Half Avocado

Sliced Avocado

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.

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.

Mix dressing

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.

Prepare produce

Split the brioche bun and lightly butter the cut sides with 1/2 tbsp softened butter (optional). Heat a skillet or griddle to medium-high (about 375–400°F / 190–200°C). Toast the bun, cut-side down, on the hot surface until golden, 30–60 seconds. Remove and reserve.

Toast bun

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).

Portion and season

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).

Smash and sear

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).

Cook and melt cheese

Spread about 1–2 tbsp of the house-made Thousand Island dressing on the bottom half of the toasted brioche bun.

Dress bun

Place one cheesed patty on the dressed bottom bun, then immediately place the second cheesed patty on top of the first (stacked).

Stack patties

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.

Add toppings and close

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.

Serve

ground beef (80/20)

salt

black pepper

cheddar cheese slices

brioche bun

iceberg or butter lettuce

red onion

tomato

mayonnaise

ketchup

sweet pickle relish

white vinegar

sugar

hot sauce

neutral oil (canola or vegetable)

unsalted butter (optional, soften for toasting bun)

Smash Burger

Make Smash Burger Recipe in just 25m. 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.

Smash Burger Recipe

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