Smashburgers

Serves 1
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Directions

  1. 1Form 3-4 oz smashburger balls, don’t overwork the beef or handle it too much.
  2. 2Form 3-4 oz smashburger balls, don’t overwork the beef or handle it too much.
  3. 3Form 3-4 oz smashburger balls, don’t overwork the beef or handle it too much.
  4. 4Preheat a cast iron pan or griddle over medium high to high heat. You want the cooktop to read 450° F or more.
  5. 5Preheat a cast iron pan or griddle over medium high to high heat. You want the cooktop to read 450° F or more.
  6. 6Preheat a cast iron pan or griddle over medium high to high heat. You want the cooktop to read 450° F or more.
  7. 7Place a beef ball on the pan, add parchment paper on top and smash it down hard.
  8. 8Place a beef ball on the pan, add parchment paper on top and smash it down hard.
  9. 9Place a beef ball on the pan, add parchment paper on top and smash it down hard.
  10. 10Season it up after smashing.
  11. 11Season it up after smashing.
  12. 12Season it up after smashing.
  13. 13Let it cook 80-90% through before flipping, and when you flip you need to make sure you carefully scrape up the edges!
  14. 14Let it cook 80-90% through before flipping, and when you flip you need to make sure you carefully scrape up the edges!
  15. 15Let it cook 80-90% through before flipping, and when you flip you need to make sure you carefully scrape up the edges!
  16. 16Top with your favorite cheese, which should be American cheese for burgers, and enjoy!!
  17. 17Top with your favorite cheese, which should be American cheese for burgers, and enjoy!!
  18. 18Top with your favorite cheese, which should be American cheese for burgers, and enjoy!!
  19. 19Assemble the burger.
  20. 20Assemble the burger.
  21. 21Assemble the burger.

Ingredients

  • 75/25 ground beef
  • 75/25 ground beef
  • 75/25 ground beef
  • beef seasoning
  • beef seasoning
  • beef seasoning
  • cheese
  • cheese
  • cheese
  • onions
  • onions
  • onions
  • bun
  • bun
  • bun

Equipment

cast iron pangriddleburger smasherspatula

Tips

  • Use 75/25 ground beef.
  • Don't use oil in the pan.
  • Let the burgers cook 80-90% before flipping.
  • Scrape the burgers carefully to keep the crust intact.