Classic Smash Burger Recipe
(2) smash patties | american cheese | house sauce | LTO | house pickles | brioche bun
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Ingredients
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Burgers & Assembly
House Sauce
Method
House Sauce
- 1
Make the sauce
In a small bowl, whisk together mayonnaise, ketchup, yellow mustard, sweet pickle relish, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth. Taste and adjust seasoning. Cover and refrigerate for at least 15 minutes (can be made up to 24 hours ahead).
Burgers & Assembly
- 2
Portion the meat
Divide 1 lb 80/20 ground beef into four equal portions (~4 oz / 113 g each). Roll each portion lightly into a loose ball — do not overwork the meat.
- 3
Preheat griddle or skillet
Heat a large cast‑iron skillet or flat top over medium‑high heat until very hot (3–5 minutes). Add 1–2 tbs vegetable oil and spread to coat the surface.
- 4
Smash the patties
Place two balls on the hot surface, spaced apart. Using a heavy spatula or a dedicated burger press (cover the spatula with parchment or wax paper), firmly press each ball down to about 1/4 inch (0.6 cm) thickness. Hold pressure for 10–15 seconds to create maximum contact with the surface. Repeat with the remaining two balls if your pan is large enough; if not, cook in two batches.
- 5
Season and cook
Season the exposed surface with a light sprinkle of kosher salt and black pepper immediately after smashing. Cook without moving for 2–3 minutes until deep brown and crispy at the edges and juices start to bubble on the top.
- 6
Flip and cheese
Using a thin metal spatula, scrape under the patty to loosen and flip each patty. Immediately place one slice of American cheese on each hot patty. Cook 20–30 seconds more until cheese starts to melt and patties are cooked through (total cook time ~3–4 minutes per patty).
- 7
- 8
Assemble the burgers
Place toasted bottom buns on a plate. Spread about 1.5 tbs house sauce on each bottom bun. Top each with a leaf of lettuce, two cheese‑topped smash patties (stacked), 3 pickle slices, 1 tomato slice (or two thin slices), and 2 red onion rings. Dollop another 1 tbs house sauce on the top bun (or spread to taste) and close the burger.
- 9
Serve
Serve immediately while hot so the cheese is melty and edges are crispy. Offer extra pickles and sauce on the side.