Name: Hank's Garage and Grills Hank's Original Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: American
Ingredients: 0.333 lb ground chuck (80/20) or Hertzog beef; 1 tsp Hank's burger spice (or kosher salt + cracked black pepper + garlic powder); 1 tsp neutral oil (canola or vegetable), for griddle; 1 slice sharp American cheese slices; 1 each brioche-potato roll (or brioche bun); 2 tbs special sauce; 1 tsp unsalted butter, softened (for toasting bun); 1 leaf green leaf lettuce or iceberg leaf; 3 slice dill pickle slices; 2 tbs mayonnaise; 1 tsp ketchup; 1 tsp yellow mustard; 1 tsp sweet pickle relish; 1 tsp Worcestershire sauce; 1 pinch garlic powder

Method

Prep

Portion beef

Divide or form 1/3 lb (0.333 lb) of chilled ground beef into a loose ball about 3–3½ inches across. Do not overwork; keep it loosely packed for a thin smash.

Prepare bun and toppings

Halve the brioche-potato roll. Lightly butter the cut faces with about 1 tsp softened butter. Wash and dry a lettuce leaf. Lay out 3 pickle slices. If you are making the special sauce from scratch, whisk mayonnaise, ketchup, mustard, relish, Worcestershire, and a pinch of garlic powder together until smooth.

Cook the Patty

Heat a heavy skillet, cast-iron griddle, or flattop over medium-high to high heat until very hot — about 5 minutes. Lightly coat the surface with 1 tsp neutral oil and let it heat until shimmering.

Place the loose beef ball onto the hot surface. Immediately press it flat with a sturdy metal spatula or a burger press covered with parchment; press down firmly to make a thin patty about 1/4 inch thick and roughly the diameter of the bun. Hold the press for 10–15 seconds to set the shape and maximize Maillard contact.

Sprinkle 1 tsp Hank's burger spice evenly across the exposed top of the patty right after smashing. Let cook without disturbing for 2–3 minutes, until edges are deeply browned and juices start to rise on the surface.

Using the spatula and a metal scraper (if available), scrape under the patty and flip it. Immediately place one slice of sharp American cheese on the hot patty so it starts to melt. Cook the second side for 30–45 seconds until cheese is melted and beef is cooked through but still juicy (smash burgers cook quickly).

Toast & Assemble

While the patty cooks or after removing it, toast the buttered cut sides of the brioche-potato roll on the hot griddle until golden brown, about 30–45 seconds. Keep an eye to avoid burning.

Spread about 1–2 tablespoons of special sauce on the bottom bun. Place the cheese-topped patty on the sauce. Top the patty with the lettuce leaf and arrange 3 pickle slices on top of the lettuce. Add any additional sauce to the top bun if desired, then close the burger with the top bun.

Serve immediately while hot. Optionally season with an extra pinch of Hank's burger spice on top of cheese or pickle for a burst of flavor.