Smash Burger

Let's cook

1. 1

   Portion loosely

   Divide the beef into 8 loose 3 oz balls. Do not compact them — a loose ball spreads thinner and crusts better.

   💡

   Never work the meat. Compacted beef makes a dense, springy burger.

2. 2

   Toast the buns in butter

   Butter the cut faces and toast in a dry pan until deep golden. This is both flavour and a moisture barrier.

3. 3

   Get the surface screaming

   Heat a cast iron pan or griddle over the highest heat until it genuinely smokes.

4. 4

   Smash once and hard

   Put a ball on the hot surface and press down firmly with a stiff spatula for 10 seconds until it is about a quarter inch thick. Season heavily.

   💡

   One press, held for ten seconds. Pressing again later just squeezes the juice out.

5. 5

   Scrape, do not lift

   Cook 90 seconds until the edges are brown and lacy, then get right under the crust with a sharp-edged spatula and scrape it off. That crust is the entire point.

6. 6

   Cheese and stack

   Flip, lay on cheese, and cook 30 seconds more. Stack two patties per bun with sauce, onion, and pickles.

Nutrition & Safety