Living in Australia for years, I’ve learned the secret with smash burgers isn’t complicated ingredients, it’s heat and restraint. You need a ripping hot plate, press once hard in the first 10 seconds, and then don’t touch it. That crust is pure Maillard magic and that’s where the flavour lives. Jalapeño Jack is a great choice because the fat content helps keep it juicy. From a nutrition perspective, you’re getting solid protein and fats here, but the kraut is actually the quiet hero. Fermented cabbage brings probiotics and acidity, which helps balance the richness and makes it easier on digestion. Dijon does the same thing, that sharpness cuts through the fat so it doesn’t feel heavy. One thing I’ve seen a lot here in Australia is people salting too early. Salt right before it hits the heat, not while mixing the mince, otherwise you tighten the proteins and it eats more like a sausage than a burger.And don’t overwork the beef. The best smash burgers I’ve had, from backyard barbies in Melbourne to little takeaway shops near the coast, all follow the same rule: minimal handling, high heat, confidence.
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Living in Australia for years, I’ve learned the secret with smash burgers isn’t complicated ingredients, it’s heat and restraint. You need a ripping hot plate, press once hard in the first 10 seconds, and then don’t touch it. That crust is pure Maillard magic and that’s where the flavour lives. Jalapeño Jack is a great choice because the fat content helps keep it juicy. From a nutrition perspective, you’re getting solid protein and fats here, but the kraut is actually the quiet hero. Fermented cabbage brings probiotics and acidity, which helps balance the richness and makes it easier on digestion. Dijon does the same thing, that sharpness cuts through the fat so it doesn’t feel heavy. One thing I’ve seen a lot here in Australia is people salting too early. Salt right before it hits the heat, not while mixing the mince, otherwise you tighten the proteins and it eats more like a sausage than a burger.And don’t overwork the beef. The best smash burgers I’ve had, from backyard barbies in Melbourne to little takeaway shops near the coast, all follow the same rule: minimal handling, high heat, confidence.