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Cook the Burger

There are a few different ways to properly cook a burger patty. You can pan fry it, grill it, or smash-grill it. But the USDA recommends cooking ground meats to an internal temperature of at least 160 degrees fahrenheit, which means “no pink.”

Pan Fry

Take a quarter pound of ground beef, and gently flatten it, being careful not to squish it too much. With your fingers, make a dimple in the center (this will help it cook more evenly). Turn the stovetop on medium, and heat your pan with a little butter or oil. Make sure it’s hot before adding the burger. Salt the burger, place in the pan, and listen for the sizzle! Cook for about 5 minutes, then flip. The cooked side should have a nice, dark brown sear. Add your cheese, and cook for another 3 to 5 minutes. Check inside the burger by making a little cut to test the doneness. A little pink is “medium.”

Grilling

If using a gas grill, turn the heat up to high and wait. If using a charcoal grill, heat the coals and wait until they have turned orange and have ashed-over. Brush the burgers with oil, and generously salt them. Grill the burgers until they are browned and starting to char up a bit, about 3 minutes, depending on how hot your coals are. Flip over the burgers, add cheese, and cook until the desired doneness.

Smash Burger-ing

I find this is best done outside, because you’ll get a bunch of splattered oil and smoke, but it’s worth it! Get a heavy bottomed pan, cast iron is ideal. If doing it outside, a baking steel or a cast iron plancha is great. Either way, heat it to piping hot. Take a quarter pound of beef, and lightly pack it into a ball. Season the ball with salt and pepper. Place the ball on the smoking hot surface, and then smash it down with a heavy spatula (my friend Rodney uses a metal tile trowel he got at a hardware store) and hold it down for about 2 minutes. Then, using the spatula or trowel, scrape up the burger (including all the good, crackly bits) and flip. Add cheese and cook about a minute longer.