You do not need a plancha. You need a cast-iron pan, a sturdy metal spatula, 80/20 ground chuck and the confidence to press down like you mean it.
Step one: ball it, do not patty it
Roll 100g balls of cold beef. Do not season them yet. Salt pulled into raw beef too early turns the texture bouncy.
Step two: get the pan scary hot
Heat the cast iron for five full minutes over high heat. A drop of water should skitter, not sizzle.
Step three: smash
Drop the ball, lay a square of baking paper on top and press down hard with the spatula for ten seconds. Salt the top. Leave it alone for 90 seconds, scrape it up with all the crust, flip, add cheese, stack.
“The crust is the flavour. Scrape like you are getting paid by the brown bit.”
