About this recipe

Crispy-edged, juicy smash burgers made the right way — thin patties pressed hard onto a screaming-hot cast iron skillet so the edges lace up and caramelize. Topped with melty American cheese, tangy special sauce, and all your favorite fixings, these come together in under 30 minutes and taste better than any drive-through.

Instructions

1. 1

   In a small bowl, stir together the mayonnaise, ketchup, yellow mustard, dill pickle relish, and white vinegar until smooth. Taste and adjust seasoning. Refrigerate until ready to serve.

2. 2

   Combine the salt, black pepper, and garlic powder in a small bowl. Loosely divide the ground beef into 8 equal balls (about 3 oz each) — do not pack them tightly. Season the tops of the balls with the spice mix.

3. 3

   Heat a large cast iron skillet over ^[high heat] for 2–3 minutes until very hot. Add the neutral oil and swirl to coat. Working in batches of 2–3 balls at a time, place the ground beef balls in the skillet and immediately press down firmly with a stiff spatula (or the back of a heavy gas grill) to smash each patty to about ¼-inch thick. Lay a few white onion rings on top of each patty as you smash.

4. 4

   Cook undisturbed for 2 minutes until the edges are deeply browned and lacy. Flip each patty with a firm scrape of the spatula to capture the crust. Immediately place 1 slice of American cheese on each patty. Cook for 1 more minute until the cheese is melted and the second side is browned. Transfer to a plate and repeat with remaining patties.

5. 5

   In the same skillet (reduce heat to ^[medium]), place the brioche burger buns cut-side down and toast for 1–2 minutes until golden. Watch closely — they toast fast in the beef drippings.

6. 6

   Spread special sauce generously on both the top and bottom brioche burger buns. Stack 2 cheese-topped patties on each bottom bun. Add dill pickles, green leaf lettuce, and any other desired toppings. Cap with the top bun and serve immediately.