Smash burger with cheese, tomatoes, and lettuce
Stop Making This Common Mistake When Pressing Smash Burgers
One of the biggest mistakes many home cooks make when pressing smash burgers is not using enough force to flatten the meat, which can lead to two major problems.
One, your smash burger will be too thick, which means, you've really just made a normal hamburger. Second, you'll have a dry burger with a less-than-stellar crust.
To get the crispy, caramelized edge in a smash burger, smash the round of beef as flat as you can using a spatula or burger press, if possible.
When you smash your burger, start with loosely packed meat and place it in a hot cast iron skillet. Apply pressure firmly so these burgers aren't deeper than 1 centimeter.