Super-thin patties and crispy edges are the draw of a smash burger.
- 1 lb. ground beef, preferably 80%
- Kosher salt
- Freshly ground black pepper
- 4 slices American cheese
- Hamburger buns, mayonnaise, lettuce leaves, dill pickle slices, sliced tomatoes, and sliced onions, for serving
- Divide beef into 8 (2-oz.) patties. Very loosely form into a ball, making sure to not tightly pack together.
- Heat an ungreased griddle or large cast-iron skillet over high heat until very hot. Working in batches as needed, place patties on hot skillet. Using a large metal spatula or bench scraper, immediately smash patties down as flat and thinly as you can; season with salt and pepper. Cook until edges start to crisp, about 1 minute. Flip, season with salt and pepper, and cook until other side is browned, about 30 seconds.
- Top half of patties with a slice of cheese, then top with a second patty. Continue to cook until cheese melts, about 20 seconds more.
- Serve on hamburger buns with desired toppings.
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