Servings: 4 burgers Smash Burger Patties: 1 1/2 lbs ground beef, 80/20, divided into 8 portions (3oz each) Salt, added to taste Black Pepper, added to taste garlic powder, optional, added to taste 4 slices medium cheddar cheese, we love thick-sliced Burger Sauce: 1/3 cup mayonnaise 1 tsp yellow mustard Toppings: 4 burger buns, we used brioche buns 2 cups iceberg lettuce, shredded 1 large tomato, sliced 1/2 red onion, sliced into thin rings 2 Dill Pickles, cut into 12 slices
Portion Beef Patties: Divide beef into 8 even portions, about 3 oz each. Loosely Roll them into balls then cover and refrigerate while preparing remaining ingredients. The meat must be cold when it hits the grill.
Prep Toppings and Buns: Remove wilted leaves from lettuce to keep it crunchy then finely shred lettuce. Slice tomatoes, onions, and pickles. Butter and toast buns over medium heat until golden on the buttered side.
Cook patties: Increase griddle heat to medium/high. Place 2-4 burger balls on heated griddle. Quickly cover the meat with parchment paper and pound into a thin patty. After smashing patties, remove parchment paper and season with salt, pepper, and garlic powder.
Add 1/2 tsp burger sauce. Cook 2 minutes on the first side until charred and juices rise. Use a 45˚ angle spatula to scrape beneath the caramelized part of the burger and flip it. Cook 1 minute more. Add cheese to half the burgers and cover with the other. Finish frying the remaining burgers and place them on a tray.
Assemble Burgers: Place sauce on bottom of bun. Top with 3 pickle slices, shredded lettuce, 2 tomato slices and thin sliced onion. Add double patty and top with bun.