Smash burger, 90 seconds — cookly.recipes

Ninety seconds on a screaming pan, one flip, and the crust does the rest.

WHAT YOU GET

The chef's hidden note — the technique no cookbook prints
Every component built from scratch, each with its own spec
Films on choosing and judging the produce before you buy it
Gross and net gram weights for every ingredient, per portion
Time and temperature at each stage, as run in the restaurant
A photo at every step that can go wrong
Substitutions for anything hard to find where you live
What usually goes wrong, and what to do about it

Yours for good once bought. Updates from the chef included.

BEFORE YOU BUY

Equipment: Cast iron pan, Stiff wide spatula
Allergens: Gluten, Egg, Milk, Mustard
Method: 19 steps · 10 photographed · 4 filmed
Components: 3 made from scratch
Films: 3, 12 min

3 RECIPES INSIDE THIS RECIPE

Each with its own weights, steps and timings

The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».

House mayonnaise

Film

Egg yolk, oil and vinegar whisked by hand into a thick, stable emulsion.

Jarred mayonnaise is whole-egg, sweet and slack, and slides off a hot patty; a yolk-only one is stiff enough to stay on the bun.

Egg yolks000 g
Neutral oil000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 7
Time: 25 min
Hands-on: 20 min

Makes 350 g · keeps 4 days refrigerated

Same day is best; up to 4 days ahead

Weights and method unlock on purchase

Burger sauce

Mayonnaise cut with mustard, ketchup, pickle brine and finely chopped pickles.

Bottled burger sauce is sweet and thin; this stays where you put it and has the acid to cut the fat.

House mayonnaise000 g
Yellow mustard000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 6
Time: 1.2 h
Hands-on: 12 min

Makes 300 g · keeps 5 days refrigerated

At least 1 hour ahead so the brine loosens it; up to 5 days

Weights and method unlock on purchase

Quick onion pickle

White onion shaved thin and steeped in hot seasoned vinegar until limp and translucent.

Raw onion is harsh and stays crunchy under the cheese; twenty minutes of brine keeps the bite, drops the burn.

White onion000 g
White wine vinegar000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 5
Time: 30 min
Hands-on: 10 min

Makes 250 g drained · keeps 3 weeks refrigerated in its brine

20 minutes ahead at the earliest; up to 3 weeks

Weights and method unlock on purchase

WEIGHED

INGREDIENTS

A taste of the list · the rest locked

A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.

Beef chuck, coarse ground000 g
Potato buns000 g
American cheese000 g
White onion000 g
Pickles000 g
Smoked something000 g
A whole bulb000 g
Cold-pressed oil000 g
Aged for weeks000 g

The full list, weighed, unlocks on purchase

WATCH BEFORE YOU SHOP

3 films · 12 min

Most of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.

CHOOSING5:00

What to ask the butcher for, and the fat ratio

TECHNIQUE3:00

The smash — 10 seconds, then stop

KIT4:00

Getting a cast iron pan hot enough indoors

METHOD

STEP BY STEP — 19 STEPS

10 photographed · 4 filmed

Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 10 of the 19 carry a photo of what it should look like at that moment, and 4 carry a short clip for the parts a still cannot show.

Hardest step: smashing the ball flat in time — step 11 of 19.

01
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview
02
03
04
05
06
+ 13 more steps, timed and photographed

WHERE IT USUALLY GOES WRONG

3 things Josh Turner watches for every service. You can read what they are right now — the answer to each one comes with the recipe.

01
Why you never season before the smash
What to do about it
02
Toasting the bun in the fat
What to do about it
03
Stacking so it does not slide
What to do about it

The chef's hidden note

The fat ratio to ask the butcher for, and when the smash has to stop.

Written by Josh Turner. Visible only to people who bought this recipe.

Read it — $6.99

NOTES FROM THE KITCHENS

201 verified cooks · 92% said it worked

Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.

PAY $6.99 ONCE

201 people cooked it, 92% got it right, and that is the entire reason it costs $6.99 rather than nothing. In 299 more cooks the price becomes $14.99. Your copy never does.

One payment · Yours for good · No subscription