_2026/04/19_ written by me, OCR by Claude, some inaccuracies may be present. ## video <iframe width="560" height="315" src="https://www.youtube.com/embed/dM8T9g6LxtE?si=cthbtc6atFC3Pi11" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" referrerpolicy="strict-origin-when-cross-origin" allowfullscreen></iframe> ## Supplies **Consumables** - Parchment paper — cut into 6"x6" squares, or buy the pre-cut squares - Ground beef (whatever works) - American cheese — Boar's Head white american preferred, get at Walmart - Ghee (clarified butter) - Seasoning — something not sweet, but savory; Joe's KC Big Meat Seasoning preferred, ships from KC - Burger buns — doesn't matter, shitty buns are OK - [Matty's Sauce](https://www.applestonemeat.com/recipe-archive/blog/matty-mathesons-pattys): - Yellow mustard - Mayo - Ketchup - Pickle chips (not sweet) - White onion **Hardware** - Flat-top - Burger smasher - Apron (highly recommended) - A shower afterwards - Foil sheets - Squeeze bottle (optional) - Spatula - Flat top scraper ## Prep **Step 1: Form Balls** Each burger has two patties at 2.4oz each. When shopping for ground beef, do the math to work out 4.8oz/burger. Form balls and store in a large tupperware or tray for later use. Might batch into a few trays so you don't have all that meat sitting out for so long. **Step 2: Prep Sauce** Make the sauce before starting so you can sell the burgers as fast as you make them. **Step 3: Prep Ghee (Optional)** If you can, scoop some ghee into a squeeze bottle for easy use. ## Showtime With the griddle on med/high heat, lube up the surface with ghee and spread evenly to have a thin layer across the whole surface. For your first burger, do a test to get used to your equipment and the rhythm. ![[Articles/attachments/howtosmashburger_griddlelayoutandsheesezone.png]] > **Griddle Layout:** High heat zone on the left (burger zone), low heat zone on the right (bun zone). **The Loop** <div> <p> <strong>1. Place Balls</strong> Use the diagram above for reference. Place 1–3 rows of two balls in the high heat zone. </p> <p> <strong>2. Place Buns</strong> — Yeah, you can guess how to do this one. </p> <div style="display: flex; align-items: center;"> <p> <strong>3. Smash Balls</strong> — Place a parchment sheet on a ball and press down pretty hard. Don't absolutely destroy it, but get it flattened pretty good. Pick up the parchment and repeat for the rest. </p> <img src="Articles/attachments/howtosmashburger_burgersmashing.png" style="max-width: 200px;" /> </div> </div> **4. Season** — Generously apply seasoning on all smashed patties. Wait a minute or two. **5. Release & Flip** — Once the smashed meat (lol) gets brown around the edges and looks good, use the griddle scraper to release the patties from the flat-top. Once all are released, flip. **6. Cheesy Pleasy** — Apply a slice of government cheese to one of the columns of burgers. Refer to that same diagram above. **7. Stack 'n Sell** — After about a minute the patties are done. You're looking for crispy brown edges. Stack the non-cheesed patty onto its cheesed partner, keeping the cheese in the middle of the two patties. Throw it onto one of the toasted buns, wrap it in foil, and sell it!! **8. Reset** — Once everything is off the flat top, use the griddle scraper to scrape all the burger bits and grease into the trap. Re-apply a thin layer of ghee, take a breath, and do it again. ## Notes to Consider - Make sure you have a grease trap + grease trap liner before you start! - An apron is highly recommended. Short-sleeve shirt, too. It gets hot standing in front of a griddle for so long! - A cushioned work mat to go in front of your work surface goes a long way! - Keep a trash can nearby to discard used parchments and gloves. And wear gloves! Makes you look cool and gives you an air of legitimacy like you care about sanitation. - A co-chef goes a long way. Someone to wrap burgers for you when they're done and assist in buns and whatever else. The original pages below: ![[Articles/attachments/howtosmashburger_pg1_img20260419_16163033.png]] ![[Articles/attachments/howtosmashburger_pg2_img20260419_16175978.png]] ![[Articles/attachments/howtosmashburger_pg3_img20260419_16185644.png]]