The smash burger is the diner-style burger made on a griddle. It's a classic. To replace the griddle that makes for those crispy edges, use a cast iron pan. Coarse ground beef is better and at least 20% fat. Stay away from extra lean. Keep the meat in your fridge until ready to cook. And use a spoon or ice cream scoop instead of your fingers to make your paddy. Plop the ball into the pan, smash firmly, rough edges are good, and let it caramelize. It's simple, but a glorious homemade holiday splurge.
TIPS to get the perfect smash burger with a crisp exterior:
2 tbsp fresh olive oil
1 pound medium/lean ground beef, at least 20% fat (not extra lean)
4 to 8 cheese slices (or if preferred, thinly sliced cheddar)
Soft brioche or potato rolls, sliced horizontally, then toasted
Kosher salt to taste
Optional condiments: Drizzles of infused GARLIC olive oil & FIG balsamic, store-bought ketchup and mayonnaise, lettuce, dill pickle slices
Heat pan medium-high. Add olive oil. Divide ground beef into 2 to 3 inch round balls, not patties. Place in pan 1 or 2 at a time. Leave lots of space between the two. Take a flat metal spatula and form a patty with rough edges. Avoid trying to round the edges. Sprinkle with salt to taste. Cook for 2 minutes, undisturbed, until pan-side of patty is completely seared and you can lift freely. Flip and place one to two cheese slices on top. Cook for 1 minute until cheese is completely melted. Place on toasted brioche roll. Add condiments.