Ingredients:

  • 5 lbs Ground Beef (80/20 blend recommended)
  • 1 teaspoon Fine Sea Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 tablespoon Worcestershire Sauce
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Garlic Powder
  • 1 tablespoon High Smoke Point Oil (e.g., Canola, Grapeseed)
  • 1 tablespoon Unsalted Butter
  • 4 slices Sliced Cheese (e.g., Cheddar, Monterey Jack)
  • 4 Pub-Style Buns (e.g., Brioche or Potato Rolls)

Instructions:

  1. Gently combine ground beef, salt, pepper, Worcestershire sauce, onion powder, and garlic powder in a bowl. Do not overmix to maintain texture.
  2. Divide the mixture into four equal portions. Gently form into loose balls; do not pack them tightly. Place on a parchment-lined tray and chill in the refrigerator for at least 30 minutes.
  3. Place the cast iron skillet over medium-high to high heat. Allow it to heat up for 5–7 minutes until it is smoking hot.
  4. Add the oil to the hot pan. Carefully place the chilled beef balls into the pan, leaving space between them. Immediately flatten each ball firmly and quickly with the back of your spatula until they are about 1/2 inch thick (the 'smash').
  5. Cook undisturbed for 2–3 minutes until a deep brown, robust crust forms on the bottom.
  6. Flip the patties. Add a small knob of butter to the pan next to the burgers and baste the tops with the melted butter.
  7. If using cheese, lay a slice on top of each patty immediately after flipping. Cover the pan briefly (about 30 seconds) to encourage melting.
  8. Remove burgers once they reach your desired internal temperature (e.g., 145°F/63°C for medium). Let the burgers rest for 2 minutes.
  9. While the burgers rest, quickly toast the inside of your buns in the residual fat in the pan for about 30 seconds until golden.
  10. Assemble your Stovetop Pub Style Burgers immediately with your chosen toppings and serve hot.