The Smashed Burger Recipe

Name: Big Mike’s Sandwich Co.s The Smashed Burger Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb 80/20 ground beef; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs unsalted butter; 1 tbs vegetable oil or neutral oil; 4 each American cheese slices; 8 each dill pickle slices; 2 each burger buns (soft, e.g., potato or brioche); 2 tbs mayonnaise; 1 tsp yellow mustard; 1 each yellow onion; 1 tbs unsalted butter (for onions); 1 tsp olive oil (for onions); 0.25 tsp granulated sugar (optional, to aid caramelization); 0.25 tsp salt (for onions)

Inspired by Big Mike’s Sandwich Co.

Time35m

Serves2

Two beef patties, American cheese, grilled onion, and pickle

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Ingredients

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Burgers & Toppings

1 lb 80/20 ground beef

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbs Unsalted butter

1 tbs vegetable oil or neutral oil

4 each American cheese slices

8 each dill pickle slices

2 each burger buns (soft, e.g., potato or brioche)

2 tbs Mayonnaise

1 tsp yellow mustard

Grilled Onions

1 each yellow onion

1 tbs unsalted butter (for onions)

1 tsp olive oil (for onions)

1/4 tsp granulated sugar (optional, to aid caramelization)

1/4 tsp salt (for onions)

Method

Burgers & Toppings

Portion the beef

Divide the 1 lb of 80/20 ground beef into four equal portions (approximately 4 oz / 113 g each). Gently form each portion into a loose ball—do not overwork or pack tightly.

Preheat cooking surface

Heat a heavy cast-iron skillet or flat griddle over medium-high heat until very hot (about 5 minutes). Add 1 tablespoon vegetable oil and spread to coat the surface.

Smash and sear

Place two beef balls on the hot surface leaving space between them. Using a sturdy spatula (preferably a metal one) or a dedicated burger press, place a sheet of parchment or wax paper over a ball and press down firmly to flatten into a thin patty about 1/4 inch (6 mm) thick and slightly wider than the bun. Season exposed patties immediately with about 1/4 tsp kosher salt and a pinch of black pepper each. Cook undisturbed for 2–3 minutes until deep brown edges form.

Flip and cheese

Flip each patty with a thin spatula, scraping up the browned bits. Immediately place two slices of American cheese on each patty (use 2 slices per patty for a melty double layer if desired). Cook 30–45 seconds more until cheese is melted and the patty is cooked through. Remove to a warm plate and tent with foil; repeat with remaining two beef balls to make the second burger.

Toast the buns and finish

Wipe skillet lightly if excessively greasy. Add 1 tablespoon butter to the skillet and melt. Place buns cut-side down and toast until golden, about 30–45 seconds. Remove buns. Mix 2 tablespoons mayonnaise with 1 teaspoon yellow mustard and spread on both bun halves. Assemble each burger: bottom bun, place one cheesed patty, then second cheesed patty, top with a generous spoonful of grilled onions (see next section), 4 pickle slices, and top bun.

Grilled Onions

Slice the onion

Peel the yellow onion, cut it in half pole-to-pole, then slice thinly into half-moons about 1/8–1/4 inch thick.

Cook the onions

In a medium skillet over medium heat, melt 1 tablespoon butter with 1 teaspoon olive oil. Add the sliced onions, 1/4 teaspoon salt, and 1/4 teaspoon sugar (optional). Cook, stirring occasionally, for 8–12 minutes until the onions are soft and deeply browned at the edges. Lower the heat if they begin to burn. Remove from heat and keep warm until assembly.