Yo, burgers have been a staple in American grub for what feels like forever, and they've come a looong way, baby. And one cooking technique that's been around for almost a century and has become the hallmark of the classic American burger is "smashing" patties.

The exact origin of this technique is a bit of a mystery, but it's believed to have been popularized by fast food joints back in the day. The idea behind smashing was to give the burger a crispy, crunchy exterior that would lock in all the juicy flavours and also make the patty cook evenly - since the thinner centre would cook faster than the thick edges.

Nowadays, the smashing technique has been honed and improved, and you can find it at restaurants and in home kitchens everywhere. Some folks use fancy schmancy equipment like cast-iron presses, while others just use their spatulas to press down on the patties while they cook.

But no matter how you slice it, the goal remains the same: to create a mouth-watering, juicy burger with a crispy crust. Whether you're a fan of classic burgers or you like 'em thick and juicy, smashing the patties is a crucial step in the burger-making process.

Here's a quick step-by-step guide on how to smash your patties like a pro:

1. Heat up a flat griddle or heavy pan on medium-high heat.

2. Place your raw beef ball on the hot surface and use your spatula to gently press down on it, smashing it into the griddle.

3. Let it sit for a minute until a crispy crust forms on the outside.

4. Once you've got a crispy crust, use your spatula to scrape the patty up and flip it, letting it cook for 2-3 minutes or until it reaches your desired level of doneness.

5. Add cheese and serve it up.

In a nutshell, the act of smashing patties is a culinary journey that's been passed down from generation to generation and has become a defining characteristic of the classic American burger. And as the technique continues to evolve and improve, the love affair between people and burgers will keep on truckin' for many moons to come.

Stay rad out there!
Team Fat Puku’s