Your Recipe Pack

One recipe on one sheet — no cover, just the card. Print it, save it as a PDF, or share this link — it rebuilds the same pack. Change the selection below and rebuild.

1 page // Letter or A4

1 page // one recipe, no cover // pick “Save as PDF” in the print dialog

Meal Instructions

Specimen #0004·CAST IRON·Easy

Cast-Iron Lacy-Edge Smash Burgers

Ultra-crispy caramelized edges, double American cheese, and secret burger sauce in 5 minutes.

Cook temp

SMOKING

Total time

10m

REST

Serves

PULL AT

160°F

Ingredients

1 lbs 80/20 Ground Beef — fresh ground chuck, kept cold

8 slices American Cheese Slices — deli style

4 pieces Martin's Potato Buns — buttered & toasted

16 slices Dill Pickle Chips

1 tbsp Kosher Salt & Black Pepper — equal parts mix

1/2 cups Dad Secret Sauce (Mayo, Ketchup, Relish)

Equipment

Cast Iron Skillet

Heavy Metal Spatula / Press

Parchment Squares

DirectionsGet to the point

1Preheat cast iron until smoking. Roll 8 cold 2-oz beef balls from 80/20 chuck.

2Drop balls in dry skillet. Place parchment paper over each and SMASH flat with heavy press.

3Cook 2.5 minutes until edges are lacy and charred. Scrape up hard and flip.

4Top each patty with American cheese, stack into double burgers, and serve on toasted potato buns.

Dad pro tip

A sharp, stiff metal spatula with no bevel is the secret weapon for scraping up 100% of the lacy crust without tearing the patty.

Kid adjustment

Plain double cheeseburgers with ketchup only on toasted buns.

Reheat

Best eaten fresh! If necessary, reheat patties in cast iron for 60 seconds.

BASIS: Tested on screaming hot 12-inch Lodge cast iron skillet on high flame with 2 oz 80/20 balls.640 kcal · 42g protein · 32g carbs · 38g fat
USDA FoodData Central #174032

mealinstructions.com/recipes/cast-iron-lacy-edge-smash-burgersPage 1 of 1

Your Recipe Pack

Build your own pack

Cast-Iron Lacy-Edge Smash Burgers