Illustration created with AIGenerated with ImagineArt (Nano Banana)
A single patty smashed and scraped out to the edges until it is nearly see-through, so the rim fries into a crisp lace.
The recipe
How to make it
1 serving
Ingredients
Burger
- 5 oz 75/25 ground beef
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 slice American cheese
- 1 hamburger bun
Burger sauce
- ½ cup ketchup
- ½ cup yellow mustard
- ¾ cup mayonnaise
- 2 tsp Worcestershire sauce
- Salt and pepper
Method
- Heat a skillet or griddle over medium-high heat.
- Roll the beef into a ball, set it in the pan and smash it hard, then drag the spatula outward so the edges spread thin enough to see through. Season.
- When a crust forms, slide the back of the spatula under the patty to free it, and flip. Cook 3–4 minutes a side in total, adding the cheese for the last minute.
- Sauce: whisk the ketchup, mustard, mayo and Worcestershire together and season. It makes far more than one burger needs; it keeps in the fridge.
- Toast the bun, sauce the bottom half, add the patty and close.
Note on the source: The source lists 5 oz of beef but its method says to shape a 3 oz ball. We show the ingredient amount.
Quantities come from the source. The method is written in our own words. See the original ↗
Video
Watch the Masters Cook It
Learn from the chefs who know this burger best. We link out to their own channels; we don’t host or edit anyone’s videos.
Video research required. No video we’ve found shows this exact burger yet. We’d rather show nothing than a lookalike.
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