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The Smash Classic Recipe

Name: Chomp Kitchen and Drinks The Smash Classic Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lbs ground beef, 80/20; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 2 tbs vegetable oil or neutral high-heat oil; 4 slices american cheese slices; 8 slices dill pickle slices; 0.25 cups white onion; 2 pieces potato burger buns (or soft hamburger buns); 0.25 cups mayonnaise; 2 tbs ketchup; 1 tsp yellow mustard; 1 tbs dill pickle relish; 0.5 tsp apple cider vinegar; 0.25 tsp garlic powder; 0.25 tsp paprika (smoked or sweet); 0.25 tsp sugar; 0.125 tsp salt; 0.125 tsp black pepper; 1 tbs butter, softened (for toasting buns); 0.25 cups extra chopped white onion (for topping)

Inspired by Chomp Kitchen and Drinks

Time30m

Serves2

our signature smash patty, american cheese, pickles, chopped white onion, Chomp sauce

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Ingredients

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Burger

1 lbs ground beef, 80/20

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

2 tbs vegetable oil or neutral high-heat oil

4 slices american cheese slices

8 slices dill pickle slices

1/4 cups white onion

2 pieces potato burger buns (or soft hamburger buns)

Chomp Sauce

1/4 cups Mayonnaise

2 tbs Ketchup

1 tsp yellow mustard

1 tbs dill pickle relish

1/2 tsp Apple cider vinegar

1/4 tsp Watkins garlic powder

1/4 tsp paprika (smoked or sweet)

1/4 tsp sugar

1/8 tsp Celtic sea salt

1/8 tsp black pepper

Assembly / Garnish

1 tbs butter, softened (for toasting buns)

1/4 cups extra chopped white onion (for topping)

Method

Burger

Portioning and prepping patties

Divide the 1 lb ground beef into 4 equal portions (about 4 oz / 115 g each). Gently roll each portion into a loose ball; do not overwork the meat. Season the top of each ball lightly with kosher salt and a small pinch of black pepper (reserve remaining pepper for the cooking surface).

Heat griddle or skillet

Place a heavy skillet or flat griddle over medium-high heat and add 1–2 tablespoons vegetable oil. Heat until shimmering and just beginning to smoke (about 3–4 minutes).

Smash the patties

Place two meat balls spaced well apart on the hot griddle. Using a large, flat spatula (or a heavy metal press) and a second spatula on top for leverage, press each ball firmly into a thin patty about 1/4-inch thick. You should hear an immediate sizzle. Season the exposed surface with a light sprinkle of salt and a dash of the reserved black pepper.

Cook and crisp

Cook the smashed patties without moving them for 2–3 minutes, until deep brown and crispy at the edges. Carefully flip each patty and immediately place one slice of American cheese on top. Cook an additional 30–60 seconds until the cheese begins to melt and the patty is cooked through.

Repeat

Repeat the smash process for the remaining two meat balls, adding a little more oil to the pan if needed. Keep finished patties warm on a plate covered loosely with foil.

Chomp Sauce

While the patties cook (or ahead of time), combine mayonnaise, ketchup, yellow mustard, dill pickle relish, apple cider vinegar, garlic powder, paprika, sugar, salt, and black pepper in a small bowl. Whisk until smooth and taste — adjust acidity or sweetness with a little more vinegar or sugar if desired. Chill until assembly (about 10 minutes minimum).

Assembly / Garnish

Toast buns

Spread softened butter on the cut sides of the buns. Place them butter-side down on the hot griddle or skillet for 30–60 seconds until golden and lightly crisp. Remove and set aside.

Assemble The Smash Classic

Spread about 1 tablespoon of Chomp sauce on the bottom bun. Place two hot cheese-topped smash patties on the sauced bottom bun (stack patties if you prefer double). Top the patties with 4 pickle slices (arrange evenly) and about 2 tablespoons (0.25 cups) chopped white onion. Spoon another 1 tablespoon of Chomp sauce on the top bun and place it on top.

Serve

Serve immediately while patties are hot and cheese is melty. Offer extra Chomp sauce on the side.