Mbc Smashburger Recipe

Form patties

Divide the 1 lb ground beef into 4 equal portions (~4 oz each). Lightly roll each portion into a loose ball — do not overwork the meat. Keep loosely packed so they smash easily.

Preheat griddle

Heat a heavy skillet or flat griddle over medium-high heat until very hot (about 5 minutes). Add 1 tablespoon neutral oil and spread to coat. The cooking surface should be shimmering but not smoking.

Smash and cook

Place two beef balls on the hot griddle (for one burger) spaced apart. Immediately smash each ball flat with a sturdy spatula or a heavy press to about 1/4" thickness; hold pressure for 10–15 seconds. Season the exposed tops with a light pinch of salt and pepper. Cook undisturbed for 2–3 minutes until deeply browned and edges are crispy.

Flip, cheese, and finish

Flip each patty. Immediately place a slice of sharp American cheese on each patty. Cook for another 30–60 seconds until cheese melts and edges are fully crisp. Repeat the smash-and-cook process with the remaining two beef balls to make the second burger stack (you will have two patties per burger).

While patties cook, melt 1 tablespoon butter in a small skillet over medium heat. Add 1 cup thinly sliced yellow onion and cook, stirring occasionally, 3–4 minutes until softened.

Add 1/2 teaspoon light brown sugar, 1 teaspoon apple cider vinegar, 2 tablespoons water and 1/4 teaspoon salt. Reduce heat to medium-low and braise 6–8 minutes, stirring periodically, until onions are tender, glossy and slightly caramelized. If mixture dries, add a splash more water. Keep warm until assembly.

Whisk together 1/4 cup mayonnaise, 1 tablespoon ketchup, 1 teaspoon yellow mustard, 1/4 teaspoon smoked paprika, 1/2 teaspoon Worcestershire sauce, 2 drops hot sauce (optional) and 1/8 teaspoon black pepper in a small bowl until smooth. Taste and adjust seasoning. Refrigerate up to 24 hours if making ahead.

Toast buns: Lightly butter the cut sides of 2 buns and toast on the hot griddle for 30–60 seconds until golden.

Build the Smashburger: Spread a generous tablespoon of AAA sauce on the bottom bun. Place one hot patty with melted cheese on the sauce, add 2–3 braised onion spoonfuls, then the second cheesed patty. Top the upper patty with 4 pickle slices, additional AAA sauce on the top bun if desired, and close the burger.

Serve immediately while patties are hot and edges are crispy. Recommend serving with fries or a simple side salad.