Smash Burgers

I love this burger but a way to achieve the same result without any splatter from oil or butter is the Mark Bittman steak technique where you heat the cast iron pan on high for 3 minutes or so until very hot, even smoking, add some salt to the bottom of the pan, lower the heat to med high and cook 2 to 3 minutes per side. No splatter and a crisp, perfectly done burger. Add cheese as Sam suggests if you like.

One issue.

If you like cheeseburgers, and I do, the cheese won't melt sufficiently unless you overcook the meat, which is no good. So I put a cover over the pan as soon as I flip and put the cheese on.

I have that problem too- esp living in an apt- I have no outdoor option. just read an article about cooking steak and they said oil the meat only, instead of pouring it in the pan and there will be less smoke because a lot of the smoke is from the excess oil in the pan... i haven't tried it yet but seems to make sense and I'm willing to see if it helps!

To keep the burger from sticking to your spatula when you smash, place a small piece of parchment paper on the burger before pressing down.

I am a vegetarian mother to a ravenous carnivore teenager. This tutorial was invaluable to me. My son rated it 11 out of 10. The first time I made it was for his birthday so his dad (my ex) was there and tried to tell me how to do it. I said "back off, Sam Sifton taught me how to do this" (it was a very friendly exchange )

Why didn't you size the burger to the bun?

A revelation. Who knew that a flat, crispy on the edges burger could have so much more flavor than the half pound behemoths currently in vogue? Having been frightened out of my wits by the smoke alarm a week ago I took the cast iron skillet outside and heated it up on the grill for 20 minutes while I was making cole slaw. Worked like a charm. Plus closing the lid on the grill melts the cheese really quickly. A winner, Sam, thank you!

You can add one slice of ground bacon (freeze and cut into tiny pieces) to each patty for some smoke flavor and to get the fat ratio closer to a real diner burger. I actually like smashing these very thin on parchment paper and seasoning each side then. I do 1 minute and about 40 seconds. Flip, add cheese, and then 1 more minute. I cook it in butter and spoon the fat onto the cheese to help melt the cheese. This is also really good with two pattys per burger.

This is a fabulous recipe! I cooked a burger your way the week you published it and have tried to eat one a week ever since (anemia). My whole life, I'd eat a burger only if someone else cooked it. Now I can make my own great burger and feel as if I'm dining out. I know it's simple, but I wasn't able to figure it out on my own. This is probably my most favorite recipe of all time, and I've been reading your food section for 40 years.

This is my favorite kind of burger, that crispy outside with a rare inside is the BEST!

This is our go-to burger, but we can't cook these indoors because the smoke alarm goes crazy. I used to put the cast iron griddle on the grill but I found an easier way: I take my pancake griddle out to the porch or garage, depending on weather, and heat it to the max for 10 minutes and then follow the directions here.
We get a crusty burger with a nice rare center, oozing juice. Crusty/juicy - that's for us.

A terrific alternative to the HUGE burgers frequently served at my abode. While men like the biggies, they were dumbfounded with the deliciousness of the skinny ones.

The burger got a really nice crust on it. Important to use a really hot pan as it takes too long to get the crust otherwise, and it just gets overcooked instead.

My cooking weight is a scrubbed brick that is flat on one side, wrapped in foil and kept clean.

I've made good burgers at home, but this is a great burger. My dear wife put Grandma's cast iron skillet on the grill, kosher salt, lots of black pepper, extra sharp cheddar. and let 'er rip—no condiments required. If you plan to make this burger with any frequency (which I do), invest in a wood-handled cast iron burger press, like they use in the diner. You'll get a flatter, smashier burger with more crispy edges. Also great for cooking bacon.