Ultimate Smash Burgers

How to Make Ultimate Smash Burgers

1. 1

   Step 1: Make quick pickled onions

   Toss the thinly sliced red onion with white vinegar, granulated sugar and 1 tsp of the kosher salt in a jar or bowl. Press down so the onions are submerged, let sit at room temperature for 10–15 minutes while you prep the rest; refrigerate any leftovers. These quick pickles add bright acidity and can be made up to 24 hours ahead.

   For this step

   • 2 tspKosher salt
   • 1 smallRed onion (thinly sliced)
   • 1/2 cupWhite vinegar (for quick pickle)
   • 1 tbspGranulated sugar
   
2. 2

   Step 2: Portion and season the beef and heat griddle

   Divide ground beef into 4 loose 4-oz (about 110 g) balls without overworking — keep them gently packed. Preheat a cast-iron griddle or heavy skillet over medium-high heat until smoking slightly, then brush the cooking surface with the neutral oil. Season the exposed tops of each ball with a light dusting of kosher salt and a pinch of black pepper right before cooking.

   For this step

   • 1 lbGround beef (80/20)
   • 1 tspFreshly ground black pepper
   • 1 tbspNeutral high-smoke oil (canola or vegetable)
   
3. 3

   Step 3: Smash and sear for maximum crust

   Place two beef balls on the hot griddle and immediately press each flat with a heavy spatula or a stiff metal press to about 1/4 inch thickness; hold pressure for 10 seconds to set the shape. Let cook undisturbed until deeply browned around the edges, about 2–3 minutes; scrape under the patty as needed to release crust.
   
4. 4

   Step 4: Flip, season, and melt the cheese

   Flip each patty and season the new top with a pinch of kosher salt and black pepper. Top each flipped patty with an American cheese slice, cover with a dome or lid for 30–45 seconds to melt the cheese, and remove when melty and juicy.

   For this step

   • 4 slicesAmerican cheese slices
   
5. 5

   Step 5: Toast buns and assemble

   Spread softened butter on the cut sides of the burger buns and toast them on the griddle until golden, about 30–60 seconds. Assemble burgers hot: buttered bun, cheese-topped patty, a few quick-pickled onions, extra salt/pepper to taste, and the top bun.

   For this step

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

   Step 6: Finish and serve

   Serve immediately while the patties are hot and crispy; the contrast of the crunchy edges, melty cheese and tangy pickles is key. Leftover pickled onions keep refrigerated up to a week and make a great topping for sandwiches or salads.
   

1. Toss the thinly sliced red onion with white vinegar, granulated sugar and 1 tsp of the kosher salt in a jar or bowl. Press down so the onions are submerged, let sit at room temperature for 10–15 minutes while you prep the rest; refrigerate any leftovers. These quick pickles add bright acidity and can be made up to 24 hours ahead.
2. Divide ground beef into 4 loose 4-oz (about 110 g) balls without overworking — keep them gently packed. Preheat a cast-iron griddle or heavy skillet over medium-high heat until smoking slightly, then brush the cooking surface with the neutral oil. Season the exposed tops of each ball with a light dusting of kosher salt and a pinch of black pepper right before cooking.
3. Place two beef balls on the hot griddle and immediately press each flat with a heavy spatula or a stiff metal press to about 1/4 inch thickness; hold pressure for 10 seconds to set the shape. Let cook undisturbed until deeply browned around the edges, about 2–3 minutes; scrape under the patty as needed to release crust.
4. Flip each patty and season the new top with a pinch of kosher salt and black pepper. Top each flipped patty with an American cheese slice, cover with a dome or lid for 30–45 seconds to melt the cheese, and remove when melty and juicy.
5. Spread softened butter on the cut sides of the burger buns and toast them on the griddle until golden, about 30–60 seconds. Assemble burgers hot: buttered bun, cheese-topped patty, a few quick-pickled onions, extra salt/pepper to taste, and the top bun.
6. Serve immediately while the patties are hot and crispy; the contrast of the crunchy edges, melty cheese and tangy pickles is key. Leftover pickled onions keep refrigerated up to a week and make a great topping for sandwiches or salads.