By Post-Easter quiet week. Brayden is seventy-nine weeks old. The daycare-rhythm has stabilized into the Tuesday-and-Thursday-morning pattern. Dustin has completed his first month as shop-manager. The apartment is in its mid-April rhythm.
This Sunday’s post is the technique post for cooking burgers on the stove — specifically the smash-burger technique I have settled on after testing various methods over the last year. The smash burger is the thin-patty, lacy-edged, deeply-caramelized cast-iron burger that has become the dominant home-burger-style in American food media over the last five years and that I have been refining at our apartment.
The technique is: a cast-iron skillet preheated for ten minutes over high heat (the pan should be smoking-hot); a two-and-a-half-ounce loose ball of eighty-twenty ground chuck placed in the hot pan; immediately pressed flat with a heavy spatula (the “smash” step, which creates the caramelized lacy-edge crust); cooked for ninety seconds untouched; flipped once and topped with a slice of American cheese; another forty-five seconds; transferred to a toasted bun.
Saturday night I made smash-burgers for the three of us. Dustin had three. I had one. Brayden had a small piece of cooked-ground-beef-without-the-bun (he is still in the age-appropriate-cuts phase). The dish was the satisfying weekend-dinner anchor that the cool spring evening called for.
How to Cook Burgers on the Stove
Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes | Servings: 4
Ingredients
- 1 1/2 lbs 80/20 ground beef
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon neutral oil or butter (for the skillet)
- 4 burger buns, toasted
- 4 slices American or cheddar cheese
- Toppings as desired: lettuce, tomato, onion, pickles, ketchup, mustard, mayo
Instructions
- Mix the patties. In a large bowl, combine ground beef, salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Mix gently with your hands until just combined — do not overwork the meat or the patties will turn tough.
- Form and press. Divide the mixture into 4 equal portions (about 6 oz each). Shape into round patties roughly 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb — this keeps them from puffing up during cooking.
- Heat the skillet. Place a cast iron skillet over medium-high heat. Add oil or butter and let it heat until shimmering, about 2 minutes. The pan needs to be hot before the patties go in.
- Cook the first side. Add patties to the skillet without crowding. Cook undisturbed for 4–5 minutes until a deep brown crust forms on the bottom. Do not press down on the patties.
- Flip and cheese. Flip each patty once. Immediately lay a slice of cheese on top. Cook for another 3–4 minutes for medium doneness (internal temperature of 160°F for well done, 145°F for medium). Cover loosely with a lid or foil for the last minute to melt the cheese.
- Rest and build. Transfer patties to a plate and let rest for 2 minutes. Toast your buns cut-side down in the same skillet for 30–60 seconds. Build burgers with your preferred toppings and serve immediately.
Nutrition (per serving)
Calories: 540 | Protein: 34g | Fat: 28g | Carbs: 36g | Fiber: 2g | Sodium: 720mg