Thin, crispy-edged patties on a toasted bun with a tangy house sauce. The key is a screaming hot griddle and committing to the smash.
Mix mayo, ketchup, Worcestershire, finely diced onion, and chopped pickles. Season with salt and pepper. Refrigerate until ready.
Make this first so the onion can mellow
Divide beef into 6 equal balls (about 4oz each). Don't overwork. Place on parchment and refrigerate until cooking.
Cold beef smashes better
Butter cut sides and toast on the griddle until deep golden. Set aside.
Screaming hot cast iron or griddle. No oil. Place a ball, lay parchment on top, smash hard with a spatula until very thin. Season aggressively. Cook 2 minutes without moving.
The crust is everything — don't be shy
Flip once when a deep crust has formed. Lay cheese immediately. Cover with a dome (or inverted bowl) for 30 seconds. Remove and assemble.
Sauce on both buns, patty, extra pickles, whatever you like. Serve immediately.
Smash burgers don't wait