Smash Burgers

Ingredients

• 1 1/2 lb 80/20 ground beef, very cold
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 slices American cheese
• 4 soft potato buns
• 2 tbsp unsalted butter
• 1/4 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• 1 tbsp finely chopped dill pickles
• 1 tsp pickle brine
• Thinly sliced onion and extra pickle chips, for serving

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Mix the mayonnaise, ketchup, mustard, chopped pickles, and pickle brine in a small bowl, then refrigerate the sauce while you cook. Preparing the sauce first keeps the fast-moving griddle stage focused and organized.
2. Step 2.Divide the cold beef into eight loose balls of roughly equal size without compressing them. Keep the balls chilled until the griddle is fully heated, because cold fat and a very hot surface encourage strong browning.
3. Step 3.Heat a cast-iron griddle or heavy skillet over high heat until a drop of water evaporates almost immediately. Lightly butter the cut sides of the potato buns and toast them until golden, then set them aside.
4. Step 4.Place two or more beef balls on the hot surface with generous space between them. Immediately cover each ball with a small square of parchment and press down firmly with a sturdy spatula or burger press until very thin.
5. Step 5.Remove the parchment, season the exposed surfaces with salt and pepper, and let the patties cook completely undisturbed for about 90 seconds. The edges should look dark, lacy, and crisp before you scrape underneath.
6. Step 6.Use a sharp metal spatula to scrape firmly beneath each patty so the browned crust stays attached to the meat. Flip once, add a cheese slice to each patty, and cook the second side for roughly 30 to 60 seconds.
7. Step 7.Stack two cheese-topped patties for each burger while they are still on the griddle, allowing the heat to fuse the layers together. Transfer the double stacks to a warm plate as soon as the cheese is soft and glossy.
8. Step 8.Spread burger sauce across both toasted bun halves, then place a double patty stack on each bottom bun. Add thin onion and pickle chips, keeping the toppings simple so the crisp beef crust remains the main texture.
9. Step 9.Close the burgers gently without pressing them down, because compressing the finished patties can force hot juices into the bun. Serve immediately while the edges are crisp and the cheese remains fully melted.
10. Step 10.For food safety, cook ground beef to an internal temperature of 160°F. If your patties are extremely thin, check a representative stack promptly so you do not leave them on the griddle longer than necessary.