Smash Burgers
  • Dinner

Smash Burgers

The perfect smash burger should have edges that are lacy and crisp, smashed out until they are so thin that they shatter when you bite into them. The key is using beef with around an 80-20 lean-to-fat ratio (ground chuck works well), forming it into balls and smashing it onto an unoiled steel surface (you want the meat to stick when you smash it), and using a stiff, thin metal spatula to scrape up the edges of the cooked meat.

4 servings

~10 min

Ingredients

  • Ground Beef, 80-20 lean-to-fat ratio1 lb
  • Burger Buns×4
  • Salt, to tasteto taste
  • Black Pepper, to tasteto taste
  • Cheddar Cheese, sliced optional80 g

Instructions

  1. Form the Beef

    Divide the ground beef into 4 equal portions and form each into a ball.

  2. Preheat the Griddle

    Preheat a griddle or large cast-iron skillet over high heat until very hot, about 2 minutes.

  3. Smash the Burgers

    Place the beef balls on the griddle and smash them down with a stiff, thin metal spatula until they are very thin.

  4. Season and Cook

    Season the patties with salt and black pepper. Cook until the edges are brown and crisp, about 2 minutes.

  5. Flip and Finish

    Flip the patties, add cheese if using, and cook for another minute until the cheese is melted.

  6. Assemble the Burgers

    Place the patties on the buns and serve immediately.

Recipe from cooking.nytimes.com

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