Smashed burgers are typically served simply on toasted buns with classic American cheese, tomato, pickles and green leaf lettuce with ketchup and mayonnaise.
- 1 pound 80/20 ground beef
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 4 slices American cheese
- 4 potato rolls, split
- 2 tablespoons ketchup
- 2 tablespoons mayonnaise
- 4 pieces green leaf lettuce leaves
- 1 medium beefsteak tomato, thinly sliced
- ¼ cup sliced dill pickles
Heat a large cast iron pan or griddle over medium-high heat. Form meat into 2-ounce patties (they don’t have to be perfect). Working two at a time add patties to the hot pan.
Use a steel plaster trowel to press the burger down then season with salt and pepper. Cook until a crust forms on the bottom of the patty, about 30 seconds. Use a steel spatula to scrape the patties from the pan and flip over.
Add a slice of cheese on top of each patty and cook for an additional minute. Stack two of the patties and remove from the pan. Repeat with the remaining patties.
Add the buns to the griddle cut-side down and toast, lightly pressing down on the buns with the back of the spatula so they are slightly flattened.
Remove and add patties to the bun with ketchup, mayonnaise, lettuce, tomato and pickles.