Smashed Burger

These patties layer well if you press them firmly to make them very thin. We use a Lodge brand cast iron griddle press to make a thin, lightly crispy patty, with a single slice of cheese between the patties. Use 80/20 chuck as a higher fat content will pool too much fat in your pan as you make multiple burgers. I also use a cast iron skillet instead of a griddle because it better contains the liquid fat and makes for less clean up. Excellent recipe!