Ingredients:
Ground beef (80/20 fat ratio is recommended for juiciness)
Kosher salt
Black pepper
Hamburger buns
Cheese (optional)
Your favorite burger toppings (e.g., lettuce, tomato, onion, pickles)
Instructions:
Prep the patties:
Gently form the ground beef into loose balls, around 2-3 ounces each. Don't overwork the meat, or it will become tough.
Season the balls lightly with salt and pepper.
Optional: For extra flavor, you can add a small indentation in the center of each ball with your thumb.
Preheat your pan:
Use a cast iron skillet or griddle over high heat. You want it very hot for that perfect sear.
Optional: Add a thin layer of neutral oil if your pan isn't well-seasoned.
Smash and sear:
Place the beef balls on the hot pan.
Immediately press down firmly with a metal spatula or a burger press to smash the patties thin.
Season the exposed surface generously with salt and pepper.
Cook the patties:
Leave the patties undisturbed for about 30-45 seconds, allowing them to sear and develop a nice crust.
Gently scrape up any browned bits from the bottom of the pan as they add extra flavor to your burger.
Flip and cheese (optional):
Use your spatula to carefully flip the patties.
If using cheese, add a slice on top of each patty and cook for another 30 seconds to 1 minute, or until the cheese melts and the patties reach your desired doneness.
Assemble and enjoy:
Toast your buns if desired.
Build your burger with your favorite toppings and the juicy smashed patties.
Devour and enjoy!
Tips:
Use cold ground beef for easier smashing and better browning.
Don't overcook the patties, as they are thin and cook quickly. Aim for a medium-rare internal temperature of 145°F for optimal juiciness.
Get creative with your toppings! There are endless possibilities to customize your burger.