Smash Burgers

Ingredients

• 500g (1 lb) 80/20 ground beef
• Salt and black pepper
• 4 slices American cheese
• 4 burger buns, toasted
• 1 tbsp butter (for toasting the buns)
• Pickles, mustard, ketchup, and raw white onion to serve

Instructions

1. Divide the beef into 4 loose balls, about 125g each. Don't compact them. Just roll gently.
2. Heat a cast iron skillet or heavy stainless pan over high heat until it's smoking. No oil.
3. Place one ball in the pan. Immediately press it flat with a sturdy spatula. Press hard, straight down. You want it about 10-12cm wide and paper thin. Season the top with salt and pepper.
4. Cook for 90 seconds without moving it. The edges will turn brown and lacy. That's what you want.
5. Flip in one confident motion, scraping up all the crispy bits. Lay a slice of American cheese on top immediately.
6. Cook for another 30-45 seconds. The cheese should be melted and starting to bubble at the edges.
7. Toast the buns in a buttered pan over medium heat until golden. Assemble and eat right away.

Notes

80/20 beef is not optional. The fat is what creates the crispy lacy edges and the flavour. Leaner beef makes a sad, dry puck. American cheese melts the best here. Swap it for something fancy and you'll be disappointed.