June 2, 2023

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Friday Burger: What is a “smashed” burger? How do you make it yourself? “Both are juicy and crunchy” | MyGuide

You can never do anything wrong with a “regular” hamburger, but nowadays you’re also seeing the rise of “mash burgers.” In America, these flat hamburgers have been popular for quite some time and they are also gaining ground in our country. What is this mashed burger? How do you make it yourself? And where can you order it in Belgium? explains Paolo Jovens of Burger Plumb in Antwerp.

Ordinary hamburgers are no longer news, but “mashed burgers” have only recently increased in our country. “The fact that our burgers are ‘smashed’ makes them unique,” says Paolo Jovens, 31, who runs Burgers & Grips in Mechelen and Plumb in Antwerp with his Water de Beker. “With a regular burger, the meat is a few centimeters thick: you can go beyond that kitchen Speaking of which, you cook it the way the customer prefers it. This differs with mashed burgers. You start with a meatball, which you flatten or literally “smash” on the grill. As a result, the meat caramelizes and the edges of the burger become crispy, but the burger remains tender at the same time.

“Therefore, mashed burgers give a completely different taste experience than regular burgers,” Paolo continues. “The burgers are juicy and crunchy, and the caramel taste provides a sweeter taste. Plump still serves a regular hamburger as well, though people often opt for the ‘mashed’ burger. That’s what we’re known for.”

Paolo Guffens and Wouter De Becker of Plump and Burgers & Grapes. © Class de Scherder

From “Smashed Burger” to “Crust Burger”

Nowadays you sometimes read about a ‘crustburger’: a flat, crunchy burger. What exactly is this? New buzz, but we’re not into that. That’s about it for us. (He laughs) With the Burger Crust, not only are the edges crispy, but the entire burger is even: often not much flavor left, but a tender, dry, well-done piece of meat. It doesn’t look very good to me, “concludes Paolo.

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It is best to start with a ball of high-quality minced meat, with about 50 grams of minced meat. Make sure the skillet is hot and immediately flatten the meatball with a spatula.

How to make the perfect mashed burger yourself?

If you want to start smashing yourself, it’s best to start with a ball of high-quality minced meat from about 50 grams of minced meat. “Make sure the pan is hot and spoon the meatballs right away. The most important thing is that you have the right tools for this,” says Paolo. “We use a smashing machine, which we buy from a food service wholesaler, to grill the meat the right way. At home, you can use an ordinary spoon, although the edges of the meat will not be as crispy as with a “smasher”. “

After that, fry the meat on both sides until a soft crust is formed. “If a burger is cooked to perfection, it is also important that you choose the right bun to serve it with. This has a huge impact on the overall experience. The right bun of course depends on person to person, but if you ask me, brioche or sandwich buns are best. Revolver is often Too dry.”

Three addresses where you can taste mashed burgers in our country

1. Tosh – Ghent

• price: burgers cost between 12 and 16 euros.
Title: Hoogpoort 50, 9000 Ghent
work hours: Open from Tuesday to Saturday from 6 pm.

Hamburger at Tush in Ghent.
Hamburger at Tush in Ghent. © Facebook Tush

2. Burger and Grapes – Mechelen

• price: Burgers cost around 13€.
Title: Huidevetterstraat 7, 2800 Mechelen
work hours: Open from Tuesday to Sunday from 12 noon to 9 pm.


Burgers and grapes at De Vleeshalle in Mechelen.
Burgers and grapes at De Vleeshalle in Mechelen. © Facebook Burgers & Grapes

3. Cava – Antwerp

• price: a classic burger costs 11.50 euros.
TitleAvailable on Deliveroo and Uber Eats.
work hours: Open from Monday to Sunday from 12:00 to 20:30.


Cava Citizens in Antwerp.
Cava Citizens in Antwerp. © Facebook Enough

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