Double Smashed American Burger Recipe

Heat a medium skillet over medium heat and add 2 tbs unsalted butter. When butter is melted and foaming, add 1 cup thinly sliced yellow onion and a pinch of kosher salt.

Sauté onions, stirring occasionally, until soft and lightly caramelized, about 8–10 minutes. If they begin to brown too quickly, reduce heat to medium-low.

Stir in 1 tsp brown sugar and continue cooking 1–2 minutes to deepen color and flavor.

Carefully add 1 tbs bourbon and 1/2 tsp apple cider vinegar. Allow alcohol to cook off and liquid to reduce for about 1 minute, scraping up any browned bits.

Season with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper. Remove from heat and set aside. Keep warm.

In a small bowl, whisk together 1/4 cup mayonnaise, 2 tsp ketchup, 1 tsp yellow mustard, and 1 tsp sweet pickle relish until smooth.

Add 1/4 tsp Worcestershire sauce, 1/8 tsp smoked paprika, 1/8 tsp garlic powder and 1 tsp hot sauce (optional). Taste and adjust seasoning. Cover and refrigerate until assembly.

Preheat and prep

Preheat a heavy cast-iron griddle or skillet over medium-high heat until very hot (a drop of water should sizzle). Lightly press each 3.5 oz beef ball flat with your palm or a firm spatula to form thin patties about 1/4 inch thick—you want two patties per finished burger (total of 4 patties). Season both sides lightly with salt and a light dusting of black pepper.

Brush the cut sides of the buns with 2 tbs melted butter. Place buns, buttered-side down, on the griddle for 30–60 seconds until golden and toasted. Remove and keep warm.

Place two formed patties on the hot griddle. Immediately press each patty hard with a sturdy spatula or a burger press to achieve a good 'smash' and maximize contact with the griddle. Hold pressure for 10–12 seconds, then release.

Cook the patties without moving for 2–2.5 minutes, until the edges are brown and crisp. Flip the patties, place 1 slice of American cheese on each patty, and cook 30–60 seconds more until cheese is melted and patties are cooked through (adjust time if thicker or thinner).

Build each burger: spread about 1.5–2 tbs Jim's Drive-In Sauce on the bottom bun, add 2 cheesed patties stacked, divide the warm bourbon butter onions evenly over the patties, place 3 packer dill pickle slices on top, then crown with the toasted top bun.

Serve immediately while hot with extra sauce on the side if desired.