The funny thing about this blog is its for recipes but some things are just intuition. So I give you a story…. just kidding. Let’s go over the basics.

1. Use a high fat content ground beef. I used an 80/20. This fat is flavor, and you want that in a smashburger that is mostly crust.
2. I use a handful or meatball size-patty as you see in the video. The reason we throw it in a ball on a hot skillet is to give that yummy char.
3. Let the meat char until you absolutely are twitching because you want to flip the meet that bad! Then wait more for the browning of beef to come to the top.
4. Finally you can spread your mustard and flip!
5. Season the meat on this side. Trust me, you dont want the fresh cracked pepper from a fancy grinder to burn and turn bitter.
6. After about 1-2 minutes, put your plastic cheese on that bad boy. Let it melt a bit. It’s going to keep cooking when you pull it off the pan/grill so don’t fret.
7. Yes, I toasted the buns and flipped the bun. The audacity. Just try it! It’s so good!
8. Share your favorite tip for smash burgers below.