Ingredients
Equipment
Method
- Divide ground beef into 3-ounce portions. Gently form into loose balls without overworking. Refrigerate until ready to cook. Shave sweet onion paper-thin on a mandolin.
- In a bowl, whisk together mayonnaise, ketchup, mustard, salt, pepper, garlic powder, pickle juice, and relish until smooth. Refrigerate until serving.
- Preheat cast iron skillet or flat-top griddle over high heat for 5 to 10 minutes until 450 to 500°F. Add ½ teaspoon high smoke point oil and spread across surface.
- Place a meat ball on hot surface and immediately top with 2 to 3 tablespoons shaved onions. Smash firmly with a wide spatula using full body weight for 3 to 5 seconds. Season top generously with salt, pepper, and garlic powder. Cook undisturbed 1½ to 2 minutes until edges are deeply browned.
- Flip burger. Add American cheese slice. Cook 30 to 45 seconds until cheese melts. Remove and keep warm. Repeat with remaining burgers.
- Spread mayonnaise on cut sides of buns. Toast cut-side down on medium heat skillet 1 to 2 minutes until golden brown.
- Assemble: bottom bun, smash burger with cheese, burger sauce, top bun. Serve immediately.
Nutrition
Notes
Don't overwork the meat when forming balls. Keep them loose and airy. Shave onions as thin as possible. Thick slices won't integrate properly.
Smash once with maximum pressure. Don't lift and re-smash. Season after smashing, not before. Salt extracts moisture if applied too early.
Use American cheese. It melts smoothly at lower temperature than other cheeses. The skillet must be extremely hot. 450°F minimum for proper crust.
Work in batches of 2 to 3 burgers. Don't crowd the pan. Serve immediately for best crust texture. These don't hold well.