Beyond the Basic Patty: What’s the Best Burger Blend for Smashed Perfection?

The best burger blend for smash burgers is 80/20 ground beef (80% lean, 20% fat), which delivers the ideal balance of juiciness and crispy, lacy edges. This ratio retains moisture while providing enough fat to create the signature crust that makes smash burgers special.

Quick Answer: Top Choices for Smash Burger Blends

Key Factor: Keep meat cold, loosely packed, and press on a screaming-hot griddle (500-550°F) for maximum crust formation.

If you've ever wondered why restaurant smash burgers taste so much better than homemade versions, the answer often lies in the meat itself. As Carla Lalli Music, former general manager of the original Shake Shack, puts it: "Fat is flavor, fat is juiciness" in burgers.

The magic of a smash burger happens when cold ground beef hits a ripping-hot surface. This creates what food scientists call the Maillard reaction - the chemical process that produces those crispy, deeply browned edges and complex savory flavors. But achieving that perfect combination of a crunchy exterior and juicy interior requires more than just technique.

Your beef blend determines whether you'll get a burger that's dry and disappointing or one with that signature crispy crust and tender, juicy center. Using two 2-ounce patties instead of a single 4-ounce patty can effectively double the amount of crust on your burger. The right fat percentage, the specific cuts of beef, and even whether you grind your own meat all play crucial roles.

In Los Angeles, where local burger artisans are elevating the smash burger game, understanding these fundamentals helps you source quality beef and create restaurant-worthy results at home.

When we talk about the best burger blend for smash burgers, we are really talking about the science of rendering fat. In a traditional thick-patty burger, fat keeps the meat lubricated as it cooks slowly. In a smash burger, the fat serves a second, more aggressive purpose: it essentially "shallow fries" the edges of the meat against the steel, creating those lacy, irregular, crispy borders that define the style.

Research and testing show that the 80/20 ratio is the "sweet spot." If you go leaner, say 90/10, there isn't enough rendered oil to fry the meat properly, leading to a gray, steamed appearance and a dry mouthfeel. If you go much higher, like 70/30, the shrinkage is massive. A 4-ounce patty of 70/30 beef can shrink down to just 2.8 ounces after cooking, while an 80/20 patty retains significantly more moisture, weighing in at roughly 3 ounces.

The 80/20 ratio is considered essential by experts like those at Serious Eats and Shake Shack. This fat percentage ensures that as you apply pressure with your Sasquash or heavy spatula, the fat liquefies instantly. This liquid fat fills the microscopic gaps between the meat and the Miraclean griddle or cast-iron surface, maximizing the Maillard reaction.

While standard ground chuck is a fantastic all-purpose choice, L.A.'s most dedicated burger enthusiasts often look for custom blends to lift the experience. Chuck comes from the shoulder and has a good natural balance of lean-to-fat, but it can be one-dimensional in flavor. To get a truly complex, "steak-house" style burger, we look toward other cuts like brisket, short rib, and sirloin.

If you want to move beyond the grocery store shelf, consider these additions:

Local L.A. artisans often use these blends to stand out. For example, Celia’s in Wynwood (a frequent inspiration for L.A. pop-ups) uses a 50/50 blend of Wagyu and Certified Angus beef. While Wagyu might seem like overkill for a smashed patty, the low melting point of Wagyu fat creates an almost incomparable crust.

Does it really matter where the meat comes from? In a word: Yes. There is a significant difference between "fresh-ground" beef and the "pre-packaged tubes" (chubs) found in many supermarkets.

Pre-packaged beef is often compressed for shipping, which leads to a dense, tough texture. When we make smash burgers, we want the meat to be "loosely packed." Freshly ground beef has more air pockets, which allow the fat to move through the patty more effectively. Furthermore, oxygen exposure in fresh-ground meat helps develop a better flavor profile.

If you have a meat grinder at home, we highly recommend grinding your own. It allows you to control the exact ratio of chuck to brisket or short rib. If you don't grind your own, visit a local L.A. butcher and ask for a fresh 80/20 grind. The difference in texture—moving from a "meat paste" to a tender, crumbly patty—is the hallmark of a professional burger.

Portioning is just as important as the blend. Because smash burgers cook so quickly (often in under two minutes), a 4-ounce patty can be difficult to get thin enough without overcooking the center.

The "L.A. standard" for a double smash is two 2-ounce to 3-ounce balls of meat. By using two smaller patties, you effectively double the surface area available for browning. This means double the lacy edges and double the flavor.

Grass-fed beef is excellent for flavor, often providing a more "mineral" or complex taste. However, grass-fed beef is typically leaner than conventional grain-fed beef. If you use grass-fed, ensure you are still hitting that 80/20 ratio by asking your butcher to add extra fat (like suet) to the grind.

Some recipes, like those from Chef Billy Parisi, suggest mixing finely minced bacon directly into the beef. While this adds a smoky flavor, be careful—too much bacon can make the patty fall apart or become overly salty. If you want that flavor, we suggest keeping it to about 10-15% of the total weight.

If your burger is dry, it’s usually due to one of three things: the meat was too lean (below 20% fat), you smashed it too late in the cooking process (squeezing out the rendered juice), or your griddle wasn't hot enough. Aim for a surface temp of at least 500°F.

Creating the best burger blend for smash burgers is an art form that rewards the detail-oriented cook. By starting with a fresh 80/20 blend of chuck—perhaps liftd with a bit of brisket or short rib—you set the stage for a culinary masterpiece.

At Edible L.A., we believe that supporting our local food culture starts with the ingredients. Whether you’re sourcing your beef from a local Los Angeles County butcher or grinding a custom blend in your own kitchen in Silverlake or Santa Monica, the quality of the meat is what truly shines.

To finish your burger, don't forget the seasoning. While salt and pepper are classic, many in our community are switching to Point Man steak seasoning to amp up the savory notes. Pair your masterpiece with a squishy potato roll, a slice of American cheese, and some local seasonal toppings to experience the true potential of the L.A. smash burger.

For more seasonal inspiration and local recipes, explore our seasonal recipes category.