Add On’s Extra 4 Oz Smash Patty* Recipe

Preheat and prepare

Preheat a heavy cast-iron griddle or skillet over medium-high to high heat until very hot, about 5–7 minutes. If using a flat top griddle, heat to 400–450°F (204–232°C). Lightly oil the cooking surface with the neutral high-heat oil; you want a thin sheen to prevent sticking and promote browning.

Form the ball

Portion 4 ounces (by weight) of 80/20 ground beef and gently form into a loose ball about 2–2.5 inches in diameter. Do not overwork or compact the meat — keep it gently packed so the patty stays juicy when smashed.

Smash and season

Place the ball onto the hot, oiled cooking surface. Immediately press down firmly with a heavy, flat spatula or a purposeful smash tool to flatten the ball into a thin patty about 1/4 inch thick (or as thin as you prefer). Maintain firm pressure for 10–15 seconds to set the sear. Sprinkle kosher salt and freshly ground black pepper evenly over the top of the flattened patty.

Cook first side

Allow the patty to cook undisturbed for 1.5–2 minutes, until the edges are deeply browned and a dark crust (Maillard crust) forms. Do not press the patty again while it cooks, aside from the initial smash.

Flip and finish

Use a thin metal spatula to scrape and flip the patty. If desired, add the optional 1/4 tablespoon unsalted butter to the pan and tilt the pan to baste the patty for 10–20 seconds. If using cheese, place the slice on the hot patty immediately after flipping so it melts while the second side cooks. Cook the second side for 30–60 seconds (longer only if you want more doneness).

Rest and assemble

Remove the patty from the heat and let rest on a clean plate for 30–60 seconds. Transfer to your bun or plate and add any optional toppings (cheese, caramelized onions, pickles, mustard/sauce) as desired.

If adding American cheese: place the slice onto the patty immediately after flipping so it melts while the second side finishes cooking. For caramelized onions: reheat gently in a skillet for 30–60 seconds before adding. For pickles and sauces: add directly to the bun or patty when assembling.