Smash Burger Recipe

Portion and preheat

Divide the 1 lb Speckle Park ground beef into four 4-oz loose balls (for 4 single-patty smash burgers). Do not overwork the meat. Lightly shape into loose balls for easy smashing. Preheat a heavy cast-iron griddle or skillet over medium-high heat until smoking-hot (about 5–8 minutes).

Oil the griddle

Brush or spread 2 tablespoons neutral oil on the hot griddle in the cooking area for the patties. The oil helps achieve a deep crust and prevents sticking.

Smash and season

Place one meat ball on the hot griddle and immediately press down firmly with a heavy spatula or burger press to a very thin patty (about 1/4" thick). Season the exposed top with a pinch of kosher salt and black pepper (approx 1/8 tsp each per patty). Repeat for remaining patties, working in batches so the griddle remains hot and not overcrowded.

Cook and flip

Cook patties without moving for 2–2.5 minutes, until deep brown crust forms around the edges. Use a thin metal spatula to scrape and flip each patty. Immediately season the just-flipped side with a small pinch of salt and pepper.

Melt cheese

After flipping, place one slice of American cheese onto each patty. Cover the patties with a metal bowl or lid (or loosely tent foil) for 20–30 seconds to help the cheese melt and finish cooking the patty (total cook time ~3–3.5 minutes per side depending on thickness).

While patties cook, melt 1 tablespoon butter with 1 teaspoon olive oil in a small skillet over medium-low heat. Add the thinly sliced yellow onion and a pinch of salt. Cook slowly, stirring occasionally, until the onion is translucent and beginning to brown, about 12–15 minutes.

When onions are soft and golden, sprinkle 1 teaspoon sugar over them and stir for 30 seconds. Add 1 tablespoon red wine vinegar and 2 tablespoons water; raise heat to medium and simmer until liquid is reduced and onions are jammy, about 2–3 minutes. Taste and adjust salt (approx 1/4 tsp total). Remove from heat and keep warm.

Split potato rolls and spread about 1/2 tablespoon softened butter on each cut side. Once patties are nearly done and the griddle still hot, place buns cut-side down on a cooler area of the griddle or in a separate pan until golden and toasted, about 45–60 seconds.

Mixings: If using store-bought aioli and prairie gold mustard, give them a quick stir. If substituting Dijon + honey for prairie gold mustard, mix 1½ tbs Dijon with 1/2 tbs honey to approximate sweetness and tang. Reserve 1 tablespoon aioli and 1/2 tablespoon mustard per sandwich.

On the bottom half of each toasted potato roll, spread about 1 tablespoon garlic aioli evenly. Add 2–3 leaves of lettuce (or one folded leaf), then a slice or two of tomato (season tomato lightly with salt, optional).

Place the hot cheese-topped smash patty on top of the tomato. Spoon about 1 heaping tablespoon onion jam over the cheese (or to taste). Add 2 pickle slices and drizzle 1/2 tablespoon prairie gold mustard on the top bun interior.

Place top bun over the assembled sandwich, press gently to bind, and serve immediately while hot and juicy.

Optional add-ons: To add an extra patty, repeat the smashing and stacking process and place the extra cheese-topped patty on top of the first before adding onion jam. For koji pork belly, use one portion of prepared pork belly (braised and seared) and place on top of the patty stack; for fried chicken, use one fried chicken piece instead of the extra patty (heat through before assembling).

Serve each Smash Burger hot with the potato roll nicely toasted. Offer additional pickles and sauce on the side. If making ahead, prepare onion jam and aioli in advance; smash burgers are best cooked and assembled just before serving.