Rustic Smash Recipe

Portion and rest

Divide the 1 lb ground beef into 4 equal portions (about 4 oz / 115 g each). Gently form each portion into a loose ball; do not overwork. Cover and refrigerate for 10–15 minutes to make them easier to smash.

Preheat griddle or skillet

Heat a heavy cast-iron griddle or large skillet over medium-high heat until very hot (about 5 minutes). Brush the hot surface with 1 tablespoon vegetable oil and heat until it just begins to shimmer.

Smash the patties

Place two beef balls on the hot surface spaced apart. Using a sturdy spatula or a flat metal smasher (or another heavy spatula covered with parchment), press each ball firmly and quickly into a thin patty about 1/4 inch (6 mm) thick and roughly the diameter of the bun. Hold pressure for 10–15 seconds to form a good sear. Repeat with the remaining two balls.

Season and cook

Immediately season the exposed top of each patty with a light sprinkle of kosher salt and freshly ground black pepper. Cook undisturbed for 2–3 minutes, until the edges are deeply browned and crisp.

Flip and cheese

Using a thin metal spatula, scrape under each patty to loosen and flip. Quickly top each patty with a slice of American cheese and cook 30–60 seconds more until cheese is melted and the patty is cooked through. Remove patties to a plate and tent with foil to keep warm.

Toast buns

Spread 1 tablespoon softened butter evenly over the cut faces of the 2 buns. Place buttered side down on the hot griddle or skillet and toast until golden-brown, about 1–2 minutes. Remove and set aside.

Caramelize onion (optional but recommended)

While patties cook (or in a separate pan), add the thinly sliced onion to a skillet over medium heat with a small drizzle of oil. Cook, stirring occasionally, until soft and golden-brown and lightly caramelized, about 10–12 minutes. Season with a pinch of salt. Remove from heat.

Assemble burger

Spread about half of the special sauce on both the top and bottom bun (adjust to taste). On the bottom bun place shredded iceberg lettuce, 2 tomato slices, then one smashed cheeseburger patty. Top with caramelized onion, 2 pickle slices, and the second patty. Finish with the top bun and press gently to settle.

Make the sauce: In a small bowl whisk together 3 tablespoons mayonnaise, 1 tablespoon ketchup, 1 teaspoon Dijon mustard, 1 teaspoon sweet pickle relish, 1 teaspoon apple cider vinegar, 1 teaspoon paprika and 1 teaspoon black pepper until smooth and well combined. Taste and adjust seasoning (more vinegar for tang, more ketchup for sweetness). Refrigerate until ready to use.