Bunless Smash Burgers

Method

1. Divide the beef into 8 loose balls of about 4 oz. Do not pack them tightly. Keep them cold until cooking.
2. Heat a cast-iron griddle or skillet over high heat for 5 minutes and brush with a little tallow.
3. Place 2 or 3 balls on the pan, leaving room. Immediately smash each one flat with a sturdy spatula, pressing hard for 10 seconds. A square of parchment between spatula and meat stops sticking.
4. Salt the tops. Cook 2 to 3 minutes until the edges are deeply browned and crisp.
5. Scrape under each patty to keep the crust, flip, salt, and cook 1 more minute.
6. Ground beef should reach 160°F (71°C). Thin smashed patties get there quickly; check one with a thermometer.
7. Repeat with the remaining beef and serve stacked.