How we smash a patty, and why it is thin

Every burger starts as a 90 gram ball of chuck and brisket, ground that morning (sample note).

It goes onto a plate at about 230 degrees and is pressed flat with a heavy spatula in the first ten seconds. The thin patty browns all over, which is where the flavour and the lacy edges come from.

After a minute and a half it is flipped, cheese goes on, and it is in the bun thirty seconds later. That is why we cook to order and never ahead.