Smash Burger Recipe

Make the sauce

In a small bowl, combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, Worcestershire sauce, garlic powder, onion powder, and black pepper. Whisk until smooth. Taste and adjust seasoning if needed. Refrigerate while preparing patties.

Portion the beef

Divide the 1 lb ground beef into four equal portions (approximately 4 oz / 113 g each). Gently form each portion into a loose ball — do not overwork or compact the meat.

Heat griddle

Place a large cast-iron skillet or flat griddle over medium-high heat. Add the neutral oil and heat until shimmering and just starting to smoke, about 2–3 minutes. Meanwhile, have a heavy metal spatula and a second spatula or press ready.

Smash the patties

Place two meat balls (for two burgers) on the hot surface leaving space between them. Using the heavy spatula (or a second spatula with a piece of parchment between spatula and meat for easier release), firmly press each ball down to a thin patty about 1/4 inch (6 mm) thick and slightly wider than the bun. Hold the pressure for 10–15 seconds to set the crust. Sprinkle each patty immediately with about 1/8 tsp Kosher salt and a light dusting of black pepper.

Cook to develop crust

Let the patties cook undisturbed for 2–3 minutes until edges brown and crispy. Do not press again. Flip the patties using a thin spatula and immediately place a slice of American cheese on each hot patty so it starts to melt. Cook the second side for 45–60 seconds. If making double-stack smash burgers, place the second cooked patty on top of the first cheese-covered patty and add another cheese slice between layers.

Finish with buttered buns

Meanwhile, in a separate skillet or the now-empty griddle space, melt the unsalted butter and toast the cut sides of the buns until golden, about 30–45 seconds per side.

To assemble each burger, spread about 1 tablespoon of the smash sauce on the bottom bun. Add shredded lettuce, then 3 pickle slices, then the hot cheese-topped patty (or double patties if using two per burger). Top with thinly sliced onion and a tomato slice if using. Spread a little sauce on the top bun and close the burger.

Serve immediately while hot, with fries or chips as desired.