80/20 beef, ripping hot cast iron, thin crust, one flip — diner technique
Full smash burger method: 80/20 ground beef formed loose balls not patties, cast iron or griddle ripping hot, smash with spatula 10 seconds, one flip only, American cheese melt, potato bun steamed, pickle/onion/sauce assembly. Two burgers for two people plus frozen fries in oven while meat rests.
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Divide beef into 4 balls — 2 per burger double patty or 1 thick each your call. Do not pack tight. Salt and pepper right before pan.
Buns split, sauce mixed, cheese unwrapped. Fries in oven per bag — timing so fries done when burgers rest.
High heat until faint smoke. Thin film oil or beef fat. Drop ball, immediate smash flat with press — scrape hard, 10 seconds.
Edges lacey brown = correct. Grey and steaming = not hot enough.
Pro tip. Parchment over patty under press keeps spatula clean optional.
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