Ingredients
Serves: 2 (makes 4 small patties for double-stacked burgers)
Prep Time: 10 mins | Cook Time: 5–6 mins
For the burgers
- 400g (14 oz) ground beef (80/20 fat ratio is ideal)
- Salt and black pepper
- Optional: garlic powder or onion powder
- 2 burger buns (brioche work great)
Toppings (classic style):
- 4 slices of American cheese (or cheddar)
- Sliced pickles
- Shredded iceberg lettuce
- Sliced red onion
- Ketchup, mustard, mayo
Spicy Mayo (optional)
- 1/2 cup mayonnaise (preferably full-fat)
- 1–2 tablespoons sriracha (adjust to taste)
- 1 teaspoon lime juice (or lemon juice)
- 1/2 teaspoon garlic powder
- Optional: pinch of smoked paprika or cayenne for extra heat
Method
Divide the meat:
- Form the ground beef into 4 loose balls (100g each). Don't compact them—keep them loosely packed for the best texture.
Prep your pan:
- Heat a heavy cast-iron skillet or griddle over high heat until it's a very hot (a drop of water should sizzle immediately). Lightly oil it if needed.
Smash the burgers:
- Place the meatball on the hot pan.
- Immediately smash it flat using a stiff spatula or a burger press (use parchment paper between spatula and meat to prevent sticking).
- Press hard until it’s very thin (about 1cm or less).
- Season with salt and pepper.
Cook and flip:
- Let cook for 1.5–2 minutes without moving. When the edges are crispy and brown, flip.
- Immediately place a slice of cheese on top.
- Cook another 1 minute.
- Toast the buns: While burgers cook, toast your buns in a separate pan with butter until golden.
Assemble:
- Bottom bun
- Optional sauces (mayo/ketchup/mustard)
- Shredded lettuce or onions
- Pickles
- Top bun
Spicy Mayo
- In a small bowl, mix together the mayo, sriracha, lime juice, and garlic powder.
- Taste and adjust spiciness (add more sriracha or a dash of cayenne if you like it hotter).
- Also chipotle adds a lovely Smokey spice mayo.
