Peak Smashburger

Instructions

step 1 Divide the ground beef into 4 loosely packed balls without overworking the meat.
/n step 2 Preheat a cast iron skillet or griddle over high heat until very hot.
/n step 3 Add a small amount of vegetable oil to the surface of the pan.
/n step 4 Place a beef ball onto the hot skillet and immediately smash it flat using 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 and crispy.
/n step 7 Flip the patty and immediately place a slice of American cheese on top.
/n step 8 Cook for another 1–2 minutes until the cheese melts and the burger finishes cooking.
/n step 9 Repeat the process for the remaining beef balls to create four thin patties.
/n step 10 Butter the burger buns and toast them lightly 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 Assemble the burger by stacking two cheesy smash patties on the bottom bun.
/n step 13 Spread the sauce on the top bun and place it over the stacked patties.

Storage and Reheating Tips

Store leftover burger 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 maintain the crispy edges. Avoid microwaving if possible, as it can soften the crust. Toast fresh buns and assemble the burger just before serving for the best texture.