Peninsula Smash Burger Recipe

Make smash sauce

In a small bowl combine 3 tbsp mayonnaise, 1 tbsp ketchup, 1 tsp yellow mustard, 1 tsp dill pickle relish, 1/2 tsp Worcestershire sauce, optional 1 tsp hot sauce and 1/4 tsp kosher salt. Whisk until smooth, taste and adjust seasoning. Refrigerate until needed.

Thinly slice onion, shred lettuce, slice tomato, and have pickle slices ready. Separate buns and soften butter at room temperature.

Divide 1 lb prime & wagyu ground beef into 4 equal portions (~4 oz each) and loosely form into ball shapes. Do not overwork the meat; keep them loosely packed so they spread well when smashed.

Heat a large cast-iron griddle or heavy skillet over medium-high heat until very hot. Add 1 tbsp neutral oil and spread to coat. The surface should be smoking lightly.

Place 1 meat ball on the hot griddle, immediately press down firmly with a heavy spatula or a dedicated smasher until the patty is very thin (about 1/8-inch). Season the exposed top with a pinch of kosher salt and black pepper. Repeat with remaining balls, leaving space between patties. Work quickly so patties sear fast.

Cook patties without moving for 2 to 2.5 minutes, until deep brown and crisp at edges. Flip each patty and immediately place one thin slice of white cheddar on two flipped patties (this recipe stacks two patties per burger). Cook 30–45 seconds on the second side until cheese melts and juices are mostly cooked through.

For a double smash burger: stack two cooked patties (cheese on the bottom patty) on top of each other and press gently to adhere. Repeat for the second burger.

While patties cook, spread butter on cut sides of buns. Toast buttered buns on a separate skillet or the griddle until golden brown, about 1 minute per side.

To assemble: spread about 1 tbsp smash sauce on the bottom bun, add shredded lettuce, place stacked patties with melted cheddar on top, add 2-4 pickle slices, a few rings of thinly sliced onion and 2 tomato slices. Spoon 1 tbsp smash sauce on the top bun and close.

Serve immediately with choice of fries or side salad.

If using frozen fries: bake or fry according to package instructions until crispy. If using fresh fries: cut potatoes into matchsticks, rinse and dry, toss with 1 tbsp neutral oil and 1/2 tsp kosher salt, spread in a single layer on a baking sheet and roast at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crisp. Season to taste and serve alongside burger.

If choosing the side salad: toss 2 cups mixed greens with 2 tbsp vinaigrette just before serving. Plate next to the burger.