The success of this recipe for homemade smash burgers lies in its details. Carla Lalli Music should know. Before she was a cookbook author or ran the Bon Appetit test kitchen, she was general manager of the original Shake Shack.
Ground chuck is a great all-purpose, buy-it-anywhere choice for burgers. But, if you want to get ambitious and blend chuck roast with short rib or brisket, go for it. Just make sure your meat is 20 percent fat. "Fat is flavor, fat is juiciness, fat is what is going to make these burgers so enjoyable to bite into," Lalli Music explains.
Divide the beef into equal portions, but don't press them into rounded burger patties. Smashing them on the cooktop is what creates the burgers' signature crispy edges. You could use a burger press to help sear the meat, but it's not necessary. Using two spatulas (one to flatten the chilled ball of meat and the other for leverage) works perfectly well.
A word on the accouterments: We prefer squishy potato rolls over standard hamburger buns here, but a brioche bun or Hawaiian roll would also do nicely. And, we say American cheese or bust for nearly all cheeseburgers, but go ahead and fancy it up if you must. The thin patties cook quickly, so be sure to get your toasted buns and favorite burger toppings ready before they hit the flat top. You might consider a batch of burger sauce or savory-sweet caramelized onions, but even if you go with a standard slate of fridge-door condiments, these juicy burgers are ones you'll come back to again and again.