Smash Burgers

Q: What fundamental chemical reaction between amino acids and reducing sugars creates the deeply browned, savory crust on a smash burger?

Answer this question in the quiz to reveal the explanation.

Q: What ground beef lean-to-fat ratio is widely regarded by culinary scientists and burger chefs as ideal for smash burgers?

Answer this question in the quiz to reveal the explanation.

Q: Which historic roadside restaurant in Ashland, Kentucky, is widely recognized as the birthplace of the smashed burger technique in the 1960s?

Answer this question in the quiz to reveal the explanation.

Q: What simple piece of equipment or tool do professional burger cooks place between the raw meat ball and their heavy metal press to prevent sticking?

Answer this question in the quiz to reveal the explanation.

Q: Why do culinary experts advise against heavily oiling the griddle before smashing a burger ball onto it?

Answer this question in the quiz to reveal the explanation.

Q: Which historic Oklahoma burger style involves pressing paper-thin shredded yellow onions directly into raw beef on the griddle during the Great Depression?

Answer this question in the quiz to reveal the explanation.

Q: Which fast-casual restaurant chain founded in Denver in 2007 by Tom Ryan trademarked the term 'Smashburger' and took the concept nationwide?

Answer this question in the quiz to reveal the explanation.

Q: What is the culinary term for the jagged, paper-thin, ultra-crispy perimeter that extends beyond the bun on a properly smashed patty?

Answer this question in the quiz to reveal the explanation.

Q: According to burger historian George Motz, when should salt be applied to ground beef destined for smash burgers?

Answer this question in the quiz to reveal the explanation.

Q: Why is a razor-sharp, stiff metal bench scraper or wide putty spatula required to flip a smash burger successfully?

Answer this question in the quiz to reveal the explanation.

Question 1

What fundamental chemical reaction between amino acids and reducing sugars creates the deeply browned, savory crust on a smash burger?

Question 2

What ground beef lean-to-fat ratio is widely regarded by culinary scientists and burger chefs as ideal for smash burgers?

Question 3

Which historic roadside restaurant in Ashland, Kentucky, is widely recognized as the birthplace of the smashed burger technique in the 1960s?

Question 4

What simple piece of equipment or tool do professional burger cooks place between the raw meat ball and their heavy metal press to prevent sticking?

Question 5

Why do culinary experts advise against heavily oiling the griddle before smashing a burger ball onto it?

Question 6

Which historic Oklahoma burger style involves pressing paper-thin shredded yellow onions directly into raw beef on the griddle during the Great Depression?

Question 7

Which fast-casual restaurant chain founded in Denver in 2007 by Tom Ryan trademarked the term 'Smashburger' and took the concept nationwide?

Question 8

What is the culinary term for the jagged, paper-thin, ultra-crispy perimeter that extends beyond the bun on a properly smashed patty?

Question 9

According to burger historian George Motz, when should salt be applied to ground beef destined for smash burgers?

Question 10

Why is a razor-sharp, stiff metal bench scraper or wide putty spatula required to flip a smash burger successfully?

What fundamental chemical reaction between amino acids and reducing sugars creates the deeply browned, savory crust on a smash burger?

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