All-american Smash Burger Recipe

Make the aioli

In a small bowl combine 1/2 cup mayonnaise, minced garlic, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust salt or lemon. Refrigerate while preparing the rest of the burger (can be made up to 24 hours ahead).

Prepare vegetables

Slice the tomato into 1/4-inch thick rounds (about 4 slices). Peel and thinly slice the onion into rings; separate rings. Rinse and dry lettuce leaves and set aside. Arrange 8 dill pickle slices. If using optional pickled jalapeños, drain and set aside.

Toast buns

Heat a large cast-iron skillet or griddle over medium-high heat. Spread softened butter on cut sides of each bun. Place buns butter-side down on the hot skillet and toast until golden brown, about 1–2 minutes. Remove and keep warm.

Prepare cheese

Choose your cheese: American, cheddar, pepper jack, or Swiss—use 1 slice per burger. If using blue cheese, plan on crumbling 1–2 tablespoons per burger to top after smashing.

Portion beef

Divide 1 lb ground beef into 4 equal portions (approximately 4 oz each). Gently form each portion into a loose ball; do not overwork the meat. Season both sides lightly with kosher salt and freshly ground black pepper just before cooking.

Preheat skillet

Increase heat to high. Add 2 tbs vegetable oil to the skillet and let it shimmer until just smoking.

Smash and sear

Place two or three beef balls on the hot skillet leaving space between them. Using a sturdy spatula or a flat metal press lined with parchment, press each ball down firmly and quickly until it’s about 1/4-inch thick. Hold pressure for 5–10 seconds to achieve a tight contact. Season exposed tops with a little more salt immediately.

Cook and flip

Allow patties to cook undisturbed for 2–3 minutes, until deeply browned and crispy at the edges. Using a thin spatula, scrape under the patty and flip. Immediately place a slice of cheese on each hot patty (or sprinkle blue cheese crumbles). Cook for another 30–60 seconds until cheese melts and juices are mostly cooked through but the crust remains crisp. For well-done, cook an additional 30–60 seconds after flipping.

Rest briefly

Transfer finished patties to a plate and let rest 1 minute while assembling burgers. If making multiple batches, keep cooked patties in a warm oven (200°F / 95°C) for up to 10 minutes.

Spread about 1 tablespoon of garlic aioli on both the bottom and top halves of each toasted bun. On the bottom bun place a lettuce leaf, then a tomato slice, then the cheese-topped smashed patty. Add a few onion rings and two dill pickle slices. If desired, add pickled jalapeños or a dash of hot sauce. Cap with the top bun smeared with aioli. Serve immediately while hot and crispy.