Single Smash Burger Recipe

In a small bowl, whisk together mayonnaise, ketchup, yellow mustard, sweet pickle relish, apple cider vinegar, paprika, garlic powder, and a pinch of salt until smooth. Taste and adjust seasoning. Refrigerate while preparing the burger so flavors meld (at least 10 minutes).

Prepare beef

Divide beef into one 6 oz loose ball. Do not overwork the meat — gently shape into a ball about 3 inches in diameter.

Preheat cooking surface

Heat a heavy cast-iron skillet or flat griddle over high heat until smoking hot (about 4–6 minutes). If using a stovetop, set burner to high; if using an outdoor griddle use high heat.

Smash the patty

Place the beef ball on the hot surface. Using a stiff spatula or a heavy-duty burger press (lined with wax/parchment paper if desired), press down firmly to flatten to about 1/4-inch thickness. Hold for 10–15 seconds to get maximum contact with the hot surface.

Season and cook

Immediately season the exposed side with 1/4 tsp kosher salt and a pinch of black pepper. Cook undisturbed for 2–2.5 minutes until edges are deeply browned and crisp.

Flip and cheese

Flip the patty. Season the cooked side lightly with remaining salt and pepper. Immediately place a slice of American cheese on the patty so it melts while the second side cooks. Cook for another 45–60 seconds until cheese is melted and patty is cooked through but still juicy.

Toast bun

While the patty finishes, spread 1 tsp butter on each cut face of the brioche bun and place buttered sides down on the hot skillet or griddle. Toast for about 30–45 seconds until golden — watch carefully to avoid burning.

Spread about 1 tablespoon of the secret sauce on the bottom bun.

Place the hot cheeseburger patty on the sauced bottom bun.

Top the patty with lettuce leaf, two slices of red onion, and 3 pickle slices.

Spread a thin layer of secret sauce on the top bun (about 1/2 tablespoon) and place it on the burger.

Serve immediately while hot. Optionally serve with fries or potato chips.