Ingredients
Equipment
Method
- Divide beef into 8 even portions, about 3 oz each. Loosely roll them into balls. Cover and refrigerate while preparing remaining ingredients. The meat must be cold when it hits the griddle.
- 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.
- Increase griddle to medium/high heat. Place 2-4 burger balls onto the hot griddle. Place a square of parchment paper over the meat and use a burger press or spatula to firmly smash straight down into a thin patty.
- Once patties are smashed, peel back and discard parchment papers. Season patties with salt, pepper, and garlic powder. Cook for 2 minutes on the first side, or until seared and juices start to come to the surface.
- Scrape under the burger with a metal spatula facing down at a 45-degree angle to get under the caramelized part and flip. Cook for another 1 minute. Top half of the patties with sliced cheese and cover cheese with the second patty. Repeat with remaining burgers and transfer them to a platter as they finish cooking.
- Place sauce on the bottom of the bun. Top with 3 pickle slices, shredded lettuce, 2 tomato slices, and thin sliced onion. Add the double patty and top with the bun.
Nutrition
Notes
This recipe was inspired by a backyard gathering where a unique smash burger technique and a homemade secret sauce created a memorable feast.