J. Kenji López-Alt's Quick Smashed Burgers

Divide the ground beef into roughly 2-ounce portions and roll them into loose balls, being careful not to overwork the meat.

Heat a heavy skillet, preferably cast iron or stainless steel, over high heat until it is smoking hot.

Place the meat balls into the hot pan and immediately smash them down into thin patties using a stiff metal spatula or a heavy burger press, ensuring they have good contact with the pan.

Season the smashed patties generously with salt and pepper.

Cook until a deep, dark crust has formed on the bottom, usually about 1 to 2 minutes.

Flip the patties, place a slice of American cheese on each, and cook for another minute until the cheese is melted and the burger is cooked through.

Remove the burgers from the pan and serve immediately on toasted hamburger buns.