Classic Smashburger Recipe

Combine sauce ingredients

In a small bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon yellow mustard, 1 tablespoon sweet pickle relish, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon paprika and 1/4 teaspoon hot sauce (optional) until smooth. Taste and adjust seasoning. Refrigerate while you prepare the burgers so flavors meld.

Wash and dry lettuce. Shred into thin ribbons and place in a small bowl chilled. Thinly slice 1/4 red onion into rings and separate. Slice tomato into 1/4-inch rounds and season lightly with salt if desired. Set out 6 pickle slices.

Heat a heavy cast-iron skillet or flat top griddle over medium-high heat until very hot (about 4–6 minutes). Meanwhile, spread 1 tablespoon softened butter evenly on cut side of each bun top and bottom.

Brush the hot skillet lightly with 1 teaspoon neutral oil to prevent sticking and to help achieve a sear.

Divide 1 lb ground Angus into two 6–8 oz portions. Gently form each portion into a loose ball — do not overwork the meat. Season the top of each ball lightly with kosher salt and freshly ground black pepper.

Place both balls onto the hot skillet, seasoned-side down. Using a heavy spatula or a dedicated burger press, immediately press each ball firmly and evenly into a thin patty (about 1/4-inch thick). Hold pressure for 10–15 seconds to create maximal contact with the pan for a crispy edge. Season the exposed top of each patty with a little more salt and pepper.

Cook the patties without moving until edges are deeply browned and juices start to bubble on the surface, about 2–3 minutes.

Flip each patty and immediately place 1 American cheese slice on each patty. Cook another 30–60 seconds until cheese is melted and the patties are cooked through (internal temp ~160°F/71°C). If desired, cover the pan briefly (20–30 seconds) to help melt the cheese.

While patties finish, place buttered buns cut-side down on the hot skillet and toast until golden brown, about 30–45 seconds. Remove buns and keep warm.

To assemble each Classic Smashburger: Spread about 1.5 tablespoons of Porter's Special Sauce on the bottom bun. Place the cheese-topped smash patty on the sauced bottom bun. Top the patty with shredded lettuce (about 1/2 cup), 3 pickle slices, a couple rings of red onion, and one or two tomato slices (as preferred). Spread a thin layer of sauce on the top bun as well and close the burger.

Serve immediately while hot so the bun stays crisp and the burger juices are at their best.