Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio), chilled
  • 1 tsp Kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp garlic powder
  • 1/4 cup olive oil mayonnaise
  • 2 tbsp plain Greek yogurt
  • 1 tbsp finely minced dill pickles
  • 1 tsp yellow mustard
  • 1/2 tsp smoked paprika
  • 4 brioche buns
  • 8 slices American cheese
  • 1 small white onion, shaved paper-thin
  • 1 tsp butter

Instructions:

  1. In a small bowl, whisk together the olive oil mayonnaise, plain Greek yogurt, minced dill pickles, yellow mustard, and smoked paprika. Set aside in the refrigerator.
  2. Divide the cold 80/20 ground beef into eight 2-ounce balls. Do not overwork the meat; keep it loosely packed to ensure maximum juiciness.
  3. Combine the Kosher salt, black pepper, and garlic powder in a small ramekin to create the smash burger seasoning. Note: As per FAQ, this seasoning should be applied AFTER the patty is smashed on the hot skillet.
  4. Heat a cast iron skillet or flat top griddle over high heat until screaming hot. Lightly butter the brioche buns and toast them until golden brown, then set aside.
  5. Place the beef balls onto the hot surface, leaving space between them. Place a small square of parchment paper over a beef ball and use a heavy-duty flat spatula or burger press to smash the patty completely flat until the edges are thin and lacy.
  6. Season the patties generously with the prepared seasoning and top with a few shavings of white onion. Cook for about 2 minutes until a deep mahogany crust forms.
  7. Flip the patties. Immediately place a slice of American cheese on each patty. Cook for another 1 minute until the cheese is melted and the beef is cooked through.
  8. Stack two patties on each toasted brioche bun, apply a generous spoonful of the secret sauce, and serve immediately.