Cast-Iron Lacy-Edge Smash Burgers
Ultra-crispy caramelized edges, double American cheese, and secret burger sauce in 5 minutes.
cast-iron Timer
Set for 4 mins @ Smoking Hot (450°F+)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Preheat cast iron until smoking. Roll 8 cold 2-oz beef balls from 80/20 chuck.
Drop balls in dry skillet. Place parchment paper over each and SMASH flat with heavy press.
Cook 2.5 minutes until edges are lacy and charred. Scrape up hard and flip.
Top each patty with American cheese, stack into double burgers, and serve on toasted potato buns.
Step-by-Step Guided Instructions
Place a 12-inch cast iron skillet on high heat for 5 minutes until lightly smoking. Roll 1 lb of cold 80/20 ground chuck into eight 2-oz loose balls without overpacking.
Cold meat hitting screaming hot cast iron creates the signature Maillard reaction crust.
Place 2-4 balls into the dry skillet. Place a small square of parchment paper over each ball, then press down firmly using a stiff spatula or cast iron press until paper-thin with jagged edges. Hold for 10 seconds.
The parchment paper prevents the raw beef from sticking to the spatula while smashing.
Peel off parchment. Season aggressively with salt, black pepper, and garlic powder. Cook undisturbed for 2 to 2.5 minutes until deep mahogany crust forms.
Do not touch or move the patties during the sear. Let the crust cement to the iron.
Slide a sharp metal spatula firmly against the iron to scrape up 100% of the crust. Flip patties, instantly slap American cheese on each, cook for 45 seconds, then stack into doubles.
Use real deli American cheese. Nothing else melts with the same velvety consistency.
A sharp, stiff metal spatula with no bevel is the secret weapon for scraping up 100% of the lacy crust without tearing the patty.
Plain double cheeseburgers with ketchup only on toasted buns.
- Crispy shoestring fries
- Dill pickle spears
- Root beer floats
Best eaten fresh! If necessary, reheat patties in cast iron for 60 seconds.