Smash Burger Recipe

Whisk together mayonnaise, ketchup, yellow mustard, sweet pickle relish, apple cider vinegar, onion powder, garlic powder, and hot sauce in a small bowl until smooth. Taste and adjust seasoning. Refrigerate while you prepare the burgers.

Shaved Onions (optional soak)

Thinly shave the onion and place in a small bowl of cold water for 5 minutes if you want milder onions; drain and pat dry.

Slice tomato into 1/4-inch rounds and season lightly with salt if desired.

Lightly butter (or spread mayo on) the cut sides of the buns.

Heat the cast-iron skillet or griddle over medium-high heat. When hot, place buttered bun halves cut-side down and toast until golden, about 1–2 minutes. Remove and set aside.

Divide the ground beef into four loosely packed 4-oz portions (this recipe yields two double smash burgers or four single patties). Do not overwork the meat; handle minimally and form loose balls.

Season the tops of each meat ball lightly with kosher salt and black pepper. The side that will be smashed should be left unseasoned until after smashing (you will season the now-exposed top).

Add 1 tablespoon vegetable oil to the hot skillet and swirl to coat the surface.

Place two meat balls on the skillet, spaced apart. Use a piece of parchment or the flat, sturdy metal spatula (wrap with foil if desired) to press each ball firmly into a thin patty about 1/4-inch thick. Hold the press for 10–15 seconds to maintain contact for maximum browning.

Let patties cook without moving for 2–3 minutes, until the edges are deep brown and crisp. Sprinkle a pinch of salt and pepper on the newly exposed top of each patty.

Flip the patties. Immediately place a slice of cheese on each patty. Cook 30–60 seconds more until cheese is melted and patties are cooked through. Remove to a plate and cover loosely with foil to keep warm.

Repeat the process for remaining meat balls, adding more oil if needed. For double burgers, stack two patties per bun.

If using bacon: cook strips in a separate skillet over medium heat until crisp, drain on paper towels.

If using fried egg: in a small nonstick skillet heat 1 tsp oil over medium. Crack egg into pan and cook until whites are set but yolk still runny for sunny-side; season lightly with salt and pepper. For over-easy, flip and cook 10–15 seconds more.

Spread a generous tablespoon of special sauce on the bottom bun.

Place shredded lettuce on sauce, then one or two smash patties (depending if you want single or double).

Top with shaved onions, pickle slices, and tomato slice. Add bacon and/or fried egg if using.

Spread a thin layer of special sauce (or place additional sauce) on the top bun and close the burger. Press gently to compress and serve immediately.