Smash Burger Recipe

Make optional smash sauce

In a small bowl whisk together 1/4 cup mayonnaise, 1 tablespoon ketchup, 1 teaspoon yellow mustard, 1 teaspoon sweet pickle relish, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder and 1/8 teaspoon salt until smooth. Taste and adjust seasoning. Refrigerate until use.

Slice buns in half. Lightly spread 1 tablespoon softened butter on each cut side of the 2 buns. Set aside. Thinly slice red onion and set out pickle slices, lettuce leaves and cheese slices so assembly is quick.

Divide the 1 lb ground beef into 4 equal portions (about 4 oz each). Roll each portion into a loose ball — do not overwork or pack tightly; you want a light, airy ball so it smashes well.

Lightly season the top of each ball with a pinch of kosher salt and freshly ground black pepper (reserve some salt/pepper for after smashing if desired).

Heat a cast-iron griddle or heavy skillet over medium-high to high heat until smoking hot (about 5–8 minutes). Add 1 tablespoon vegetable oil and spread to coat the surface.

Place two beef balls on the hot griddle, spaced apart. Immediately press each ball flat using a heavy metal spatula or a burger press (place a sheet of parchment or folded foil between meat and press if desired) until patties are about 1/4-inch thick and the edges are ragged. Hold pressure for 10–15 seconds.

Season the exposed top of each smashed patty with a light pinch of kosher salt and black pepper. Cook without moving for 2–3 minutes, until deep brown crust forms on the bottom and juices appear on top.

Flip the patties. Quickly place 1 slice of American cheese on each patty immediately after flipping. Cook 30–60 seconds until cheese melts and patties are cooked through (internal temp ~160°F / 71°C). Remove to a plate and keep warm. Repeat the process for the remaining two beef balls.

While second batch cooks or when patties are nearly done, place the buttered bun halves on the griddle, butter-side down. Toast 30–45 seconds until golden and fragrant. Remove from heat.

Spread a thin layer of mayonnaise on the bottom bun. If using the optional smash sauce, spread about 1 tablespoon on the top bun. On the bottom bun add ketchup (1 tsp) and mustard (1 tsp) if you prefer them in addition to or instead of the smash sauce.

Place one cheese-topped patty on the dressed bottom bun, then add another patty (stacked double) if you want a double smash burger — this recipe yields two single burgers; for a double use two patties per sandwich. Top patties with 3 pickle slices, some thinly sliced red onion, and a lettuce leaf. Cap with the toasted top bun and press gently to set.

Serve immediately while hot with fries or chips.