Smash Burgers

Lunch

The best smash burger recipe comes with being liberal with the kosher salt—it's beef's best friend, trust me. Go for ground chuck that is at least 80/20. If you can find a blend with ground brisket or short rib, all the better. Now is not the time to cut the calories or skimp on the salt.

Average Rating: 5

TOTAL TIME: Prep/Total Time: 15 min.
YIELD: 4 servings.

1 pound ground beef (preferably 80% lean)
1 teaspoon canola oil
1 teaspoon kosher salt, divided
1/2 teaspoon coarsely ground pepper, divided
4 hamburger buns, split
Optional: Mayonnaise, sliced American cheese, sliced tomato, dill pickle slices, lettuce, ketchup and yellow mustard

1. Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into four balls, shaping just enough to keep together (do not compact).
2. Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to ¼- to ½-in. thickness; sprinkle each with 1/8 teaspoon each salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon each salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef.
3. Serve burgers on buns with desired toppings.