B&b Smash Burger* Recipe

Portion the beef

Divide the 1 lb ground beef into 4 equal portions (about 4 oz or 113 g each). Gently form each portion into a loose ball - do not overwork or tightly pack the meat.

Preheat griddle or skillet

Place a large cast-iron skillet or flat griddle over medium-high heat and let it get very hot, about 4–6 minutes. Heat is key for a good smash crust. Add 1 tablespoon neutral oil and spread to coat the surface.

Smash and sear

Place one beef ball on the hot surface. Immediately press down firmly with a sturdy spatula or a heavy metal press to flatten to about 1/4-inch thickness. Hold pressure for 10–15 seconds to maintain the thin shape. Season the exposed top with about 1/8 tsp kosher salt and a light pinch of black pepper. Repeat with remaining balls, leaving a little space between patties.

Cook and flip

Cook the patties without disturbing until deeply browned and crisp along the edges, about 2–3 minutes. Flip each patty and season the newly exposed side with another pinch of salt and pepper. Immediately place a slice of American cheese on each patty, then cover loosely with a lid or a dome for about 30–45 seconds to melt the cheese while the second side cooks, about 30–60 seconds depending on heat.

Finish patties

After cheese is melted and patties are cooked through, transfer patties to a warm plate and tent with foil if making ahead. Repeat the process for remaining patties, adding a little oil if the pan becomes dry.

While patties cook (or up to 1 day ahead), whisk together 3 tbs mayonnaise, 1 tbs ketchup, 1 tsp yellow mustard, 1 tsp sweet pickle relish, 1 tsp Worcestershire sauce, 1 tsp apple cider vinegar, 1/4 tsp garlic powder, 1/4 tsp onion powder, and 1/4 tsp hot sauce (optional) in a small bowl until smooth. Taste and adjust salt or acidity as desired. Chill until ready to use.

Toast the buns

Spread the cut sides of the 2 buns with the unsalted butter. Place them face down on the hot skillet or griddle used for the patties and toast until golden brown and crisp, about 30–60 seconds. Remove and keep warm.

Build the B&B Smash

Spread about 1 tablespoon of B&B Smash Sauce on both the top and bottom bun halves. On the bottom bun, place shredded iceberg lettuce (if using), then stack two cheese-topped smash patties per burger (for a double), slightly overlapping. Add 3 pickle slices and a few thin red onion rings. Cap with the top bun and press gently to set.

Serve immediately on a plate with fries or a side of your choice. Provide extra sauce on the side if desired.