Classic Smash Burger Recipe in a Cast Iron Skillet: 4 Servings

Instructions:

1. Divide your 454g of ground chuck into four loose balls, roughly 113g each. Do not overwork the meat or try to form a patty; you want it light and airy so it's easier to flatten later. Keep these in the fridge until the very second you are ready to cook.
2. Heat 15ml of neutral oil in your cast iron skillet over medium high heat until it just starts to shimmer and smoke.
3. Place two beef balls into the pan, leaving plenty of space between them. Cook for 30 seconds until a light crust begins to form on the bottom.
4. Place a handful of paper thin shaved onions on top of each ball. Use your heavy spatula to press down firmly and evenly. Smash until the patty is about 1cm thick, ensuring the edges are even thinner than the center.
5. Season the smashed side generously with kosher salt and black pepper. Let it cook undisturbed for about 2 minutes. You’ll see the edges turning brown and crispy, and the juices will start to bubble up through the meat.
6. Slide your spatula under the patty, making sure to scrape up every bit of that dark brown crust. Flip the burger carefully. Cook for 1 minute until the onions are soft and charred. Immediately place a slice of American cheese on top.
7. Spread your burger sauce (the mayo, mustard, pickle brine, and paprika mix) on both sides of the toasted buns. Place the patty on the bottom bun and top with your favorite fresh garnishes. Let the burger rest for about 2 minutes before serving so the juices can redistribute.