Yield: 2 burgers (double-patty) Total Time: 12 min (Prep 6 | Cook 6)
Gear: Cast-iron skillet, instant-read thermometer, optional splatter screen, 2 metal spatulas

Ingredients

• 360 g 80/20 ground beef (divide into 4 × 90 g balls)
• 4 slices American cheese
• 2 burger buns (toast with 10 g butter)
• 4 crisp lettuce leaves (iceberg or romaine), patted dry
• 40 g thin-sliced onion, 20 g pickle chips
• 20 g ketchup, 10 g yellow mustard
• 3 g kosher salt, black pepper

Prep — Make the Beef Balls

1. Keep the beef cold. Tip it into a bowl and gently fluff with fingertips (don’t mash).
2. Portion 4 × 90 g.
3. Lightly gather each portion into a loose ball—just enough to hold together, surface barely smoothed; do not compress hard and do not season yet.
4. Set on a parchment-lined plate and keep chilled while you toast the buns.

Steps to Make It

Step 1: Preheat skillet (med-high). Toast bun cut sides until golden; set aside.

Step 2: Add two beef balls. Immediately smash very thin with a thin, stiff spatula (parchment on top if you like); season the surface.

Step 3: Cook 60–90 sec until edges are lacy-brown (use splatter screen if needed).

Step 4: Flip 30–45 sec; top with cheese to melt. Repeat for the second burger.

Step 5: Build: bun bottom → patty → patty → onions/pickles → lettuce → sauces → bun top. For food safety, target 68–71 °C center.

Cook Tips

• Keep meat cold and handle minimally → better crust, juicier patty.
• Work in small batches so the pan stays scorching hot.
• A thin, stiff spatula makes smashing and flipping easier.
• Pat lettuce very dry so it stays crisp and doesn’t slip.
• If the spatula sticks, lightly oil the spatula or place parchment on top of the patty (between spatula and meat).

Quick Reference

• Prep: Form 4 × 90 g loose beef balls; keep cold.
• Step 1: Preheat; toast buns.
• Step 2: Smash thin (2–3 mm); season.
• Step 3: 60–90 sec first side.
• Step 4: Flip 30–45 sec; add cheese; repeat.
• Step 5: Assemble with lettuce; target 68–71 °C.

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