# Components:
→ For the Smash Burgers
01 - Ground beef, 16 oz (80/20 blend recommended)
02 - Kosher salt, 1 tsp
03 - Freshly ground black pepper, 1/2 tsp
04 - American cheese slices, 4
05 - Soft burger buns, 4
06 - Unsalted butter, 2 tbsp (for toasting buns)
07 - Red onion, 1 small, thinly sliced
08 - Iceberg lettuce, shredded, 1 cup
09 - Dill pickle chips, 8
→ For the Secret Sauce
10 - Mayonnaise, 1/3 cup
11 - Ketchup, 1 1/2 tbsp
12 - Yellow mustard, 1 tbsp
13 - Dill pickles, finely chopped, 1 tbsp
14 - White vinegar, 1 tsp
15 - Garlic powder, 1/2 tsp
16 - Smoked paprika, 1/4 tsp
17 - Cayenne pepper, pinch (optional)
# Directions:
01 - Whisk mayonnaise, ketchup, yellow mustard, finely chopped pickles, white vinegar, garlic powder, smoked paprika and a pinch of cayenne in a small bowl until smooth; cover and chill while you continue.
02 - Divide the ground beef into four equal portions (about 4 oz / 113 g each) and loosely roll each into a ball, taking care not to overwork the meat.
03 - Melt butter in a skillet or on the griddle over medium heat, place buns cut-side down and toast until golden brown; remove and keep warm.
04 - Heat a cast iron skillet or flat griddle over high heat until smoking hot to ensure rapid searing and crisp edges.
05 - Place meat balls on the hot surface with space between them; using a sturdy metal spatula or burger press, firmly press each ball into a thin patty roughly 1/4 inch thick, then season with salt and pepper.
06 - Cook patties without moving for about 2 minutes until edges are deeply browned and crisp; flip, top immediately with a slice of cheese and cook another 60 seconds until cheese melts.
07 - Spread secret sauce on both bun halves, layer shredded lettuce, pickle chips and sliced onion on the bottom bun, place the hot cheesy patty on top and cap with the top bun.
08 - Serve immediately while hot and juicy; optionally add tomato or bacon to each sandwich before serving.
