Smash burgers frying
The Perfect Smash Burger Needs Less Meat Than You Think
In the case of smash burgers, thin and lightweight patties are the key to more flavor. It's all about capitalizing on the Maillard reaction.
By maximizing the surface area of the patties, you allow for more of those deliciously browned, crispy bits that increase the complexities of aroma, flavor, and texture.
For an ideal patty, use two to four ounces of meat per patty, preferably an 80/20 fat-to-lean ratio. If you need a meatier flavor, layer on more patties rather than use more meat.
Divide the meat into evenly sized balls and then cook on your preferred surface whether a griddle, pan, or comal. To maintain maximum juiciness, only smash them once.