Triple Smash Burger Recipe

Combine sauce

In a small bowl, whisk together mayonnaise, ketchup, yellow mustard, sweet pickle relish, apple cider vinegar, paprika, onion powder, garlic powder, and salt until smooth. Taste and adjust seasoning. Cover and refrigerate while preparing burgers (can be made up to 24 hours ahead).

Trim and separate 3 lettuce leaves; pat dry. Slice tomato into three 1/4-inch slices. Thinly slice red onion into rings and separate. Lay out 6 pickle slices. Split brioche buns and lightly butter cut sides with softened butter.

Preheat a heavy skillet, cast-iron griddle, or flat top over medium-high heat for 5 minutes until very hot. Have a metal spatula and a cup of water or a press ready for smashing.

Divide the 1 lb ground chuck into three equal portions (about 5.3 oz / 150 g each). Gently form each portion into a loose ball—do not overwork the meat. Lightly flatten each ball so they will smash easily on contact.

Season the top of each loose ball with an even pinch of kosher salt and black pepper (reserve some seasoning to add after smashing if desired).

Add 1 tablespoon vegetable oil to the hot griddle or skillet and spread to coat. Place the first meat ball in the pan and immediately press down firmly with a sturdy metal spatula or a flat-bottomed press to form a thin patty about 1/4-inch thick. Hold pressure for 10–12 seconds to achieve maximum contact for a good crust. Repeat with the other two balls, spacing them so they do not touch (you may cook in batches if your pan is small).

Cook smashed patties without moving for 2–3 minutes until the edges are dark brown and crisp. Season the exposed cooked surface lightly with a pinch of salt and pepper.

Using the spatula, flip each patty. Immediately place one slice of American cheese on top of each patty. Cook 30–45 seconds more until cheese begins to melt and the patties are cooked through (about medium-well on thin smash patties). If needed, cover loosely with a lid for 10–20 seconds to encourage melting.

While the second side of the patties cooks, reduce heat to medium-low. Place buttered bun cut-sides down on a clean area of the skillet or a separate pan and toast 30–60 seconds until golden and fragrant. Remove buns and keep warm.

Place toasted bottom bun on a plate. Spread about 1 heaping tablespoon of secret sauce on the bottom bun.

Stack the three cheese-topped patties on the sauced bottom bun, one on top of another, aligning edges so they stack evenly.

Top the stacked patties with a lettuce leaf, a tomato slice, a few red onion rings, and two pickle slices (or arrange pickles to taste). Spread 1 tablespoon secret sauce on the top bun and place it over the toppings.

Press gently to compact the triple stack slightly, serve immediately with extra pickles or fries.

Makes three single triple-smash burgers (or 3 servings). For very large appetites or thicker patties, divide meat into different sizes. Leftover sauce keeps refrigerated up to 5 days.