should spend very little time on its second side—just
enough to finish cooking through and to allow the cheese (if
added) to melt, 30 seconds or so.
AND, WELL, that’s it. So simple, so fast, so freaking
delicious. The great thing about smashing burgers is that it’s
so efficient at developing good flavor that even using store-
bought ground beef (gasp!) will result in a darn tasty burger.
Smashing is my go-to method when the mood for a burger
strikes and I don’t feel like lugging out the grinder.