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Export 7 ingredients for grocery delivery
Step 1
Roll the beef into 2-inch diameter balls. I was able to get 6 patties out of 1 pound of ground beef. Shoot for that for the proper size. Set aside.
Step 2
Bring a skillet or flat cast iron griddle to medium-high heat (on the stove or on the grill). Let get hot and brush with a little oil.
Step 3
Place beef balls on the hot skillet and immediately press down firmly (use two hands) with a flat spatula until the patty is smashed into a uniform 1/2 an inch thick patty (or just under). Season with salt and pepper to taste. Let simmer for 2 minutes. The edges may split and won’t be perfect. This is OK and actually preferred as it adds texture.
Step 4
Flip burgers, season with salt and pepper, and cook for 2 more minutes (burgers will be cooked medium and no longer pink). In the last 30 seconds, top each patty with cheese. Remove from the heat and serve with toppings/buns. These are the perfect size for double cheeseburgers.
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