All Locally Recipes
Smash burgers from bulk ground beef
Lacy, crispy edges and a juicy middle. Cold beef, a screaming-hot pan, and one firm press.
10 minprep10 mincook4servings
How to make it
- Divide the beef into 8 loose balls. Do not pack them, and keep them cold until the pan is ready.
- Heat a cast iron skillet or griddle over high heat until it just starts to smoke.
- Set down two balls, press each flat with a sturdy spatula in one firm push, and season with salt and pepper.
- Cook about 2 minutes, until the edges are deep brown and crisp. Scrape, flip, add cheese, and cook 1 minute more, to 160°F.
- Stack two patties per toasted bun with onion, pickles, and sauce.
From the counter: A square of parchment between the spatula and the beef keeps it from sticking.
Order the meat ahead