Smash Burger (Print version)

A crispy-edged Smash Burger with juicy 80/20 beef, melty cheese, toasted buns, pickles, onion, and a fast homemade burger sauce.

# Ingredients:

For the burger sauce

01 - 1/2 cup (115 g) mayonnaise
02 - 2 tablespoons ketchup
03 - 1 tablespoon yellow mustard
04 - 1 tablespoon dill pickle brine
05 - 1/4 teaspoon garlic powder
06 - 1/4 teaspoon smoked paprika

For the burgers

07 - 1 1/2 lb (680 g) cold 80/20 ground beef
08 - 1 teaspoon kosher salt, plus more as needed
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 teaspoon neutral oil
11 - 8 slices American cheese
12 - 4 soft burger buns, split
13 - 1/2 cup dill pickle chips
14 - 1/2 small white onion, very thinly sliced
15 - Shredded lettuce, optional

# Instructions:

01 - Stir the mayonnaise, ketchup, mustard, pickle brine, garlic powder, and smoked paprika in a small bowl. Refrigerate while you cook the burgers.
02 - Divide the cold ground beef into eight loose 3-ounce (85 g) balls. Keep the texture craggy and do not compress the meat tightly.
03 - Heat a cast iron skillet or griddle over medium-high heat. Toast the buns cut-side down until golden, then set them aside.
04 - Wipe the pan with a very thin layer of neutral oil. Increase the heat to high and let the pan get very hot, about 1-2 minutes.
05 - Add two beef balls to the pan. Immediately press each one into a thin patty with a burger press or stiff metal spatula. Season with salt and pepper.
06 - Cook without moving until the edges are deeply browned and lacy, about 90 seconds. Scrape firmly underneath each patty, flip, and season the second side lightly.
07 - Top each patty with cheese and cook until melted and the beef reaches 160°F, about 30-45 seconds more.
08 - Spread sauce on the buns. Stack two cheesy patties on each bottom bun, then add pickles, onion, and lettuce if using. Close the burgers and serve immediately.

# Good to know:

01 - Best cooked in batches so the skillet stays hot.
02 - For thinner diner-style patties, use 2 1/2-ounce beef balls.
03 - Serve immediately for the crispest edges.

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