Thin patties smashed onto ripping-hot steel for maximum crust, stacked with melted cheddar and pickles on toasted buns.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Ground Beef — 80/20, in loose 75 g balls
Burger Buns — toasted
Red Onion — thin rings
4 steps
Method
1
Stir mayo, ketchup, and mustard into a quick burger sauce.
2
Heat a cast-iron pan until faintly smoking. Place the beef balls in, then smash flat and thin with a firm press. Season hard.
Why this works
Smash once, immediately, and never again — pressing later squeezes the juice out instead of building crust.
3
Cook 2 minutes until the edges lace and crisp, flip, add cheese, and cook 1 minute more.
3 min — timer available in cooking mode
4
Stack on toasted buns: sauce, lettuce, patty, pickles, onion. Double up for the full experience.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.