Ingredients
Equipment
Method
- Professional Method
- Prep the Meat: Divide the cold beef into two equal 150g portions. Do not overwork the meat; gently roll them into loose balls. Keep them cold until the very moment they hit the pan.
- Toast the Buns: Heat a cast-iron skillet or heavy-bottomed pan over medium heat. Butter the cut sides of the buns and toast them until golden brown. Set aside.
- The "Smash": Increase the heat to high. Once the pan is smoking slightly, place the beef ball into the center. Using a heavy, flat spatula (or a burger press), press down firmly and hold for 10 seconds to create a thin, even patty with ragged, crispy edges.
- Season & Sear: Immediately season generously with salt and pepper. Sear undisturbed for 2–3 minutes until a deep, dark brown crust forms.
- Flip & Melt: Flip the patty—ensure you scrape under the crust to keep all that flavor attached. Immediately place a slice of cheese on top. Cook for another 1–2 minutes until the cheese is perfectly melted.
- Assemble: Build your burger by layering the sauce, lettuce, pickles, and the smashed patty on the toasted bun.
Notes
Pro Tip:Never pre-flatten your patties or season them before you put them in the pan. Keeping the meat cold and only smashing it the second it hits the high heat is the secret to preventing the fat from rendering out too early, which keeps the burger incredibly juicy despite being thin