Smash Burger

Ingredients

• 1.25 pounds ground beef (80/20)
• 2 tbsp unsalted butter
• 4 buns burger buns – split
• 1 tbsp neutral oil
• 1.25 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 8 slices American cheese
• dill pickles – sliced (for serving)

Instructions

1. Divide the ground beef (80/20) into 8 loose balls, about 2.5 oz each; do not compact. Keep chilled while you heat the pan.
2. Heat a large cast-iron skillet or griddle over medium-high until very hot, 3–5 minutes. Add the unsalted butter and toast the split burger buns cut-side down until golden, 1–2 minutes; transfer to a platter and wipe the surface.
3. Lightly film the hot surface with the neutral oil until just shimmering.
4. Place 4 beef balls on the surface, cover each with a square of parchment, and smash firmly with a stiff spatula or press to about 0.25 inch, 10–15 seconds. Season the tops evenly with the kosher salt and black pepper.
5. Cook without moving until the edges are deeply browned and lacy, 60–90 seconds. Using a thin metal spatula, scrape under each patty to release the crust and flip. Top each with American cheese and cook until the cheese melts and the second side is browned, 30–60 seconds. Stack two patties together.
6. Set the stacked patties on the toasted halves, add the dill pickles, and cap with the remaining halves. Serve immediately.
7. Repeat steps 3–6 with the remaining 4 beef balls to make the remaining burgers.