Servings 4


  • 1 lbs 1.3 of hamburger* we use 85% lean/15% fat
  • 2 teaspoons of salt
  • A few grinds of pepper
  • Toasted Brioche Buns
  • Condiments – Mustard Mayo, Ketchup, Pickles


  1. Season the hamburger meat with salt and pepper and mix thoroughly.
  2. Roll the meat into 2 – 2.5 oz balls. We like the 2.5 oz because the burger will flatten to the size of the buns we use.
  3. Refrigerate the balls at least 30 minutes before using – the meat must be thoroughly chilled when it hits the pan.
  4. Use a bacon press or some other heavy object to smash the ball into a patty on a searing hot griddle or pan, sear on one side 30 - 60 seconds until browned on that side, flip the burger and smash to sear on the other side.
  5. Place a slice of American cheese on a patty and stack another on top.
  6. Have a toasted bun waiting.
  7. Enjoy immediatly