Smash Burgers

 MAKES 8 CHEESEBURGERS OR 14 SLIDERS

EQUIPMENT

• A seasoned cast-iron skillet or fl at top
  
• A stiff spatula
  
• A #12 salad scoop for full-size cheeseburgers, #16 salad scoop for sliders (see Note)
  

THE BURGER

• 8 potato buns (make sure to get the right-size buns for either cheeseburgers or sliders)
  
• Peanut oil, or other neutral oil
  
• 2 pounds (about 1 kg) fresh-ground 80/20 chuck
  
• Salt, for seasoning
  
• American cheese, thinly sliced (preferably fresh-sliced cheese from your deli counter, not prepackaged “singles”)

THE TOPPINGS
Not here, my friend. This classic American cheeseburger needs no condiments. So, before you add anything, taste it. There’s a good chance you’ll become a purist like me on the spot.

Note: If you’re making sliders, the patties will take slightly less time to cook than is listed here. Watch for red liquid to know when to flip.

1. Toast the buns in a preheated cast-iron skillet or on a preheated flat top and set them aside.

2. Preheat the cast-iron skillet over medium heat (or a flat top to medium) and add a drop or two of peanut oil. Use the spatula to spread the oil, coating the cooking surface.

3. Put the ground chuck in a mixing bowl. Using the salad scoop, form balls of beef (they should be heaping scoops), placing them on the heated skillet as you go. Each ball should have about 3 inches (7 cm) of space around it. (Depending on the size of your cooking surface, you may only be able to cook 2 or 3 burgers at a time.)

4. Sprinkle a generous pinch of salt on each ball of beef and then, using a stiff spatula, press them down, hard. Don’t be afraid, press harder! Press each ball until it’s a wide patty, just a bit larger than the bun it’s about to meet. Here’s the trick, though: Once the patties are flat, step back and don’t touch them again. Let them cook for 2½ minutes or until reddish liquid begins to form on the surface of the patties.

5. Flip them once and resist the temptation to press the patties again.

6. Add a slice of cheese to each patty and let them cook for another 2 minutes.

7. Remove the burgers from the skillet and place them on toasted white buns.