Smash Burgers Recipe

SMASH BURGERS

1. 1

   Make the Coop Sauce

   In a small bowl combine 0.5 cup mayonnaise, 2 tbs ketchup, 1 tbs yellow mustard, 1 tbs dill pickle brine, 0.5 tsp paprika, 0.25 tsp garlic powder and 0.125 tsp cayenne. Whisk until smooth, taste and adjust salt or brine if needed. Refrigerate while you cook so flavors meld.

2. 2

   Cook the Bacon

   Heat a large skillet over medium heat. Add the 8 bacon slices in a single layer and cook, turning occasionally, until crisp (about 8–10 minutes). Transfer bacon to a paper towel–lined plate to drain, then keep warm. Reserve 1–2 teaspoons of rendered bacon fat in the pan for extra flavor (optional) and discard the rest or save for another use.

3. 3

   Sauté the Onions

   Slice 1 medium yellow onion thinly. In the same skillet over medium heat, add 1 tbs of the unsalted butter (or butter + reserved bacon fat). Add the sliced onion and a pinch (about 1/8 tsp) of kosher salt. Sauté, stirring occasionally, until soft and golden-brown, about 8–10 minutes. For deeper caramelization cook 12–15 minutes over medium-low heat. Remove from pan and set aside.

4. 4

   Prep Patties

   Divide the 454 g ground beef into 4 equal portions (about 113–114 g / ~4 oz each). Gently form each portion into a loose ball — do not overwork the meat. Keep the balls chilled until ready to cook. Place cheese slices, pickles (8 slices), brioche buns (4) and other toppings within reach for assembly.

5. 5

   Preheat Cooking Surface

   Heat a cast-iron griddle or large heavy skillet over high heat until very hot (aim for 400–450°F / 200–230°C equivalent). Add 1 tbs neutral oil and spread across the surface; it should shimmer and begin to slightly smoke. A very hot surface is essential to get the characteristic crunchy edges.

6. 6

   Smash and Cook Patties (First Side)

   Working one or two patties at a time (do not overcrowd), place a beef ball on the hot griddle. Immediately press it flat with a heavy metal spatula (or a second spatula or a burger press) to about 1/4" (6 mm) thickness. Hold the press firmly for 8–10 seconds to maintain contact and maximize browning. Season the exposed top with a scant 1/4 tsp kosher salt and a pinch of black pepper. Cook uncovered for 2–3 minutes, until the edges are deeply browned and crisp.

7. 7

   Flip, Add Cheese & Finish

   Use a thin metal spatula to scrape under the patty to free the browned crust and flip. Immediately place one slice of American cheese on each patty and top with two slices of cooked bacon (break to fit if needed). Cook the second side for 30–60 seconds until cheese is melted and juices stop bubbling aggressively. The patties will be thin and cook quickly — aim for a well-browned crust and a hot interior.

8. 8

   Toast the Buns

   While finishing the last patties, split the brioche buns and melt the remaining 1 tbs butter in a clean skillet over medium heat. Place cut-side down and toast until golden and fragrant, about 30–60 seconds. Remove from heat.

9. 9

   Rest Patties Briefly

   Remove cooked patties to a warm plate and let rest 1–2 minutes. Thin smash patties do not need long resting — this short rest allows cheese to set and juices to redistribute without cooling the burger.

10. 10

    Assemble Burgers

    Spread 1–2 tbs of Coop sauce on the bottom half of each toasted bun. Add a portion of sautéed onions (about 2–3 tbs), place the hot cheesebacon-topped smash patty on top, then add 2 dill pickle slices. Finish with the top bun spread with a little extra sauce if desired. Serve hot.

11. 11

    Serve

    Serve immediately with fries or a simple salad. If making more than two patties at once, keep finished patties in a warm (not hot) oven (about 200°F / 95°C) on a wire rack while you finish the rest to maintain crisp edges.