Ultra Crispy Double Smash Burger
- 1 lb ground beef (80/20 is best)
- Slices of your favorite cheese (American works best)
- Hamburger buns and whatever toppings you might require
The most consistent way to make any type of burger is to weigh your meat on a scale first. If you don't have a scale proceed to #2. if you have exactly 1 pound (450 grams or so) you'd want to weigh it into 2.65 ounces (56 grams) balls. If you have a pound of meat you should end up with 8 small piles of meat. If you have a scale you can skip #2.
If you do not have a scale, you need to divide your meat in half until you have two pieces. Then divide each of those two in half until you have four pieces and then divide each of those four pieces in half until you have eight total similarly sized pieces.
After weighing or dividing your meat, make each portion into balls. Do not over work the meat or mix it up.
Get your skillet or surface hot. If you're using a skillet, don't use a non-stick one or this process might lead you to get it scratched and ruined. If it's a black non-stick skillet, it's possibly covered with a teflon surface and you can scratch it with metal spatulas. Don't ruin your pan. I typically use a cheap infrared thermometer to monitor the surface area of my skillets and flattop surfaces and 400 degrees is usually where I start cooking.
Place two balls of meat on your skillet or flat top with four or five inches between each ball. If you're using a skillet, you will probably only be able to cook two patties at a time.
Once the balls hit the hot surface give them 10 or 15 seconds and smash. You're going to want to use a lot of pressure and smash them really hard. The goal here is to get as much surface area of the meat to touch the hot surface as possible. If you have a flat top or a griddle, you might want to use some sort of very heavy spatula or even a clean finishing trowel from your local hardware store.
As soon as you've finished smashing, this is when we season. Hit the (hopefully) very thin patty with some salt and pepper. You can season again when you flip, but this is when you should do most of the seasoning.
Cook for 1.5 to 2 minutes on this first side.
Use a sharp spatula and scrape under the patty in order to flip. The goal here is to make sure you don't lose any of the crispies you worked hard to build up with the smashing process.
Once flipped to the second side, you will want to season and cook for another minute. After you season this side, you should add any slices of cheese you want on the patty.
If you're making a double (and you should - this recipe is for a double after all) you should stack one patty on top of the other with one slice of cheese between the patties while they're on the heat. Cook another 30 or so seconds and pull them all off the heat.
Now you have a smash burger patty and the rest is up to you. Add "toppings" or "bottomings" or even eat it without a bun. You're in charge.
If you're doing this with ground turkey, you would want to put some butter or oil on the pan/flat top prior to cooking to give it a little help in the fat department.
With beef and with turkey you can watch the meat cook almost all the way through before flipping. So if you're concerned about your turkey being fully cooked (as you should be) then you can rest assured that it is after flipping.