My Goals and Discoveries
We use commercial ground beef, which is finely ground and exposes lots of the sticky protein myosin that helps the patties hold together when smashed.
Deeply browned, crispy crust
Using a small saucepan to press straight down on the meat ensures that it spreads and sticks uniformly to the skillet, which helps guarantee deep browning.
We make two smaller patties at a time instead of one larger one because they fit nicely inside a burger bun. Sandwiching an ultramelty slice of Kraft American cheese between the two patties allows it to seep into the meat like a cheese sauce would.