I normally make my burgers on the grill, but the other night I got hungry around 10pm and quickly put a patty of freshly ground round on a hot skillet with a little butter. And I did the unthinkable… I smashed it down with a spatula. I then buttered the buns and put them in the skillet with the drippings from the burger. Flipped the burgers once and (gasp) smashed them again. Finally I added a slice of cheese and the only condiment I added was ketchup. Both the burger and the buns were crispy around the edges.
My wife has always hated any burger I make indoors, but this time she tried a bite… and it turned into six or so bites. The next day she asked me if I could make the same “Crispy Edged” burgers.
Sometimes you just have to go back to the basics.