Smash Burgers

Smash Burgers

15 min, makes 2 doubles

Ingredients

beef mince     500g
cheese slices  4
burger buns    2
salt           to taste
black pepper   to taste

20% fat mince, lean won’t crust.
American or burger cheese melts best.
Toasted brioche buns are the one.

Recipe

1. Roll the mince into 4 loose balls. Don’t pack them tight and don’t season yet.

2. Get the cast iron skillet ripping hot, no oil.

3. Ball into the pan, smash flat within 10 seconds, as thin as you can. Press through a square of baking paper so the spatula doesn’t stick. Salt and pepper.

4. Don’t touch it. 2 to 3 minutes until the edges are brown and lacy.

5. Flip, cheese on, cook 1 minute to melt. Stack two patties per bun.

6. Toast the buns cut side down in the pan.

Smash fast, while the fat is still cold, or it won’t press thin.
Oklahoma style: pile thin sliced onion on the raw patty, then flip it onto the onion to cook into the crust.