Original Double Smash Burger Recipe

Portion and Chill

Divide the 1 lb ground beef into four equal portions (approximately 4 oz each). Lightly form each portion into loose balls without overworking the meat. Cover and chill in the refrigerator for 10–15 minutes — slightly chilled meat smashes more cleanly.

Preheat Cook Surface

Heat a large cast-iron griddle or heavy skillet over medium-high heat until very hot, about 5 minutes. Add 1 tablespoon vegetable oil and spread to coat; it should shimmer but not smoke heavily.

Season

Just before cooking, sprinkle each meat ball with a pinch of kosher salt and black pepper on the exposed top side.

Smash and Cook

Working one or two patties at a time (do not overcrowd), place a meat ball on the hot griddle. Using a heavy metal spatula (or another flat weight) press down firmly to flatten into a thin patty (~1/4-inch thick). Hold pressure for 10–12 seconds to maximize crust contact, then release. Cook until deeply browned and crispy at the edges, about 2 minutes. Flip and immediately place 1 slice of American cheese on each patty. Cook the second side 45–60 seconds until cheese melts and patties are cooked through but still juicy.

Build Double Patties

For each burger, stack two finished patties with cheese (two patties per sandwich). Keep cooked patties on a warm plate while toasting buns.

Make Picnic Sauce

While patties cook, whisk together mayonnaise, ketchup, Dijon mustard, sweet pickle relish, apple cider vinegar, smoked paprika, garlic powder, and optional hot sauce in a small bowl until smooth. Taste and adjust seasoning. Set aside. (Yield ~3/4 cup — use ~1/4 cup for 2 burgers; refrigerate leftover.)

Toast Buns

Spread softened butter evenly on cut sides of the brioche buns. Toast them on the griddle or in a skillet until golden brown and slightly crisp, about 30–60 seconds per side. Remove and keep warm.

Assemble the burgers immediately after toasting: smear about 1.5 tablespoons of picnic sauce on the bottom half of each bun. Place the stacked double patties (two cheese-topped patties) on the sauced bottom bun. Top each stack with 1/4 cup hot sour pickle slices arranged evenly, then sprinkle 1/4 cup crispy fried onions over the pickles. Spread a thin layer (about 1 teaspoon) of picnic sauce on the top bun and place it on the burger. Press lightly to secure.

Serve hot with additional crispy onions and pickles on the side if desired.