Carnivore Smash Burgers

Instructions

1. Divide the ground beef into 4 equal balls, about 100g (3.5 oz) each. Don’t overwork the meat — loose balls smash better.

2. Heat a cast iron skillet over high heat for 3-4 minutes until smoking hot. This is essential for the crust.

3. Place 2 beef balls on the skillet, spacing them apart. Immediately press down hard with a bacon press or sturdy spatula until very thin — about 0.5cm (¼ inch). Season the top with salt.

4. Cook without moving for 2-3 minutes until the edges are deeply browned and crispy. The crust should release easily from the pan.

5. Flip the patties. Add a slice of cheese if using. Cook for another 1-2 minutes.

6. Add butter to the pan and baste the patties as it melts. Remove when the internal temperature reaches 71°C (160°F) or your preferred doneness.

7. Repeat with the remaining 2 balls. Stack two patties per serving.

Tips

• The smash: Press down once, hard, within the first 30 seconds. After that, leave it alone. Repeated pressing squeezes out juices.
• Don’t season the balls: Salt draws moisture. Season after smashing for maximum crust.
• High heat is non-negotiable: If your pan isn’t smoking, you’ll get grey patties instead of crispy ones.
• Fat ratio matters: 80/20 beef gives the best balance of flavour and juiciness. Leaner meat dries out.