We used to have a favorite brew pub in the neighborhood called Breakroom. Unfortunately for them, the food was better than the beer and they closed only after a year or so. But the burgers! The burgers were some of the best we’ve ever had in Chicago and potentially ever. They were super thin, juicy and had just the right mix of crispy edges with great seasoning. Best of all, I use a cast iron skillet so these can be enjoyed year round.

Prep time – 10 minutes / Cook time – 10 minutes

  •  1 1/4 lbs. ground chuck (80/20)
  • sea salt
  • ground pepper
  • garlic powder
  • onion powder
Cut 8 pieces of wax paper, about 6″ square. Divide meat into 4 equal pieces and shape each into a ball. Place ball between 2 sheets of wax paper and smash to about 3/8″ thickness. Heat cast iron skillet over medium/high heat, spray with non-stick cooking spray. Place patties in skillet and season with salt, pepper, garlic powder and onion powder. Cook on each side about 5 minutes, until edges are crispy. Serve on brioche or sesame seed buns with your favorite cheese, sliced tomatoes and lettuce. Adjust condiments to your liking and enjoy!