Chill 15–30 minutes — helps them hold shape when smashed
Skip chilling if cooking immediately.
Step 4: Cook on a Hot Griddle (Key Step!)
Heat a flat-top griddle or cast-iron skillet over high heat
Add a little oil or beef tallow — don’t overcrowd
Place each ball on the griddle
Immediately smash flat with a spatula or burger press — about ¼ inch thick
Press down hard — you want maximum contact with the hot surface
The smash is everything. It creates the crispy, lacy edges that make this burger legendary.
Step 5: Let It Sear — Don’t Touch!
Cook 3–4 minutes without moving — let the crust form
Flip carefully — use a thin spatula to lift the crispy edges
Cook another 2–3 minutes until onions are golden and beef is cooked through
Optional: Add a slice of cheese in the last minute to melt.
Step 6: Serve & Savor
Toast the buns lightly on the griddle
Spread with mustard and ketchup
Top with pickles
Serve immediately — each bite should be crispy, juicy, and packed with onion flavor
Pair with:
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