Once you start smashing after the 1-minute mark, that’s when juices really start to flow and you end up with a dramatically drier burger—a good 50-percent more moisture is lost in a burger smashed after minute versus one smashed within 30 seconds Move into the territory of double or even triple smashing—that is, smashing once at the beginning, then getting impatient and smashing again during the middle and latter phases of cooking—and a burger can easily lose half of its weight to the evil griddle gods I’ve seen more than one short-order cook with a backup of orders resort to this dastardly method, and not once have I ever taken more than one bite of a burger that’s been subjected to it FOUR RULES FOR SMASHING SUCCESS ...burger can easily lose half of its weight to the evil griddle gods I’ve seen more than one short-order cook with a backup of orders resort to