Instructions
step 1 Divide the ground beef into 6 loosely packed balls, being careful not to compress the meat.
/n step 2 Preheat a cast iron skillet or flat-top griddle over high heat until extremely hot.
/n step 3 Lightly coat the surface with vegetable oil.
/n step 4 Place a beef ball onto the hot surface and smash it flat with a sturdy spatula or burger press.
/n step 5 Season the patty with salt, black pepper, and garlic powder.
/n step 6 Cook for about 2 minutes until the edges become dark brown and crispy.
/n step 7 Flip the patty and immediately place a slice of American cheese on top.
/n step 8 Cook another 1–2 minutes until the cheese melts and the burger finishes cooking.
/n step 9 Repeat with the remaining beef balls to create six thin smash patties.
/n step 10 Butter the sesame seed buns and toast them in the skillet until golden.
/n step 11 In a small bowl mix mayonnaise, ketchup, mustard, and smoked paprika to create a quick burger sauce.
/n step 12 Stack two cheesy smash patties onto each toasted bottom bun.
/n step 13 Spread the burger sauce on the top bun and place it over the patties.
Storage and Reheating Tips
Store leftover smashburger patties in an airtight container in the refrigerator for up to 3 days. Reheat them quickly in a hot skillet for about 30–60 seconds per side to restore the crispy crust. Avoid microwaving if possible as it softens the crust. Toast fresh buns and assemble the burgers right before serving for the best texture and flavor.
Continue on the next page