Smash Burger (Griddle vs Cast Iron — Crust Science)

Ingredients

• 200 g ground chuck (80/20), divided into 2 × 100 g portions, loosely formed into discs
• 5 g fleur de sel per patty
• 3 g Tellicherry black pepper, cracked
• 30 ml neutral oil (avocado or grapeseed), divided
• 15 g unsalted butter
• 2 American cheese slices
• 4 brioche slider buns, split
• 15 g dill pickle chips
• 15 g yellow mustard
• 20 g iceberg lettuce, shredded

Method

1. 1
   Preheat cast iron griddle or heavy steel plate to 200°C; verify surface temperature with infrared thermometer.
2. 2
   Place first beef portion on dry, screaming-hot griddle; immediately apply firm downward pressure with spatula for 15 continuous seconds, holding steady to maximize surface contact and meat-to-iron adhesion.
3. 3
   Flip patty; season exposed side immediately with 2.5 g fleur de sel and 1.5 g black pepper; press again for 10 seconds; add 7.5 ml oil around edges to baste edges and promote crust.
4. 4
   At 45-second total cook time, top patty with cheese; allow 15 more seconds until cheese begins to melt; transfer to plate.
5. 5
   Repeat steps 2–4 with second patty using remaining 7.5 ml oil and second cheese slice.
6. 6
   Quickly butter cut sides of buns; place face-down on griddle for 30 seconds until golden and crisp.
7. 7
   Build each slider: base bun, mustard, lettuce, pickles, patty with cheese, top bun; serve immediately.