Roadside Smash Recipe

Slice and heat

Warm a medium skillet over medium-low heat. Add olive oil and butter until melted and shimmering.

Add the thinly sliced yellow onion and salt. Cook, stirring every 2–3 minutes, keeping the heat at medium-low so the onions sweat and soften but don’t burn (about 12–15 minutes).

If desired, sprinkle the optional sugar after 8 minutes to encourage browning. Continue cooking until onions are deeply golden and jammy, another 8–12 minutes. Remove from heat and set aside.

In a small bowl, combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, Worcestershire sauce, garlic powder, onion powder, and black pepper. Whisk until smooth and chill in the refrigerator while you prepare the burger to let flavors meld.

Butter the cut faces of the buns with the softened butter.

Place a clean griddle or large skillet over medium heat. Add a small amount of oil if the pan is dry. Toast the buttered bun faces on the griddle until golden brown, 1–2 minutes. Remove and keep warm.

Divide the 1 lb of 80/20 ground beef into four loose 4-oz balls (this recipe yields two double-patty smash burgers — use two balls per stack). Gently form balls without overworking the meat; do not compact.

Heat a heavy skillet or flat griddle over medium-high until very hot. Add 1 tablespoon vegetable oil and spread to coat.

Place two beef balls on the hot surface, spaced apart. Immediately press each ball flat with a heavy spatula or a dedicated burger press to about 1/4 inch thickness. Hold pressure for 10–15 seconds to create a good sear and thin 'smash' patty.

Season the exposed top of each patty with a pinch of kosher salt and black pepper. Cook undisturbed for 2–3 minutes until the edges are deeply browned and crisp.

Using the spatula, scrape under each patty and flip. Immediately place a slice of American cheese on each hot patty so it begins to melt. Cook the second side 45–60 seconds more until cheese is melted and patties are cooked through but still juicy.

Repeat with the remaining two beef balls to make two more patties (for second stack). If making both stacks simultaneously, manage space on the griddle accordingly.

Spread about 1–2 tablespoons of the smash sauce on the bottom bun.

Place one cheese-topped patty on the sauced bottom bun, then top with a generous spoonful of caramelized onions and 4 B&B pickle slices. Add the second cheese-topped patty on top.

Top with the buttered and toasted top bun. Serve immediately while hot and juicy.