All-american Smashburger Recipe

Portion beef

Divide the 1 lb ground beef into four 4-ounce loose balls. Do not overwork the meat—handle gently and form loose spheres so they can smash flat easily.

Preheat griddle or skillet

Place a heavy cast-iron skillet or flat griddle over medium-high heat and allow it to get very hot, about 4–6 minutes. When a drop of water sizzles and evaporates on contact, it's ready.

Oil the surface

Add 1 tablespoon vegetable oil to the hot pan and spread to coat the cooking surface evenly. The oil helps achieve deep browning.

Season & smash

Place 2 beef balls on the hot surface (do not overcrowd). Using a flat sturdy spatula or a metal burger press lined with parchment or foil, press each ball firmly and quickly until it is very thin (about 1/4-inch thick). Immediately season the exposed tops with a generous pinch (~1/8 tsp) of kosher salt and cracked black pepper. Repeat with remaining two balls.

Cook and flip

Cook the patties without moving until the edges are deeply browned and a crust forms, about 2–3 minutes. Using a thin spatula, scrape under the patty to flip. If fat renders and causes flare-ups or smoking, reduce heat slightly.

Cheese and finish

Immediately after flipping, season the unseared side with the remaining salt and pepper. Place an American cheese slice on each patty. Cook another 45–60 seconds until cheese melts and patties are cooked through (total cook time per side about 2–3 minutes first side, 45–60 seconds second side). Remove patties to a warm plate.

While patties cook, mix the sauce. In a small bowl combine 1/4 cup mayonnaise, 2 tsp ketchup, 1 tsp yellow mustard, 1 tsp sweet pickle relish, 1/2 tsp apple cider vinegar, 1/4 tsp onion powder, 1/4 tsp garlic powder, and 1 tsp hot sauce if using. Stir until smooth and refrigerate until ready to assemble.

Prepare produce

Thinly slice the red onion into rings, slice the tomato into 1/4-inch rounds, and separate or shred iceberg lettuce. Have 2 pickle slices ready for each burger.

Toast buns

Melt 2 tablespoons butter in a separate skillet over medium heat or use the warm griddle edges. Split 4 buns and toast cut sides in the butter until golden brown, about 1–2 minutes. Keep warm.

Assemble burgers

Spread about 1 tablespoon of special sauce on the bottom half of each toasted bun. Place the hot cheesed smash patty (or stack two patties for a double) on the sauce. Top each with 2 pickle slices, a few onion rings, a tomato slice, and a small handful of shredded iceberg lettuce. Spread a little sauce on the top bun if desired and close the burger.

Serve

Serve immediately while patties are hot and the buns are toasted. Provide extra ketchup, mustard, and pickles at the table if desired.