Smash Burgers

Last updated: September 5, 2026.

Makes 1 burger

Ingredients

120 g ground beef, divided into two 60 g portions
Neutral oil (I use cheap EVOO)
Kosher salt
Freshly ground black pepper
Cheese and other toppings, as desired
1 burger bun

Directions

120 g ground beef, divided into two 60 g portions

Using a ring mold, gently shape each portion of beef into a round patty. Don’t pack the meat together any more than necessary to hold its shape.

Transfer the patties to the freezer for 15 minutes to firm up and dehydrate the surface moisture. (This means less splattering in the pan.)

Neutral oil
Kosher salt
Freshly ground black pepper

Heat a cast iron pan over medium-high heat. Add just enough neutral oil to very lightly coat the bottom of the pan.

Add the patties to the pan and immediately smash them firmly against the surface of the cast iron. Season the tops generously with kosher salt and freshly ground black pepper.

Cook, without moving them, for 3 minutes, or until the first side is deeply browned and has developed a good crust.

Flip the patties and season the second side with salt and pepper. Cook for less than 1 minute—just long enough to finish the beef without overcooking it.

Cheese and other toppings, as desired
1 burger bun

If using cheese, add it immediately after flipping so it melts while the second side cooks.

Stack both patties on a bun and add whatever toppings you want.

Pappa al Pomodoro

Last updated: May 23, 2026.

Serves 2-4

Ingredients

EVOO
3 cloves garlic, thinly sliced
Sea/Kosher salt
Freshly ground black pepper
1 28-ounce can of San Marzano whole peeled tomatoes
170 g bread, torn into 1-inch-thick chunks

Directions

EVOO
3 cloves garlic, thinly sliced

Add the EVOO to a pan and heat on medium. Add the garlic and sweat until just barely starting to brown, adjusting the heat so the garlic doesn’t scorch.

Sea/Kosher salt
Freshly ground black pepper
1 28-ounce can of San Marzano whole peeled tomatoes
170 g bread, torn into 1-inch-thick chunks

Add the salt, pepper, and tomatoes to the pan. Bring the tomatoes to a gentle simmer, then add the bread, stirring to combine. Continue cooking over medium or medium-low heat until the bread kinda melts into the tomatoes.

Serve in a bowl, topped with a drizzle of good EVOO and some torn basil leaves.