Smash Burger

Divide the ground beef into 8 equal portions of approximately 50g each for double-stacked burgers. Gently roll each portion into a loose ball between your palms — do not pack tightly, as loosely formed balls smash thinner and create more surface area for crisping. Place the balls on a plate and refrigerate until ready to cook. Cold meat holds together better during smashing.

Prepare the burger sauce by combining 2 tablespoons of ketchup, 1 tablespoon of yellow mustard, and 2 tablespoons of mayonnaise in a small bowl. Stir until smooth and set aside. Slice the brioche buns in half and toast them cut-side down in a dry skillet or on the griddle for 1-2 minutes until golden and lightly crispy — this prevents them from becoming soggy under the juicy patties.

Heat a cast-iron skillet or flat-top griddle over high heat for at least 5 minutes until it is absolutely screaming hot — you should see wisps of smoke rising from the surface. This extreme heat is non-negotiable for achieving the signature lacey, crispy crust. Add a thin film of vegetable oil right before cooking.

Place 2-4 beef balls on the searing-hot surface, spacing them at least 4 inches apart. Immediately press each ball down with a sturdy, wide spatula or burger press using firm, even pressure — press hard and hold for 5 seconds to create a patty about 1/4 inch thick and roughly the size of the bun. Season the top of each smashed patty generously with kosher salt and freshly ground black pepper while the underside develops its crust.

Cook without touching for exactly 2 minutes until the edges are deeply browned and crispy with a lacy, cratered texture and the top is beginning to show juices pooling. Using a sharp-edged spatula, scrape each patty from the griddle in one decisive motion to preserve every bit of the caramelized crust. Flip and immediately place a slice of American cheese on one of each pair of patties. Cook the second side for just 30-60 seconds — the residual heat will finish the cooking and melt the cheese.

Stack two patties per bun (cheese patty on top) onto the toasted bottom buns. Spread burger sauce on the top bun, then add dill pickle slices and a pinch of finely diced raw white onion. Press the top bun down gently and serve immediately — smash burgers are at their absolute best within the first 2 minutes of assembly, while the edges are still crackling and the cheese is molten.