I’m a fan of the smashburger, but when I follow the usual instructions, where you put a ball of beef in the pan and smash it down, I can never seem to get it flat enough. Maybe the lip of my frypan is stopping my spatula from going down far enough. I don’t know.
But the other day I saw a different way. Do the smashing with your hands between two pieces of baking paper then flop the big flat patty into the pan. It worked great.
I solved another burger problem too. I’ve worked out that, much as I like sesame seeds, buns are too bready for me. A couple of slices of untoasted white bread suit me way better and let me appreciate more of the flavour of the other ingredients.