Smash Burger Recipe

Portion

Divide the ground beef into four loose balls of about 4 oz (roughly 113 g) each if making two double-patty burgers. Do not overwork the meat; handle gently and keep them loosely packed.

Preheat

Heat a heavy cast-iron griddle or skillet over medium-high to high heat until smoking hot, about 5 minutes. Add 1 tablespoon neutral oil and spread.

Smash & Cook First Side

Place two balls on the hot griddle, leaving room between each. Using a heavy spatula or a second flat pan (or an upside-down small skillet) and parchment or wax paper to protect the spatula, smash each ball down firmly to a thin patty (about 1/8 inch / 3 mm). Season the exposed top with a pinch of salt and pepper. Cook without disturbing for 2 to 2.5 minutes until the edges brown and juices begin to appear.

Flip & Cheese

Flip each patty and immediately season the new top lightly with salt and pepper. Place a slice of cheddar on two of the patties (these will be the inner patties if you want cheese between patties) and cook 45–60 seconds until cheese starts to melt and the patties are cooked through. If making two smashed patties per burger, repeat the smash process with the remaining two beef balls and stack them: place a cheese-topped patty on the griddle, then a plain patty on top to let cheese act as glue for the double stack. Total cook time per side will yield a deeply browned, thin crisp edge.

Rest

Transfer cooked patties to a plate and tent lightly with foil for 2 minutes while finishing assembly so they remain warm.

If making vegan version, heat griddle over medium-high and add 1 tablespoon oil. Season the vegan patties with salt and pepper. Cook according to package instructions (generally 3–4 minutes per side) until well-browned and heated through. Do not add cheese for vegan option. Keep warm.

In a small bowl, whisk together mayonnaise, ketchup, Dijon mustard, sweet pickle relish, white wine vinegar, garlic powder, onion powder, hot sauce (if using), and the 1/8 tsp salt. Taste and adjust: add a little more vinegar for tang, more relish for sweetness/texture, or hot sauce for heat. Refrigerate until ready to assemble. Makes enough for 2 burgers.

Toast Bread

Spread softened butter on one side of each sourdough slice. Place buttered side down on the hot griddle or in a skillet and toast until golden, about 30–60 seconds. For buns, split and toast cut side down the same way.

Slice Tomato

While toasting, thinly slice the tomato and season lightly with a pinch of salt.

Build Burger: On the bottom slice of sourdough (or bottom bun), spread about 1 tablespoon of mac sauce. Place one cooked patty on top, then add another patty (cheese should be between or on top depending on how you cooked). Add a few dill pickle slices, a couple thin tomato slices, and thinly sliced onion if using. Spoon another 1 tablespoon mac sauce onto the top slice of sourdough and place it on the burger. Serve immediately.

Vegan Assembly: For vegan version use the vegan patties, omit cheese, use vegan mayonnaise in the mac sauce (or separate vegan sauce), and assemble on toasted sourdough (or vegan bun) the same way.