Smash Burgers, Properly

Ingredients

• 1½ lb Ground Beef (80/20 — fat is flavor's escort), loosely rolled into 8 balls
• 8 slices American or cheddar cheese
• 4 soft potato buns, toasted
• Smash sauce: mayo + ketchup + mustard + minced pickles
• Thin onion, shredded lettuce, pickles
• Salt, pepper, and a sturdy spatula

Method

1. Get a cast-iron pan or griddle SCREAMING hot — smash burgers are a crust-delivery technology and crust needs heat.
2. Drop 2 balls in, and SMASH flat with the spatula (press with a second utensil), thin as you dare. Salt and pepper the exposed side. Do not fear the thinness — flavor replaced thickness in this trade.
3. Sear 90 seconds until the edges lace deep brown, scrape-flip with commitment (the crust fights; win), cheese on, 45 seconds more (160°F for ground beef).
4. Stack doubles on toasted buns slathered with the sauce.
5. Onion, lettuce, pickles, close, eat over the counter. The smash isn't violence — it's surface-area economics, and the returns are delicious.