Smashburger W/ 1 Side Recipe

In a small bowl combine mayonnaise, ketchup, yellow mustard, dill pickle relish, apple cider vinegar, sugar, onion powder and smoked paprika. Whisk until smooth and ingredients are fully incorporated. Taste and adjust acidity or sweetness if desired. Refrigerate while preparing the rest of the burger so flavors meld (at least 10 minutes).

Peel and thinly slice the yellow onion into rings or half-moons. Heat a large skillet or griddle over medium heat and add butter and 1 tsp oil. When butter is foaming add sliced onions and a pinch of salt. Cook, stirring occasionally, until onions are deeply softened and browned, about 12–15 minutes. Reduce heat if they brown too quickly. Remove from pan and keep warm.

Divide the ground beef into four equal portions (about 4 oz each) and loosely form into balls. Do not overwork the meat; keep them just formed.

Heat a large cast-iron skillet or heavy griddle over high heat until very hot (2–3 minutes). Add 1–2 tbs oil and spread to coat the cooking surface.

Smash technique

Place two beef balls on the hot surface and immediately press down firmly with a heavy spatula or a burger press (use a second spatula on top if needed) until each patty is very thin, about 1/4" thick. Season the exposed top of each patty with a light sprinkle of kosher salt and black pepper immediately after smashing.

Cook the smashed patties without moving them for 2–3 minutes until the edges are deeply browned and crispy. Using a spatula scrape under each patty, flip, and immediately place a slice of American cheese on the hot side so it starts melting. Cook the flipped side 30–45 seconds more to finish cooking through. Repeat with the remaining two patties, wiping the pan if it becomes too crowded or flipping the order to maintain heat.

If making two-patty burgers, stack two cheese-topped patties per bun (or serve single as preferred).

Meanwhile, spread softened butter on the cut sides of the buns and toast them in a clean skillet or on the griddle until golden, about 30–60 seconds.

Assemble: spread about 1 tbs Smashy Sauce on the bottom bun, place the cheese-topped smashed patties, spoon a generous portion of grilled onions over the patties, and top with additional Smashy Sauce if desired. Cap with the top bun.

If using frozen fries, cook according to package directions (bake or fry). For oven-baked: toss fries with 1 tbs oil and spread in a single layer on a baking sheet preheated to 425°F (220°C). Bake 18–25 minutes, turning once, until golden and crisp. Season with salt immediately after cooking.