https://youtu.be/foD42-73wdI

(http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2...id#47675186)

you take a ball of meat, put it on the flat grill for a few seconds, roll it so the browned side is up, then you smash the fuck out of it

(http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2...id#47675942)

last step will be you "only use 1 patty" and "downsize the bun"

(http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2...id#47675985)

I used to get a lot of farm beef from my dad from young calves that he would process at 400-500 pounds. This was super high quality meat with no trimmings, but very lean at 95% or so, because that's how he liked it.

I would cook these outside sometimes when I would go stay at my dad's and stay in the older, little house. They were so lean that I'd do them over cast iron outside by a bonfire in the winter, where I'd get the pan super hot and make them really thin and just sear it hard on both sides pushing down and they were done. I did this because I didn't want to over cook it because so lean.

Now at the house a few years ago, when my wife and kids were out of town or something, I'd make them with meat from the store that had more fat like 85/15. I started doing this when I lived walking distance from a CVS, and they would sell those little cheap, white buns that were too small for a big patty.

What I do is take a small patty and flatten it out thin, hopefully you get it out of the fridge and have it room temp. I take it and put into a really hot pan, and start pressing from the middle to the edge with my fingers spreading it out and getting it thinner and thinner. Once the front side is getting too hot to touch, you flip it and it should be crisp from the bottom side. Quickly you lay down your American cheese, and by the time the cheese melts a little you are fully cooked. I usually do 2X of these small patties and have the buns warming already because the patty cooking process is usually 3-4 minutes max when they are done like this.

It turns out really good.

(http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2...id#47676677)