Cast Iron Smash Burgers

1 lb of 80/20 ground beef. Split into four, form four patties, freeze half. Parchment paper between them in a Ziploc — they’ll be ready when you need them.

The two you’re cooking get peppered and onion powdered. No salt yet. Salt before the pan, not before the cook.

Cast iron on high. No oil — the beef has enough fat. Toast the buns first while the pan heats up. Pull them when they’re done and set aside.

Salt the pan. Add both patties. Two max in a 10-inch skillet — you need room to work.

Sear hot. Then add weight and smash. Press them flat and let the crust form.

Flip to the other half of the pan — the clean half that hasn’t had patties on it yet. This is the move. You get a fresh sear on the second side without burning the fond.

Adobo seasoning goes on now. Lay a slice of cheese. Hold the press over the top — not pressing down, just hovering — to trap the steam and drip and melt the cheese properly. Pull at 130°F internal.

Build: pickles, sauce, lettuce if you’re feeling generous.

The Fries (sous chef’s department)

Two russets. Half-inch thick fries, maximum. Don’t go thicker.

Soak in cold water with salt and a pinch of baking soda for an hour. The baking soda raises the pH and helps the outside crisp up. Dry them thoroughly — moisture is the enemy of crispy.

Toss in oil with Lawry’s, chili powder, paprika.

425°F oven. They come out seasoned and crispy and they absolutely upstage the burger.

No luxury grill. No deep fryer. Cast iron and an oven and a sous chef who soaks their fries.