Smash Burger Recipe

Make the sauce

In a small bowl, combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, apple cider vinegar, garlic powder, paprika, and salt. Whisk until smooth. Taste and adjust seasoning. Refrigerate while you prepare the burgers (can be made up to 2 days ahead).

Divide the ground beef into 4 loose portions of about 4 ounces (roughly 113 g) each. Do not overwork or tightly pack the meat; form loose balls and keep them cold until cooking.

Toast the buns: spread softened butter on cut sides of buns. Heat a large cast-iron skillet or flat griddle over medium heat. Toast buttered bun halves cut-side down until golden, about 1–2 minutes. Remove and set aside.

If you prefer softened onions, sweat the thinly sliced yellow onion in the hot skillet with a teaspoon of oil for 2–3 minutes until slightly translucent. For classic smash texture, you can leave onions raw.

Heat: Place a heavy cast-iron skillet or flat griddle over medium-high heat until very hot, about 5 minutes. Add 1 tablespoon neutral oil and spread to coat the surface.

Smash and season: Place two loose beef balls on the hot surface, spaced so they won't touch. Using a sturdy metal spatula (or a second spatula) and a piece of parchment or wax paper between meat and spatula if desired, press each ball down firmly and quickly to form a very thin patty, about 1/8-inch thick. Press for 10–15 seconds to spread the meat; do not scrape — the goal is a thin uniform disc. Immediately season the exposed surface with a generous pinch (about 1/8 tsp per patty) of fine sea salt and a light sprinkle of black pepper.

Cook first side: Let the patties cook undisturbed until the edges are deeply browned and crisp and juices start to come through the top, about 2–3 minutes.

Flip and cheese: Use a thin metal spatula to flip each patty. Immediately place a slice of American cheese on each flipped patty so it begins melting. Cook the second side for about 30–45 seconds — just enough to finish cooking and melt the cheese. Smash burgers are thin and cook very fast; do not overcook.

Repeat: Transfer finished patties to a warm plate. Wipe the griddle clean if needed, add a bit more oil, and repeat with the remaining two beef balls to make the other two patties.

Bottom: Spread a tablespoon of special sauce on each bottom bun. Add a small handful (about 1/4 cup) of shredded iceberg lettuce and two dill pickle slices.

Patties: Place a cheese-topped smash patty on each prepared bottom bun. Top with thinly sliced tomato if using, and some of the prepared onions (raw or sweated).

Top bun: Spread a light smear of sauce on the cut side of the top bun, then place on the burger. Press gently to compact and serve immediately.

Serve: Smash burgers are best hot and fresh from the griddle. Serve with fries or chips.