieve smash burger perfection by breaking up the typical 4-ounce patty into two 2-ouncers, a move which adds minimal labor to your prep but adds maximum flavor.

Creating two thinner patties increases the surface area which means more caramelization, giving you twice as much flavor. Their slimness also means they cook quicker and more easily to that desirable, lacy crispiness compared to 4-ounce patties.

There are other benefits to making smash burgers thinner, like how they'll cook more evenly. Thick burger patties always seem to plump up in the middle, which means the inside often turns out undercooked while the edges are the opposite. This is not what you want when it comes to smash burgers, whose deep browning is the desired end-game. There's also the fact that two thick patties, toppings, and a bun can be an unpleasant mouthful. Keep your finished burgers manageable (and more enjoyable, according to Anthony Bourdain) by making them slimmer.

Thinner patties will help you achieve that gorgeously scrumptious crust on your smash burgers, but there are a few ways you can help the process along. It all starts with the type of beef you use. You'll want to stay away from less fatty ratios and choose an 80/20 or 70/30 because the fat that renders out will promote browning (since these patties are going to cook in a matter of minutes, every little detail helps).

You'll also want to be sure to use a screaming hot surface — and no, a regular gas or charcoal grill won't do because the grates won't be able to create the crispy texture you want. Instead, a flat-top griddle such as a Blackstone is the way to go if you're cooking outside (just be sure it's clean before you use it). If you're making the burgers indoors, a cast-iron skillet or stainless steel pan is your best bet.

It can be tempting as the grill-master to make it look like you're doing something at all times — manning the grill during a party is an important task! — but once you smash the patties down onto the hot surface, it's important you leave them alone for a time. The patties only need two minutes tops and leaving them alone allows the crust to actually build up.