Smash Burgers
By J. Kenji López-Alt · cooking.nytimes.com
20 minMakes 4 burgers
Thin, crispy-edged smashed beef patties seared hard in a hot skillet and topped with melted cheese.
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| prepToast and dress the burger buns; set aside | ||||||
| prepCut parchment paper into 4 (4-inch) squares | ||||||
| prepHeat a large stainless-steel skillet over high, 2 min | ||||||
| 4 soft hamburger buns | Transfer to dressed buns, serve | |||||
| Condiments and toppings, as desired, such as mayonnaise, mustard, shredded lettuce, onions, tomatoes and pickles | ||||||
| 455 g freshly ground beef chuck, 80-20 beef | Form beef into 4 balls | Season patties with salt & pepper | Smash patties in hot pan, press thin | Sear until browned, scrape & flip, per batch | Top with cheese, melt 15 sec per batch | |
| Salt and freshly ground black pepper | ||||||
| 4 slices good melting cheese, such as American or Cheddar | ||||||
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