If you know the basic rules for burgers (see here), making a smashed burger is simple Rule 1: Use a Stiff, Sturdy Spatula No flexible spatulas or cheap plastic ones here You need a heavy-gauge stainless steel spatula with a fully riveted handle Rule 2: Use a Heavy Stainless Steel or Cast-Iron Skillet The goal is steady, even heat, so you want to use a relatively thick pan and allow it to preheat for long enough that there are no hot or cool spots I let my pan preheat over medium heat for a few minutes, pumping it up to high just before I add the meat Rule 3: Smash Early and Smash Firmly Form anywhere from to ounces of meat into a puck about inches high, season liberally with salt and pepper, place it in the preheated skillet, and smash it with the spatula, using a second spatula to add pressure if necessary Then cook, without moving it, until a deep-brown crust develops This’ll take about a minute and a half Rule 4: Leave No Crust Behind The whole goal of smashing is to develop a nice browned crust, so it’s important that you scrape it all up intact when you flip the burger Once again, a sturdy metal spatula is your friend I find that turning the spatula upside down to help scrape the crust off is pretty effective If your crust is properly developed and your burger properly smashed, it ...If you know the basic rules for burgers (see here), making a smashed burger is simple Rule 1: Use a Stiff, Sturdy Spatula No flexible spatulas or cheap plastic ones here... Rule 2: Use a Heavy Stainless Steel or Cast-Iron Skillet The goal is steady, even heat, so you want to use a relatively thick pan and allow it to preheat for long enough that there are no hot or cool spots I let my pan preheat over medium... before I add the meat Rule 3: Smash Early and Smash Firmly Form anywhere from to ounces of meat into a puck about inches high, season liberally with salt and pepper, place it in the preheated