Cast-iron smash burgers

25 min · 20 min hands-on · pull 160°F · rest 2 min

Ingredients

4.5 lb on the fire · ~3.2 lb to the table · 6 plates at 8 oz

• 80/20 ground chuck, cold4 1/2 lb
• soft potato rolls4
• American cheese8 slices
• kosher salt and black pepperto taste
• neutral oil or tallow2 tbsp
• white onion, shaved thin (optional)1
• for servingdill pickles, mustard, ketchup

Method

1. 1

   Divide the beef into 8 loose 3-ounce balls. Do not pack them. Keep cold.

2. 2

   Heat a cast-iron skillet or griddle until a drop of water skitters. Oil lightly.

3. 3

   Place two balls in the pan. Smash hard with a stiff spatula and parchment for 10 seconds until very thin. Salt and pepper the tops.

4. 4

   Cook 90 seconds. Scrape under the crust, flip, cheese immediately, and cook 45–60 seconds more. Stack two patties per bun.

5. 5

   Toast the buns in the beef fat. Keep toppings wet and few — pickle, onion, mustard.

If you don’t have it

• 80/20 chuck → Brisket blend or 70/30. Leaner than 80/20 will stick and taste dry. Do not buy 90/10 for this.
• American cheese → Young cheddar only if you must. Aged cheese will not melt on this timeline. Two thin slices beat one thick.
• Potato roll → Martin’s-style or a toasted potato bun. Brioche can be too sweet and too tall. Smash burgers want a low, soft bun.

Same cook, different day

• Oklahoma onion

  You want diner onions. Pile shaved onion on the ball before the smash so it welds into the crust.

• Grill-griddle

  Patio cook. A cast-iron plancha on a gas grill. Same smash, outdoors.

• Single smash

  Lighter burger. One 4-ounce smash instead of a double. Still smash thin; do not make a thick patty.