Smash Classic Burger Recipe

Name: Chomp Kitchen and Drinks SMASH CLASSIC BURGER Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs neutral oil (vegetable or canola); 4 each American cheese slices; 4 each soft burger buns (potato or brioche); 8 each dill pickle slices; 0.5 each white onion; 0.5 cups mayonnaise; 2 tbs ketchup; 1 tsp yellow mustard; 1 tbs sweet pickle relish; 0.5 tsp apple cider vinegar; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp hot sauce (optional); 1 tbs butter (softened); 0.25 tsp salt for onion (optional)

Inspired by Chomp Kitchen and Drinks

Time30m

Serves4

SMASH PATTY, AMERICAN CHEESE, CHOMP SAUCE, CHOPPED WHITE ONIONS, PICKLES

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Ingredients

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Burger Patties & Assembly

1 lb ground beef (80/20)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbs neutral oil (vegetable or canola)

4 each American cheese slices

4 each soft burger buns (potato or brioche)

8 each dill pickle slices

1/2 each white onion

Chomp Sauce

1/2 cups Mayonnaise

2 tbs Ketchup

1 tsp yellow mustard

1 tbs sweet pickle relish

1/2 tsp Apple cider vinegar

1/4 tsp Watkins garlic powder

1/4 tsp Onion powder

1/4 tsp hot sauce (optional)

Finishing & Garnish

1 tbs butter (softened)

1/4 tsp salt for onion (optional)

Method

Burger Patties & Assembly

Portion and preheat

Divide 1 lb ground beef into 4 equal portions (about 4 oz / 113 g each). Do not overwork the meat — gently form loose balls. Preheat a heavy cast-iron skillet or griddle over medium-high heat until smoking slightly, about 5 minutes.

Season and oil

Lightly season the top of each meat ball with kosher salt and freshly ground black pepper. Brush the hot skillet with 1 tablespoon neutral oil.

Smash the patties

Place 2 meat balls in the skillet (work in batches if needed). Using a sturdy spatula or a heavy, flat metal press lined with parchment or wax paper, press each ball down firmly until very thin, roughly 1/4-inch thick. Hold pressure for 10–15 seconds to create maximum contact with the pan for good browning.

Cook and crisp

Cook the smashed patties without moving them until deep brown and crisp around the edges, about 2 minutes. Season the exposed top with a light pinch of salt and pepper. Flip and immediately place a slice of American cheese on each patty. Cook another 30–45 seconds until cheese is melted and the bottom is deeply seared.

Toast buns

While patties finish, butter the cut sides of 4 buns (about 1 tablespoon total). Transfer buns cut-side down to the skillet and toast in the rendered fat until golden, about 30–45 seconds. Remove buns and set aside.

Assemble burgers

On the bottom bun, spread about 1 tablespoon of Chomp Sauce (see sauce directions). Place one cheese-topped smash patty on top. Top with a small mound (about 2 tablespoons) of finely chopped white onion, then two pickle slices. Add the second cheese-topped patty (for a double; if you prefer a single use one patty). Spread another tablespoon of Chomp Sauce on the top bun and press to close.

Chomp Sauce

Combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon yellow mustard, 1 tablespoon sweet pickle relish, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon hot sauce (optional) in a small bowl. Whisk until smooth and taste; adjust salt or acidity if needed. Refrigerate until ready to use. Makes approximately 3/4 cup — about 1 tablespoon per burger.

Finishing & Garnish

If desired, toss the finely chopped white onion with a light pinch (1/4 tsp) of salt and set for 5 minutes to soften bite. Use immediately when assembling. Serve burgers hot, with any remaining Chomp Sauce on the side.