1/2 Pound Smash Recipe

Make pickles (optional)

Combine vinegar, water, sugar, and salt in a small bowl or jar and stir until sugar and salt dissolve. Add thinly sliced red onion, press down so submerged, cover and chill for at least 15 minutes (best 30+ minutes). Drain before assembling. If using store-bought pickled onions, skip this step.

Thinly slice half a yellow onion. Heat a small skillet over medium-low, add 1 teaspoon oil and 1/4 tsp salt. Cook onions slowly, stirring occasionally, until soft and deep golden brown, about 15–20 minutes. Remove from heat and set aside.

Portion and preheat

Divide the 1/2 lb ground Angus into two equal portions (about 4 oz / 113 g each) and loosely form into ball shapes. Preheat a heavy skillet or griddle over medium-high heat until very hot. Lightly oil the surface (about 1 tablespoon) and wipe with a paper towel if needed—surface should be shimmering but not smoking heavily.

Smash and sear

Place a beef ball on the hot griddle and immediately press down firmly with a flat spatula or a burger press to form a thin patty (~1/4 inch thick). Season the smashed patty with a pinch of kosher salt and black pepper. Cook undisturbed for 2–3 minutes until deep brown and crisp at the edges. Repeat with the second patty.

Flip and cheese

Flip each patty and immediately top each with one slice of American cheese. Cook 30–60 seconds more, just until cheese melts and patties are cooked through but still juicy.

Spread softened butter on the cut sides of the buns. Toast buttered buns face-down on a separate skillet or in the same griddle for 30–60 seconds until golden.

On the bottom bun layer lettuce leaf, then place both cheese-topped patties (stacked), add a spoonful of seared caramelized onion, a few slices of vine-ripe tomato, and a small handful of pickled red onion. Top with the bun crown.

Serve immediately while hot. Optionally serve with fries or a pickle spear.