Recipe Instructions:
1 soft hamburger roll, buttered and toasted
Condiments and toppings as desired, such as mayonnaise, mustard, shredded lettuce, onions, tomatoes, or pickles (or nothing—the burger's that good)
4 ounces good quality, freshly ground beef chuck, divided into two 2-ounce balls
Kosher salt and freshly ground black pepper
1 slice good melting cheese, such as American
Prepare burger bun by laying toppings on the bottom bun. Have it nearby and ready for when your burger is cooked.
Preheat a large stainless steel sauté pan or skillet over high heat for 2 minutes (this can be done on a grill, or a stovetop burner). Place balls of beef in the pan, and smash down with a stiff metal spatula, using a second spatula if needed to add pressure. Smashed patties should be slightly wider than the burger bun.
Season generously with salt and pepper and allow to cook until well-browned and top is beginning to turn pale pink/gray in spots, about 45 seconds. Using a bench scraper or the back side of a stiff metal spatula, carefully scrape burger patties from pan, making sure to get all of the browned bits.
Flip patties and immediately place a slice of cheese over one patty and stack the second directly on top. Immediately remove from pan and transfer to waiting burger bun. Serve.
Note: The burgers are not good cooked in advance, so you do have to cook to order. Fortunately, with high heat they literally take a minute to cook from start to finish. But do have everything else ready—meat portioned, toppings sliced, buns toasted (just before guests arrive and keep them under a cover or foil so they don't go hard) so that you can minimize last-minute work.
