Smash burger

Weigh 100 grams of each ground beef and smash each on the griddle, tracking the cooked weight; the three went from 100 grams to 67, 74 and 85 grams.

Preheat the pan to 450F before adding the patty, because the cold beef drops the surface temperature and the Maillard reaction needs above 300F.

variation, ultra thin single patty: smash 141 grams as thin as possible for maximum surface area; it cooked down from 141 grams to 103.

variation, half smash: smash the same 141 grams about half as thin for less crust and more retained fat and water; it cooked down to 115 grams.

variation, double patty: split the same five ounces into two thinner patties, smashed, so cheese or toppings can be layered between them; the pair cooked down to 104 grams.

Build one: half smash the 80/20 blend, add fried diced onions after flipping, then sliced sharp cheddar, and dress with a sauce of one part mayo to one part stone ground mustard with diced dill pickles.

Build two: one thin wide patty of the 73/27 beef, two slices of American cheese after flipping, on a sesame seed roll with ketchup, mustard, bread and butter pickles, diced red onions, tomato and lettuce.

Build three: split 93/7 lean beef into two patties, a slice of lower fat cheese on each, with a sauce of one part ketchup to a half part yellow mustard and a half part mayo, diced raw onions, smoked paprika and black pepper on a potato roll.