The smash burger focuses on maximum Maillard reaction. By smashing a ball of loose ground beef onto a screaming hot griddle, you create a deep brown, lacy crust that seals in the juices. Served on a soft potato bun with melted cheese, it is the pinnacle of burger science.
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Divide the cold ground beef into 4 equal portions. Gently form them into loose pucks (do not pack tight). Keep them cold until the last second.
Heat a large cast-iron skillet or griddle over high heat (about 230°C/450°F) until it smokes slightly.
Butter the cut sides of the buns and toast them on the skillet until golden brown. Set aside.
Place the beef pucks onto the hot skillet. Immediately smash them flat with a heavy spatula. Use another utensil to press down on the spatula if needed to get them very thin (1cm).
Season the patties generously with salt and black pepper. Cook undisturbed for 2-3 minutes until a deep, dark brown crust forms on the bottom.
Scrape firmly under the patties to keep the crust intact, then flip them.
Immediately place a slice of American cheese on each patty.
Cook for 1 more minute until the cheese is fully melted and the beef is cooked through (smash burgers are usually well-done but juicy).
Assemble the burgers: Spread burger sauce on the bottom bun, add pickles, patty, and top bun. Serve immediately.
