Smashburger Recipe

Combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, Worcestershire sauce, and optional sugar in a small bowl. Stir until smooth and refrigerate while you prepare the rest. Taste and adjust seasoning; sauce should be tangy, slightly sweet, and creamy.

Thinly slice the yellow onion into rings. Separate into individual rings and set aside. Arrange pickle slices so they are ready for assembly.

Spread softened butter evenly on the cut faces of each bun. Heat a large skillet or griddle over medium-high heat. When hot, place buttered bun faces down and toast until golden brown, 1–2 minutes. Remove and set aside, keeping warm.

Form the beef balls

Divide the 1 lb of 80/20 ground beef into 4 equal portions (about 4 oz each). Gently roll each portion into a loose ball without overworking the meat—do not pack tight.

Preheat and oil

Heat a heavy cast-iron skillet or flat griddle over high heat until smoking hot. Add 1 tablespoon vegetable oil and spread to coat the surface.

Smash and season

Place 2 beef balls on the hot surface (work in batches if needed). Using a sturdy spatula (or two) or a heavy-duty burger press, press each ball flat immediately into a thin patty about 1/4 inch thick. Hold pressure for 10–15 seconds to solidify the contact. Sprinkle each patty with a pinch of kosher salt and black pepper (about 1/8–1/4 tsp per patty).

Cook

Cook the patties uncovered for 2–3 minutes until edges are deeply browned and crisp. Flip using a thin spatula, then immediately place a slice of American cheese on each patty so it begins to melt while the second side cooks, about 45–60 seconds more. Total cook time per patty should be about 3–4 minutes.

Onions (optional quick char)

If you like charred onions, after flipping patties, place a few onion rings on the griddle for 30–60 seconds to take on some color and soften. Remove when slightly translucent and browned at edges.

Stack and finish

If making double-smash burgers, place a second cheese-topped patty on top of the first immediately after the second finishes so the heat melts the cheese between layers. Otherwise, place a single patty on the bottom bun.

Assemble the burger by spreading a tablespoon of prepared sauce on the top and bottom buns (adjust to taste). On the bottom bun place the patty (or double stack), add pickles and a few onion rings, then cap with the top bun.

Serve immediately while hot and juicy. Yields 2 smashburgers.