Smash Burger Recipe
Two 3.5oz all-beef Patties topped with two slices of Cheddar Cheese, Lettuce, Onion, Tomato, and house-made Thousand Island Dressing on a Brioche Bun.
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Ingredients
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Burgers & Assembly
Vegetables & Toppings
Thousand Island Dressing (house-made)
Cooking fats & Tools
Method
Thousand Island Dressing (house-made)
- 1
Mix dressing
In a small bowl, combine 3 tbsp mayonnaise, 1 tbsp ketchup, 1 tbsp sweet pickle relish, 1/2 tsp white vinegar, 1/4 tsp sugar, a dash of hot sauce, 1/8 tsp salt and 1/16 tsp black pepper. Whisk until smooth. Taste and adjust balance (more vinegar for tang, more sugar for sweetness). Refrigerate while preparing burger.
Prep Vegetables & Bun
- 2
Prepare produce
Slice the tomato into two even slices about 1/4-inch thick. Peel and cut two thin red onion slices. Remove one large outer leaf of lettuce, rinse and dry, and set aside whole or torn to size of bun.
- 3
Patties & Cooking
- 4
Portion and season
Divide 7 oz of ground beef into two equal portions (approximately 3.5 oz each). Gently form each portion into a loose ball—do not overwork meat. Lightly season the tops of the balls with 1/4 tsp salt and a pinch of black pepper (reserve remaining seasoning for after smashing if desired).
- 5
Smash and sear
Place a small amount of neutral oil (about 1/2 tsp) on the hot griddle or cast-iron skillet and rub to coat an area slightly larger than a patty. Place one meat ball on the hot surface. Immediately press down firmly with a heavy spatula or a dedicated burger press lined with parchment or foil to smash the ball into a very thin patty (~1/4 inch thick). Hold pressure for 10–15 seconds to ensure good contact and a browned crust. Repeat with the second ball in a separate spot (cook patties side by side if space allows).
- 6
Cook and melt cheese
Cook the smashed patties undisturbed for 2–3 minutes until the edges are deeply browned and crisp. Season the exposed cooked side with the remaining 1/4 tsp salt and 1/8 tsp black pepper. Flip each patty and immediately place one slice of cheddar cheese on each patty. Cook an additional 30–60 seconds until cheese begins to melt and the patty is cooked through (internal temp ~160°F / 71°C for ground beef).
Assembly
- 7
Dress bun
Spread about 1–2 tbsp of the house-made Thousand Island dressing on the bottom half of the toasted brioche bun.
- 8
Stack patties
Place one cheesed patty on the dressed bottom bun, then immediately place the second cheesed patty on top of the first (stacked).
- 9
Add toppings and close
Top the stacked patties with the lettuce leaf, two tomato slices, and two onion slices. Spread a light amount of dressing on the top bun as desired, then close the sandwich.
- 10
Serve
Serve immediately while hot. Provide napkins; press slightly before first bite if you prefer the burger to settle. Leftover dressing can be refrigerated up to 3–4 days.