Recipe Index

Ingredients

• 1 1/2 lb ground beef, 80/20, very cold
• 1 1/4 teaspoons kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 8 slices American cheese
• 4 soft burger buns, brioche or potato
• 2 tablespoons unsalted butter, softened, for the buns
• 1 tablespoon vegetable oil, for the griddle
• 8 to 12 dill pickle slices
• 4 leaves iceberg lettuce
• 4 slices tomato
• 2 large yellow onions, thinly sliced
• 1 1/2 tablespoons unsalted butter, for the onions
• 1 tablespoon olive oil
• 1/2 teaspoon sugar (optional)
• 3 tablespoons water, as needed
• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 2 tablespoons finely chopped dill pickles
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1 pinch cayenne pepper (optional)

Method

1. Whisk the 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon yellow mustard, 2 tablespoons finely chopped dill pickles, 1 teaspoon apple cider vinegar, 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika and 1 pinch cayenne pepper into a house sauce for the Smash Burger, cover the bowl, and refrigerate it while the onions cook.
2. Melt the 1 1/2 tablespoons onion butter with the 1 tablespoon olive oil in a large skillet over medium heat and cook the 2 thinly sliced large yellow onions with 1/2 teaspoon of the kosher salt and the 1/2 teaspoon sugar for 20 to 25 minutes, stirring every few minutes and splashing in the water a tablespoon at a time to deglaze, until the onions turn soft, jammy and deep golden brown.
3. Divide the very cold 1 1/2 lb ground beef into 8 loose balls of about 3 oz each and keep the beef balls chilled until the griddle is ready.
4. Split the 4 burger buns and spread the cut sides with the 2 tablespoons softened unsalted butter.
5. Heat a cast-iron skillet or griddle over medium-high heat until very hot, slick it with the 1 tablespoon vegetable oil, and set down 2 to 3 beef balls at a time, covering each ball with parchment and pressing it firmly into a thin patty about 1/4 inch thick.
6. Season the smashed patties with the remaining kosher salt and the 3/4 teaspoon black pepper and cook them undisturbed for 1 1/2 to 2 minutes until the edges brown deeply and turn lacy.
7. Flip each patty, lay 1 of the 8 American cheese slices on each of the 8 patties immediately, and cook the cheese-topped patties for 30 to 60 seconds more.
8. Toast the buttered buns cut-side down on the hot surface for 1 to 3 minutes until the bun faces turn golden.
9. Build each Smash Burger by spreading house sauce on the bottom bun, stacking two cheesy patties, spooning on warm caramelized onions, adding dill pickle slices from the 8 to 12 prepared, a leaf of the iceberg lettuce and a slice of the tomato, then spreading more house sauce on the top bun and capping the stack.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data