Ground Beef
Skillet med-high 8-10 min; smash burgers 2-3 min/side.
Smash burgers get incredible crust from maximum pan contact. Direct heat gives better browning than oven for loose/crumbled applications.
Step-by-Step
For smash burgers:
1. Divide into 2-3 oz balls. Don't season the meat — season after smashing.
2. Screaming hot pan + light oil.
3. Place ball in pan. Immediately smash flat with spatula (press hard, once).
4. Season top with salt + pepper.
5. Cook 2-3 min until edges are deeply browned and crispy.
6. Flip, add cheese immediately.
7. Cook 1 min more. Done.
For crumbles:
1. Med-high heat, no oil needed.
2. Add ground beef, break up with spatula.
3. Cook 8-10 min, stirring occasionally.
4. Drain excess fat if desired.
Size & Portion Guide
Smash burgers: 2-3 oz per patty (thin, crispy).
Regular burgers: 5-6 oz, 3/4 inch thick, 4 min/side.
Thick pub burgers (8 oz, 1+ inch): sear then finish in 400°F oven 5-7 min.
Meatloaf 350°F, 45-60 min.
Don't Have Cast Iron?
For smash burgers: carbon steel or a heavy griddle/plancha. Stainless works but sticks more. For crumbles: any pan works, even nonstick.
Pro Tip
Stovetop for burgers/crumbles, oven for meatloaf.