Hamburger

A simple, satisfying favorite.

Why You'll Love This Recipe

• Restaurant-style smash burger crust at home.
• Faster than going out.
• Customizable — make them as tall or simple as you want.
• Crispy edges in every bite.
• Crowd-pleaser for any cookout.

Ingredient Notes

• 80/20 ground chuck is the gold standard for burgers.
• Brioche or potato buns hold up to juice without falling apart.
• Coarse-ground black pepper grips the patty better than fine.

Ingredient Substitutions

• Ground beef + ground brisket (50/50) for steakhouse flavor.
• Gluten-free buns work — toast them well.
• Plant-based patties cook similarly (pull at 160°F internal).

Equipment Needed

• Heavy cast-iron skillet or griddle
• Sturdy metal spatula (smasher)
• Square of parchment paper

Prep Tips

• Loosely form patties — packed patties cook up dense and tough.
• Have all toppings prepped before the pan goes on; the patties cook in 3 minutes.

Instructions

1. 1

   Gather and prep: 1 ground beef, 4 slices bread, 4 cups chopped romaine lettuce, 1 medium tomato, diced, 1 medium onion, diced, 1 tsp salt, 1/2 tsp black pepper. dice the onion before you start cooking.

2. 2

   Form patties, season heavily.

3. 3

   Sear 3–4 min per side. Cook ground meat to 160°F internal; drain any excess fat before serving.

4. 4

   Toast buns, build with toppings.

Artsi Pro Tips

• Smash in the first 30 seconds in a screaming-hot pan. Smashing later doesn't form the crust.
• Don't preseason the beef balls — salt before cooking draws out moisture and ruins the crust.
• 80/20 beef is the right fat percentage. Leaner won't have enough fat to make the lace.

Common Mistakes

• Pre-seasoning the meat with salt, which draws out moisture and prevents crust.
• Pan not hot enough — no sear, no smash burger.
• Pressing the patty as it cooks (after the initial smash) — squeezes out all the juice.

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