>>7465
I will do you a kindness.
Get some good quality beef and make sure you have at least 20-25% fat in it (or ask the butcher for some).
Grind it yourself or use a food processor. I prefer a double grind.
Get a good pan like cast iron and get it good and hot and add a little oil.
Measure into 4-5 oz portions and form into balls….very loose balls….you can also refrig for a bit.
Salt and pepper one side and place that side into the hot skillet. Now use another pan or pot and press down evenly until flat, but not too flat and hold for 10 seconds. Remove pan and salt and pepper the meat. Turn lightly after two minutes and cover for one minute. If you like a medium burger remove now or just uncover and wait another minute. If adding cheese add it on the last minute.
Remove from pan and rest patty while you prepare your bun and toppings. Add burger patty and enjoy. Smash burgers are the greatest burger around.
You can also use a parchment paper when smashing to prevent sticking.