Smash Burger Recipe

In a small bowl combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt and black pepper. Stir until smooth. Taste and adjust salt or lemon to preference. Refrigerate until ready to assemble (at least 10 minutes recommended).

Cut potato into shoestring or classic fry shape (about 1/4" thickness). Rinse under cold water until water runs clear to remove excess starch, then pat dry thoroughly with paper towels.

Optional: Toss the dried fries with 1 tsp cornstarch to help create a crisp exterior.

Heat oil in a heavy pot or deep fryer to 325°F (163°C). Fry the potatoes in batches for 3–4 minutes until softened but not browned. Remove and drain on a rack or paper towels.

Increase oil temperature to 375°F (190°C). Fry the par-cooked potatoes in batches again for 2–3 minutes until golden brown and crispy. Drain on paper towels and immediately season with 1/2 tsp kosher salt.

Portion the ground beef into two 3 oz loosely packed balls (total 6 oz). Do not overwork the meat; handle gently and keep cold until cooking.

Preheat a heavy cast-iron griddle or skillet over medium-high heat until very hot. Add 1 tablespoon vegetable oil and spread.

Place two meat balls on the hot surface, leaving space between them. Using a sturdy metal spatula or burger press, firmly press each ball down into a thin patty (about 1/4" thick). Hold the press for 10–15 seconds to achieve good contact and caramelization.

Sprinkle each smashed patty immediately with a light pinch of kosher salt and a little black pepper.

Cook the patties without moving for 2–3 minutes until deeply browned and edges are crisp. Using the spatula, flip each patty and immediately top each with an American cheese slice. Cook 30–60 seconds more until cheese melts and the burgers reach medium doneness (use longer if desired).

While the second side cooks, lightly toast the cut sides of the bun on the griddle until golden (about 30 seconds).

Assembly: Spread about 1 tablespoon garlic aioli on the bottom bun. Place one cheese-topped patty on the aioli, add a few slices of thin onion, then the second patty. Top with dill pickle slices and place the bun top. Press gently to compact.

Serve immediately with hot fries on the side.