Name: Wayward Bar & Kitchens OG SMASH Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 1 tbs vegetable oil (for griddle or skillet); 2 each American cheese slices; 2 each burger buns (soft, lightly toasted); 0.5 each yellow onion; 1 cup iceberg lettuce; 0.25 cup mayonnaise; 2 tbs ketchup; 1 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 1 tsp pickle juice (from jarred dill pickles); 0.25 tsp garlic powder; 0.25 tsp paprika (smoked or sweet); 0.125 tsp salt; 0.125 tsp black pepper

Method

Prep

Thinly slice the yellow onion into very thin rings (aim for paper-thin). Separate rings and set aside. Shred or finely chop the iceberg lettuce so you have about 1 cup. Lightly toast buns on a pan or in a toaster and keep warm.

Divide the ground beef into four equal portions (about 4 oz / 113 g each). Roll each portion loosely into a ball and keep at room temperature for 5–10 minutes before cooking.

Whisk together all Wayward Sauce ingredients in a small bowl until smooth. Taste and adjust seasoning; set aside in refrigerator until assembly.

Cooking the Patties

Preheat

Heat a heavy skillet, cast-iron griddle, or flat top over medium-high heat until just starting to smoke. Add 1 tablespoon vegetable oil and spread across the surface.

Smash technique

Place one beef ball on the hot surface. Using a sturdy spatula (and if available, a second spatula or a heavy press) press the ball firmly into a very thin patty (paper-thin), about 4–5 inches wide. Season the top with a light pinch (~1/8 tsp) of kosher salt and a grind of black pepper. Repeat with the second ball (cook two patties at a time).

Cook the patties without moving for 1.5–2 minutes, until browned and crisp around the edges. Using the spatula, flip each patty. Immediately place a slice of American cheese on each cooked patty so it begins to melt. Cook an additional 30–45 seconds. Remove patties and keep warm. Repeat process for the remaining two beef balls to produce two thin patties per sandwich (double-patty).

Onions

While patties cook, quickly char the paper-thin onion slices on the hot griddle for 30–60 seconds per side until slightly translucent and lightly browned at edges. Alternatively, if you prefer raw, leave raw. Season lightly with a pinch of salt.

Assembly

Spread about 1–1½ tablespoons of Wayward Sauce on the bottom bun.

Place one cheese-topped patty on the sauced bottom bun, then add the second cheese-topped patty on top of the first (double patty stack).

Top the stacked patties with a generous pile of shredded iceberg lettuce (about 1/2 cup per sandwich) and the paper-thin onions (raw or charred as prepared).

Spread a light layer (~1/2 tablespoon) of sauce on the top bun, close the sandwich, and press gently to compress the patties slightly.

Slice in half if desired and serve immediately.

Og Smash Recipe