30 DAYS OPEN PURCHASEThe smash burger is built on a simple principle: press a ball of ground beef hard against a hot surface the moment it hits the pan. This maximises contact and gives the Maillard reaction the best possible conditions to create a deeply browned, crispy crust in a short time. The result is a thin burger with more crispy surface per bite than a thick, formed patty can ever deliver. That is the technique behind why a well-made smash burger tastes the way it does.
The set contains three tools designed for the method. The burger press's wide, flat surface distributes pressure evenly and gives the patty a consistent imprint against the cooking surface. The wide spatula with its steel blade is sized to slide under a smashed patty without tearing it at the flip. The cloche is placed over the burger after the cheese goes on: it traps and concentrates heat and steam against the surface, melting the cheese in seconds without overheating the patty from below. All three pieces in stainless steel.
Works equally well on a stovetop pan, flat-top griddle, and grill.
