Smash Burgers Recipe - NYT Cooking

This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own

The New York Times on X: This is my favorite kind of burger, that crispy outside with a rare inside is the BEST! This is the traditional, griddled hamburger of diners and

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