Crispy Smash Burgers

Instructions

1. Form loose balls. Divide beef into 4 equal portions (about 125g / 4.4 oz each). Form into loose balls—don’t pack tightly.

2. Heat pan. Get a cast iron skillet or flat griddle very hot over high heat. Add butter.

3. Smash. Place a ball on the hot surface. Immediately press down hard with a sturdy spatula or burger press. Press flat and thin—about 5mm (¼ inch) thick.

4. Season and wait. Season the top with salt and pepper. Don’t touch for 2-3 minutes until edges are brown and crispy.

5. Add cheese and flip. Add cheese if using. Flip and cook for just 60-90 seconds more.

6. Serve immediately. These are best straight from the pan.

The Secret

The secret to smash burgers is the Maillard reaction. More surface area touching the hot pan = more flavour. That’s why thin beats thick.

Serving Ideas

• Lettuce wrap: Skip the bun, wrap in butter lettuce
• Protein style: Stack two patties with cheese between
• Bowl: Over cauliflower rice with toppings
• Classic: On a low-carb bun if you’ve found a good one

Notes

• 80/20 beef is ideal—leaner meat makes dry burgers
• Don’t press down after the initial smash
• Work in batches if needed, don’t overcrowd