Super Smash Burger Recipe

Peel and thinly slice the yellow onion into half-moons about 1/8" thick.

Heat a medium skillet over medium heat and add 1 tsp vegetable oil and 1 tbsp unsalted butter. When butter foams, add the sliced onions and 1/4 tsp salt.

Sauté the onions, stirring occasionally, until softened and edges are golden-brown, about 10–12 minutes. Reduce heat if they brown too quickly. Remove from heat and keep warm.

Make the spicy aioli: in a small bowl combine 1/4 cup mayonnaise, 1 tsp sriracha, 1/4 tsp smoked paprika, 1/2 tsp lemon juice and 1/8 tsp garlic powder. Stir until smooth and taste-adjust with more sriracha or lemon as desired. Refrigerate until assembly.

Divide the 1/2 lb ground Angus into two equal portions (about 4 oz / 113 g each). Form loose balls—do not overwork the meat; keep them slightly under-packed so they smash well.

Preheat a heavy skillet or cast-iron griddle over medium-high heat until very hot (3–5 minutes). Add 1 tbsp neutral oil and spread to coat.

Place two meat balls on the hot surface leaving space between them. Immediately place a large, sturdy spatula or a flat metal press over each ball and press down firmly to flatten into thin patties (~1/4" thick). Hold the press for 10–15 seconds to achieve good contact. Repeat with second pattie if doing sequentially.

Season the exposed top of each smashed patty with about 1/4 tsp kosher salt and a light sprinkle of freshly ground black pepper.

Cook the patties undisturbed until edges are brown and crispy and juices are bubbling on top, about 2–3 minutes.

Flip the patties carefully. Immediately place one slice of American cheese on each patty. Cook 30–60 seconds more until cheese is melted and patty is cooked through.

Remove patties to a plate and tent loosely with foil to keep warm.

Split the buns and butter the cut sides with 1 tbsp butter total (about 1/2 tbsp per bun half). Heat a clean skillet over medium heat and toast the buttered cut sides until golden, about 1–2 minutes.

To assemble: spread a generous layer (about 1 tbsp) of spicy aioli on the bottom bun. Place one cheese-topped smashed patty on the aioli, top with half the sautéed onions and 4 pickle slices. Add the second patty on top, more onions, a few more pickles if desired, and finish with a smear of aioli on the top bun. Close the burger.

Serve immediately while hot and juicy. Optionally accompany with french fries or potato chips.