Classic smashed cheeseburgers with maximum juiciness and a deep-brown, beefy crust.
Servings 2 people
Equipment
- Heavy-bottomed stainless steel, carbon steel, or cast iron skillet; large
- Firm metal spatula
Ingredients
- ½ tsp vegetable oil
- 400 g Ground beef, divided in two 15 – 20%
- Kosher salt and freshly ground black pepper
- Cheese slices if desired
- Red onion small amount if desired
- Gherkins if desired
- Two toasted burger buns
Instructions
- Add oil to a 12-inch stainless steel, carbon steel, or cast iron skillet and wipe around with a paper towel. Set skillet over medium heat and allow to preheat for about 5 minutes. Meanwhile, gently form each portion of ground beef into a cylindrical puck about 2 inches tall, pressing together just until meat holds its shape without falling apart.
- Season generously on all sides with salt and pepper.
- Increase heat under skillet to high and heat until skillet is smoking. Add 2 beef pucks to skillet and, using a firm, stiff metal spatula, press down on each one until they’re roughly 4 to 4 1/2 inches in diameter and 1/2-inch thick (see note). It helps to use a second spatula to apply downward pressure to the first if you are having trouble smashing them hard enough.
- Cook without moving until a golden brown crust develops, about 4 minutes. Use the edge of the spatula to carefully scrape up and flip the patties one at a time, making sure to get all browned bits removed from the skillet.
- Continue to cook until patties are cooked to desired doneness, about another 4 minutes for medium. Add the cheese in the last minute. Transfer patties to toasted buns, topping buns and/or patties as desired, close burgers, and serve immediately. Wipe out skillet with paper towel and repeat process with remaining ground beef pucks.
Notes
Cooking only two patties at a time in a 12-inch skillet is recommended. We also put the skillet on the BBQ outside to cook these, the fat spray from cooking these is impressive!
Rule 1: Use a good stainless steel, carbon steel, or cast iron skillet.
A ball of seasoned ground beef on a smoking hot carbon steel skillet before being smashed into a burger patty.
The goal is steady, even heat, so you want to use a relatively thick pan and allow it to preheat for long enough that there are no hot or cool spots. I let my pans preheat over medium heat for a few minutes, pumping them up to high just before I add the meat. Don’t use a nonstick pan, as the high heat required for a good crust is damaging to nonstick coatings and can cause the coatings to vaporize. You don’t want to breathe that junk in. Rule 2: Smash early and smash firmly.
I have a thick, flat, sturdy metal spatula specially devoted to the task of smashing burgers. You’ll need one to do this properly. Smash down on it with the spatula, using a second spatula to add pressure if necessary. Then just cook without moving until a deep brown crust develops. Rule 3: Leave no crust behind.
The whole goal of smashing is to develop a nice, deeply browned crust, so it’s important that you scrape it all up intact. Once again, a sturdy metal spatula is your friend. I find that flipping the spatula upside down to help scrape the crust off is pretty effective. If your crust is properly developed and your burger properly smashed, it should spend very little time on its second side—just enough to finish cooking through and to allow cheese to melt (if added). Originally found on serious eats
A ball of seasoned ground beef on a smoking hot carbon steel skillet before being smashed into a burger patty.
The goal is steady, even heat, so you want to use a relatively thick pan and allow it to preheat for long enough that there are no hot or cool spots. I let my pans preheat over medium heat for a few minutes, pumping them up to high just before I add the meat. Don’t use a nonstick pan, as the high heat required for a good crust is damaging to nonstick coatings and can cause the coatings to vaporize. You don’t want to breathe that junk in. Rule 2: Smash early and smash firmly.
I have a thick, flat, sturdy metal spatula specially devoted to the task of smashing burgers. You’ll need one to do this properly. Smash down on it with the spatula, using a second spatula to add pressure if necessary. Then just cook without moving until a deep brown crust develops. Rule 3: Leave no crust behind.
The whole goal of smashing is to develop a nice, deeply browned crust, so it’s important that you scrape it all up intact. Once again, a sturdy metal spatula is your friend. I find that flipping the spatula upside down to help scrape the crust off is pretty effective. If your crust is properly developed and your burger properly smashed, it should spend very little time on its second side—just enough to finish cooking through and to allow cheese to melt (if added). Originally found on serious eats