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.