Third Wave Smash Burger Recipe

Divide and loosely form the beef blend into two 4-ounce (0.25 lb each) balls per burger (total two balls for double smash). Do not overwork — just enough to shape. Keep chilled until ready to cook.

Slice onion thinly and separate into rings. Measure and have cheese slices, pickles, buns and condiments ready.

If using frozen fries, preheat oven or fryer according to package instructions so they finish about when burgers are done.

Cook Onions

Heat a skillet or griddle over medium heat. Add 1 tsp unsalted butter and once melted add the sliced onions. Cook, stirring occasionally, until softened and lightly caramelized, about 8–10 minutes. Remove from heat and keep warm.

Preheat a heavy griddle or cast-iron skillet over high heat until very hot (griddle should be shimmering). Brush a thin film of neutral oil across the surface.

Season both sides of each beef ball lightly with 1/8 tsp kosher salt and a light pinch of freshly ground black pepper immediately before smashing.

Place one beef ball on the hot griddle. Using a sturdy spatula or a second flat metal turner (or a burger press covered with parchment), press down firmly to flatten to roughly 1/4-inch thickness. Hold pressure for 10–15 seconds to achieve good sear and edge crisping. Repeat with the second ball spaced about 3 inches apart.

Cook the patties without moving for 60–90 seconds until the edges are deeply browned and the top begins to cook through and release moisture.

Flip each patty with a thin metal spatula. Immediately season the newly exposed top with the remaining kosher salt and pepper (about 1/8 tsp salt total across both flips).

Place one slice of cheddar on each patty after flipping. Cook another 30–45 seconds so the cheese begins to melt. If you prefer, press the patties together briefly to stack them (cheese between) and heat through for another 10–15 seconds to meld into a double stack.

Remove patties to a warm plate and tent loosely with foil to rest for 1–2 minutes.

Butter the cut sides of the Hawaiian brioche roll with the 1 tsp melted butter. Place face down on the griddle over medium heat and toast until golden, about 30–45 seconds. Remove.

Spread 1 tbs burger sauce on the bottom bun. Add a light smear of ketchup and mustard if using.

Place the first cheddar-topped patty on the bottom bun, add the second patty on top (cheese side down if stacked), then top with 3 slices of house pickles and a generous spoonful (about 2 tbsp) of grilled onions.

Spread the remaining burger sauce on the top bun and close the sandwich. Press gently to compact.

If serving fries or another side, finish seasoning them with 1/4 tsp salt and plate alongside the burger.

Serve immediately while hot. Recommend cutting the burger in half to reveal the layers. Enjoy.