RECIPE: Classic Smashburger

For the sauce, combine all ingredients – mix well until smooth and creamy.
Pre-heat your flat top grill or a cast iron griddle to high heat.
Use a blazing hot surface — the griddle should lightly smoke when ready.
You want the surface to hit 500° F+ so the beef sears instantly and forms that signature Maillard crust.
Place the cold burger puck on the hot surface and smash immediately using a stiff spatula or burger press (use parchment between spatula and beef).
Press hard for 10 seconds — goal is a thin, jagged-edged patty.
Don’t touch it after smashing- let it sear undisturbed to develop maximum crispness and flavor.
Season with salt and pepper after smashing.
Cook without touching for 1.5–2 minutes, until edges are deeply browned and crisp.
Flip once — you should see that well established crispy and dark golden crust.
Add a slice of cheese on top and cook another 30–45 seconds until cheese melts and interior is juicy but cooked through.
Use American cheese— it melts perfectly and complements the beef crust.
Add it immediately after flipping for max melt.
Toast buns cut side down in leftover burger fat (or separately in butter) until golden.
Assemble the burger: add sauce to the bottom bun followed by the burger, pickles, and finally the top bun.
Keep it simple- smashburgers are best with a minimal stack: beef, cheese, pickles, and maybe a tangy sauce.