Flat, meaty, crusty, juicy burgers on your grill.
- 2 lb ground beef, 80/20 chuck preferred
- 8 buns
- Salt and pepper
- A little high-heat oil, such as peanut or corn, for greasing the pan
- Lettuce, tomato, onion, ketchup, mayo, and whatever else you love on a burger
You will need a flat spatula without holes in it and a rolling pin or heavy pushing object of some kind.
- Heat your grill for high-heat cooking.
- Portion the meat into 2-ounce balls. (Alternatively, you can form them into 4-ounce balls and just have one patty per burger.)
- Season each ball of meat with salt and pepper. [gallery size="medium" link="file" ids="24425,24427,24426"]
- Once it is hot, heat your skillet or flat-top on it so that it’s surface is hot, 450°F (232°C) or more. An infrared thermometer like the IRK-2 is a great way to gauge the surface temp.
- Put a little oil in the pan and add and many balls of beef as can comfortably fit in the pan once they are all smashed.
- Immediately smash each ball by pressing them with the spatula, pushing on the top of the spatula with the rolling pin. The patties should be about 1/4″ thick.
- Cook them until a good crust develops on the bottom, about a minute to a minute and a half.
- Flip each patty and lay on the cheese. This side should cook more quickly, so start temping them as soon as the cheese starts to melt. The very small sensor tip of the Thermapen is small enough to read the temperature accurately, even in thin patties like these.
- As soon as the temperature reaches 160°F (71°C), remove the patties from heat. If you like, toast the buns on the grill or in the pan.
- Assemble and serve!