Name: Naughty Patty's The Naughty Patty Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb 80/20 ground beef (chilled); 1 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 1 tbs Neutral high-heat oil (vegetable or canola); 4 ea Potato rolls (soft, about 3.5–4 inch); 2 tbs Unsalted butter (softened); 4 ea New school American cheese (slices); 4 leaves Red leaf or romaine lettuce (washed, patted dry); 1 ea Tomato (ripe, sliced 1/4 inch); 0.5 ea Red onion (thinly sliced into rings); 8 slices Crinkle cut dill pickle slices; 0.25 cups Mayonnaise; 2 tbs Ketchup; 1 tsp Yellow mustard; 1 tsp Dill pickle brine (from jar); 1 tsp Sweet pickle relish (finely chopped); 0.5 tsp Worcestershire sauce; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.125 tsp Black pepper

Method

Smash Sauce

In a small bowl combine mayonnaise, ketchup, yellow mustard, dill pickle brine, sweet pickle relish, Worcestershire sauce, garlic powder, onion powder and black pepper. Stir until smooth and taste; adjust seasoning (add more brine for tang, more ketchup for sweetness). Chill in refrigerator while you cook. Makes about 1/3 cup.

Beef Patties

Divide the chilled ground beef into four equal portions (about 4 oz each). Gently form each portion into a loose ball — do not overwork; keep slightly compressed so it holds shape but remains soft.

Heat a large cast-iron skillet or griddle over high heat until smoking just begins, then reduce heat to medium-high. Add the neutral oil and spread to coat the surface.

Smash and Sear

Place one beef ball on the hot skillet. Immediately press down firmly with a heavy metal spatula or a burger press (use a piece of parchment between spatula and meat if desired) to flatten to roughly 1/4 inch thick. Hold pressure for 10–15 seconds to create a tight sear. Season the exposed top with about 1/8 tsp kosher salt and a light sprinkle of black pepper.

Cook the patty undisturbed for 2–2.5 minutes until the edges are brown and crispy. Flip and immediately season the other side with about 1/8 tsp kosher salt. After flipping, place a slice of New School American cheese on each patty and cook for another 30–45 seconds, or until cheese is melted and meat is fully cooked through (internal temp ~160°F/71°C for small thin patties). Remove to a plate and tent lightly with foil. Repeat with remaining patties, working in batches if necessary. If you prefer a double smash burger, stack two patties per sandwich.

Buns & Assembly

Split the potato rolls and butter the cut sides with the softened butter. Toast the buns, buttered-side down, in the same skillet over medium heat until golden and slightly crisp, about 45–60 seconds. Wipe the skillet quickly between batches if residue builds up.

To assemble (for one burger): spread about 1.5 tablespoons of smash sauce on the bottom bun. Place one or two cheese-topped smash patties on the sauce. Top with a lettuce leaf, 1–2 tomato slices, a few red onion rings, and two crinkle dill pickle slices. Add a small dollop (~1 tsp) of smash sauce to the top bun or spread thinly on top bun, then close the sandwich.

Serve immediately while hot so the cheese is melty and the buns are still slightly crisp. Repeat assembly for remaining burgers.