Smash Burgers Recipe

Slice and assemble toppings

Thinly slice the yellow onion into rings. Slice the tomato into 4 thin rounds. Shred or separate iceberg lettuce into loose leaves. Set out pickle slices. Split and lightly butter the hamburger buns and keep buttered-side up on a plate.

Make sauce

In a small bowl combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, salt, and black pepper. Stir until smooth. Taste and add hot sauce or garlic powder if desired. Refrigerate until assembly.

Portion beef

Divide the ground beef into eight 3-ounce (approximately 85 g) loosely packed balls (this yields two patties per finished burger to stack if desired, or make four thicker patties by using 6-ounce portions). Do not overwork the meat—handle gently and keep slightly chilled until ready to cook.

Heat a heavy cast-iron griddle or large skillet over medium-high heat until very hot, about 5 minutes. Add 1 tablespoon of vegetable oil and spread to coat the surface.

Working in batches to avoid crowding, place 3-ounce beef balls onto the hot surface spaced about 2 inches apart. Immediately press each ball flat with a sturdy metal spatula or a burger press covered with a piece of parchment or wax paper. Press firmly and hold for 10–15 seconds to form very thin patties (about 1/4 inch thick).

Sprinkle each pressed patty with a light pinch of kosher salt and freshly ground black pepper. Cook undisturbed for 2–3 minutes, until the edges are deeply browned and crisp.

Use the spatula to scrape under the patty and flip. Immediately place a slice of American cheese on top of each patty. Cook for another 30–60 seconds so the bottom crisps and the cheese begins to melt. If making stacked double burgers, place a second cooked patty on top of the first so cheese melts between layers.

Transfer cooked patties to a warm plate and keep loosely tented with foil while finishing remaining patties. Add the remaining 1 tablespoon oil to the griddle as needed between batches.

While the last patties cook, place buttered buns butter-side down on the griddle and toast until golden brown, about 30–60 seconds. Remove and keep warm.

To assemble each burger: spread about 1 heaping tablespoon of the prepared sauce on the bottom bun. Add a small handful (about 1/4 cup) of shredded lettuce, then 2 pickle slices, a cooked cheeseburger patty (or stack two patties for a double), a tomato slice, and a few rings of raw onion. Top with the other half of the bun spread lightly with sauce if desired.

Serve immediately while patties are hot and edges are crispy.