Stop making burgers over complicated... start making them delicious!!

* 1lb of 80/20 ground chuck = 4 burgers (not 2.. not 3.. 4 burgers)

* Don't mash/pack/manhandle the ground chuck!!! break it up into 4 sections and GENTLY form 4 roundish balls.

* Sprinkle the 4 NON-OVERWORKED balls with kosher salt. Make sure you get all sides/bottom/top. Don't go crazy with the salt.. but use enough.

Burger King is wrong... Flame Grilled is not the answer. You want to cook burgers on a flat top grill (a cast iron skillet will work in a pinch.. but it's not the same).

* Drop the salted non-over-worked ball onto a greased/seasoned flat top, then SMASH. I prefer using a bacon press, some people use two spatulas. The key is to SMASH that meat on a sizzling hot (flat top) grill.

You are only going to flip the burger ONCE!! Don't touch it again until its ready!!

* Watch the sides of the burger as it cooks. grease will start bubbling up through the patty (making it delicious). The cracked/smashed edges will start to get crispy (making it delicious). Once the patty looks ~3/4 cooked SCRAPE the burger off the (flattop) grill and flip it over.

* Put a slice of American cheese on the cooked side and continue cooking. This part will take some trial & error.. if you are unsure cut one of the patties open to make sure its still slightly pink but not raw. Don't overcook!!

Place on your favorite bun, top with your favorite condiments & toppings.
(I prefer a toasted potato bun with some iceberg lettuce, sliced tomato, mustard & pickle)