Ingredients

• 2 pounds of ground beef, 90-10 ratio is preferable
• Kosher salt and coarse pepper, for seasoning
• 8 burger buns, quality matters
• 6-8 slices of cheese, your preferred type
• 1 head of iceberg lettuce
• 2-3 slicing tomatoes, sliced 1/4 inch thick
• 1 white onion, thinly sliced

Instructions

Preheat the Griddle

Preheat the Wolf Griddle to 375°F.

Prepare the Patties

Divide the 2 pounds of ground beef into 8 equal pieces, rolling each into a ball shape (approximately 4 ounces each). Set them aside on a plate.

Materials

You will need a sturdy metal cooking spatula and several 5x5-inch squares of parchment or wax paper.

Start Cooking

Once the Wolf Griddle has reached the desired temperature, begin cooking the smash burgers in batches of six. Using tongs, place a burger ball on the griddle.

Lay a piece of parchment paper on top of the ball to prevent the meat from sticking to the spatula. Aggressively smash the meat down evenly to a thickness of 3/4 inch.

Season the burgers at this stage. Do not press them again.

Cook the First Side

Allow the patties to cook for at least 2 minutes. This step is crucial for developing a crust.

Flip the Burgers

Use the sharp edge of the metal spatula to get underneath each patty and flip it. Do not press the meat during this step, as pressing will release the juices.

You can season the second side at this point.

Add Cheese and Toast Buns (Optional)

One minute before the burgers are done, add a slice of cheese if desired. If you want toasted buns, place them on the Wolf Griddle about 1 minute before removing the burgers.

Assemble and Serve

Build and dress your smash burgers as desired. These burgers are best enjoyed fresh, right off the Wolf Griddle.