Classic Smash Burgers
"Crispy-edged, juicy smash burgers with that perfect crust you can only get from a screaming hot griddle and Costco ground beef."
The Game Plan
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Divide the beef into 8 equal balls, about 4 oz each. Gently shape them — do NOT overwork the meat. Nobody likes a tough burger.
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Mix Worcestershire sauce into the beef before forming balls if you want a little extra savory depth. Totally optional but recommended.
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Heat your grill or cast iron skillet to high. You want it ripping hot. If you're using a grill, a flat cast iron griddle on the grates works beautifully.
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Place a ball on the cooking surface and immediately smash it flat with a sturdy spatula. Press hard, press once, then leave it alone.
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Season the top aggressively with salt and pepper while the bottom develops a deep, dark crust — about 2–3 minutes.
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Flip each patty. Immediately lay a slice of cheddar on top. Cook 1–2 minutes more. The cheese should be melty and slightly droopy by the time it's done.
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While the cheese melts, toast your buns cut-side down on the grill for about 30 seconds. Watch them — they go from golden to charcoal in a blink.
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Assemble: bottom bun, patty with cheese, pickles, onion, lettuce, tomato, ketchup, mustard, top bun. Or however you like — we're not the burger police.
