Smashed beef burger
- 1 lb 450 g ground beef, preferably chuck
- salt or ground black pepper
- Divide the ground meat into two balls per serving, about 4 oz (110 g each).
- Heat up a large frying pan on high heat.
- When the pan is smoking hot, place the meatballs in the pan and press them down with a grill press, spatula, or using the bottom of a glass, until less than 0.5" (1 cm thick). Season generously with salt and pepper.
- Fry for about 2 minutes on each side or until the burgers have a nice brown crust.
Love cheese? After flipping the burger, melt a piece of cheddar cheese over top of the browned side.
Why not season your burgers with smokey chipotle chili and garlic powder? Or mix a dollop of dijon mustard and herbs to the ground beef before rolling them into balls.