Spicy Smash Burger

How to Make Spicy Smash Burger

1. 1

   Step 1: Quick-pickle the onions

   Combine the thinly sliced red onion, white vinegar and granulated sugar in a bowl or jar; press down to submerge. Let sit at room temperature for at least 10 minutes (or refrigerate up to an hour) so the onions soften and develop a bright, tangy bite.

   For this step

   • 1 pieceRed onion (thinly sliced)
   • 1/2 cupWhite vinegar
   • 1 tbspGranulated sugar
   
2. 2

   Step 2: Portion and season the beef

   Divide the ground beef into four loose 4-ounce balls, handling gently to avoid packing. Season each ball evenly with kosher salt and a light dusting of cayenne pepper — this builds flavor without overworking the meat.

   For this step

   • 1 lbGround beef (80/20)
   • 2 tspKosher salt
   • 1/2 tspCayenne pepper
   
3. 3

   Step 3: Heat the griddle and smash

   Heat a griddle or large cast-iron skillet over medium-high until very hot and shimmering, then add the oil and spread it thinly. Place the beef balls on the surface and use a heavy spatula (or a dedicated burger press) to firmly smash each into a thin patty; cook undisturbed until edges are deeply browned and crisp, about 2–3 minutes.

   For this step

   • 1 tbspNeutral high-smoke oil (canola or vegetable)
   
4. 4

   Step 4: Flip and melt the cheese

   Flip each patty and immediately top with a slice of Pepper Jack so it can melt into the hot meat; cook another 30–60 seconds until the cheese is gooey and the patty is cooked through. If you like extra char, give a quick second press after flipping for 5–10 seconds.

   For this step

   • 4 slicesPepper Jack cheese slices
   
5. 5

   Step 5: Toast the buns

   Spread softened butter on the cut sides of the buns and toast them, cut-side down, on the griddle until golden and slightly crisp, about 30–60 seconds. This adds flavor and helps the bun stand up to the juicy patties and pickled onions.

   For this step

   • 4 piecesBurger buns (brioche or sesame)
   • 2 tbspUnsalted butter (softened)
   
6. 6

   Step 6: Assemble and serve immediately

   Layer each toasted bun with a cheese-topped patty and a generous spoonful of quick-pickled onions; top and serve right away while hot and crisp. These burgers are best eaten fresh off the griddle so the crust and cheese are at their peak.
   

1. Combine the thinly sliced red onion, white vinegar and granulated sugar in a bowl or jar; press down to submerge. Let sit at room temperature for at least 10 minutes (or refrigerate up to an hour) so the onions soften and develop a bright, tangy bite.
2. Divide the ground beef into four loose 4-ounce balls, handling gently to avoid packing. Season each ball evenly with kosher salt and a light dusting of cayenne pepper — this builds flavor without overworking the meat.
3. Heat a griddle or large cast-iron skillet over medium-high until very hot and shimmering, then add the oil and spread it thinly. Place the beef balls on the surface and use a heavy spatula (or a dedicated burger press) to firmly smash each into a thin patty; cook undisturbed until edges are deeply browned and crisp, about 2–3 minutes.
4. Flip each patty and immediately top with a slice of Pepper Jack so it can melt into the hot meat; cook another 30–60 seconds until the cheese is gooey and the patty is cooked through. If you like extra char, give a quick second press after flipping for 5–10 seconds.
5. Spread softened butter on the cut sides of the buns and toast them, cut-side down, on the griddle until golden and slightly crisp, about 30–60 seconds. This adds flavor and helps the bun stand up to the juicy patties and pickled onions.
6. Layer each toasted bun with a cheese-topped patty and a generous spoonful of quick-pickled onions; top and serve right away while hot and crisp. These burgers are best eaten fresh off the griddle so the crust and cheese are at their peak.