Name: The Bartonville Stores Smash Burger Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 1 tbs vegetable oil (for griddle); 1 tbs butter (optional, for toasting buns); 4 slice American cheese slices; 0.5 cup diced dill pickles; 0.25 cup diced yellow onion; 0.5 cup shredded iceberg or leaf lettuce (optional); 2 slice tomato slices (optional); 4 item hamburger buns (GF option: gluten-free buns); 0.25 cup mayonnaise; 2 tbs ketchup; 1 tsp yellow mustard; 1 tbs dill pickle relish; 0.5 tsp Worcestershire sauce; 0.25 tsp paprika; 0.125 tsp black pepper; 0.125 tsp salt

Method

Burger sauce

Combine mayonnaise, ketchup, yellow mustard, dill pickle relish, Worcestershire sauce, paprika, black pepper and salt in a small bowl. Whisk until smooth and uniform. Taste and adjust seasoning; refrigerate while preparing burgers so flavors meld (at least 10 minutes).

Prep toppings & buns

Dice the dill pickles and yellow onion finely (about 1/4 to 1/2-inch). If using lettuce, shred it; slice tomatoes if using. Split buns and lightly butter the cut sides.

Toast buns: heat a large cast-iron griddle or heavy skillet over medium-high heat. Add 1 tablespoon butter (or oil) and toast buns, cut side down, until golden, 1–2 minutes. Remove and keep warm.

Burger patties & assembly

Preheat griddle or heavy skillet over high heat until very hot (you should see a faint shimmer). If using a stove-top or flat top, add 1 tablespoon vegetable oil and spread to coat.

Divide the 1 lb ground beef into 4 equal portions (about 4 ounces each). Roll each portion into a loose ball — do not overwork the meat.

Place one meat ball on the hot griddle. Using a stiff metal spatula or a burger press, firmly smash the ball flat to about 1/4-inch thickness. Immediately season the exposed top with a light pinch of kosher salt and a small grind of black pepper. Repeat with remaining patties, leaving space between them. Work quickly so the griddle stays hot.

Cook the smashed patties without moving for 2 to 2 1/2 minutes, until the edges are brown and crispy and juices are bubbling on top.

Flip each patty using a sturdy spatula. Immediately place one American cheese slice across each hot patty so it begins to melt. Cook 30–60 seconds more until cheese is melted and patty is cooked through (about medium). If you prefer, cover briefly with a lid to encourage melting.

Remove patties to a warm plate. If stacking double patties per burger, repeat to make extra patties and stack two per bun.

Assemble burgers: Spread about 1 to 2 tablespoons of the prepared burger sauce on the bottom bun. Place one or two cheese-topped patties on top. Spoon a tablespoon of diced pickles and a tablespoon of diced onion over the cheese. Add optional lettuce and tomato if using. Spread additional sauce on the top bun and close the burger.

Serve immediately with extra pickles and fries or a side of choice.