Bpf Smash Burger Recipe

Slice and cook

Heat a medium skillet over medium-low heat. Add butter and 1 tsp vegetable oil. When butter melts, add the thinly sliced onions and sprinkle with 1/4 tsp kosher salt and 1/2 tsp brown sugar. Stir to coat.

Cook slowly, stirring every 3–5 minutes, for 20–30 minutes until onions are deeply golden brown and sweet. If they begin to stick or dry out, add 1–2 tablespoons of water to deglaze and continue cooking. Taste and adjust salt. Keep warm off heat.

In a small bowl combine 1/4 cup mayonnaise, 1 tbsp ketchup, 1/2 tsp yellow mustard, 1/2 tsp Worcestershire sauce, 1 tsp dill pickle relish, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/8 tsp black pepper, and 1/2 tsp lemon juice if using. Whisk until smooth and refrigerate until assembly (at least 5 minutes) to let flavors meld.

Preheat and prepare

Preheat a heavy skillet, cast-iron griddle, or flat-top over medium-high heat until very hot (about 5 minutes). Lightly oil the cooking surface with the 2 tbsp vegetable oil, spreading it to create a thin sheen.

Season

Season each 4 oz beef ball lightly on both sides with kosher salt (about 1/2 tsp total per ball) and a pinch of freshly ground black pepper. Keep the balls loosely packed; do not overwork the meat.

Smash

Place the beef ball on the hot, oiled surface. Using a heavy spatula or a flat-bottomed metal press (cover the spatula with parchment or wax paper to reduce sticking), press down firmly to flatten the ball into a thin patty about 3–4 mm (1/8–1/4 inch) thick and roughly the size of the bun. Hold pressure for 10–15 seconds to ensure good contact and a pronounced crust. Repeat with the second ball, leaving space between patties.

Cook and flip

Cook the patties without disturbing for 2–3 minutes until the edges are deeply browned and crisp. Flip each patty and immediately place a slice of cheddar cheese on top. Cook another 30–60 seconds until cheese is melted and the patty is cooked through (smash patties cook quickly).

If using a griddle with residual beef fat, you can baste the second side lightly for extra flavor. Remove patties to a warm plate and tent loosely with foil to keep warm.

Toast buns: Spread softened butter on the cut sides of the Martin's potato rolls. Place them butter-side down on the hot skillet or griddle for 30–60 seconds until golden and slightly crisp. Remove.

Assemble each burger: Spread about 1–1.5 tablespoons of Brownstone sauce on the bottom bun. Place one hot cheddar-topped smashed patty on the sauce, then add a generous spoonful (about 2 tbsp) of caramelized onions. Place the second patty on top. Add pickles if desired, then spread another teaspoon of Brownstone sauce on the top bun and close the burger.

Serve immediately while hot, with fries or a side of choice.