Homemade Smashed burger

Ground beef: 80/20 lean-to-fat ratio is recommended for juiciness and flavor.
Salt and pepper: for seasoning.
Cheese slices: optional, for topping the burgers.
Hamburger buns: toasted.
Condiments and toppings: such as lettuce, tomato, onions, pickles, ketchup, mustard, mayonnaise, etc.

Preheat your skillet: Place a heavy skillet (cast iron works great) over high heat and allow it to get smoking hot. Preheat your oven to a low temperature (around 200°F) to keep the cooked burgers warm.
Prepare the patties: Divide your ground beef into equal portions, typically about 1/4 to 1/3 pound each. Avoid overworking the meat; gently form them into loose balls, and season generously with salt and pepper on both sides.
Smash the patties: Once the skillet is hot, place a portion of ground beef onto the skillet. Use a flat spatula or a burger smasher to press down firmly on the patty to flatten it against the skillet. Press until it’s about 1/4 inch thick or so.
Sear the patties: Let the patties cook without moving them for about 2-3 minutes. This allows the crust to form. You should see the edges start to brown and crisp up.
Flip the patties: Using a spatula, carefully flip the patties. If you’re adding cheese, now is the time to place a slice on top of each patty. Cook for an additional 1-2 minutes for medium-rare to medium doneness, depending on your preference and the thickness of the patties.
Assemble the burgers: Transfer the cooked patties to toasted hamburger buns. Add your desired toppings and condiments.
Serve hot: Smashed burgers are best enjoyed immediately while they’re hot and juicy.
Repeat: Continue the process with the remaining portions of ground beef until all the burgers are cooked.

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