Park Smasher Recipe

Bring the ground chuck to just below room temperature: remove from refrigerator 20–30 minutes before cooking. This helps form and cook smash patties evenly.

Peel the yellow onion and cut into 1/4-inch thick rings or half-rings for grilling. Slice potato buns in half and set aside. Mix mayonnaise and mustard in a small bowl; set sauce aside.

Heat 1 tablespoon neutral oil or butter in a medium skillet over medium heat until shimmering.

Add the sliced onion and spread into an even layer. Season lightly with a pinch of kosher salt. Cook, stirring occasionally, 10–12 minutes until softened and edges develop golden-brown color. Reduce heat to medium-low if onions begin to brown too quickly; cook an additional 3–5 minutes for deeper color and sweetness. Transfer onions to a plate and keep warm.

Divide the 1 lb ground chuck into 4 equal portions (~4 oz each) for thin smash patties. Roll each portion gently into a loose ball; do not overwork the meat.

Preheat Griddle or Cast-Iron Skillet

Heat a large cast-iron skillet or griddle over high heat until very hot (a drop of water should sizzle and evaporate quickly). Add 1 tablespoon neutral oil and swirl to coat.

Place one or two meat balls on the hot surface spaced well apart. Using a sturdy spatula (preferably metal) and another flat metal spatula or a heavy press, immediately smash each ball down firmly to about 1/4-inch thickness. Hold pressure for 10–15 seconds to set the crust. Season the exposed top of each patty with a pinch of kosher salt and a light grind of black pepper.

Cook smashed patties without moving 2–3 minutes until deep brown crust forms at the edges. If using cheese, place a slice on each patty in the last 30–45 seconds of cooking and cover loosely with a lid or tented foil to melt. Use the spatula to scrape under patties and flip. Cook the other side 30–60 seconds until cooked through and cheese melted. Transfer finished patties to a plate and tent to rest briefly.

Wipe the skillet if necessary; reduce heat to medium and add 1 tablespoon unsalted butter. Place bun halves cut-side down in the pan and toast 1–2 minutes until golden and slightly crisp.

Spread mayonnaise-mustard sauce on the bottom bun. Place 2 smashed patties stacked (or one, depending on your preference) onto the bottom bun. Top patties with grilled onions and arrange 2 slices of kosher dill pickles over the onions. If using cheese, ensure it is melted on the top patty.

Close with the top potato bun, press gently, and serve immediately.