Smash Burgers with Special Sauce

Step 1: Make the Special Sauce

In a small bowl, combine the mayonnaise, ketchup, yellow mustard, sweet pickle relish, white wine vinegar, garlic powder, smoked paprika, and cayenne pepper.

Whisk everything together until smooth and fully combined — it should look creamy pink with visible flecks of paprika and relish.

Taste and adjust: more vinegar for tang, more cayenne for heat, more relish for sweetness. Cover and refrigerate until you're ready to build the burgers — chilling it for even 10 minutes lets the flavors meld beautifully.

Step 2: Portion the Beef Balls

Divide the ground beef into 8 equal portions — about 3 oz each (roughly the size of a golf ball). Do not season the beef yet and do not pack or compress it.

Roll each portion loosely into a rough ball. The looser the ball, the more uneven edges will crisp up when smashed — that's exactly what you want.

Set the beef balls on a plate and keep them at room temperature while you heat the pan — cold beef straight from the fridge will drop your pan temperature too fast.

Step 3: Toast the Buns

Heat a large cast iron skillet or heavy griddle over medium heat. Add 1 tablespoon of butter and let it melt and foam.

Place the buns cut-side down onto the buttered surface and toast for 60–90 seconds until golden brown and slightly crispy on the cut face. You should hear a gentle sizzle — if there's no sound, the pan isn't hot enough yet.

Remove the buns and set aside. They should be golden and slightly shiny from the butter. Do not skip this step — a toasted bun is the structural foundation that keeps everything together.

Step 4: Crank the Heat and Season the Pan

Increase the heat to high and let the skillet get screaming hot — this is the most important step. You want the surface temperature to be very high so the beef crust forms instantly on contact.

Add the remaining 1 tablespoon of butter and let it melt quickly (it will brown fast at this heat — that's fine, it adds flavor). Alternatively, use a thin layer of neutral oil with a high smoke point.

The pan is ready when a drop of water flicked onto the surface evaporates instantly with a sharp sizzle. Don't rush this — the entire smash burger experience depends on a properly preheated surface.

Step 5: Smash the Patties

Working in batches of 2 at a time (don't crowd the pan), place 2 beef balls onto the hot skillet. Immediately season the tops with a pinch of kosher salt and black pepper.

Using a sturdy flat spatula (a burger press or the bottom of a heavy pan works great too), press down HARD on each ball — really lean into it — within the first 10 seconds of hitting the pan. Smash each patty flat to about ¼ inch thick. You'll see the edges turn grey immediately and lacey bits start to form.

Add a thin layer of sliced onions on top of each patty immediately after smashing — they'll cook right into the meat. Do not move or touch the patties after smashing. Let them cook undisturbed for 2–3 minutes until the edges are deeply browned and crispy and the tops look mostly grey with just a slight pink in the very center.

Step 6: Flip and Add Cheese

Using your spatula, scrape under each patty aggressively — you want to detach all those beautiful crispy bits from the pan along with the patty. Flip each patty in one confident motion.

Immediately place one slice of American cheese on top of each flipped patty. The residual heat from the pan and the patty itself will melt the cheese in about 30–45 seconds — you don't need to cover the pan, but you can tent it loosely with foil to speed up the melt.

Cook for another 60 seconds on the second side — the bottom should develop a light crust. Remove from heat. Repeat with the remaining 6 beef balls in batches.

Step 7: Build the Burgers and Serve

Spread a generous amount of special sauce on both the top and bottom buns — don't be shy, this is the soul of the burger.

On the bottom bun, layer: shredded iceberg lettuce, then 2 smashed patties stacked on top of each other (double stack!), then 4 pickle slices. Finish with the top bun, press down gently, and serve immediately.

Smash burgers are best eaten right away while the patties are hot, the cheese is melty, and the bun is still warm. Have napkins ready — this is gloriously messy eating at its absolute finest.