Smashville Recipe

In a small bowl combine mayonnaise, hot sauce, smoked paprika, cayenne, brown sugar, apple cider vinegar, garlic powder, onion powder and salt. Whisk until smooth and taste; adjust cayenne or hot sauce for desired heat. Chill while preparing burgers so flavors meld (10–15 minutes).

In a heatproof bowl combine vegetable oil, cayenne, smoked paprika, brown sugar and salt. Warm briefly in microwave or a small saucepan over low heat just until fragrant and combined (about 30–45 seconds). Remove from heat and let sit; this creates a spicy oily dust to brush on finished patties.

Form patties

Divide ground beef into 4 equal portions (about 6 oz each). Roll each portion into a loose ball—do not overwork the meat. Season the top of each ball lightly with kosher salt and black pepper.

Preheat griddle

Heat a cast-iron griddle or heavy skillet over high heat until very hot (about 4–6 minutes). Add 1 tablespoon canola oil and spread to coat.

Smash and sear

Place two meat balls on the hot griddle (work in batches). Immediately press each ball flat with a heavy spatula or a burger press to about 1/4-inch thickness. Hold pressure for 10–12 seconds to ensure good contact. Let cook without moving for 2–3 minutes, until well-browned and edges are crisp.

Flip and cheese

Flip the patties and add a slice of American cheese to each. Cook an additional 30–45 seconds until cheese melts and burger is cooked through. Repeat with remaining patties, adding more oil to the griddle as needed.

Toast buns

While final patties cook, spread softened butter on cut sides of buns and toast on the griddle until golden, about 1 minute per side.

Finish with Nashville dust

Using a brush or spoon, lightly brush the warm patties' cheese/top with the warmed spicy oil mixture (Crispy Nashville Dust). Use about 1 teaspoon per patty—more if you want extra heat. The oil will sizzle and crisp the edges further.

Assemble

Spread about 1 tablespoon of the Nashville mayo on the bottom bun. Place shredded lettuce and a few red onion slices, then the cheese-topped patty. Top with two dill pickle chips, a drizzle or extra brush of the spicy oil if desired, then cap with the toasted top bun.

Serve immediately while hot and crisp. Provide extra Nashville mayo and pickles at the table for those who want more heat and tang.