Name: Quick & Easy Smash Burgers: The Science of the Perfect Sear
Ingredients: 1 lb Ground Beef (80/20 ratio); American Cheese; Brioche or Potato Buns; Toppings of your choice; Kosher salt; Black Pepper; Garlic Powder; Onion Powder

Pro Tip:

Pro-Tip: Always use cold beef. Keeping the fat cold until the second it hits the 425°F griddle creates a better steam-and-sear effect, resulting in crispier edges.

Ingredients

The Basics

1 lb Ground Beef (80/20 ratio) American Cheese Brioche or Potato Buns Toppings of your choice

The "Burger Dust"

Kosher salt Black Pepper Garlic Powder Onion Powder

Directions

Portion the Beef

Divide the cold beef into four 4oz balls. Keep them loose and avoid overworking the meat; you want the texture to remain light. Keep these in the fridge until the second they hit the griddle.

Fire Up the Griddle

Preheat your flat top to medium-high heat (400°F–450°F). You’ll know it’s ready when a drop of water dances and evaporates instantly.

🔥 450°F

The Big Smash

Place a beef ball on the hot surface. Immediately place a square of parchment paper over the meat and use your burger press to smash it straight down as thin as possible (about 1/4 inch). Hold the pressure for 5–10 seconds to set the sear.

Season & Sear

Remove the paper and season the patty generously with your burger dust. Cook for 2 minutes until the edges are dark brown and crispy.

⏱ 2 Minutes

Scrape, Flip, & Cheese

Using a stiff metal spatula, scrape firmly under the patty to ensure you keep all that flavorful crust attached to the meat. Flip it over, immediately add a slice of cheese, and cook for another 60 seconds

⏱ 1 Minute

Toast & Assemble

Briefly toast your buttered buns on a cooler part of the griddle. Build your burger with the sauce on the bottom, followed by pickles, your cheesy patty (or two!), and the top bun.

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