The diner-style smash burger done right — ultra-thin beef patties smashed onto a screaming-hot skillet for lacy, caramelised crispy edges, draped in melty American cheese, and stacked on a toasted buttery bun with a tangy special sauce. Ready in 15 minutes flat.
Make the special sauce: stir together the mayonnaise, ketchup, mustard, and pickle relish in a small bowl. Season with a pinch of salt and pepper. Set aside to let the flavours meld.
Spread butter on the cut sides of the buns and toast face-down in a dry skillet over medium heat until deep golden. Set aside. Do not portion or season the beef yet — keep it as loose, undisturbed balls.
Heat a cast-iron skillet over the highest heat until smoking. Place the loose beef balls in the dry pan and immediately smash each one flat and thin with a sturdy spatula, pressing hard for 10 seconds. Season the tops with flaky salt and pepper.
Cook undisturbed for 2 minutes until deeply browned and crispy at the edges. Flip each patty, immediately lay a slice of cheese on top, and cook for 1 more minute until the cheese melts and the patty is cooked through.
Build the burger: spread special sauce on both toasted bun halves. Layer the bottom bun with iceberg lettuce, sliced onion, and pickles. Stack two cheesy patties per burger, close with the top bun, and press gently. Serve immediately.
Adapt this recipe for high-protein, keto, vegan or gluten-free profiles in one click.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet of 2,000 calories. Used for general nutrition advice.
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