I’ve been doing a few of these lately that don’t really require a recipe. These too are really just more of a procedure than a list of ingredients.
Simply take 50 grams of Hamburger and roll it into a ball. Do this for as many hamburgers as you want to make. Each ball will be one hamburger. Following along? Good.
Toast some buns and get out a cast iron pan. Rub it with a little vegetable oil and set it on medium high heat. When it just starts to smoke, throw down the sliders and give them a smash flat with some kind of wide metal instrument. I use my wok spatula. I love how it’s bent at the end so my hands stay away from that hot cast iron.
Salt the burgers after they go on the grill. When the juices start to pool on top of the burger, we’re almost done. Here’s one of the most important parts. Turn OFF the heat and flip the burgers. You may have to scrape them off the iron, but don’t worry they can take it. Let them cook on the other side JUST BARELY. Like… 30 seconds. Add cheese if you want.
And that’s it, really! Comment at me if you have any questions!