Smash Burger Recipe

Prepare beef

Divide ground beef into 4 equal portions (about 5 oz / 140 g each). Gently form each portion into a loose ball—do not compact or overwork the meat. Season one side of each ball lightly with kosher salt and freshly ground black pepper; reserve remaining salt/pepper for after smashing if needed.

Preheat griddle or skillet

Place a large cast-iron skillet or flat griddle over medium-high heat and let it get very hot, about 5 minutes. You want a surface that sizzles loudly when meat hits it.

Cook bacon

While the surface heats, cook bacon in a separate skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper-towel-lined plate and keep warm.

Smash the patties

Working one or two at a time, place a beef ball seasoned-side down on the hot griddle. Using a stiff spatula (or a second spatula and a piece of parchment) and a heavy, flat-bottomed press, immediately smash the ball flat into a thin patty (about 1/4-inch thick). Hold pressure for 10–12 seconds to get good contact with the pan and develop a deep brown crust (Maillard).

Season and flip

Sprinkle the exposed top side of each patty with a little more salt and pepper. After 2–3 minutes the edges will brown and crisp; use a thin spatula to scrape under and flip each patty. Immediately place a slice of cheddar on each flipped patty so it begins to melt.

Assemble buns

Split brioche buns and lightly butter cut sides with unsalted butter. Toast buttered sides on the hot griddle for 30–60 seconds until golden. Place toasted bottom bun on plate, add a cheesed patty, 1–2 strips of bacon (break if necessary), a few pickle slices, and a thin slice or ring of raw yellow onion. Top with the second cheesed patty for a double-stack (or one patty for single). Finish with top bun.

Prep potatoes

Peel (optional) and cut russet potatoes into hand-cut fries: about 1/3-inch to 1/2-inch thick sticks. Rinse in cold water until water runs clear to remove surface starch, then dry thoroughly with a clean kitchen towel or paper towels.

Fry (pan method)

In a heavy skillet or Dutch oven, heat vegetable oil over medium-high until shimmering (350–360°F / 175–180°C if using a thermometer). Fry potatoes in batches so they have room and don’t steam: cook 3–4 minutes until pale and slightly tender. Remove to a paper towel-lined tray. Increase heat to high and return fries in batches for a second fry, 2–3 minutes, until golden and crisp. Drain, then immediately season with kosher salt and a little black pepper.

Or bake (alternative)

Toss dried fries with 1–2 tbs oil and spread on a single layer on a baking sheet. Roast at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crisp. Season with salt and pepper.

Combine mayonnaise, ketchup, mustard, and diced pickles (or relish) in a small bowl. Stir until smooth and refrigerate until ready to use. Serve a dollop on the bun or on the side for dipping fries.