Part 3/6:
Forming and Searing Thin Patties
The hallmark of a smash burger is the thin, crispy patty. Instead of forming thick balls of meat, loosely mound a portion of ground chuck directly onto the hot surface. Immediately after, place a piece of parchment paper over it and press down aggressively with two spatulas. This technique ensures the meat spreads evenly and creates maximum contact with the hot surface, leading to a crispy edge.
Because they are so thin, these patties cook in mere moments. After smashing, season with salt and pepper right away to enhance flavor and promote browning. For cheese lovers, add a slice on one of the patties during the final moments of cooking, then sandwich another smashed patty on top to create a cheesy layer.