Classic Smash Burgers

Ingredients

For the Burgers

• 2 lbs Ground Beef or Ground Brisket
• Salt & Pepper 
• 8 slices of cheese
• 4 brioche burger buns, buttered
• 2 tbsp butter or tallow

Toppings

• Dill pickle slices
• Thinly sliced white onion
• Shredded lettuce
• Tomato slices (optional)

Smash Sauce

• ½ cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• 1 tbsp finely diced dill pickles or relish
• 1 tsp pickle juice
• Salt & Pepper to taste

Instructions

1. Make the Sauce

Mix all smash sauce ingredients together and refrigerate until ready to serve.

2. Form the Beef

Divide the ground beef into 8 loosely packed balls (about 4 oz each). Do not compress them tightly—the looser the ball, the juicier the burger.

3. Heat the Griddle

Heat a cast iron skillet or flat-top griddle over high heat until smoking hot.

Butter the buns and toast until golden brown. Set aside.

4. Smash the Burgers

Place 2–4 beef balls onto the hot surface, leaving space between each.

Immediately smash each ball very thin using a sturdy spatula or burger press with parchment paper between the meat and the press.

Season generously with salt and pepper.

Cook for about 2 minutes until the edges become deeply browned and crispy.

Flip, immediately top each patty with cheese, and cook another 30–60 seconds.

5. Assemble

Spread smash sauce on both sides of each toasted bun.

Stack two patties per burger and top with onions, pickles, lettuce, and tomato if desired.

Serve immediately with fries, chips, or your favorite side.

Ranch Tips

• The hotter the cooking surface, the better the crust.
• Don't press the burgers again after the initial smash—you'll squeeze out the juices.
• Ground Brisket creates an especially rich, beefy burger thanks to its higher marbling.
• Keep the patties thin and stack two for the ultimate smash burger experience.