Viral Crispy Smash Burgers

Pressing a loose ball of beef hard onto a screaming-hot skillet for the first thirty seconds is the entire technique, forcing the meat flat against the metal to build a lacy, browned crust. Use an 80/20 chuck and do not touch the patty again until it is time to flip.

Ingredients

• 1 lb ground beef, 80/20 chuck
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 slices American cheese
• 4 soft potato buns, split
• 2 tablespoons butter, softened
• 1/2 small yellow onion, very thinly sliced (optional)
• Dill pickle chips, for serving
• 1/4 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon finely chopped dill pickle

Instructions

1. Stir together the mayonnaise, ketchup, mustard, and chopped pickle to make the burger sauce. Set aside.
2. Divide the beef into four loose balls, about 4 ounces each. Do not pack or salt them yet, and keep them cold until the pan is hot.
3. Butter the cut sides of the buns and toast them in a dry skillet over medium heat until golden. Set aside.
4. Heat a cast-iron skillet or griddle over high until it is very hot, about 3 minutes. Place a ball of beef on the dry surface, lay a piece of parchment over it, and press down hard with a stiff spatula for a full 30 seconds to flatten it thin.
5. Peel off the parchment, season the patty with salt and pepper, and if using onions, press a few slices into the top. Cook undisturbed 2 to 3 minutes until the edges are lacy and deeply browned.
6. Flip, immediately lay a slice of cheese on each patty, and cook 1 minute more until the cheese melts and the second side is browned.
7. Stack two patties per bun for a double, or serve singles. Spread the sauce on both buns, add pickles, and close. Serve right away.

Tips

• The pan must be hot enough to sear on contact, so give cast iron a few minutes over high heat before the first smash.
• Do not press the patty after the initial smash. Squeezing it later just pushes out the juices you want to keep.