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Ingredients
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Burger
Wolf Sauce
Optional Garnishes
Method
Burger
Form and season patty
Divide ground beef into a ball weighing 4 oz (0.25 lb). Gently press into a loose ball; do not overwork. Season one side lightly with about 1/8 tsp salt and a pinch of black pepper (reserve remaining salt to season after smashing).
Preheat griddle or pan
Heat a heavy skillet, cast-iron griddle, or flat top over medium-high until very hot (about 400°F surface if using a thermometer). Lightly oil the surface or wipe with a high smoke-point oil if needed.
Smash the patty
Place the meat ball on the hot surface seasoned-side down. Using a sturdy spatula or burger press, firmly smash the ball to a thin patty about 1/4 inch thick and roughly bun diameter. Hold pressure for 10–15 seconds to form a good sear. Season the top (now facing up) with the remaining ~1/4 tsp salt and a light sprinkle of black pepper.
Cook
Cook without moving for 1.5–2 minutes until the edges are browned and crispy. Flip the patty and cook the second side 1–1.5 minutes for medium doneness. If adding cheese, place 1/2 slice on the patty immediately after flipping and allow to melt for about 30–45 seconds.
Remove the patty from the heat and rest for 30 seconds. Assemble the burger on the toasted bun with patty (cheese side up) and set aside while you add sauce and any garnishes.
Wolf Sauce
Combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, Worcestershire sauce, apple cider vinegar, garlic powder, paprika, and hot sauce (if using) in a small bowl.
Whisk until smooth and taste; adjust seasoning to preference. The sauce should be creamy, slightly tangy, and mildly sweet. This recipe yields about 1 tablespoon—enough for a kid-size burger.
Assembly & Garnish
Spread approximately 1 tablespoon of Wolf Sauce on the bottom bun.
Place the smashed patty (with melted cheese if used) on the sauced bun. Add optional garnishes: a half leaf of lettuce, half tomato slice, a thin smear of onion if desired, and a dill pickle slice.
Top with the bun crown and serve immediately while hot.