Jun 09 2026
Restaurants›Potato Coop›Single Recipe

Single Recipe

Inspired by Potato Coop
Time20m
Serves1

Make Single Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef & Seasoning

Buns, Cheese & Toppings

Sauce

Method

Prep

  1. 1

    Make the sauce

    In a small bowl mix the ketchup (1 tbs), mayonnaise (1 tbs) and yellow mustard (1 tsp) until smooth. Set aside.

  2. 2

    Form the ball

    Divide the ground beef into a loosely packed ball of about 113 g (no patty shaping — keep it loose). Pat the exterior lightly to remove major air pockets but do not compress into a thick patty. Keep refrigerated until ready; remove 5 minutes before cooking to take the chill off if refrigerated.

  3. 3

    Prep toppings and tools

    Thinly slice the onion if not already sliced, wash and blot the lettuce leaf, and lay out pickles and cheese. Place a heavy skillet or cast-iron griddle over medium-high heat and have a sturdy metal spatula and a piece of parchment or a second spatula ready for smashing.

Cook onions

  1. 4

    Sauté the onion

    Add 1/2 tbs of the unsalted butter (reserve the rest for buns) or 1/2 tbs oil to the preheated skillet over medium-high. Add the thinly sliced 1/4 onion and spread it out. Cook, stirring occasionally, until softened and lightly browned at the edges, about 3–4 minutes. Transfer onions to a small bowl and keep warm. Wipe skillet clean if excess browned bits remain (leave a thin film for flavor).

Cook the patty (Smash technique)

  1. 5

    Preheat and oil the pan

    Increase heat to high until the skillet is very hot and shimmering. Add 1 tbs vegetable oil and swirl to coat the surface.

  2. 6

    Place and smash

    Set the loose 113 g beef ball onto the hot surface. Immediately place a small square of parchment on top of the ball and press down firmly with a heavy metal spatula (or use a second spatula/press) to flatten the meat to about 1/4 inch (6 mm) thickness. Hold pressure for 10–15 seconds to establish a good crust. Remove the parchment.

  3. 7

    Season

    While the meat is spread on the skillet, sprinkle the exposed top with kosher salt (0.25 tsp) and fresh ground black pepper (0.125 tsp).

  4. 8

    Cook first side

    Cook, undisturbed, until deep brown crust forms and juices start to bubble up the surface, about 60–90 seconds depending on heat. Avoid moving the patty.

  5. 9

    Flip and add cheese

    Using the spatula, scrape under the patty and flip it. Immediately place one slice of American cheese on the hot side of the patty. Cook for an additional 30–45 seconds to finish cooking and melt the cheese (cover loosely with a lid or another inverted pan for faster melting if desired).

  6. 10

    Rest briefly

    Transfer the cooked patty to a plate and let it rest 30 seconds while you toast the bun and assemble (this keeps juices in the patty).

Toast buns & assemble

  1. 11

    Toast the bun

    Reduce heat to medium. Butter the cut sides of the bun with the remaining unsalted butter (about 1/2–1 tbs). Place buttered cut sides down on the skillet and toast until golden and fragrant, 30–60 seconds.

  2. 12

    Assemble the SINGLE Smash Burger

    Spread half of the prepared sauce on the bottom bun. Place the lettuce leaf on the sauce, then the hot patty with melted cheese, then the warm sautéed onions, and the dill pickle slices. Spread remaining sauce on the top bun and close the burger.

  3. 13

    Serve

    Serve immediately while hot. Optional: add extra black pepper or a light sprinkle of flaky salt to finish.

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