Step 1: Divide the very cold ground beef into four equal, loosely packed balls (about 4 ounces each). Do not compress them. Have all your other ingredients, including cheese, buns, and toppings, prepped and ready.
Step 2: Heat a heavy-bottomed cast iron skillet or flat-top griddle over high heat until it is screaming hot, almost smoking. Achieving high heat is crucial for the crispy crust in this smash burger recipe.
Step 3: Place one or two beef balls on the hot griddle, ensuring not to overcrowd the pan. Immediately place a piece of parchment paper over each beef ball (this prevents sticking to your smashing tool).
Step 4: Using a sturdy, flat-bottomed metal spatula or a heavy pot, firmly smash each beef ball down into a very thin patty, about 1/4-inch thick. Press hard for about 10-15 seconds to maximize contact with the hot surface and create that signature lacy edge. Remove the parchment paper.
Step 5: Generously season the smashed patties with salt and freshly ground black pepper. Cook for about 2 minutes, or until the edges are crispy and browned, and you see a good crust forming underneath.
Step 6: Carefully scrape the spatula underneath the patty, ensuring you get all that delicious crust. Flip the patty over.
Step 7: Immediately place one slice of American cheese on top of each flipped patty. While the cheese melts, quickly toast the cut-sides of your potato or brioche buns on an open spot of the griddle for 30 seconds to 1 minute, until golden brown.
Step 8: Cook the cheesed patties for another 30 seconds to 1 minute, or until the cheese is perfectly melted and gooey. Remove the patties and toasted buns from the griddle.
Step 9: Assemble your smash burger: place a cheesy patty on the bottom bun, add your desired toppings (pickles, red onion, lettuce, tomato, special sauce), and top with the other bun. Repeat the process for the remaining patties. Serve immediately and savor your perfect smash burger recipe!