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I have tried various combinations of beef and I have found that 80/20 beef makes the best patties. Form the beef into 1/4 lb meatballs. Dust the meatballs with some seasoned salt. Make sure to coat the meatballs all the way around.
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Preheat your griddle or cast iron pan to high heat.
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Place the meatballs onto the preheated griddle. Make sure to space them out by at least 4 inches.
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Using a large spatula or meat press, smash the burgers flat until they are about 1/4 inch thick. I find that using a piece of parchment paper between the spatula or meat press allows the burgers to release freely. The easier the meat releases the better crust you will get on the burger.
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Cook the burger for 1 minute or until you can see the juices starting to bubble up through the top of the burger.
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Using a stiff scraper or spatula, scrape up the burgers and flip. You want to scrape hard so that you can keep the crust on the burger. I prefer using a scraper as it allows you to get up every single speck of burger crust.
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As soon as you flip the burger add a slice of cheese. Cook until the cheese is melted.
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Using a stiff scraper or spatula, scrape up the burgers and serve.