Smash Burgers
Pressing loosely formed balls of cold ground beef onto a ripping-hot cast-iron skillet builds those crisp lacey edges and seals in the juices.
Ingredients
- 1 lb 80/20 ground chuck
- 8 slices American cheese
- 4 soft hamburger buns (brioche or potato rolls)
- 2 tablespoons butter
- Salt and black pepper, to taste
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon pickle brine
- Shredded iceberg lettuce
- Sliced tomato
- Thinly sliced red onion
- Dill pickle chips
Steps
- Divide the beef. Lightly form the ground beef into 8 loose balls. Keep cold.
- Mix the burger sauce. Stir mayonnaise, ketchup, mustard, pickle brine, and seasonings together in a bowl. Chill.
- Toast the buns. Butter the cut faces of 4 soft hamburger buns. Toast on a griddle until golden.
- Heat the skillet. Get a large cast-iron skillet or griddle smoking hot over medium-high.
- Smash the patties. Set 2–3 beef balls on the hot surface. Press hard into very thin patties, about 1/4 inch thick. Season with salt and pepper.
- Flip and add cheese. Cook 1–2 minutes until the edges brown and crisp. Flip and lay a slice of American cheese on each. Cook 30–60 seconds more until the cheese melts.
- Assemble the burgers. Spread burger sauce on the bottom buns. Stack 2 patties on each, then lettuce, tomato, onion, and pickles. Cap with the top buns.
- Serve hot. Serve right away while the burgers are hot and the cheese is gooey.