Smash Burger Recipe

Divide the chilled ground beef into four equal portions (about 4 oz each). Do not overwork the meat; gently form loose balls and keep chilled until ready to cook.

Mix mayonnaise, ketchup, yellow mustard and pickle juice in a small bowl; taste and adjust. Set the sauce aside.

Lightly season tomato slices with 1/4 tsp salt and 1/8 tsp black pepper; set aside. Slice onion and shred lettuce. Split buns and spread each cut side with softened butter.

Heat griddle

Heat a heavy cast-iron skillet or flat griddle over medium-high heat until smoking just begins (about 5 minutes). Add 1–2 tablespoons neutral oil and spread to coat the surface.

Place two meat balls on the hot surface, spaced apart. Using a sturdy spatula or a metal burger press, immediately smash each ball firmly and evenly to about 1/4-inch thickness. Hold pressure for 10–15 seconds to form a thin patty with crispy edges.

Season the exposed top of each patty with a pinch (about 1/8 tsp) of kosher salt and a few turns of black pepper. Cook without moving for 2 minutes, until edges are brown and juices blister on the surface.

Flip the patties and immediately place one slice of American cheese on each patty. Cook for 30–45 seconds until cheese is melted and the patties are cooked through. If making more than two patties at once, repeat process in batches; keep finished patties on a warm plate tented with foil.

While final patties cook, heat a separate skillet or the oven broiler. Place buttered cut sides of the buns on the hot skillet or under broiler for 30–60 seconds until golden — watch carefully to prevent burning.

Spread about 1 tablespoon of the sauce on the bottom half of each toasted bun. Top with shredded lettuce, tomato slice, two pickle slices, a cooked cheeseburger patty, a few slices of raw onion (or caramelized if desired), then the top bun with a little extra sauce if desired.

Serve immediately while patties are hot and edges are crispy.