Step by step

Method

4 steps

1. 1

   Divide 1½ lb 80/20 ground beef into 8 loose 3-oz balls — don't pack them tight or they won't smash thin. Heat a cast-iron skillet or flat griddle over medium-high until very hot (a drop of water should skitter). Toast 4 soft buns cut-side down in 1 tablespoon butter until golden; set aside.

2. 2

   Place 2–3 beef balls on the hot surface with space between. Smash each firmly with a stiff spatula (or a second pan) into thin patties about ¼-inch thick. Season the tops with kosher salt and black pepper from your 1 tsp salt / ½ tsp pepper.

3. 3

   Cook undisturbed 2–3 minutes until the edges are deep brown and lacy-crisp and the tops look mostly gray. Flip, top each with a slice of American cheese, and cook about 1 more minute until the cheese melts.

4. 4

   Stack two cheesy patties per bun with pickles, onion, ketchup, mustard, and mayo. Eat right away — smash burgers wait for no one. You want thin, shatter-crisp-edged patties under gooey cheese — not thick gray burgers or steamed soft meat.