Crispy Edges. Juicy Center. Maximum Maillard.
"This is the way."
Why smashing works — and why everything else is wrong.
When proteins and sugars meet high heat, they create hundreds of flavor compounds. A smashed patty has MORE surface area touching the hot pan. More surface = more crust = more flavor. Physics doesn't lie.
You have exactly 30 seconds to smash after the ball hits the pan. After that, the proteins set and you're just squeezing out juice. Smash early, smash hard, smash ONCE.
80/20 ground beef. Not leaner. The fat renders, bastes the meat, and creates that crispy lace around the edges. This is not negotiable.
Per burger. Simple is better.
Read this three times before you start. Speed is everything.
Get your cast iron SCREAMING hot. I mean scary hot. 500°F+. Let it preheat for 10 minutes minimum.
Form beef loosely into 3oz balls. Don't pack them. The looseness creates texture.
Have your spatula ready. A sturdy metal one, not flimsy. You need leverage.
Place ball on dry, screaming-hot pan. NO OIL — the fat in the beef is enough.
IMMEDIATELY smash with spatula. Use another spatula or a sturdy weight on top for pressure. Press HARD for 10 seconds. Create a thin patty about ¼-inch thick.
You have 30 seconds from when meat hits pan. Smash ONCE. Never press again after this moment. Every press after the first squeezes out juice.
Season the top with salt and pepper. Let it cook undisturbed for 2-3 minutes. You'll see the edges turn brown and crispy.
Scrape under the patty and flip. Those edges should be lacy and dark. Add cheese immediately if using.
Cook 1 minute more. That's it. Transfer to bun.
Two thin patties > one thick patty. More crust, more cheese, better ratio.
Add a splash of water and cover for 30 seconds to steam-melt the cheese into a blanket.
In the beef fat. Cut-side down. 30 seconds. Trust.