The 70/30 Smashburger Recipe

Make smash sauce

In a small bowl combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, Worcestershire sauce, and black pepper. Whisk until smooth. Taste and adjust seasoning. Set aside in refrigerator.

Prep vegetables and buns

Thinly slice the onion and tomato. Shred the lettuce and set out pickle slices. Split buns and butter cut sides with softened butter; set aside.

Divide the ground beef into four equal portions (approx. 4 oz / 113 g each) and loosely roll each into a ball. Do not overwork the meat — minimal handling preserves juiciness.

If you prefer caramelized or softened onions: heat a skillet over medium heat with 1 tsp oil, add the sliced onions and a pinch of salt, cook 6–8 minutes stirring occasionally until translucent and slightly browned. Remove and keep warm.

Heat a large cast-iron skillet or flat griddle over high heat until smoking-hot (about 5–7 minutes). Add 1 tablespoon neutral oil and spread to coat the surface.

Place one beef ball on the hot griddle. Immediately press down firmly with a heavy spatula or smash press to flatten into a thin patty about 1/4 inch thick and 3–4 inches across. Hold pressure for 10–15 seconds to create maximum contact and a deep crust. Repeat for remaining balls, leaving space between patties. Work in batches if necessary.

Season the exposed top of each patty immediately with a light sprinkle of kosher salt and black pepper.

Cook the patties for 2–3 minutes without moving them until the edges are deeply browned and crisp.

Flip each patty using a thin spatula. Immediately place a slice of American cheese on each patty and press gently so cheese melts and adheres. Cook another 30–45 seconds until cheese is melted and patty is cooked through (smash patties are thin and cook quickly).

While the patties finish, place the buttered cut sides of the buns on a separate pan or the griddle, butter side down. Toast until golden brown, about 45–60 seconds. Watch carefully to avoid burning.

Spread 1–1.5 tablespoons of smash sauce on the bottom bun. Add shredded lettuce and two pickle slices. Place the hot cheesy smash patty on top of the pickles, add a second patty if you made double-stacked burgers (optional). Top with a few onion slices (caramelized or raw, per preference) and a tomato slice. Spread a thin layer of smash sauce on the top bun and close the burger.

Serve immediately while hot and juicy. Provide extra napkins — smashburgers can be saucy and deliciously greasy.