The smash burger method — a ball of 80/20 ground beef pressed hard onto a screaming-hot cast iron — creates an impossibly crispy, lacey-edged crust with a juicy centre. No fillers, no binders, just beef, salt, and heat. The simplest thing you can make and one of the best.
What You Need
- 1 lb 80/20 ground beef, cold
- Coarse salt and black pepper
- Butter or tallow for the pan
- Optional: sliced cheese (cheddar or American), for serving
Method
- Divide ground beef into 4 equal balls (about 4 oz each). Do not season yet — seasoning draws moisture and prevents the crust.
- Heat a cast iron skillet over high heat until it begins to smoke lightly. Add a small amount of butter or tallow.
- Place a beef ball in the pan. Immediately press it flat with a heavy spatula or burger press — smash it as hard as you can to about ¼ inch thick. Season generously with salt and pepper now.
- Cook undisturbed for 2–2½ minutes. You will see the edge turn grey and the top become moist.
- Scrape and flip in one decisive motion, keeping the crispy crust intact. If adding cheese, place it on now.
- Cook 1–1½ minutes more. The burger is done when the edges are deeply brown and caramelised.
- Rest on a rack for 1 minute before serving.
Tips & Notes
- 80/20 fat content is non-negotiable — leaner beef will not crust the same way.
- Cold beef smashes better and stays juicier. Do not bring it to room temperature.
- One dedicated smash burger spatula (thin, stiff, long-handled) makes this effortless.
- For carnivore, serve the patties stacked on their own with a side of beef tallow fries.
#beef#burger#cast iron#mains#carnivore#ground beef
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