Ingredients
Equipment
Method
- Divide the beef into 8 equal portions, about 3 ounces each. Roll them loosely into balls. Cover the balls and refrigerate them while you prepare the other ingredients. The meat must be cold when it contacts the hot cooking surface.
- Remove any wilted leaves from the lettuce and shred it finely. Slice the tomatoes, onions, and pickles.
- Butter the burger buns. Toast them over medium heat until the buttered side is golden brown.
- Increase the griddle heat to medium/high. Place 2 to 4 burger balls onto the hot surface. Working quickly, place a square of parchment paper over a meatball. Use a burger press or spatula to firmly smash it straight down into a thin patty.
- Remove and discard the parchment paper. Season the smashed patties with salt, pepper, and garlic powder, if using. Add 1/2 teaspoon of burger sauce mixture to the top of each patty.
- Cook for 2 minutes on the first side, or until a sear forms and juices appear on the surface. Scrape under the burger with a metal spatula held at a 45-degree angle to lift the caramelized crust, then flip the patty.
- Cook the second side for 1 minute. Top half of the patties with a slice of cheese and immediately cover that patty with a second patty to create a double burger. Repeat this process for the remaining burgers and move them to a platter when finished.
- To assemble, spread sauce on the bottom bun. Layer with 3 pickle slices, shredded lettuce, 2 tomato slices, and the thin sliced onion. Place the double patty on top and finish with the top bun.
Nutrition
Notes
The key to a good smash burger is high heat and pressing the meat immediately upon contact with the hot surface. This maximizes the Maillard reaction, creating the desired crust and flavor.