Classic Smash Cheeseburger

Method

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1. Form the mince into loose balls without compressing them. Handle as little as possible — a tightly packed ball becomes a dense patty.

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2. Mix the mayonnaise, mustard and ketchup into a burger sauce and set aside.

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3. Butter the cut sides of the buns and toast them face down in a dry pan for 60 to 90 seconds until golden. Set aside.

   Mark done Start 60 sec timer

4. Heat a heavy cast-iron skillet or flat griddle over the highest heat for 5 minutes, until a drop of water skitters and vanishes instantly. Add the oil.

   Mark done Start 5 min timer

5. Place two balls in the pan and immediately smash each flat with a stiff spatula, pressing hard for a full 10 seconds until about 1 cm thick.

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6. Season generously with salt and pepper and leave completely untouched for 90 seconds, until a dark brown crust forms and the edges go lacy.

   Mark done Start 90 sec timer

7. Scrape under the patty with a sharp-edged spatula, taking all the crust with it, and flip. Lay a slice of cheese on top and cook 45 seconds more.

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8. Stack two patties per bun. Build the burger as: bottom bun, sauce, onion, pickles, patties, top bun.

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9. Press gently, rest 60 seconds so the cheese sets slightly, and serve immediately.

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Chef’s Tips

• Fat content is not negotiable. Lean mince makes a dry burger no technique can rescue.
• Use a stiff metal spatula, not a flexible one — you need to scrape the crust off the pan, not slide under the meat.
• Two thin patties beat one thick one: double the crust for the same amount of beef.

Pairing Suggestions

• A cold lager or a bold Zinfandel
• Serve with fries and a dill pickle spear
• Finish with a milkshake

Storage & Reheating

Burgers are an immediate dish. Raw formed balls keep 1 day refrigerated. Cooked patties keep 2 days and are best chopped into a hash.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.