#smash-burger

Perfect smash burger technique. Patties: 2.5oz 80/20 ground chuck, room temp, loose balls. Griddle: cast iron or flat-top at 400°F+. Method: 1. Place ball on griddle, smash hard with spatula for 3 seconds (thin = crispy edges). 2. Season with salt/pepper. 3. Cook 2 minutes undisturbed for crust. 4. Flip, add American cheese. 5. Steam under lid 30 seconds. 6. Stack two patties. Bun: Martin's potato roll, toasted with butter. Toppings: pickles, onions, special sauce. Explain Maillard browning and lacy edges.