Smash Burgers

Steps

• Prep: Loosely divide the beef into 4 balls, about 5 oz each, handling as little as possible. Don't pre-form them into patties.

  Tip: The smash itself does the shaping — packing them into patties beforehand compacts the meat before it even hits the heat, working against the crust you're trying to build.

• Cook: Heat a griddle or heavy skillet over high heat until genuinely smoking hot.
• Cook: Place the balls on the hot surface, immediately press flat and hard with a sturdy spatula (or a burger press), and hold for a few seconds.

  Tip: Smash once, firmly, right away. Repeated pressing later just squeezes out juices without adding more crust.

• Cook: Season the exposed top with salt and pepper. Cook until deeply browned and crusted on the bottom.
  ⏱ Start 2 min timer
• Cook: Flip, top with cheese if using, and cook until the second side is browned and the centre reaches 71°C (160°F).
  ⏱ Start 2 min timer

  Tip: Thin patties like these reach a safe temperature fast — check with a thermometer inserted from the side if you're unsure, since there's very little thickness for it to travel through.

• Assemble: Build on toasted buns with whatever toppings you like.