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In a large bowl, combine the beef, pepper, garlic, onion, ground mustard, and Worcestershire sauce.
Use your hands to mix the beef mixture until evenly combined.
Still using your hands, form the beef mixture into 4 large meatballs, about 4 ounces each.
Pat each of the meatballs into a 1-inch-thick disc and smooth out the edges.
Refrigerate the patties for at least 15 minutes and up to 24 hours (covered).
Turn on the exhaust fan.
Heat a 12-inch cast-iron skillet or nonstick skillet over medium-high heat.
Transfer the patties from the fridge and season them all over with salt.
Coat the hot pan evenly with oil.
Place the patties on the skillet one at a time, immediately and firmly smashing each of them flat with a metal spatula until about 1/4-inch thickness.
Let the patties cook until nicely browned and crusty on the bottom, about 2-3 minutes.
Flip the burgers and top them with cheese; cook for 2 more minutes for medium-rare to medium burgers, or 3 more minutes for medium to medium-well burgers.
Place the burgers on the buns.
Serve with your favorite toppings.