Smash Burgers

• 0.25 lb ground beef, 80/20 (Higher fat means better crust)
• 0.25 tbsp beef tallow or reserved bacon fat (Butter burns at smoking temp. Use tallow or a neutral high-heat fat.)
• coarse salt

Instructions

1. 1

   Divide the beef into 4 loose balls. Do not pack them.

2. 2

   Cast iron or flat top on high heat. When the surface is ripping hot (about 500F), add a thin layer of tallow.

3. 3

   Place a ball on the hot surface. Smash flat with a sturdy spatula for 10 seconds. Salt the top.

4. 4

   Cook 2 to 3 minutes until the edges are dark and lacy. Do not move it.

5. 5

   Flip once. Cook 60 seconds more. Stack patties if desired.