Youll get a great crust and maximum flavor, plus, smashing things is fun!
Oh, you should smash your burgers alright.
In fact you should smash them as thin as theyll reasonably go.
But you should do itbeforethey ever touch the pan.
Before you balk, have youactuallytried smashing a burger on the stove?
Because I have, and its a kind of annoying endeavor, a problem of both logistics and ergonomics.
Getting the right leverage is no picnic, either.
And that, friends, is the real issue.
Lopez-Alts response:
You cant
…
use a nonstick or oiled or even well seasoned griddle.
They stick to the cooking surface.
To the cooking surface.
And that keeps them stretched out!
That explains why no matter what I tried , they wouldnt stay super thinnothing I cook on isthatsticky.
Not my lovingly seasoned cast iron pans, and not my large adult carbon steel griddle son.
If thats the case, we might as well smash early to maximize the surface area while we can.
(Yes, I also own stainless steel cookware.
For starters, you might do all your burgers ahead of time, streamlining the cooking process.
The other advantage is size.
And if you want to eat a whole bunch of cow, why not make multiple smaller patties?
More crust, more cheese, more joy.
Center a heavy skillet over the ball, and press down with very firm, even pressure.
The resulting patty should be 6-to-7 inches in diameter, and about a quarter of an inch thick.
Set aside, leaving the bottom sheet of paper or plastic stuck to the patty.
Repeat with remaining beef.
Toast buns (if desired), and prepare toppings and condiments.
Immediately before cooking, generously cover exposed burger surfaces with salt and pepper.
Let burgers cook for one minute to develop a crust before salting and peppering the uncooked side.
Flip, and cook 30-45 seconds.
Flip one more time, immediately adding cheese.
As soon as it softens, remove burgers to either a resting plate or their awaiting buns.
Enjoy with friends, beer and a fair bit of sanctimony.
