Smash Burger Recipe

Portion and season

Divide the 1 lb ground beef into 8 equal portions (about 2 oz each). Roll gently into loose balls — do not overwork. Lightly season both sides of each ball with a pinch of kosher salt and a light grind of black pepper (use the listed total amounts across all patties).

Preheat griddle or skillet

Heat a large cast-iron skillet or flat griddle over medium-high heat until very hot, about 4–6 minutes. Add 1–2 tablespoons vegetable oil and spread to coat the surface; the oil should shimmer but not smoke.

Smash the patties

Place 2–3 meat balls on the hot surface spaced apart (work in batches). Immediately press each ball flat with a heavy spatula or a burger press covered with parchment paper to about 1/4-inch thickness. Hold the press firmly for 10–15 seconds to form a thin patty with crisped edges.

Cook and flip

Let patties cook without moving for 2–3 minutes until the edges are deeply browned and juices bubble on top. Flip each patty and immediately place a slice of American cheese on top. Cook an additional 45–60 seconds until cheese is melted and the burger is cooked through. Remove to a warm plate and repeat until all patties are cooked. Use the remaining oil as needed between batches.

Toast buns

While the last batch of patties cooks, split the buns and butter the cut sides evenly with the softened butter. Place buttered cut sides down on the hot skillet or griddle and toast until golden brown, about 30–60 seconds. Remove and keep warm.

Caramelize onions (optional quick method)

If you prefer softened/sweet onions: add a small pat of butter or a teaspoon of oil to the skillet over medium heat. Add the thinly sliced onion and cook, stirring occasionally, for 6–8 minutes until softened and lightly browned. Remove from pan. (Alternatively, serve raw thin slices for more bite.)

Assemble toppings

Prepare remaining toppings: shred lettuce, slice tomato, and have pickle slices ready. These will be assembled immediately before serving.

Make the special sauce

In a small bowl, combine 1 tablespoon mayonnaise, 1 teaspoon ketchup, 1 teaspoon yellow mustard, 1 teaspoon dill pickle relish, 1 teaspoon apple cider vinegar, 1 teaspoon paprika, and a pinch (about 1/8–1/4 tsp) black pepper. Stir until smooth and adjust to taste. This makes enough sauce for 4 burgers.

Build the smash burgers

To assemble each burger: spread about 1 teaspoon of special sauce on the bottom bun. Top with shredded iceberg lettuce and 2 cheese-topped smash patties (stack two thin patties per burger for classic smash texture). Add pickles, one or two thin tomato slices, and caramelized or raw onion to taste. Spread a little sauce on the top bun (optional) and cover. Serve immediately while hot.