Skillet size: Two patties at a time can be cooked in a 12-inch skillet. I’ve squeezed in three, although there isn’t enough room for four once smashed. The process is fast, however, so it’s easy to repeat. Alternatively, two skillets may be used.
Using ground turkey? Thigh meat makes a more flavorful, tender burger. Try not to go higher than an 85/15 lean meat-to-fat ratio. I’ve made smash burgers with leaner breast meat (90/10 and 95/5), but they tend to be drier, even when I added fat back in (which sort of defeats the purpose!). That said, they aren’t bad when topped with cheese, avocado, and condiments of choice and make a speedy meal if that’s what you prefer to use.
Cooking for one or two? This recipe can easily be scaled to cook one burger at a time, in which case a smaller skillet will work. Just make sure your smashing implement fits within the skillet.
Smash burgers are great for those who like a double-decker. In this case, start with smaller size balls (3 ounces) and serve with the cheese in between the two.