Smash Burger Recipe

In a small bowl combine mayonnaise, ketchup, yellow mustard, dill pickle juice, Worcestershire sauce, smoked paprika, garlic powder and black pepper. Whisk until smooth. Taste and adjust seasoning. Chill while preparing burgers (can be made up to 3 days ahead).

Slice tomatoes about 1/4" thick and separate lettuce leaves. Thinly slice onion and have house pickles ready. Set aside on a tray for assembly.

Form Patties

Divide 1 lb ground Angus into four equal portions (~4 oz each). Roll each portion loosely into a ball. Do not overwork the meat — just enough to hold shape.

Preheat Cook Surface

Heat a heavy cast-iron griddle or skillet over medium-high heat until very hot. Add vegetable oil and spread to coat. The surface should be shimmering but not smoking.

Smash Patties

Place two beef balls on the hot griddle spaced apart. Using a large flat metal spatula (or a second spatula and a heavy object), press each ball down firmly until about 1/4" thick. Hold pressure for 8–12 seconds to achieve a thin, well-seared crust. Repeat with the remaining two balls.

Season

Immediately sprinkle each patty with a light pinch of kosher salt and a little black pepper as soon as they are smashed.

Flip & Cheese

After 2–3 minutes the edges should be deeply browned and crisp. Use a thin spatula to scrape and flip each patty. Place two American cheese slices (one per patty) on the hot side of each flipped patty so the cheese melts. Cook another 30–45 seconds until cheese is melted and patties are cooked through.

If you're stacking two patties per burger, assemble by placing one cheese-topped patty on the bottom bun, then the second cheese-topped patty on top.

Toast Buns

While patties finish, spread softened butter on cut sides of brioche buns and toast them, cut-side down, on the griddle until golden, about 30–45 seconds.

Spread about 1–2 tablespoons of house smash sauce on both top and bottom bun pieces (adjust to taste).

On the bottom bun place a leaf of lettuce, then the first cheese-topped patty, a few slices of tomato, the second patty, a spoonful of house pickles and a few rings of sliced onion.

Cap with the top bun and press gently. Serve immediately with your choice of side (French fries recommended).

Prepare fries according to package or recipe: deep-fry at 350°F (175°C) until golden and crisp, or bake at 425°F (220°C) for 20–25 minutes tossing halfway. Season with salt and serve alongside burgers.