Cheddar Smash Burgers with Blistered Padron Peppers

Method

1. 1

   Step 1: Divide the cold beef into 4 loose 4-ounce balls without packing them tightly, and keep them in the fridge. Cut 4 squares of parchment paper a little larger than your spatula.

2. 2

   Step 2: Butter the cut sides of the buns and toast them in a large cast-iron skillet over medium heat until golden, about 1 minute. Brush the bun tops lightly with yellow mustard and set aside.

3. 3

   Step 3: Heat the olive oil in the same skillet over medium-high heat. Add the padron peppers and cook, turning occasionally, until blistered and slumped, 4 to 5 minutes. Tip into a metal bowl, sprinkle with flaky salt and squeeze the lemon over them.

4. 4

   Step 4: Wipe the skillet and set it over high heat for 4 to 5 minutes, until it smokes lightly. Place 2 beef balls in the pan, cover each with parchment and press down hard with a sturdy spatula until about 1/4 inch thick. Peel off the paper and season with salt and pepper.

5. 5

   Step 5: Leave the patties alone for 2 minutes, until the edges look crackly and deep brown. Scrape underneath with the edge of a metal spatula so the crust stays attached, flip, scatter shaved onion over each and lay on the cheddar.

6. 6

   Step 6: Cook 1 minute more; patties this thin pass 160F by the time the cheese softens, so check one with a thermometer and move on. Set them on the bottom buns, repeat with the remaining beef and serve with the peppers.

• #quick
• #weeknight
• #crowd-pleaser