Juvenile* Just. A. Burger. Recipe

Burger

1. 1

   Portion and season

   Divide the 1 lb of ground beef into 4 equal portions (about 4 oz / 110 g each). Gently form each portion into a loose ball — do not overwork or compact the meat. Lightly season the top of each ball with a thin sprinkling of the sea salt and a little of the black pepper (you will press the seasoned side into the griddle).

2. 2

   Preheat cooking surface

   Heat a heavy cast-iron skillet or flat top/griddle over medium-high heat until very hot (about 4–6 minutes). Add 1 tablespoon vegetable oil and spread to coat; it should shimmer and begin to smoke slightly.

3. 3

   Smash the patties

   Working one or two patties at a time (do not overcrowd), place a beef ball on the hot surface with the seasoned side down. Immediately press down firmly with a heavy spatula or a dedicated burger press to flatten to about 1/4 inch (6 mm) thickness and spread into a roughly 3.5–4 inch diameter. Hold pressure for 8–12 seconds to create a thin, even patty and good contact for crust formation. Repeat for remaining patties.

4. 4

   Cook and crisp

   Let the patties cook without moving for 2–3 minutes until the edges brown and a deep crust develops. Sprinkle the exposed top of each patty with a small pinch of remaining salt and pepper. Flip each patty and cook the second side for 1½–2 minutes. Because the burger is requested 'well done', after flipping, press down slightly and cook an additional 45–60 seconds, until internal temperature reaches at least 160°F (71°C).

5. 5

   Add cheese

   After the final cook time, place one slice of American cheese over each patty. If you have a lid or bowl, cover the skillet for about 20–30 seconds to help the cheese melt evenly.

6. 6

   Toast buns

   While the cheese is melting, spread the softened butter on the cut faces of the brioche buns. Toast the buns on the hot griddle or in a separate skillet for 30–45 seconds per side, until golden and lightly crisped.

7. 7

   Assemble

   Place one cheese-topped smash patty on the bottom half of each toasted brioche bun. Spoon 1 tablespoon of ketchup onto the top bun (adjust to taste). Close the burger and press lightly to settle.

8. 8

   Serve

   Serve immediately while hot. Each assembled burger yields one serving. Provide napkins — smash burgers are best eaten right away.