Moon Rock
Burgers

Ball it loosely

Divide your ground beef into loose, lightly-formed balls — about 3–4oz each for smash burgers. Don't pack or compress the meat; a loose ball gives you maximum crispy edge when smashed.

Get the surface ripping hot

Preheat a cast iron skillet or flat-top over high heat until it's smoking hot. This is non-negotiable for a smash burger — a cool surface means a steamed, gray patty instead of a seared, dark crust.

Smash and season immediately

Drop the ball onto the hot surface and smash it flat hard with a spatula. Season the exposed top generously with Moon Rock right away — the heat will pull it straight into the crust as it forms.

Sear hard, flip once

Let the patty sear undisturbed for 2–3 minutes until the edges turn dark brown and lacy. Flip once, add cheese immediately if using, and cook another 1–2 minutes to your target temp.

Don't press or move the patty before the crust sets — that's where the bark comes from.

Pull around 160°F internal

Smash patties cook fast — pull them around 160°F internal for a juicy burger with a deeply caramelized Moon Rock crust on both sides.

Build and serve immediately

Stack onto a toasted bun right away while everything's hot — smash burgers wait for no one. Sauce, pickles, onion, whatever you're into — the Moon Rock crust carries the whole burger.