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Smash Burger Recipe

Name: Cork & Pig Taverns SMASH BURGER Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 0.5 lb ground wagyu (80/20 fat blend), formed into balls; 0.5 lb ground wagyu (80/20 fat blend), formed into balls; 2 slices New American (mild cheddar-style) cheese slices; 2 units brioche buns; 6 slices dill pickle slices; 2 tsp unsalted butter (for toasting buns); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs high smoke point oil (vegetable, canola, or grapeseed); 1 cup yellow onion, thinly sliced; 1 tsp olive oil; 1 tsp unsalted butter; 0.25 tsp granulated sugar (optional, to speed caramelization); 0.5 tsp apple cider vinegar or sherry vinegar (optional, to deglaze); 0.125 tsp salt; 0.25 cup mayonnaise; 1 tbs ketchup; 0.5 tsp Dijon mustard; 1 tsp sweet pickle relish; 0.25 tsp Worcestershire sauce; 0.25 tsp garlic powder; 0.125 tsp smoked paprika; 0.25 tsp fresh lemon juice; 0.0625 tsp salt; 0.0625 tsp freshly ground black pepper

Inspired by Cork & Pig Tavern

Time45m

Serves2

two wagyu patties, New American cheese, caramelized onion, pickles; secret sauce, brioche bun.

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Ingredients

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Burgers & Assembly

1/2 lb ground wagyu (80/20 fat blend), formed into balls

2 slices New American (mild cheddar-style) cheese slices

2 units brioche buns

6 slices dill pickle slices

2 tsp unsalted butter (for toasting buns)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbs high smoke point oil (vegetable, canola, or grapeseed)

Caramelized Onions

1 cup yellow onion, thinly sliced

1 tsp olive oil

1 tsp Unsalted butter

1/4 tsp granulated sugar (optional, to speed caramelization)

1/2 tsp apple cider vinegar or sherry vinegar (optional, to deglaze)

1/8 tsp Celtic sea salt

Secret Sauce

1/4 cup Mayonnaise

1 tbs Ketchup

1/2 tsp Dijon mustard

1 tsp sweet pickle relish

1/4 tsp Original Worcestershire Sauce

1/4 tsp Watkins garlic powder

1/8 tsp Smoked paprika

1/4 tsp fresh lemon juice

0.063 tsp Celtic sea salt

0.063 tsp freshly ground black pepper

Method

Caramelized Onions

Prepare onions

Heat a medium skillet over medium-low heat. Add olive oil and butter. Add thinly sliced onion and 1/8 tsp salt; stir to coat.

Cook slowly, stirring every 2–3 minutes, until onions are deep golden brown and jammy, about 20–30 minutes. If onions begin to stick, add a splash (1–2 tsp) water and scrape up browned bits. Stir in 1/4 tsp sugar about halfway through if you want to accelerate caramelization.

Once richly browned, stir in 1/2 tsp vinegar to deglaze, cook 30 seconds, then remove from heat and set aside until assembly.

Secret Sauce

Combine mayonnaise, ketchup, Dijon mustard, sweet pickle relish, Worcestershire, garlic powder, smoked paprika, lemon juice, salt and pepper in a small bowl. Whisk until smooth.

Taste and adjust: add a little more relish for sweetness, lemon for brightness, or salt to season. Refrigerate until ready to use (can be made up to 2 days ahead).

Burgers & Assembly

Form and season patties

Divide wagyu into two equal 4-ounce balls (the recipe lists two 8-oz total; adjust if making larger). Keep balls loosely packed; do not overwork. Lightly season one side of each ball with a pinch of kosher salt and a light dusting of black pepper.

Preheat a heavy cast-iron skillet or griddle over medium-high heat until very hot. Add 1 tbsp oil and swirl to coat.

Place one meat ball salted-side down on the hot surface. Immediately press down firmly with a heavy spatula or a burger press to flatten into a thin patty (about 1/4-inch thick). Sprinkle a light pinch of salt and pepper on the top side. Repeat for the second ball, leaving about 1–2 inches between patties so moisture can escape.

Cook without moving until edges are deeply browned and crisp, about 2–3 minutes. Using the spatula, scrape under the patty and flip. Immediately place a slice of New American cheese on each flipped patty and press gently to adhere. Cook 45–60 seconds more until cheese melts and patty is cooked through. Remove both patties to a plate; keep hot.

Toast buns

Reduce heat to medium-low. Butter the cut sides of brioche buns with 1 tsp butter each and toast cut-side down in the same skillet until golden, about 30–60 seconds. Remove.

Assemble each burger: spread 1–2 tbsp secret sauce on the bottom bun, top with one cheese-topped wagyu patty, add a tablespoon of caramelized onions, place 3 pickle slices, add the second cheese-topped patty, finish with a smear of sauce on the top bun, and cap. Serve immediately.

Optional: serve with fries or a side salad. If holding briefly, tent sandwiches loosely with foil to maintain heat for up to 10 minutes.