Classic Smash Burger

Ingredients

• •680 g (1.5 lb) 80/20 ground beef
• •8 slices American cheese slices
• •4 brioche burger buns
• •2 tbsp unsalted butter
• •3 tbsp mayonnaise
• •1 tbsp ketchup
• •1 tsp yellow mustard
• •16 slices dill pickle slices
• •½ cup white onion, finely minced
• •1 cup shredded iceberg lettuce
• •1 tsp kosher salt
• •½ tsp black pepper

Directions

1. 1Mix mayonnaise, ketchup, and mustard in a small bowl to make special sauce; set aside.
2. 2Divide ground beef into 8 equal loose balls (about 85 g each); do not compact them.
3. 3Heat a cast-iron skillet over high heat until smoking; brush with a thin layer of butter.
4. 4Place 2 beef balls in the pan and immediately smash flat with a spatula or burger press, pressing firmly for 10 seconds until patties are about 10 cm wide.
5. 5Season generously with salt and pepper; cook undisturbed for 90 seconds until edges are deeply browned and crispy.
6. 6Flip each patty, immediately lay a slice of American cheese on top, and cook 45 seconds more; stack two patties per burger.
7. 7Toast bun halves cut-side down in the same pan for 30 seconds until golden.
8. 8Spread special sauce on both bun halves, then build: bottom bun, pickles, onion, double patty stack, lettuce, top bun.

💡 80/20 fat content is non-negotiable for the best crust — leaner beef will give you a dry, sad smash. If you can't find brioche buns, potato rolls work great.

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