Ultra-Crispy Salt and Pepper Smash Burgers with Secret Sauce Step-by-step instructions

Before you start

Before cooking, set out all ingredients and equipment. Make the secret sauce by combining mayonnaise, ketchup, relish, vinegar, and caramelized onions in a small bowl. Form the ground beef into 8 loose balls and season generously with salt and pepper.

Slice the tomato and prepare the lettuce and pickles. Have the cheese slices ready. Preheat a cast-iron griddle or large skillet over high heat for at least 5 minutes until smoking. Ensure a sturdy spatula and a kitchen thermometer are within reach.

Instructions

Prep and Sear

1. 1Prepare the Sauce and Onions
   In a small bowl, combine the mayonnaise, ketchup, sweet pickle relish, white vinegar, and 1/4 cup of caramelized onions. Stir until smooth and set aside. If using store-bought caramelized onions, warm them slightly to soften, or make your own by slowly cooking sliced onions in butter until deep golden brown.
   Look for The sauce should be creamy with visible flecks of onion and relish. Taste and adjust with salt and pepper if needed.
   Tip Make the sauce ahead of time and refrigerate for up to 3 days. The flavors meld and improve.
2. 2Form the Beef Balls
   Divide the ground beef into 8 equal portions, about 4 ounces each. Gently roll each portion into a loose ball without overworking the meat. Season each ball generously with kosher salt and freshly cracked black pepper on all sides.
   Look for The balls should be lightly packed but hold together. Avoid pressing too firmly to keep the burgers tender.
   Tip Work with cold beef straight from the fridge. Warm beef will smear instead of smashing cleanly.

The griddle should be smoking hot. The beef balls are seasoned and ready. When you smash the patties, they should sizzle loudly and immediately start browning.

After 90 seconds, the edges should be dark and crispy, and the patties should release easily from the griddle. The aroma of seared beef fills the kitchen.

Flip and Toast

3. 3Heat the Griddle
   Place a cast-iron griddle or large heavy skillet over high heat and let it get smoking hot. This is crucial for the crispy crust. Lightly oil the surface with a paper towel dipped in a neutral oil if needed, but do not add too much oil—the beef has enough fat.
   Look for The griddle should be smoking slightly. A drop of water should sizzle and evaporate instantly.
   Tip Do not overcrowd the griddle. Cook the patties in batches if necessary to maintain high heat.
4. 4Smash the Patties
   Place a beef ball on the hot griddle and immediately smash it flat with a sturdy spatula using firm pressure. Press for about 10 seconds until the patty is thin and craggy, about 1/4 inch thick. Repeat with the remaining balls, leaving space between each. Season the top with a pinch more salt and pepper.
   Look for The patties should be uneven with crispy edges and a larger surface area than a regular burger.
   Tip Use a second spatula or a small pan to press down harder. The thinner the patty, the crispier the edges.
5. 5Sear Until Caramelized
   Cook the patties undisturbed for about 90 seconds until the edges are deeply caramelized and lacquered. The bottom should be dark brown with a crispy crust. Do not move or flip them during this time.
   Look for The edges should look dark and crispy, and the patties should release easily from the griddle.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Resist the urge to poke or press the patties while they cook. Let the crust form.
6. 6Flip and Add Cheese
   Flip each patty with the spatula. Immediately place one slice of American cheese on each patty. Cook for another 30 seconds until the cheese is melted and bubbly. If the cheese doesn't melt quickly, cover the pan with a lid for a few seconds.
   Look for The cheese should be fully melted and draping over the edges of the patty.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip For extra cheesy flavor, add a second slice of cheese on each patty if desired.
7. 7Toast the Buns
   While the patties cook, spread the softened butter on the cut sides of the hamburger buns. Place the buns cut-side down on the hot griddle and toast until golden brown and buttery, about 1 minute. Remove and set aside.
   Look for The buns should be golden brown with crispy, buttery edges.
   Tip Toast the buns in the same pan after the patties to pick up all the beefy flavor.

After flipping, the cheese melts quickly, creating a gooey layer. The buns toast in the beef fat to a golden brown. The kitchen smells of butter and toasted bread. The patties are cooked through and the cheese is bubbling. The buns are crisp and fragrant.

Assemble and Serve

8. 8Stack the Patties
   For each burger, place two cheesy patties on the bottom bun, stacking them directly on top of each other. The cheese should be facing up on the bottom patty and facing down on the top patty so they stick together.
   Look for The two patties should hold together with the cheese acting as glue.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Place the top patty cheese-side down to create a gooey center layer.
9. 9Add the Sauce and Toppings
   Spread a generous amount of the secret sauce on the top bun. Then layer the bottom patties with dill pickle slices, crisp lettuce, tomato slices, and the remaining caramelized onions. Place the top bun over the toppings to finish the burger.
   Look for The burger should be tall with all toppings visible and the sauce peeking out from the bun.
   Tip For a neater burger, place the lettuce on the bottom to act as a barrier against the hot patties.
10. 10Press and Serve
    Press the top bun down firmly to meld the burger together. Serve immediately while the patties are hot and the cheese is molten. For the full experience, wrap the burger in parchment paper and let it rest for 2 minutes before eating.
    Look for The burger should be compact enough to hold together but still juicy.
    Tip Letting the burger rest briefly helps the cheese set slightly and prevents the bun from becoming soggy.

The burgers are assembled with sauce, pickles, lettuce, tomato, and onions. The top bun is pressed down, and the burger is ready to serve. The patties are juicy, the cheese is molten, and the sauce adds a tangy finish. The first bite is a perfect combination of crispy, savory, and fresh.

Common mistakes

One common mistake is overcrowding the griddle, which lowers the temperature and prevents the crust from forming. Cook in batches if needed. Another mistake is pressing down on the patties after smashing—this squeezes out juices and makes them dry.

Let them cook undisturbed. Also, avoid flipping too early; wait until the edges are deeply browned and the patty releases easily. Using too much oil can cause splattering; a light wipe is all that's needed.

How to tell it’s done

The burgers are done when the internal temperature of the patties reaches 160°F (71°C) for ground beef. The patties will be deeply browned with a crispy, lacquered crust. The cheese should be fully melted and bubbly.

To check, insert an instant-read thermometer into the center of a patty. If it reads 160°F (71°C), the burgers are safe to eat. Avoid overcooking, as the thin patties can dry out quickly.

• Ground meat: 160°F (71°C) in the thickest part